when the responsibility of an entertainment falls upon them for the first time.
The author, in speaking of this book to friends, has had various questions asked and suggestions given, by which she has endeavored to profit. Some of the questions have been the following:
"Have you given receipts suitable for a family of two or three?"
"Have you given expedients, so if articles called for in the receipts are not at hand others may be substituted?"
"Is your book only for rich people?"
"Is it not a mistake to use French names, which many do not understand?" etc., etc.
In deference to the last suggestion, she has explained the meaning of certain classes of dishes known only by the French names, and which would lose character if translated. A soufflé, for instance, has no special significance when called "inflated," but the word soufflé defines the class of dishes which are inflated, and is so generally understood that it is almost an Anglicized word.
The terms Soufflés, Pâtés, Timbales, Hors-d'œuvres, Entrées, etc., are as distinctive as Stews, Hashes, Creams, etc.; hence there seems no other way than to learn the culinary nomenclature as one partakes of the dishes.
The author strongly urges the trial of new dishes, and breaking away from the routine of habit. The preparation of so-called fancy dishes is very simple. A little attention given to ornamentation and garnishing, making dishes attractive in appearance as well as taste, will raise the standard of cooking without necessarily increasing the expense.
