Hale - Mrs. Hales new cook book: [a practical system for private families in town and country

OTHER BOOKS IN
THE AMERICAN ANTIQUARIAN SOCIETY
COOKBOOK COLLECTION

1776-1876: The Centennial Cook Book and General Guide, by Mrs. Ella E. Myers

American Cookery, by Amelia Simmons

The American Family Keepsake, by The Good Samaritan

Apician Morsels, by Dick Humelbergius Secundus

The Art of Dining, and the Art of Attaining High Health, by Thomas Walker

California Recipe Book, by Ladies of California

The Canadian Housewifes Manual of Cookery

Canoe and Camp Cookery, by Seneca

The Compleat Housewife, by Eliza Smith

Confederate Receipt Book

The Cook Not Mad

The Cook's Own Book, and Housekeeper's Register, by Mrs. N.K.M. Lee

Cottage Economy, by William Cobbett

Dainty Dishes, by Lady Harriet E. St. Clair

Dairying Exemplified, by Josiah Twamley

De Witt's Connecticut Cook Book, and Housekeeper's Assistant, by Mrs. N. Orr

Every Lady's Cook Book, Mrs. T.J. Crowen

Fifteen Cent Dinners for Families of Six, by Juliet Corson

The Frugal Housewife, by Susannah Carter

The Hand-Book of Carving

The Health Reformer's Cookbook, by Lucretia E. Jackson

The Housekeeper's Manual

How to Mix Drinks, by Jerry Thomas

Jewish Cookery Book, by Esther Levy

Miss Leslies New Cookery Book, by Eliza Leslie

Modern Domestic Cookery, and Useful Receipt Book by W.A. Henderson

Mrs. Owens Illinois Cook Book, by Mrs. T.J.V. Owens

Mrs. Porters New Southern Cookery Book, by Mrs. M.E. Porter

The New Housekeepers Manual, by Catherine E. Beecher and Harriet Beecher Stowe

The New England Cook Book

The Practical Distiller, by John Wyeth

The Physiology of Taste, by Jean A. Brillat-Savarin

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, by Eliza Leslie

The Times Recipes, by The New York Times

A Treatise on Bread, by Sylvester Graham

Vegetable Diet, by William Alcott

The Virginia Housewife, by Mary Randolph

What to Do with the Cold Mutton

The Young Housekeeper, by William Alcott

This edition of Mrs. Hale's New Cook Book by Sarah J. Hale was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

Mrs. Hale's New Cook Book copyright 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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Entered according to Act of Congress, in the year 1857, by

SARAH J. HALE,

In the Clerks Office of the District Court of the United States, in and for the Eastern District of Pennsylvania.

PREFACE.

C OOKERY, as an Art, ranks in the highest department of useful knowledge, connected, as it is, with the welfare of every human being.

When understood in all its bearings and conducted on scientific principles, it promotes health and happiness, moral and social improvement, and adds the charm of contentment to every-day life.

Is not the T ABLE, when wisely ordered with economy, skill, and taste, the central attraction of H OME? And the lady who, with kindness, thoughtfulness, and dignity presides, does she not receive homage from the master of the house when he places at her disposal the wealth for which he toils?

The husband earns, the wife dispenses: are not her duties as important as his?

If these truths were acknowledged and acted upon, by giving to the Science of Domestic Economy a prominent place in the education of young ladies, we should soon see great improvement in household management.

There are encouraging signs of reform. Some of the most esteemed among our lady writers have devoted their talents to the illustration of these home duties: the cookery books of Mrs. Child, Miss Leslie, Miss Beecher, and others, have done much for the cause of Domestic Economy. Still it appeared to me that a new book on this science, combining features not hitherto included in any work of the kind, was needed. Some of these new features are the following:

In this work the true relations of food to health are set forth, and the importance of good cookery to the latter clearly explained. See Introductory, commencing at page 37, and also Rudiments of Cookery, pp. 112, 113, etc.

Preparations of Food for the Sick have been carefully at tended to, and many new and excellent receipts introduced.

Cookery for Children is an entirely new feature in a work of this kind, and of much importance.

A greater variety of receipts, for preparing Fish, Vegetables, and Soups, is given here, than can be found in any other book of the kind; these preparations, having reference to the large and increasing class of persons in our country who abstain from flesh meats during Lent, will be found excellent; and useful also to all families during the hot season.

As our Republic is made up from the people of all lands, so I have gathered the best receipts from the Domestic Economy of the different nations of the Old World. Emigrants from each country will, in this New Cook Rook, find the method of preparing their favorite dishes.

The prominent features are, however, American. My own experience and studies gave some peculiar advantages in understanding household good; and then I have been favored by ladies, famed for their excellent housekeeping, with large collections of original receipts, which these ladies have tested in their own families. I feel, therefore, confident that this New Cook Rook will be approved.

It has been my aim to give all directions in a concise, straightforward manner, and so vary the receipts and modes, that every American household may model its management, to advantage, from the instructions.