Transcriber's Note
Obvious typographical errors have been corrected. A list of these changesis found at the end of the text. Inconsistencies in spelling andhyphenation have been maintained. A list of inconsistently spelled andhyphenated words is found at the end of the text.
[i]
THE
  NEW ENGLAND COOK BOOK,
OR
YOUNG HOUSEKEEPER'S GUIDE:

BEING A
COLLECTION OF THE MOST VALUABLE RECEIPTS;
EMBRACING ALL THE
VARIOUS BRANCHES OF COOKERY,
AND
  WRITTEN IN A MINUTE AND METHODICAL MANNER.
ALSO,

AN APPENDIX,
CONTAINING A COLLECTION OF MISCELLANEOUS RECEIPTS,
  RELATIVE TO HOUSEWIFERY.
NEW HAVEN:
  HEZEKIAH HOWE & CO., and HERRICK & NOYES.
1836.
[ii]
Entered according to the Act of Congress, in the year 1836,
  by Hezekiah Howe & Co.,
  in the Clerk's office, of the District Court of Connecticut.
[iii]
PREFACE.
The writer deems that no apology need be offered for adding another tothe long list of works on the truly interesting, if not noble science ofgastronomy, provided she has accomplished the desirable object ofproducing a work that will commend itself to all persons of true taste;that is to say, those whose taste has not been vitiated by a mode ofliving contrary to her own. She has made that her aim, and although notan Ude or Kitchener, she does profess to have sufficient knowledge ofthe occult science, if properly imparted, to enlighten those not versedin culinary lore.
The utter inefficiency of most works of the kind, are well known toevery experienced housekeeper, serving but to lead the uninitiatedastray, who following implicitly the directions given have to lament inthe language of that homely but not inapt proverb, that their cake isall dough. Among the few exceptions she would mention the FrugalHousewife by Mrs. Child, which is a very useful book, and fully answersits author's design; but that is limited as its name imports to theplainest cooking, and is not intended for those who can afford toconsult their taste in preference to their purse. The writer of thisshort but she trusts comprehensive work, has endeavored to combine both[iv]economy, and that which would be agreeable to the palate, but she hasnever suffered the former to supersede the latter.
Although the mode of cooking is such as is generally practiced by goodnotable Yankee housekeepers, yet the New England Cook Book is not solocal but that it will answer like a modern almanac, without anymaterial alteration for almost any meridian. It is intended for allclasses of society and embracing both the plainest and richest cooking,joined to such minuteness of directions as to leave as little aspossible to the judgment of the practitioner, proving to th                        
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