The New Cookery Books
I
The Soup and Sauce Book
THE
NEW COOKERY BOOKS.
By ELIZABETH DOUGLAS.
Fcap. 8vo, cloth 2s. each.
I.
THE SOUP AND SAUCE BOOK.
II.
THE CAKE AND BISCUIT BOOK.
III.
THE PASTRY AND SWEET BOOK.
London: GRANT RICHARDS.
The
Soup and Sauce Book
By
Elizabeth Douglas
London
Grant Richards
48 Leicester Square
[Pg v]
Preface
The English—to their loss—are not a soup-eating nation; and forthe most part, those of us that do care for soups are obstinatelyconservative in our tastes. The ordinary restaurant thinks it hasdone its duty when ox-tail, mock-turtle and tomato soup have beenincluded in the bill of fare. Yet the range of soups is very wide, asthe hundred pages of recipes (by no means exhaustive) that follow willshow; and that they may lead some readers to add to the elasticity ofthe domestic menu, is the ambition of the compiler. All are good, feware expensive, and none exotic. I should like it to be understood alsothat the directions need not be considered absolutely final. Everyrecipe can be made the basis of mild experiment, by slight differencesin the ingredients or quantities. Two final remarks: soup never oughtto be served in large quantities (our tendency in England when we takeit is to take too much); and in the preparation of it the first andlast word is “simmer.”
E. D.
[Pg vi]
[Pg vii]