Recipes and menus for fifty

Preface

The object in publishing this collection of recipes and menus is twofold — to put them in a convenient and accessible form for our own graduates, who find them invaluable in their various fields of w^ork, and for others who need tried and definite recipes for use in small institutions.

This is not a complete cook book, although it furnishes material for a sufficiently varied menu. The recipes are those used by students in the preparation of meals in the school-home kitchen, as distinct from the laboratory; and have been collected and adapted, during a period of eleven years, from various sources — from personal experiments, from the school laboratory recipes, from studentmatrons, and from numerous cook books.

The recipes are given just as used in the kitchen of the School of Domestic Science, but a word of explanation is necessary. Our students are women, living an indoor, semi-sedentary life, and are comparatively light eaters. The conditions also are such that it is possible to plan more closely as to quantities than is usually practicable elsewhere. For these reasons, the quantities given will sometimes be insufficient for families of the same size; and again will be just right for smaller numbers — as, for instance, summer camps, boys' schools, or college halls.

It is a pleasure to me to express my thanks for the hearty cooperation of principal and students in this undertaking, and for the invaluable help, inspiration, and encourage-

IV PREFACE

ment of those whose teachings and writings have made the work possible — to Miss Harriet Folger, my instructor in the School of Domestic Science; to Miss Mary Mac- Dermaid, the present instructor in cookery ; and to Miss Anna Barrows and Miss Fannie Merritt Farmer, authors and lecture-demonstrators. F. L. s.

Foreword

As I begin to write this brief foreword, several memory pictures come before me.

I see the bending shoulders and anxious forehead of a student, who, having a few spare minutes, grudgingly spends them in the drudgery of copying recipes. But the recipes may be her future stock in trade, so there is no alternative.

I am showing a visitor through the school. She is the able manager of a large restaurant and practiced efficiency engineering long before the term became common. We pass through the home kitchen and instantly her keen eye and quick hand are upon the open recipe box being used by some student. " Oh, splendid ! " she exclaims ; " how I wish these specific and complete directions could be in the hands of the many who need them !"

I am sitting in my office. A recent graduate has come back to the school and is telling me of her first experiences. Engaged to teach in the high school of a small city, what was her surprise to be told upon arrival that she was also to superintend and to be responsible for the midday meal in the outdoor school of fifty anaemic children. ''But I was equal to the situation. Miss Forehand," she said ; " I had copied the home recipes."

So the book is published, that tired students may escape copying, that those who can use the recipes and menus may find them accessible, and that the tool wielded so many years by Miss Smith for the school's success may be put in permanent form.