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PREFACE
The principal aim in preparing
this book has been to give an accu
rate collection of approved recipes
for general purposes. The work is
essentially what it claims to be—
Reminder. All historical details
have been omitted, and popular and
simple descriptions have, wherever
possible, been preferred to technical
and scientific language. These direc
tions can be relied upon as accurate,
as they have been thoroughly exam
ined by your humble servant and
practically tested by me and other
competent men before being given
to the public.
There are many new recipes con
tained in this book never before pub
lished, and all are up-to-date.
You will also find a few blank
pages in the back of this book to
write in any new concoction that you
may learn.
I remain,
Yours respectfully,
JAKE DIDIER: