Containing upwards of fifteen hundred first-rate receipts selected with great care, and a proper attention to economy; and embodying all the latest improvements in the culinary art: accompanied by important remarks and counsel on the arrangement and well-ordering of the kitchen, combined with useful hins on domestic economy, the whole based on many years' constand practice and experience; and addressed to private familes as well as the highest circles.

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Recommended by

Annie Gray

Food historian