London: Cassell & Co., 1900.
Small octavo, red cloth wrappers, in lovely original condition, some wear.Item #1497
With chapters on Australian meat and homemade wine.
'The age in which we live is essentially one of progress, and in no branch of the fine arts is progress more marked than in the art of cookery… The secret of good cooking is economy, in the highest sense of the word. The good cook will extract all the goodness and utilise all the materials at his or her disposal, whereas the inferior and bad cook, through ignorance, commit the crime of waste. We must remember that when we waste food, we in one sense rob the poor… The present work has been written on the basis of the maxim that economy and simplicity are not incompatible with excellence and elegance. We have also, in compiling it, borne in mind that there is an increasingly large class of persons who, without being vegetarians, consume a greater amount of vegetable and farinaceous food than was customary years back. Those persons will find that the present book contains an unusually large number of recipes under “Vegetables” and “Puddings” ; indeed, under this latter heading we believe we may claim to present the public with the greatest number of recipes ever given in any cookery book yet published.’ (Arthur Gay Payne: Preface).