Soyers Shilling Cookery - Important Observations & Intoductory Letters

CONTENTS



 

IMPORTANT OBSERVATIONS.

First, most ofthe receipts, having been especially written for the various ordinary kitchen utensils, some of them may appear to the redaer to be repitions, which is not the case, as the same food may be used, yet each process will differ one from the other, from having been cooked in a different manner.

Secondly, to obviate the reading of two or three receipts to be able to execute one, I have made each receipt in itself as complete as possible, as regards the seasoning and proportion, and the few references I unavoidably make will, after a little practice, become familiar to my readers.

Many of the receipts may appear to you rather lengthy, but I want to draw you attention to the fact that they are more than receipts - indeed, I may call them plain lessons, some containing a number of receipts in one.

In some cookery books many receipts are explained in a few lines, which at first sight gives to the thing the appearance of simplicity; but when acted on by the uninitiated are found to be totally impracticable.

BY my plan my readers may read and prepare the contents of two or three lines at a time when they get at the end of a lesson, their dish will be found well seasoned and properly cooked.



 

INTRODUCTORY LETTERS

DEAR ELOISE, More than a year has now elapsed since I wrote to you, with a promise that I would send you such receipts as should be of use to the artisan, mechanic and cottager. This time has, however, passed so quickly, that I was not aware of its hasty flight, until I took up the last edition of our "Housewife". But still, dearest, I must say I have not lost any time; for you will find that my letters, which have conveyed my recipts from time to time, have been dated from almost every county in the United Kingdom.

In the course of my peregrinations, I have made a point of visiting the cottages and abodes of the industrious classes generally, and have also closely examined the peculiarities and manners which distinguish each county, as well as the different kinds of labour; and I have viewed with pleasure the exertions made by philanthropic individuals to improve the morals of the labouring class, and render their dwellings more comfortable. But still I have found a great want of knowledge in that one object which produces almost as much comfort as all the rest put together, viz, the means of making the most of that food which the great Architect of the Heavens has so bountifully spread before us on the face of the globe.

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