The Rocky Mountain Cook Book

Front matter

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GAYLORD

THE ROCKY MOUNTAIN

Preface

In publishing the third edition the author has added many more pages, and wholly reconstructed it, profiting by the experience gained from the previous editions.

Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a specialstudy. Water boils at sea level at 212°. In Denver, where the air is much lighter, it boils at 202°. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted giving much information on chemistry and food values, leaving that for the cooking schools. No girl’s education is complete without such a course. An intelligent knowledge of cooking will enable them to feed their family with less expense and giving them the variety the family requires.

Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a nurse.

The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledge in theart of cooking.

GENERAL RULES.

Be correct in measurements for perfect results.

All measurements level excepting baking powder, which is measured rounding with the side of the can.

Sift flour before measuring.

Use a standard measuring cup.

Scald milk over hot water.

Cook vegetables in freshly boiled salted water.

To butter crumbs—one tablespoonful of melted butter mixed with two tablespoonfuls of crumbs.

To extract the juice from onions, cut across the grain,

cutting in halves and grate.