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Show LEA AND BLANCHARD'S PUBLICATIONS. FRANCATELLI'S MODERN FRENCH COOKERY. THE lUODERN COOn:, A PRACTICAL GUJDE TO THE CULINARY ART, IN ALL ITS BRANCHES, ADAPTED AS WELL FOR THE LARGEST ESTABLISHMENTS AS FOR THE USE OF PRIVATE FAMILiES. BY CHARLES ELME FRANCATELLI, Pupil of the celebrated Caremo, and late Maitre D'Hotel and Chief Cook to her Majesty the Queen. In one large octavo volume, extra cloth, with numerous illustrations. -" Jt appears to be the book of books on cookery, bemg a most comprehensive treatise on that art preservative and conservaL1ve. The work composes, in one Jarge aucl elegant octavo volume, 1447 recipes for cookin~; dishes and desserts, wtth numerous illustrations; also bdls of fare aml direc,. tions for dinners for every month m the year, for companies of SLX persons to twenty~eight.-Nat. bttelligrmcer. no~~~~~e3~~5of~~ok~;;:,~~r~~ygJ~~~=~Y~:~~~,uha~~~;1 Pa~fe~t/eee~~i~nd~~~h~~J:~~~~r~~:r!~t~ ~[;~f~l11~l: ~~~fo~~~h~e b~~~~fl~a~~·;: :~~~t~~P~~e~~Jhfa~s c~~~a~~~k~t ih~~ ~~~h~r;~r;;]q~ Celeste does to. Daboll's Arithmetic. It is a Jarge octavo, profusely tJlustrated, and contams every ... thing on the philosophy of makmgdinners, suppers, etc., that is worth knowmg.-Graham'sllf(l{)azine. MISS ACTON'S C 0 0 K E R Y. MODERN COOKERY IN ALL ITS BRANCHES, REDUCED TO A SYSTEM OF EASY PRACTICE. FOR THE USE OF PR(VATE FA~11LIES. IN A SERIES ~1~Af;'Jf1lo:.f~~l"'J~··lkh~;'fsk~H ARE GIVEN BY ELIZA ACTON. WITH NUMEROUS WOOD-CUT ILLUSTRATIONS. TO Wl!ICH IS ADDED, A TABLE OF WEIGHTS AND MEASURES. THE WHOLE REVISED AND PREPARED FOR AMERICAN HOUSEKEEPERS. BY MRS. SARAH J, HALE. From the Second London Edition. In one large 12mo. volume. " Miss Eliza Acton may congratulate herself on having composed a work of great utility, and one that is speedily findmg 1ts way to every 'dresser' in the kingdom. Her CooKery-book ts unques- ~~~~~b~~ot~~m~g;lt ;:.~~i~f:s~~~S~~~~~o~~ ~;V:~o~attl~~a~eti: gounb~11:~· wJ~l~~~"lft1it ~~c~: le~s extravagance which good cooks have been wont to imagine the best evidence they can give of skill in their profession."-London.~M-iorm~·...::ng_P_os_t.~~~~-~~ THE COMPLETE COOK. PLAIN AND PRACTICAL DIRECTIONS FOR COOKING AND HOUSEKEEPING, 'WITH UP'W ARDS OF SEVEN HUNDRED RECEIPTS, Consisting of DJTeclions for the Choice of Meat and Poultry, Preparations. for Cooking; lt!aking of Broths an~ Soucs; Bo1Img, Roasting, Bakinp and F~ing of _Meats, Fish, &c. i Seasonmgs, Colonnf>s~Ud~~~~gG~=-~~u~Jrea~:,e;,re&:~ti;h~~~.: 2~~~n~;r~Jit~a:e~~r~f Pastry, Duections for making Wines. WITH ADDITIONS AND ALTERATIONS. BY J. M. SANDERSON, OF THE FRANKLIN HOUSE. In one small volume, paper. Price only Twenty-five Cents. THE COMPLETE CONFECTIONER, PASTRY COOK AND BAKER. PLAIN AND PRACTICAL DIRECTIONS FOR MAKING CONFEC1'IONARY AND PASTRY, AND FOR BAKING. WITH UP'WARDS OF FIVE HUNDRED RECEIPTS, Consisting of Directions for making all sorts of Preserves1 Sugar Boi!in0, Comfits! Lozengeo, Ornamental Cakes, lee~ L1queurs, Waters, Gum Paste Ornaments, ~ups, Jet ies, Marrn~~~~ts, C~k~~~itc,~~~u~ki,nt'ar~,ti~f!'.l &~~~~: • ancy WITH ADDITIONS AND ALTERATIONS. BY PARKINSON, PRACTICAL CON FECTJONER, CHESTNUT STREET. Je one small volume, paper. Prjce only Twenty-five Cents. |