Page:Art of Cookery 1774 edition.djvu/14

vi names to distinguish them, because they are known by those names: and where there is great variety of dishes and a large table to cover, so there must be variety of names for them; and it matters not whether they be called by a French, Dutch, or English name, so they are good, and done with as little expence as the dish will allow of.

I shall say no more, only hope my Book will answer the ends I intend it for; which is to improve the servants, and save the ladies a great deal of trouble.