INTRODUCTION vii 



how little variety there is in the English methods 

 of cooking vegetables, and it is questionable 

 whether even those in common practice are 

 calculated to bring about the best results. In 

 the hope that they may serve, if not to abolish 

 at least to ameliorate some of the crude present- 

 day methods of cooking vegetables, and perhaps 

 to induce a trial of other ways, chapters upon the 

 subject are included : they contain a description 

 of the methods practised by the best French 

 and English cooks. 



It is hoped that the tabulated lists towards 

 the end of the book, stating the time to sow seed 

 and to plant, and giving the best varieties of each 

 kind of vegetable, will be found useful. They 

 contain much information in a small space and 

 this is presented in such a form that the reader 

 may comprehend it almost at a glance. 



