As this is not meant to be a voluminous work, my intention is to dispense with unnecessary preliminaries, and at once proceed to give a plain and lucid description of the manner in which breakfasts and luncheons should be prepared and brought to table.

Before commencing the practical part of this book, however, I would like to advise all good housewives to see that the cloth is properly and prettily arranged. Salad or cress should be placed thereon, with a vase of flowers or ferns in the centre; the plate should be bright, and the napery white as snow; while a pile of plates, and all the little things that will in the course of the meal be required, should be near at hand. The dishes should be brought to table hot from the fire, by the maid, who should have a clean apron always in readiness. Attention to these little details will obviate the necessity for bustle; the conversation will not be interrupted, and the mistress of the house will have the satisfaction of knowing that husband and sons have gone off to business with light hearts, having partaken of a substantial breakfast when I was quite young my mother had a serious illness, so it was arranged that a distant cousin should come to reside with us. From her I first learned the manner and art of preparing some of the recipes given in this book.

I shall never forget the pleasing appearance of the breakfast-table on the Thursday morning following the arrival of my cousin. But in my enthusiasm I must not forget to describe the two little dishes which drew down applause from all present. One was fish in jelly, which tasted as delicious as it looked. This is how it was made: Fish in Jelly.

Clean well the head of a codfish and put it into three quarts of water with a calf's foot or cow's heel, a small stick of horseradish, one onion, three blades of mace, a dust of white pepper, a shred of lemon peel, and a slice of gammon or lean bacon. Let the whole simmer till it begins to glutinise, then strain it off, remove every particle of fat, clear it from the sediment, boil it up with a glass of good sherry, the whites of four eggs well beaten, and a piece of lemon peel. Simmer for three minutes longer, without stirring, then throw in the shell of an egg, and put on one side to settle for half an hour. Strain the liquid through a bag or hair sieve, put a little of it into a well-soaked mould, then lay in the fish prepared in the following manner, and cover with the remainder of the jelly: Wash and clean well four small mackerel or fresh herrings, cut off the heads, remove the bones by slitting the fish down the back, then roll them up, and lay each in a clean cloth to dry. Shave an onion finely into a dish, dust over it a little pepper and salt, and lay in the mackerel, putting the roes between each; cover them with ordinary vinegar, and add a dessert-spoonful of mixed whole spice, four small chillies, and a teaspoonful of sugar; cook in a moderate oven for about three hours. When cold, the fish is ready to be drained from the vinegar and laid in the jelly.