Menus made easy, or, How to order dinner and give the dishes their French names / by Nancy Lake.

  • Lake, Nancy.
Date:
1911
Catalogue details

Licence: In copyright

Credit: Menus made easy, or, How to order dinner and give the dishes their French names / by Nancy Lake. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    PREFACE One of the chief aims of ihe Art of Cookery is variety. In the following i)ages so large a number of dishes are given that no dilTicully can be experienced in attaining that object. That this is so is, in a measure, evidenced by the fact that so many editions have already been called for. In the present edition the work has been divided into sections under its chapters, and in each section the dishes have been arranged in alphabetical order, for greater convenience of reference. Many dishes have been added, while others that have ceased to be in demand have been struck out. There will be found considerable additions in the entremets, both sweet and savoury, in the treatment of various fruits, and in iced di.shes now so much in request. The increased facilities for ice-making, due to the number of inexpensive freezing machines now obtain- able, have made such dishes much more general than they were a few years back. A variety of them is now given, and in addition to the sweet ices, those made with fish, vegetables, cheese, etc. '1 he author has adhered to her principle of not including dishes that take their name merely from the