We might, had we been inclined, have increased our collection considerably by so doing, but have decided, from our own experience, that it is preferable to give a limited number clearly and fully explained, as these will always serve as guides and models for others of the same kind.
The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.
The management of the oven and the fire deserve attention, and cannot be regulated properly without practice and observation.
The art of seasoning is difficult and important.
Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either.
