18 



LEA & BLANCHARD'S PUBLICATIONS. 



A NEW COOK BO OK. 



JUST PUBLISHED * 



i\(g^(Dsr«© m(D^i^iBsr cg^DtDi^iaiB^^ 



MODERN COOKERY, 



IN ALL ITS BRANCHES, 

 REDUCED TO A SYSTEM OF EASY PRACTICE: 



FOR THE USE OF PRIVATE FAMILIES. 



IN A SERIES OF RECEIPTS, WHICH HAVE BEEN STRICTLY TESTED, AND ARE GIVEN 

 WITH THE MOST MINUTE EXACTNESS, 



By ELIZA ACTON. 



ILLUSTRATED WITH NUMEROUS WOOD CUTS. 



TO WHICH ARE ADDED, 



DIRECTIONS FOR CARVING, GiRNISHING, AND SETTING OUT THE TABLE: 



WITH A TABLE OF WEIGHTS AND MEASURES. 



THE WHOLE REVISED AND PREPARED FOR AMERICAN HOUSEKEEPERS. 



BY MRS. S. J. HALE, 



ZDITOK OF "THE LADY'S BOOK," ETC. ETC. 



FROM THE SECOND LONDON EDITION. 



This work will be found 

 to present one of the best 

 systems, if not the very- 

 best, of MODERN cookery. 

 With the exception of one 



or two receipts, which are 

 particularly mentioned, 

 the whole have been per- 

 sonally tried by the Au- 

 ^___ thor, and are given as the 



results of her own experience. One of the distinguishing features of the work, and one which will prove o. 

 great convenience to tiiose using it, is the summary of the quantities of each ingredient, and the times requisite 

 for preparing them, appended to every receipt, tlius saving the trouble of searching through the text. The 

 numerous wood cuts with which it is embellished, representing utensils, new fashions for moulds and pastry, 

 &c., as well as the ordinary directions for preparing meats, will be found greatly to elucidate the receipts. The 

 name of the editor, Mrs. Sarah J. Hale, is a sufficient guaranty that the work has been well altered and adapted 

 for American use. It is printed on fine paper, with clear type, and is well bound in fancy cloth, forming a very 

 neat duodecimo volume of over four hundred large pages, containing about Eleven Hundred Receipts. 



It has been most favourably received by the press both in this country and in England, where it has passed 

 tlirough Three Editions in the course of a few months. 



OPINIONS OF THE PRESS. 



Miss Eliza Aclon may congratulate herself on having 

 composed a work of great ulilily, and one that is speedily 

 finding its way lo every "dresser" in the kingdom. Her 



Oookery-book is unquestionably the most valuable coin- 

 pendiuin of iho an ilial has yel been published. Ii strongly 

 inculcates economical principles, and points out how good 

 things may be concocted without that reckless exlravagince 

 which good coaks have been wont to imaciiie the btsi evi- 

 dence they can give of skill iu their prufi-ssion. 



London Morning Post. 



The work before us strikes us as equal, if not superior, to 



any of its predecessors. Kitchener, in spite of its merits, 



which are not few or far between, is somewhat passi; Mrs. 



Kundle scarcely retains her elevated position: she was always 



too reclierch^e; and an openin? still existed for a scientific 

 work on the "culinary an," which was in all respects "up 

 loihe day." Such a work, we think, is Miss Acton's; and 

 accordingly we recommend ii lo the favourable notice of our 

 readers.— Jl/erfi'co? Examiner. 



The arrangement adopted by Miss Acton is excellent. 

 She has trusted nothins toothers. .She has proved all she 

 has written by personal inspection and experiment. The 

 novel feature of her book, which will greatly facilitate the 

 labours of the kitchen, is the summary appeniied to each 

 recipe of the materials which it contains, wiih the exact pro- 

 portion of every ingredient and the precise time required to 

 dress the vihole,— London Alias. 



