Miss Leslie's New Cookery Book

be deeply versed in the art of cookery; but a lady, skilled in the art, to whom we have submitted this work, assures us that there is nothing like it within the circle of her knowledge; and that having this, a housekeeper would need no other written guide to the mysteries of housekeeping. It contains hundreds of new receipts, which the author has fully tried and tested; and they relate to almost every conceivable dish--flesh, fish, and fowl, soups, sauces, and sweetmeats; puddings, pies, and pickles; cakes and confectionery. There are, too, lists of articles suitable to go together for breakfasts, dinners and suppers, at different seasons of the year, for plain family meals, and elaborate company preparations; which must be of great convenience. Indeed, there appears to be, as our lady friend remarked, everything in this book that a housekeeper needs to know; and having this book she would seem to need no other to afford her instruction about housekeeping." MISS LESLIE'S NEW COOKERY BOOK. "As every woman, whether wife or maid, should be qualified for the duties of a housekeeper, a work which gives the information which acquaints her with its most important duties will no doubt be sought after by the fair sex. This work is '_Miss Leslie's New Cookery Book_.' Get it by all means."--_Public Ledger._ PHILADELPHIA: T. B. PETERSON NO. 102 CHESTNUT STREET. 1857. Entered according to Act of Congress, in the year 1857, by ELIZA LESLIE, In the Clerk's Office of the District Court of the United States, in and for the Eastern District of Pennsylvania. PREFACE. I have endeavored to render this work a complete manual of domestic cookery _in all its branches_. It comprises an unusual number of pages, and the receipts are all practical, and _practicable_--being so carefully and particularly explained as to be easily comprehended by the merest novice in the art. Also, I flatter myself that most of these preparations (if faithfully and liberally followed,) will be found very agreeable to the general taste; always, however, keeping in mind that every ingredient must be of unexceptionable quality, and that