Originally published in 1889, the aim of this book is to indicate how to serve dishes, and to entertain company at breakfast, lunch and dinner as well as to give cooking receipts. Too many receipts are avoided, although quite a lot are furnished for any practical cook book. There are generally only two or three really good modes of cooking a material, and one becomes bewildered and discouraged in trying to select and practice from books which contain often from a thousand to three thousand receipts. This is a comprehensive and informative look at the subject of practical cooking with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.