Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

The Project Gutenberg eBook of Hand-Book of Practical Cookery, for Ladies and Professional Cooks This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Hand-Book of Practical Cookery, for Ladies and Professional Cooks Author: Pierre Blot Release date: March 21, 2011 [eBook #35646] Language: English Other information and formats: www.gutenberg.org/ebooks/35646 Credits: Produced by Marcia Brooks, Ross Cooling and the Online Distributed Proofreading Canada Team at http://www.pgdpcanada.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) *** START OF THE PROJECT GUTENBERG EBOOK HAND-BOOK OF PRACTICAL COOKERY, FOR LADIES AND PROFESSIONAL COOKS *** Produced by Marcia Brooks, Ross Cooling and the Online Distributed Proofreading Canada Team at http://www.pgdpcanada.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) HAND-BOOK OF PRACTICAL COOKERY, FOR LADIES AND PROFESSIONAL COOKS. CONTAINING _THE WHOLE SCIENCE AND ART OF PREPARING HUMAN FOOD._ BY PIERRE BLOT, PROFESSOR OF GASTRONOMY, AND FOUNDER OF THE NEW YORK COOKING ACADEMY. "If ye be willing and obedient, ye shall eat the good of the land." NEW YORK: D. APPLETON AND COMPANY, 1, 3, and 5 BOND STREET. 1884. Entered, according to Act of Congress, in the year 1867, by D. APPLETON & CO., In the Clerk's Office of the District Court of the United States for the Southern District of New York. PREFACE. Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared