This is a digital copy of a book that was preserved for generations on library shelves before it was carefully scanned by Google as part of a project to make the world's books discoverable online. See the back of the book for detailed information.
"TnE Unrivalled Cook-book" is largely compiled from private sources.* The two hundred Creole receipts
furnished the Editor by her kind friend, Madame Ch n,
of New Orleans, have been heirlooms in her family for more than a century. It is believed that no American cook-book has yet contained so complete a list of Creole receipts, while other private receipt-books — American (North and South), English, Scotch, French, German, Italian, and Russian—have been placed at the Editor's disposal. The old-fashioned English and Scotch receipts for spiced beef, Hunter's beef, Devonshire clotted cream, oatmeal and white scenes, etc., are scarcely to be found in other American cookbooks, and this is still more true in regard to the Russian soups—exceptionally good of their kind—the Italian monastic dishes, and many other receipts, notably those for macaroni of all kinds.
A long residence in foreign countries has convinced the Editor that the American cuisine, where it is good, is, as is the American market, the best in the world. But the very fact that our native cuisine is so good and our market so superlative—one must have travelled far and wide to know how superlative—makes it important to have American cooks furnished with the widest possible range of receipts, both American and foreign. Should the "Uurivalled Cook-Book" be fortunate enough to gain a trial, it is believed that it will form an important addition to the list of American cook-books, inasmuch as it contains all that they contain, and many other receipts quite new to the general American public. All the receipts are practical ones; that is, they have all, or nearly all, been tried in the houses of friends, or in that of the Editor, and with complete success. In the arrangement of the receipts the system adopted has been that of "Common-sense in the Household." But nothing else has been borrowed from that, or any other book, except one or two receipts, which have been, in every instance, noted and acknowledged. Not that all the receipts in this book are now published for the first time; but only that where an entirely new one has been given, its scarce has been indicated. It is hoped that the public may find the "Unrivalled Cook-Book" a help to all housekeepers, and a thing 't ''..! .... '. ... "Made up of every creature's best."
. The Editor's name is unknown to fame, and would add nothing to the success of the book. In calling it "Mrs. Washington's Unrivalled Cook-Book" she borrows a name dear to every son and daughter of the mighty Republic; nor can she feel that she has taken ad undue liberty in calling herself Mrs. Washington. Was not Washington the father of his country? and have not all children a right to their father's name?
- Capuchin A Catholic friar.
Text prepared by:
Cable, George Washington. "Posson Jone'" and Père Raphaël: With a New Word Setting Forth How and Why the Two Tales Are One. Illus. Stanley M. Arthurs. New York: Charles Scribner's Sons, 1909. Google Books. Web. 27 Feb. 2012. <http://books. google.com/books?id=bzhLAAAAIAAJ>.