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Miss Leslie's New Cookery Book
by Leslie, Eliza · Page 2 of 479 · 167,418 words
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been fully tried and tested by the author since the publication of her former books, _and none of them whatever are contained in any other work but this_. It is the most complete Cook Book published in the world; and also the latest and best, as in addition to Cookery of all kinds and descriptions, its receipts for making cakes and confectionery are unequalled by any other work extant. This new, excellent, and valuable Cook Book is published by T. B. Peterson, under the title of "MISS LESLIE'S NEW COOKERY BOOK," and is entirely different from any other work on similar subjects, under any other names, by the same author. It is an elegantly printed duodecimo volume, of 652 pages; and in it there will be found _hundreds of Receipts_--all useful--some ornamental--and all invaluable to every lady, miss, or family in the world. Read what the Editors of the Leading Newspapers say of it. _From the Philadelphia Dollar Newspaper._ "This is a large, well-bound volume of near seven hundred pages, and includes in it hundreds of receipts never before published in any of Miss Leslie's other works, accompanied by a well-arranged index, by which any desired receipt may be turned to at once. The receipts are for cooking all kinds of meats, poultry, game, pies, &c., with directions for confectionery, ices, and preserves. It is entirely different from any former work by Miss Leslie, and contains new and fresh accessions of useful knowledge. The merit of these receipts is, that they have all been tried, and therefore can be recommended conscientiously. Miss Leslie has acquired great reputation among housekeepers for the excellence of her works on cookery, and this volume will doubtless enhance it. _It is the best book on cookery that we know of_, and while it will be useful to matrons, to young housewives we should think it quite indispensable. By the aid of this book, the young and inexperienced are brought nearly on a footing with those who have seen service in the culinary department, and by having it at hand are rendered tolerably independent of _help_,
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