Old Cookery Books and Ancient Cuisine

quiry already cited, there are a few others, whic

s for the Government of the Royal Household

of the King’s Chapel. Printed in the t

and Government of the House of a

e of Wales, respecting his Hou

anners. By William Phis

, the Second Part. By R

, A Book of Nurture. By Jo

s of Cookery. By Henry Howard, Free

se of all Good Wives, Tender Mothers, and Careful Nurses. By several Hands. The second edi

Country Cook. By Charles

tionery, Preserving, Pickles, Cakes, Creams, Jellies, Made Wines, Cordials. With Copper Plates. . . . And also Bills of Fare for every month in the year. . . . By E. Smith

oice Collection of Receipts in . . . Coo

hapelle, cook to the Prince of Orang

, and also of Drinkables, written originally in French by the L

k. By Sarah Harrison. Sixth edit

Ann Cook. Third edition.

lished by subscription, and that she had obtained eight hundred names. In the preface Mrs. Raffald begins by observing: “When I reflect upon the number of books already in print upon this subject, and with what contempt they are read, I cannot but be apprehensive that this may meet the same fate with some who will censure before they either see it or try its value.”

the Art of Cookery. By Elizabet

ove 450 Receipts. By Elizabeth Moxon. F

Cookery. By George Dalrym

lating and Supplying the Table. By

mily Companion. 8vo

the whole Art of Carving. . . . By the Author of “Principles of Politenes

complete system of French Cookery.

Cook’s, Housekeeper’s, and Gardener

y Mrs. Macivey. New editi

ry. By John Farley. Fourth

the European Kitchen, beginning with Cadmus, the Cook and King, and co

with a Medical Commentary by Ignotus, and revised by A. Hun

is Collingwood and T. Woollams.

By John Simpson, Cook. 8vo, Lond

oved and Modernised. By H.

derick Nutt, Esquire, Author of the “Co

tic Library. By Charles Mil

ook. By W.A. Henderson. Seventeenth edition. By S.C. Sch

bstances for several years. By M. Appert. Translated from the

ils of foreign European cookery; but she adds: “The mulakatanies and curries of India; the sweet pillaus, yahourt, and cold soups of Persia; the cubbubs, sweet yaughs and sherbets of Egypt; the cold

Table, Kitchen, and Larder. By Dick Hu

Footnote: Reprinted from the Journal of the Agricult