LEA AND BLANCIIARD'S PUBLICATIONS. 



FRANCATELLI'S MO DERN FRENCH COOKERY. 



THE MODERN COOK, 



A PRACTICAL GUIDE TO THE CULINARY ART, IN ALL ITS BRANCHE^S, ADAPTED AS 



WELL FOR -THE LARGEST ESTABLfSHMENTS AS FOR THE USE 



OF PRIVATE FAMILIES. 



BY CHARLES ELME FRANCATELLI, 



Pupil of tlie celebrated Careme, and late Maitre D'Hotel and Chief Cook to her Majesty the Queen. 

 In one large octavo volume, extra cloth, with numerous illustratioiis. 

 " It appears to he the book of books on cookery, hem? a most comprehensive treatise on that art 

 preservative and cousen-ative. The work comprises, in one lai;;e and elegant octavo volume, 1+47 

 recipes for cooking dishes and desserts, with numerous dlustrations ; also bills of fare and direc- 

 tions for dinners for every month in the year, fur companies of si.\ persons to twenty-eight. — Nat. 

 Intelligencer. 



" The ladies who read our Magazine, will thank us for Calling attention to this great work on the 

 noble science of cooking, in whicli everybody, who has any taste, feels a deep and abiding mlerest. 

 Francatelli is the Plato, the Sliakspeare, or the Napoleon of his departnienl; or perhaps the La 

 Place, for his performance bears the same relaiion to ordinary cook hooks that the Mecanique 

 Celeste does to DaboU's Anthmetio. It is a large octavo, pidl'usely illustrated, and contains every- 

 tlimg on the pliilosophy of making dinners, suppers, etc., that is worth knowing.— Gro/iam's Magazine. 



MISS ACT ON'S CoTkTryT 



MODERS? COOKER'S- IN ,A.IjIi ITS BRilKCHIIS, 



REDUCED TO A SYSTEM OF EASY PRACTICE. FOR THE USE OF PRIVATE FAMILIES. 



IN A SERIES OF PRACTICAL RECEIPTS, ALL OK WHICH ARE GIVEN 



WITH THE MOST MINUTE EX.VCTNESS. 



BY ELIZA ACTON. 



WITH NUMEROUS WOOD-CUT ILLUSTRATIONS. 

 TO WHICH IS ADDED, A TABLE OF WEIGHTS AND MEASURES. 



THE WHOLE REVISED AND PREPARED FOR AMERICAN HOUSEKEEPERS. 



BY MRS. SARAH J. HALE. 

 From the Second London Edition. In one large I2mo. volume. 

 "Miss Ehza Acton may congratulate herself on having composed a work of great utility, and one 

 that is speedily finding its way to every 'dresser' in the kinsdom. Her Cookery-book is unques- 

 tionably the most valuable compendium of the art that has yet been published. It strongly incul- 

 cates economical principles, and points out how good tlungs may be concocted without that reck- 

 less extravagance which good cooks have been wont to miagine the best evidence tliey caji give of 

 skill in their profession." — London Morning Post. 



PLAIN AND PRACTICAL DIRECTIONS FOR COOKING AND HOUSEKEEPING. 



■WITH UPTWARDS OP SEVEN HUNDRED RECEIPTS, 



Consisting of DiiecUoiis for the Choice of Meat and Poultry, Prejiarations for Cooking; Maldng of 



Broths and Souiis ; Boiling, Roasting, Baking and Frying of .Meats, Fish, &c. ; Seasonings, 



Colorings, Cooking Vegetables; Pi eparin? Salads ; Clarifying; Making of Pastry, 



Puddings, Gruels, Gravies, Garnishes, Aic, <tc., and with general 



Directions for making Wines. 



WITH ADDITIONS AND ALTERATIONS. 



BY J. M. SANDERSON, 



OF THE FRANKLIN HOUSE. 



In one small volume, paper. Price only Twenty-five Cents. 



THE COMPLETE Col^TMoNE RTlPA^r F^OirAND BAKER. 



PLAIN AND PRACTICAL DIRECTIONS 



FOR MAKING CONFECTIONARY AND PASTRY, AND FOR RAKING. 



■WITH UP"WARDS OF FIVE HUNDRED RECEIPTS, 



Consisting of Directions for making all sorts of Preserves, Sug;ir Boiling, Comfits, Lozenges, 



Ornamental Cakes, Ices. Liqueurs, Waters, Gum Paste Ornaments, Svrups, Jellies, 



Marmalades, Compotes, Breail Baking, Artificial Yeasts, Fancy 



Biscuits, Cakes, Rolls, Muffins, Tarts, Pies, ic, iic. 



WITH ADDITIONS AND ALTERATIONS. 



BY PARKINSON, 



PRACTICAL CONFECTIONER, CHESTNUT STREET. 



In one small volume, paper. Price only Twenty-five Cents 



