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HOW TO SERVE THEM
WITH ELEGANCE AND ECONOMY
PROFESSOR OF DOMESTIC ECONOMY, CRYSTAL PALACE SCHOOL OF ART, ETC.
WERE it not that something new and useful remains to be added to the numerous manuals of Cookery already in existence, some apology for offering this little hand-book to the public would be needed. All young housekeepers, and, indeed, not a few of the more experienced, know the difficulty of getting up little dinners for five or six persons without incurring too great an expense, or too severely taxing the powers of the cook. Such dishes as the time-honoured cod and oyster sauce, the haunch or saddle of mutton, always costly, are now quite beyond the reach of persons with small incomes, and it has become necessary for them to find less expensive substitutes, or to cease to dispense hospitality at all.