We cannot claim absolute originality for all our recipes, and indeed have many authorities to thank for kind help in our task. We feel convinced, however, that many recipes, which have been treasured for years in manuscript, will prove new and attractive to some at least of our readers. In this hope we have overstepped one of our limitations by including a few old-fashioned, high-class recipes, and some special hints on Passover and Invalid cookery. We have stated in all cases the _approximate_ time required for the preparation of each dish; but it must be remembered that, under different conditions, the time will vary. The Appendix is based on our experience in actual teaching in schools, and will, we hope, be of use in the formation of new cookery centres. As “the proof of the pudding is in the eating,” we only ask that judgment may be suspended till some of our recipes have been tried. MAY HENRY. EDITH B. COHEN. _December, 1888._ PREFACE TO THIRD EDITION. The really unexpected success of our little book has induced us to thoroughly revise it, and add to it a large number of new recipes. We trust that this will increase its usefulness, and give our readers as much pleasure in referring to the book as we have had in altering it and bringing it up to date. MAY HENRY. EDITH B. COHEN. _January, 1897._ ------------------------------------------------------------------------ CONTENTS. PAGE HINTS TO YOUNG HOUSEKEEPERS ix. CHAPTER ON KOSHERING xi. SOUPS. Hints on making soup and stock 1 Two ways of making fresh stock 2 White stock 2 Soup, to clear 2 Green pea soup 3 Julienne soup 3 Kugel 3 Liver soup 4 Mock turtle soup 4 Mulligatawny soup 4 Mutton broth 5 Oxtail soup 5 Tomato soup 5 Savoury ingredients for soups 6 (_sundries_, _frimsels_, _drop dumplings_, _custards_)