My Dear Eloise,—In some of my former letters, I have stated that the principal art of cookery consists in knowing the exact time each object requires to be subjected to the action of the fire; whether it be direct, or by the assistance of either roasting, frying, baking, or boiling. Large quantities of food may be treated in such a manner, that no more nutriment shall be obtained than by smaller quantities; but to learn this requires practice and attention, more than those to whom we wish to dedicate these letters can probably give.
