SOMftfe,. _ 
-- ■ -- J ~_I__ 
C-CMW-HV * 1 ., 
TO THE 
READER. 
J Believe I have attempted a branch cf Cookery, 
which nobody has yet thought worth their while 
to write upon : but as I have both feen, and found, 
by experience, that the generality of fervants are 
greatly wanting in that point, therefore I have 
taken upon me to inftrubl them in the bef manner I 
am capable; and, I dare fay, that every fervant 
who can but read will be capable of making a tole¬ 
rable good cook, and thofe who have the leaf notion 
of Cookery cannot mifs of being very good ones . 
If I have not wrote in the high polite fiyle, I hope 
I fall be forgiven for my intention is to inftruSl 
the lower fort, and therefore muft treat them in their 
own way. For example: when I bid them lard a 
fowl, if IJhould bid them lard with large lardoons » 
they would not know what I meant; but when I fay 
they muft lard with little pieces cf bacon, they know 
what 1 mean. So, in many other things in Cookery, 
the great cooks have fuch a high way of exprefing 
A z then}- 
