I. This work has been written to explain in an easy way the first principles of good Cookery, and in the form of lessons is especially addressed to those who wish to carry them into practice. It has been the aim of the writer to leave no detail, however small, vaguely stated. It is taken for granted that the learner has no knowledge on the subject. The loose expressions, such as "a pinch," "a little," found in all cookery books, are therefore avoided, and precise quantities are given.

II. The work is not to be regarded as an exhaustive cookery book with numerous recipes. It aims to be rather a grammar than a dictionary.

III. The lessons give a sufficient number of examples of cookery illustrating many degrees of cost: thus the rich may have a dish of curried rabbit for 3s. 8d., and the poor may have a dish of curried tripe for 10 3/4 d.

IV. The work has been used and tested in the National Training School for Cookery since 1875, and the instructors now employed in local schools throughout the country have been taught and practised by means of these lessons.

V. It has been found that it is most convenient to practise the lesson with the instructions in sight close at hand. An edition of each lesson has been printed on separate sheets of thick paper, for the use of students and teachers, which may be obtained at the National Training School for Cookery, or at any of the local schools.

VI. The writer requests that the notice of any errors and omissions which are inevitable in a work of this kind may be communicated to R. O. C, at the National Training School for Cookery, Exhibition Road, London, S. W.

R. O. C.

July, 1877.