In introducing the present Edition of The Modern Cook to the public, I beg to return my thanks for the patronage that has been awarded to former Editions, by the public at large, as well as by the profession, of whose approbation I feel most proud. Indeed, I am so conscious of the value of the good opinion of these competent judges, that I do not hesitate to ascribe the steady demand with which the Work has hitherto been favored to their liberal support.

So gratifying an appreciation of my endeavors has naturally prompted me to render the present Edition in all respects worthy of a continuance of their patronage. I have in all cases most strictly studied economy, - by retrenching, as far as it appeared to me consistent with propriety, all unnecessary and too expensive accessories to the more costly kinds of dishes. The whole work has been entirely revised with scrupulous care and attention; and upwards of eighty entirely new dishes, principally belonging to the Second Course department, have been added. I have also enlarged the glossary of technical terms: - and, in order to render the Work of easier reference to the public, as well as to the practitioner, no trouble has been spared to improve the Index.

I have nearly doubled the original number of Bills of Fare; and have added many of dinners served to Her Majesty the Queen.

And now, generous and gentle patrons, I once more respectfully take my leave of you for a while; and to you, Gentlemen of the Public Press, I beg to return my most sincere thanks for the handsome and kindly manner in which you noticed my earnest efforts to assist my English brethren to outrival their hitherto successful foreign competitors for fame in the Culinary Art.

But I should not do justice to my own feelings if I omitted on this occasion to offer my special thanks to the Author of the admirable little work, entitled "The Art of Dining, or Gastronomy and Gastronomers," for the very flattering terms in which he has spoken of my professional labors.

C. E. Francatelli.