"We ought not to omit the mention of several very good recipes which Mrs Hooper vouchsafes us, e.g., rump-steak pudding, sheep's head Scotch fashion, devilled fowl, rich plum pudding, neck of venison cooked in a V oven, how to cook whitebait, and how to 'scollop' oysters. She has good hints about salmi of wild duck, and her caution on the deliberate preparation of the sauce for the same delicacy, roasted, assures us that-given the means and the heart to put her knowledge in practice-she undeniably knows what is good. . . All are more or less excellent in their different ways."—Saturday Review. "A very excellent little book. Ought to be recommended as exceedingly useful, and as a capital help to any housekeeper."-Vanity Fair. "Very numerous recipes in the volume are composed with a due regard to the principles of economy, while they are thoroughly appetising."- Morning Post. "Excellent, and evidently based on much practical experience."-Standard. "Shows us how to serve up 'a little dinner,' such as a philosopher might offer a monarch-good, varied, in good taste, and cheap. Exactly what the young English wife wishes to know, and what the ordinary cookery-book does not teach her."-Queen. "A practical cookery-book, one really calculated to be of use."—John Bull. "To read this book gives the reader an appetite."-Notes and Queries. "A great deal that will be found useful to all. To young housewives her work will be found specially valuable."-Civil Service Gazette. 66 'Care has been taken to make these recipes easy, simple, and reasonably cheap."-Church Times. "Containing much useful information."-Court Journal. "So simple and comparatively inexpensive as to be suited to the requirements of all classes."-Rock. HENRY S. KING & Co., LONDON. COOKERY FOR INVALIDS, PERSONS OF DELICATE DIGESTION, AND FOR CHILDREN. BY AUTHOR OF MARY HOOPER, 99.66 LITTLE DINNERS," WIVES AND HOUSEWIVES," PROFESSOR OF DOMESTIC ECONOMY CRYSTAL PALACE SCHOOL OF ART, ETC. HENRY S. KING & Co., LONDON. 1876. als. c. 449 THE great importance of well-chosen and wellcooked food, as a means not only of preserving but of restoring health, is now fully recognised, and "Dr Diet and Kitchen Physic" are acknowledged as the best friends of the medical profession. Yet there is no more anxious time for a doctor than when he hands over his patient to the good offices of the cook, for, as a celebrated culinary writer has said, "he knows how often the skill of the painstaking physician is counteracted by the want of corresponding attention to the preparation of food, and the poor patient, instead of deriving nourishment, is distressed by indigestion." |