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Classic
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page 10
theory that no one ingredient used should greatly outdo the others in strength,
and that the result should be a perfect harmony. It should not be very
difficult, therefore, for anyone who will remember this to follow the methods
described in this book, and although we have, to the best of our ability, given
the approximate quantities of every substance to be used in the preparation of
each recipe, it is desirable, nevertheless, that each housekeeper should use her
own judgment in regard to quantity, proportions, taste, and the like. We have
aimed only to furnish general guidance in a field that will be wholly new to
those for whom our work has been done. We do not pretend to lay down exact rules
for families of different sizes and varied likings.
It has, furthermore, been taken for granted that those who purchase a copy of
this Oriental Cook Book will not look to find in it that general and widespread
information about cookery, which it is to be assumed every housewife already
possesses. For instance, when we have spoken of Boiling or Frying, we have
avoided the common explanation of what is meant by boiling or frying, nor have
we given the scientific explanation there-
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