Transcriber's Note:

Every effort has been made to replicate this text as faithfully as possible, including inconsistencies in spelling and hyphenation; changes (corrections of spelling and punctuation) made to the original text are marked like this. The original text appears when hovering the cursor over the marked text.

Although some of its entries are not in alphabetical order, no attempt has been made to reorder the [index].

Crown 8vo, 2/6 net

A GUIDE
TO
MODERN COOKERY

BY THE SAME AUTHOR

Fourth Edition

Crown 8vo, 2/6 net

366 MENUS and
1200 RECIPES

Of the Baron Brisse

In FRENCH and ENGLISH

Translated by
Mrs. Matthew Clark

Ninth Edition

Fcap. 8vo, 2/6 net

LEAVES FROM
OUR TUSCAN KITCHEN
OR
HOW TO COOK
VEGETABLES

By Janet Ross

With Photogravure Frontispiece

Third Edition

THE
SKILFUL COOK

A PRACTICAL MANUAL
OF
MODERN EXPERIENCE

BY
MARY HARRISON

FIRST CLASS DIPLÔMÉE, SOUTH KENSINGTON
LECTURER ON HYGIENE, DOMESTIC ECONOMY
AND COOKERY

EIGHTH EDITION

1905
LONDON
J. M. DENT & CO.
29 & 30, BEDFORD STREET, W.C.

TO
HER ROYAL HIGHNESS
THE PRINCESS CHRISTIAN
WHOSE INTEREST IN EVERY GOOD AND USEFUL WORK
HAS SO JUSTLY ENDEARED HER TO ALL
CLASSES OF THIS NATION
THIS WORK
IS
BY HER GRACIOUS PERMISSION
Most Respectfully Dedicated
BY HER
HUMBLE AND OBEDIENT SERVANT
MARY HARRISON

THESKILFUL COOK

THE
SKILFUL COOK