330 COOKEBT FOE SPOETSMEK. 



out. He must learn the art of warming over and 

 using up the remains of the feast. 



So must it be while ignorant foreign cooks — 

 whose only claim to the title consists in having spoil- 

 ed thousands of potatoes, in having rarely seen, and 

 never cooked, a piece of meat, and only dreamed of 

 coflfee— possess our kitchens and rule the roast ; and 

 as it is impossible for the master of the house, and 

 would be unladylike in the mistress, to superintend 

 the dinner, the only spot for truly scientific cookery 

 is in the woods. There, under the blue vault of 

 heaven, where the shade of some friendly tree tem- 

 pers the combined heat of sun and fire, accompanied 

 only by the interested and appreciative guides, with 

 the hot wood fire rapidly forming its pile of glowing 

 coals, can the contemplative man, tempted by appe- 

 tite and opportunity, devote himself to the higher 

 branches of epicurism. Not that the materials are 

 plentiful, rich, or costly, but working up from the 

 very plainness of his fare a more gratifying com- 

 pound. With that bed of coals suggesting broiling, 

 and that dancing, smokeless blaze inviting roasting, 

 no intelligent being would think of frying meat. 



Under such circumstances, the larder being neces- 

 sarily limited, and repetition threatening to breed 

 disgust, ingenuity is sharpened and exercised to 

 produce variety ; an accurate knowledge of the pow- 

 er of different sauces is obtained, and new modes of 

 dressing simple articles invented. It is to lead the 

 mind of the reader in this direction, and not with 

 the hope of instructing stupid cooks, or educating 



