_To Glaze_ To cover the outsides of hams, tongues, and all stewed dishes, with glaze or braize, to give them a rich appearance _Harrico_ Veal, mutton, &c. stewed with vegetables _Hot-Bath_ A pan or other vessel filled with water, and placed in a pot, which is kept boiling over the fire, for the purpose of scalding fruits, or preparing meats _Maigre_ Soup, or any other dish, made without meat or gravy _To Pass_ To dress a thing partially, by setting on, or shaking it over the fire for a short time _Ragoût_ Or stewing or boiling meat or other articles, to preserve their juices _To Sheet_ To line the inside of a dish with paste _Stock_ A preparation from gravy meats, &c. always to be kept at hand, for the purpose of making soup or gravy We have now initiated our honest candidate for culinary fame, by regular and easy gradations, into the whole _arcana_ of the profession,—taught her to judge of the natures and qualities of provisions, and their comparative values;—the best seasons and methods of purchasing, and of managing undressed animal and vegetable food; and the general economy of the LARDER;—Have given her the plainest elementary principles and precepts, and a few of the most simple examples, for practice, in all the various branches of boiling, roasting, baking, broiling, frying, &c.—the best methods of making soups, gravies, sauces, and salads: and, lastly, the modern mode of preparing _a good dinner, with all its most approved accompaniments_. In fine, we have been anxious, not only to instruct the common cook in the rudiments, and all the ordinary operations of her art, but how to combine, both in principle and practice, the most elegant with the most useful results; so as to enable her to please both the man of taste and the man of temperance;—the economist and the epicure;—the whimsical and the wise;—those who eat to live, and those who live to eat.—Under the head Housekeeper, we have also given ample instructions for making PASTRY, CONFECTIONARY, PRESERVES, and PICKLES, which frequently fall within the province of the cook. The whole comprises, as it were in a nut-shell, a complete compendium of culinary knowledge, chiefly valuable for its comprehensive brevity, and which, we trust, will be found, by the ingenious practitioner, full as useful as many, more elaborate volumes, professedly written on this subject _only_, and published at not less, if not more than the whole price of this little Work. _Dean Swift’s ironical directions to the Cook._