Page 1 Advertisements Column 4

Evening Post, Issue 116, 23 June 1865, Page 1

JUST PUBLISHED. T)UTNEER'S MODERN COOKERY BOOK. This very useful work i.as been published in London, and met with a rapid sale, being found an invaluable guide to the Cook, and indispensably necessary to the Housekeeper and Steward, treating of English and Foreign Cookery in its many varied branches. The following preface to Mr. Butneer's book will fully explain his ideas of Classical Cookery :—: — In writing the present work, I have been actuated principally by a -desire to comply with numerous applications from ladies and gentlemen with whom I have the honour of being acquainted, — to the effect that I should write another Book on Cookery of a less complicated character, and consequently upon a more economical system, than my " Modern Cook." Encouraged by their assurances of success, I have brought all my experience and energy to bear on the undertaking, and trust thatmy endeavours will meet with a renewal of the favour so readily and constantly awarded to my first work, to which I beg respectfully to refer all my readers who may feel desirous of becoming more intimately acquainted with the study of Classical Cookery. It is generally believed, that in order to write efficiently upon any given subject, a thorough knowledge of that subject is essential—and no doubt this idea is conscientiously acted upon in most cases ; but there is little need of argument on my part to show beyond a doubt that too many who have presumed to write upon the Art and Science of Cookery are very far from possessing any real an 4 adequate knowledge of the art and science they so recklessly attempt to teach. There does not, in fact, exist a sound practical work on Cookery adapted to the general requirements of the Middle Classes whose incomes range between a few hundreds and thousands per annum ; and in proof of this assertion, I need quote only a few instances out of very many of the ignorrance and incapacity manifested in Treatises on the subject which have had a large share of public patronage. Thus, in the " Modern Housewife, at page 122, you are instructed to make green pea soup with milk 1 In a book professing to teach how to cook rabbits, you are taught the indiscriminate use of wine, lemon, vinegar, butter, garlic, spices, and cayenne pepper in sufficient quantities to produce considerable evil to the digestive organs ; while in another work you are directed how to cook oysters in a variety of ways capable only of rendering that delicious article of food perfectly unpalatable as well indigestible. At page 72 of " Modern Domestic Cookery," we are told that gravy soup is to be flavoured with walnut catsup ! at page 74, ox-cheek soup is directed to be rendered delectable with walnut catsup, Chili vinegar, and brandy I— at page 90, we are told that in order to procure turtle soup in greatest perfection, it must be seasoned with curry powder I—at1 — at page 95, we are informed that sorrel must be used in making pea green soup ! The use of sorrel in this case would tend to produce pea soup both yellow and sour, but certainly neither green, nor sweet, two characteristics indispensable to the production of good pea-green soup ; but let these specimens of the style of cookery contained in this book suffice to show that the professional gentleman, who we are assured in the Preface presided over the last last revision of " Modern Domestic Cookery" has not suceeded in establishing his claims to be considered a professed cook. Copies of this Work, price One Guinea, may be obtained at the office of the Evening Post. ,

MR. BUTNEER has great pleasure to announce to the gentry of Wellington that he is at liberty for a short time. to cater and cook party dinners, plain or ball suppers, and wedding breakfasts, at patties' own residences, on the shortest notice and most reasonable terms possible. Testimonials of the highest character. Address R. T. L. C. Butneer, office of the Evening Post.

HOTELS supplied with Bills of Fare in Italian, French, and Hindostanee, for every day in the month. R. T. L. C. BUTNEER,