It is proposed in this book to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness, so that the problem of "how to live" may become easier of solution and even the most ignorant and inexperienced cook may be able to prepare a toothsome and nutritious meal with success. The housekeeper is not told "to take some of this, a little of that," and "a pinch" of some other ingredient; she is not left to the chance of guessing accidentally at the proper proportions of component parts of any dish, but the relative proportions of all ingredients are given with accuracy, the proper length of time required in cooking is specified to a nicety, and the relative heat of the fire required for cooking different dishes. In all the recipes the quantities are given for dishes for a family of six. The intelligent housekeeper will thus be able to form a happy medium and increase or reduce proportionately according to the size of her family, the number of invited guests, etc.
THE PICAYUNE CREOLE COOK BOOK is not designed for chefs of cuisines; it has been prepared with special appreciation of the wants of the household and of that immense class of housekeepers who, thrown upon their own resources and anxious to learn, are yet ignorant of the simplest details of good cooking, and who, as a rule, have yet to learn that in a well regulated kitchen nothing is ever wasted, but with careful preparation even the "rough ends" of a beef steak may be made into a wholesome, tender and appetizing dish; that "stale bread" may be used in the most delicious "desserts" and "farcies," and "left-over" food from the day* before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.
Hence, especial care has been taken to rescue from oblivion many fine old-fashioned dishes, and bring them back into general use - dishes whose places can never be equaled by elegant novelties or fancifully extravagant recipes; special attention Has been given to the simple, every-day home dishes of the Creole household, while those that tempted the gourmet and epicurean in the palmiest days of old Creole cookery have not been admitted. THE PICAYUNE points with pride to the famous "soupes," "gumbos," "ragouts," "entremets," "hors-d'oeuvres" "jambalayas" and "deserts," that in turn receive particular attention. A special chapter has been devoted to the science of making good coffee "fi la Creole," and one to the modes of cooking Louisiana rice. Our Calas," our "Pralines," and "Pacane Amandes," our "Marrons Glaces" and ices, our "Meringues," and our delicious ways of serving Louisiana orange peculiar to ourselves alone, are given in respective order. The history of many dishes is also given, thus affording a glimpse into old Creole hospitality, customs and traditions. Commendable features are the series of menus for holidays and daily suggestions for the table, as also the thoroughly classified list of seasonable foods.
Throughout this work THE PICAYUNE has had but one desire at heart, and that is to reach the wants of every household in our cosmopolitan community; to show the earnest housekeeper how the best food may be prepared at the least cost, and how it is possible for every family from the palace to the cottage, to keep a good table and at the same time an economical one.
"Whatever is worth doing at all is worth doing well." If this is true of other things, how much more of cooking, upon which the life and health of the family depend. The kitchen should not be looked upon as a place of drudgery; a poet once sung of
"Making drudgery divine;
Who sweeps a room as to God's laws,
Makes that and the action fine."
The benefits that will ultimately accrue to every family, morally and physically, from paying greater attention to the proper preparation of food can not be over-estimated; the fact that good cooking operates to the greatest extent in the preservation of the domestic peace and happiness of a family cannot be gainsaid.
INTRODUCTION TO THE SECOND EDITION.
The universal favor with which the First Edition of THE PICAYUNE'S Creole Cook Book was received throughout the United States, the remarkably short time in which the edition was exhausted, and the numerous demands for copies that are continually coming in from all sections, have impelled the publishers to issue a Second Edition of this work.
In yielding thus to the popular demand, THE PICAYUNE feels that it can justly claim that this enlarged and amended edition of its Cook Book more fully represents the progress and perfection of culinary art than any existing work.
The Revised Edition has been prepared with great care. Each recipe that has been added has been tried and tested and is given as the result of personal practical experience and success in the Creole Kitchen. The topics have been more conveniently and systematically classified and arranged, the methods of preparation and manipulation, in many Instances simplified, and the edition, in its entirety, will therefore be found far more complete, comprehensive and valuable than its predecessor. The book has been bound in cloth to render it more serviceable and durable.
With these explanations THE PICAYUNE sends forth the Second Edition of the Creole Cook Book. Its name tells its story and bespeaks its value. It is the only book of the kind.
By Registered Mail to any part of the United States $1.25
Retail price in Picayune Counting Room 1.00
THE PICAYUNE'S FROG
- A VOTRE SERVICE, MESDAMES ET MESSIEURS."