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present volume is designed as a sequel to my book, entitled "Directions for Cookery in all its Branches." Since the first appearance of that work, I have introduced into the new editions so many improvements and additional receipts that its size can no longer be conveniently increased. While obtaining fresh accessions of valuable knowledge on this and other subjects connected with the domestic improvement of my young countrywomen, I have been induced to note down, as they presented themselves, these new items of information. And I now offer them, arranged in due form, to that most efficient of all patrons, the public.

Families who possess the means and the inclination to keep an excellent table, and to entertain their guests in a handsome and liberal manner, will, most probably, find in this book and its predecessor all that may be wanted for such purposes. A large number of these new receipts are of French origin; obtained from French cooks, or from persons instructed by them. And I have endeavoured to