قراءة كتاب Miss Leslie's New Cookery Book
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"Miss Leslie's 'New Receipts for Cooking' is perhaps better known than any similar collection of receipts. The very elegant volume before us, entitled 'Miss Leslie's New Cookery Book,' is designed as a sequel and continuation to it, and should be its companion in every family, as the receipts are all new, and in no instance the same, even when their titles are similar. It contains directions for plain and fancy cooking, preserving, pickling; and commencing with soups, gives entirely new receipts for every course of an excellent dinner, to the jellies and confectionery of the dessert. Our readers are not strangers to the accuracy and minuteness of Miss Leslie's receipts, as, since the first number of the Gazette, she has contributed to our housekeepers' department. The new receipts in this volume are admirable. Many of them are modified from French sources, though foreign terms and designations are avoided. The publisher has brought it out in an extremely tasteful style, and no family in the world should be without it."
From the Pennsylvania Inquirer.
"Mr. T. B. Peterson has just published 'Miss Leslie's New Cookery Book.' This will be a truly popular work. Thousands of copies will very soon be disposed of, and other thousands will be needed. It contains directions for cooking, preserving, pickling, and preparing almost every description of dish: also receipts for preparing farina, Indian meal, fancy tea-cakes, marmalades, etc. We know of a no more useful work for families."
From the Public Ledger.
"As every woman, whether wife or maid, should be qualified for the duties of a housekeeper, a work which gives the information which acquaints her with its most important duties, will no doubt be sought after by the fair sex. This work is 'Miss Leslie's New Cookery Book.' Get it by all means."
From the Boston Evening Traveler.
"We do not claim to be deeply versed in the art of cookery; but a lady, skilled in the art, to whom we have submitted this work, assures us that there is nothing like it within the circle of her knowledge; and that having this, a housekeeper would need no other written guide to the mysteries of housekeeping. It contains hundreds of new receipts, which the author has fully tried and tested; and they relate to almost every conceivable dish—flesh, fish, and fowl, soups, sauces, and sweetmeats; puddings, pies, and pickles; cakes and confectionery. There are, too, lists of articles suitable to go together for breakfasts, dinners and suppers, at different seasons of the year, for plain family meals, and elaborate company preparations; which must be of great convenience. Indeed, there appears to be, as our lady friend remarked, everything in this book that a housekeeper needs to know; and having this book she would seem to need no other to afford her instruction about housekeeping."
MISS LESLIE'S
NEW
COOKERY
BOOK.
"As every woman, whether wife or maid, should be qualified for the duties of a housekeeper, a work which gives the information which acquaints her with its most important duties will no doubt be sought after by the fair sex. This work is 'Miss Leslie's New Cookery Book.' Get it by all means."—Public Ledger.
PHILADELPHIA:
T. B. PETERSON NO. 102 CHESTNUT STREET.
1857.
Entered according to Act of Congress, in the year 1857, by
ELIZA LESLIE,
In the Clerk's Office of the District Court of the United States, in and for the
Eastern District of Pennsylvania.
PREFACE.
I have endeavored to render this work a complete manual of domestic cookery in all its branches. It comprises an unusual number of pages, and the receipts are all practical, and practicable—being so carefully and particularly explained as to be easily comprehended by the merest novice in the art. Also, I flatter myself that most of these preparations (if faithfully and liberally followed,) will be found very agreeable to the general taste; always, however, keeping in mind that every ingredient must be of unexceptionable quality, and that good cooking cannot be made out of bad marketing.
I hope those who consult this book will find themselves at no loss, whether required to prepare sumptuous viands "for company," or to furnish a daily supply of nice dishes for an excellent family table; or plain, yet wholesome and palatable food where economy is very expedient.
Eliza Leslie.
Philadelphia, March 28th, 1857.
WEIGHTS AND MEASURES.
Tested and Arranged by Miss Leslie.
| Wheat flour | one pound of 16 ounces | is one quart. |
| Indian meal | one pound 2 ounces | is one quart. |
| Butter, when soft | one pound 1 ounce | is one quart. |
| Loaf sugar, broken up, | one pound | is one quart. |
| White sugar, powdered, | one pound 1 ounce | is one quart. |
| Best brown sugar, | one pound 2 ounces | is one quart. |
| Eggs | ten eggs | weigh one pound. |
LIQUID MEASURE.
| Four large table-spoonfuls | are | half a jill. |
| Eight large table-spoonfuls | are | one jill. |
| Two jills | are | half a pint. |
| A common-sized tumbler | holds | half a pint. |
| A common-sized wine-glass | holds about | half a jill. |
| Two pints | are | one |