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Sect. 1.-Remarks

1171. THE OBJECT OF THIS CHAPTER is twofold-1st, To enable those who are anxious to benefit their poorer neighbours, to cook for them occasionally soups, puddings, &c., which may be nourishing and wholesome, and yet their cost may be so trifling as not to be felt in a moderately large establishment; and, 2nd, To afford such information as may be imparted by oral teaching, on the kinds of cookery and general management of food most suitable for those who are obliged to live upon a very small weekly stipend. Economy is the keystone of each; but it is very differently applied in the one from the other. Thus, many things in a large establishment are useful to the poor man, and yet he cannot procure them by purchase, even if so disposed. Such are the boilings of meat, what are called "broken victuals" or "scraps," and many other things which are not made use of by those who can afford to despise them; but which to the badly-fed child or adult are positive luxuries, because they consist of articles which their systems call for in the most urgent manner. "Waste not what your neighbours want," is an adage which the rich man should treasure up and act upon; and if so, many a cottage which is now rarely gladdened with the sight of animal food, would be made comfortable at times, if not always so.