Introduction

In presenting to the public this Creole Cook Book, the Picayune is actuated by the desire to fill a want that has been long felt, not only in New Orleans, where the art of good cooking was long ago reduced to a positive science, but in many sections of the country where the fame of our Creole cuisines has spread, and where with slight modifications incident to local supplies of food articles, many of our most delightful recipes may be adapted by the intelligent housekeeper with profit and pleasure.