My Mothers Cook Book: A Series of Practical Lessons on the Art of Cooking Matilda Lees Dods Author

An excerpt from the Preface.The question that will very naturally be asked in connection with our volume is: Why is such a work required at all? Is there not already an abundance of books devoted to and exhausting the various branches of the subject, from the monograph which discusses all the points and possibilities of cold mutton to the complete housewife, whose common sense suggestions and elaborate instructions range over all possible topics, from the currying of a lobster to the management of a husband? To such a criticism we should reply that cookery is now accepted as both a science and an art. As a science it is of course subject to all the laws of natural development, while as an art it can also lay claim to the privileges of continued inspiration, and the disciples of to-day need not admit that all wisdom has died with the prophets who have taught in the past.. In sober earnest, there has been during the past few years a much more general recognition of the fact that the work of cooking, upon which depends so much of the comfort, and in fact the happiness of existence, cannot be successfully carried on at hap-hazard or in a hit or miss fashion. The interests imperiled are too serious and the results of failures too grave. It requires and demands careful, persistent study, and should utilize also all possible ingenuity and creative power that can be pressed into service. Originality of conception, thoroughness of knowledge, and precision of method may be said to be as important, for the practice of cookery as for the practice of medicine, and it is all evident that the more fully these are called into play for the former, the greater the prospect of get- ting rid altogether of the latter. The due recognition, during the past decade of the I proper position of this branch of human knowledge has led to the establishment of institutions planned to give instruction in the principles of cooking, and to further its higher development as a fine art; and. during the next few years we hope to see the number of such institutions largely increased. I was so fortunate as to obtain one of the earliest first-class diplomas issued by the South Kensington School of Cookery, and with this in my possession,, and a definite purpose before ine of doing what was iii my power to further the knowledge of my fellow-women, and the comfort of ray fellow-men, I could no longer feel that my life was aimless, even though my work should have no higher range than that of the kitchen.It is pleasant to be able to state, as well for the credit of the school whose teachings I have carried out, as for my own satisfaction, that such instruction as I have attempted to give in Great Britain and this country, through lessons and practical examples with demonstrative before classes, has been most cordially and favorably received in all quarters, and has brought me very warm acknowledgments for practical services rendered. In the course of my work with classes, I have found that there was quite a general demand for a book that should embody with somewhat more comprehensiveness arid completeness of detail than was possible in any single course of lectures, the whole range of instruction, and should give the particular application of the general principles; a book that should be not a mere stereotyped schedule of dinners, suppers and breakfasts, nor a depressing list of semi-intelligible recipes, but one that should present a comprehensive insight into the general rules for the intelligent preparation of food, and at the same time clearly describe the several means and processes of arriving at desired results….