As I have said before, I do not pretend to give many recipes, only to tell you how to succeed with the recipes given in other books. I shall, therefore, only give one recipe which I know is a novelty and one for the foundation of all soups. In one…

Boiling is one of the things about which cooks are most careless; theoretically they almost always know how meat should be slowly boiled, but their idea of “slow” is ruled by the fire; they never attempt to rule that. …

Frying is one of the operations in cookery in which there are more failures than any other, at least, there appear to be more, because the failure is always so very apparent. Nothing can make a dish of breaded cutlets on which are bald white spots look inviting, or livid-looking…

To make a good puff paste is a thing many ladies are anxious to do, and in which they generally fail, and this not so much because they do not make it properly, as because they handle it badly. A lady who was very anxious to excel in pastry once…

Of all articles of food, bread is perhaps the one about which most has been written, most instruction given, and most failures made. Yet what adds more to the elegance of a table than exquisite bread or breads, and unless- you live in a large city and depend on the…

No other class of foods more delightfully or deliciously contribute to the needs of the body than fruit. Fresh from the lap of nature, lavishly supplied and delightful to the eye, fruits makes most satisfying appeal to the appetite of everyone, from the quite indifferent to the most discriminating epicure…

· Food should be pleasant to the sight and the taste. · Eat slowly. Masticate thoroughly. · Cheerfulness is an important aid to digestion. The mind should be free from care and the surrounding pleasant. · Avoid overeating. · There should be between 5–6 hours interval between meals, and no…

Water, although not a food in the since of yielding fuel value to the body, is a most important agent in all the various chemical process taking place in the tissues. Water is the universal solvent; and because of this property, it carries both food and waste up and form…

….are elsewhere considered in this booklet, hence only a very brief summary here. The chemistry of these products is very little understood at present. They were so named because vitamins were originally thought to contain amino acids ( the suffix -amins) which was later determined as false. The term ‘vital’…