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Consulting Chef de Cuisine to the National

Training School of Cookery, associated with my work for the last eight or ten years, and to whom I am indebted for many of the notes from which these recipes are written. There are very many cookery books now in circulation, but I claim for mine that each recipe has been thoroughly tested by several of the staff teachers in these kitchens. before being accepted as correct. They are intended for the use of both ladies and cooks, and are written as concisely as is compatible with the clear directions necessary to produce an easily-- followed recipe.