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THE
NATIONAL COOK BOOK.

BY A

LADY OF PHILDELPHIA,

A PRACTICAL HOUSEWIFE.

NINTH EDITION.

PHILADELPHIA:

HAYES & ZELL,

193 MARKET STREET.

1856.

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Deacon & Peterson, Printers,

No. 66 S. Third Street.

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PREFACE.

The following receipts, the result of many yearsexperience, have been placed before the public, inthe hope that they may prove useful to all whomay consult them, and under the conviction thatthey will be found truly practical.

The author has endeavored to draw them up inthe most concise and simple manner; and has inall cases sacrificed style to minute detail; not evenavoiding repetition where it might render the directionsmore explicit.

A great defect in many works of a similar characteris, that the cook is forced to wade through aformidable amount of reading before she can learnthe process of making a pudding, or discover thedifferent articles necessary to the concocting of adish.

Whilst some are so diffuse, others on the oppositeextreme, are so brief in their explanations asto fall far short of being understood, and consequentlyare ever liable to misconception.

As no utensils are requisite except those in com[Pg 4]monuse in every family, the difficulty of preparingthe various dishes will be greatly lessened.

Great attention has been paid to that departmentof cookery exclusively adapted to the sick or convalescent,most of the dishes having been preparedaccording to the directions of eminent physiciansof Philadelphia.

Nearly all the receipts in this book are purelyAmerican; the author therefore entertains a hopethat they may meet the wants of the community,and the approbation of all those who may honorthem with a trial.

Philadelphia, May, 1850[Pg 5].

CONTENTS.