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N PUBLISHING this work I have endeavored to fill a much needed want viz: the best and most effectual manner of preparing healthy and nutritious food.

This edition contains innumerable recipes which I have simplified and explained in a comprehensive manner so as to meet the wants of all. It suggests, also, many useful and important hints to those about entering the profession.

The book is illustrated and contains instructions how to prepare, garnish and serve according to the traditional rules of our most able predecessors, and now followed by the principal chefs of France and the United States.

In some instances, where it was deemed necessary to differ from the standard rules and methods in order to cater to the various tastes, changes have been made.

The book is divided into twenty-four chapters: Table Service, Bills of Fare, Supplies, Elementary Methods, Soups, Stocks, Hot and Cold Sauces, Garnishings, Hot and Cold Side Dishes, Shell Fish, Crustaceans, Fish, Beef, Veal, Mutton, Lamb, Pork, Poultry, Game, Miscellaneous Entrees, Cold Dishes, Vegetables, Cereals, Hot and Cold Desserts, Pastry, Bakery, Confectionery, Ices, Fruit, Wines and Preserves.

Not relying solely on my experience and knowledge, I have quoted from the most illustrious modern author, my much beloved friend and colleague,, ex-chef at the Court of Germany, and it gives me sincere pleasure to thank him for his generous assistance.

The profession will acknowledge its indebtedness to the Messrs. Delmonico for the interest shown by them in developing the gastronomic art in this country. Many will recall the business receptions given to distinguished guests under the supervision and direction of Delmonico.

Mention may be made of the following dinners: to President U. S. Grant, to President A. Johnson, to the, to , to Charles Dickens, to Sir , to , to , to Gen. Cutting, to Luckmeyer, the so-called "Black Swan Dinner," to Admiral Renaud, to , to , to , to the , also the ball given to the Russian Admiral and Fleet, and the Greek dinner.