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The National Cook Book, 9th ed.

Chapter 2: PREFACE.
By Hannah Mary Peterson
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About This Book

A practical household cookbook offering concise, detailed recipes and step-by-step directions for a broad range of fare, including soups, fish, meats and poultry, vegetables, sauces, pickles, pastries, desserts, and tea cakes, along with measurement tables and preservation methods. Instructions assume common kitchen utensils and emphasize clarity, repetition of key steps, and domestic economy to make preparations accessible to ordinary cooks. Special attention is given to dishes suited for the sick or convalescent and to straightforward American adaptations of traditional recipes, prioritizing usable technique and exact procedures over culinary theory.

The Project Gutenberg eBook of The National Cook Book, 9th ed.

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Title: The National Cook Book, 9th ed.

Author: Hannah Mary Peterson

Release date: May 3, 2014 [eBook #45572]
Most recently updated: October 24, 2024

Language: English

Credits: Produced by Julia Miller, Chad Vance and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive/American Libraries.)

*** START OF THE PROJECT GUTENBERG EBOOK THE NATIONAL COOK BOOK, 9TH ED. ***

The cover image was created by the transcriber and is placed in the public domain.

THE
NATIONAL COOK BOOK.

BY A

LADY OF PHILDELPHIA,

A PRACTICAL HOUSEWIFE.

A LADY, IN WHOSE JUDGMENT WE HAVE THE MOST UNBOUNDED
CONFIDENCE, PRONOUNCES THIS "THE ONLY COOK BOOK
WORTHY OF A HOUSEKEEPER'S PERUSAL."

Graham's Magazine.

NINTH EDITION.

PHILADELPHIA:

HAYES & ZELL,

193 MARKET STREET.

1856.

Entered according to the Act of Congress, in the year 1850, by Robert E. Peterson, in the Clerk's Office of the District Court of the Eastern District of Pennsylvania.

Deacon & Peterson, Printers,

No. 66 S. Third Street.

PREFACE.

The following receipts, the result of many years experience, have been placed before the public, in the hope that they may prove useful to all who may consult them, and under the conviction that they will be found truly practical.

The author has endeavored to draw them up in the most concise and simple manner; and has in all cases sacrificed style to minute detail; not even avoiding repetition where it might render the directions more explicit.

A great defect in many works of a similar character is, that the cook is forced to wade through a formidable amount of reading before she can learn the process of making a pudding, or discover the different articles necessary to the concocting of a dish.

Whilst some are so diffuse, others on the opposite extreme, are so brief in their explanations as to fall far short of being understood, and consequently are ever liable to misconception.

As no utensils are requisite except those in common use in every family, the difficulty of preparing the various dishes will be greatly lessened.

Great attention has been paid to that department of cookery exclusively adapted to the sick or convalescent, most of the dishes having been prepared according to the directions of eminent physicians of Philadelphia.

Nearly all the receipts in this book are purely American; the author therefore entertains a hope that they may meet the wants of the community, and the approbation of all those who may honor them with a trial.

Philadelphia, May, 1850.

CONTENTS.