ACTON’S COOKERY-BOOK THOROUGHLY REVISED. 
New Edition, enlarged, with numerous Plates and Woodcuts (many 
additional), iu fcp, 8vo. price 7s. 6d. 
MODERN COOKERY 
FOR 
PRIVATE FAMILIES. 
Reduced to a System of Easy Practice in a Series of carefully tested 
Receipts, in wliicli the Principles of Baron Liebig and other eminent 
Avriters have been as much as possible applied and explained. 
By ELIZA ACTOK 
NeAvly rcTised and miieli enlarged edition. 
OPINIONS OF THE NEW EDITION. 
“ This is indisputably the most copious 
ami complete work that lias yot met the 
light on the subjec't of cookery. Mrs. 
Rundell and her fair associates must all 
do homage to Miss Acton, who has pro- 
vided a volume entitled to the lofty desig- 
nation of an encyclopa)dia. We have here 
no fewer than thirty-two chapters on 
soups, fish, shellfish, gravies, sauces, sa- 
lads, forcemeats, boiling, roasting, &c. ; 
lieef, veal, mutton and lamb, pork, poultry, 
game, potted meats, vegetables, pastry, 
ouilets, Ixiiled puddings, baked puddings, 
eggs and milk, sweet dislies, preseiwes, 
pickles, cake.s,confectionery,(lessert dishes, 
syrups, cotti^, chocolate, bread, foreign 
and .Jewish cookery, with a chapter on the 
mysteries of trussing ; to all which is ' 
added or prefixed a dissertation on carv- 
ing, comprising no fewer than twenty-six 
cuts or plates, presenting the divers ar- 
ticles to he cut or carved, and the method 
of going about it — The preparation of 
this volume may be viewed as the iier- 
formance of a great public sendee. As to 
young ladies, they should make it their 
study : They will find more here that 
concerns the wife and mother, than in all 
the romance ivith which the shelves of 
oiuf circulating libraries groan.” 
British Bahxee. 
“ A new and greatly enlarged edition of 
Eliza Acton's Cookery just appeared, 
embellished with numerous woodcuts, and 
enlarged by the .addition of a great num- 
1 ler of new receipts. AVe need not say that 
this is one of the most useful of our Eng- 
li.sli puWicalions on domestic economy, 
containing as it does all that the house- 
keojiers or cixiks of the middle classes can 
Teijuire to know. The authoress infomw 
the public that in the nresent edition she 
has availed herself or the instructions 
upon cookery given by men of science, 
and esiiecially by Baron Liebig ; we can 
only express a hope that our cooks will 
aiipreciate the advice. Aliss Acton ad<ls 
what is of much more interest, that efforts 
are being mafle, by the establishment of 
well-eonducted schools, for the early and 
efficient training of ^lu- female domestic 
servants. Let us trust that her exiiecta- 
tions may soon Ik* realised, and that we 
shall lie provided with a race of cooks not 
too ignorant to use the good advice which 
they find in the many goo<l cookery-books 
now within everybody's reach. We would 
even commend the subject to the Board of 
Health, as one which most especially 
comes within their line of operation : for 
it is of little use to purify the atmosphere 
we breathe, until general health is im- 
proved by rendering what we eat condu- 
cive to nutrition rather than to indiges- 
tion. In no country do better raw mate- 
rials of food exist than in England ; no- 
wliere can he found better flour, better 
meat, better fish, better vegetables, we 
will even add better fruits. Nowhere in 
the world, notwithstanding these advan- 
tages, is to be found worse cookery than 
among -our middle classes. But we hope 
and believe that some improvement in this 
respect is begmning to take place, and 
above all that some serious attempt ivill 
be made to teach our lower orders how to 
economise and best employ the materials 
of food which they possess. Had our 
peasantry beenftiven decently taught the 
rudiments oiyood plain cooking, we should 
never have heard the heartrentUng tales 
of starvation at Scutari caused by the 
uneatable provisions supplied to our 
neglected troops.” 
Gardeners’ Chronicle. 
^London : LONGMAN, BROWN, GREEN, and LONGMANS. 
8 
