The compendium of cookery and reliable recipes

Preface

Perhaps one can say that the subject of Cookery has never iceived so much and so intelligent attention as at the present ,rue. Not tnat more people have deliberately concluded that -he wi«dom of the ages is to "live to eat," but a great many eareful observers and close thinkers are convinced that the height of human wisdorn is to " eat to live." Famous Cooks receive higher salaries than learned College Professors. The convictions of the older philosophers, and the rythm of earth's sweetest poet's are alike forgotten when placed side by side with the attractions of a fragrant roast, or an appetizing joint. A new and improved recipe, tested and approved by a noted cook, recieves more attention than the discovery of an asteroid, or a theory of creation. And there is reason for the choice. The perfection of brain and body are equally dependend on the perfection of the food consumed, and its method of preparation. The vast number of dyspeptics who make a travesty of life tnd living are proof positive that there is still room fot improvement in cooking.

And so it is that there are Cook Books, and Cook Books of all sizes, shapes, claims and pretentions — Cook Books everywhere — and at price* that range from "Take one," to figures that startle the would be purchaser. Amidst this vast number of books we ti*ust there is a place for the present volume and that it will receive a friendly greeting from a goodly number of the careful intelligent cooks who are so intimately associated with the health and happiness of our homes. Never was there a time when so much attention has been given to the plain practical demands of every day life, and a cook book designed for the people at large, containing the theories of no "craojfoa*

Dor the death dealing concoctions of any embryo professionals, ought to be, and we believe will be acceptable in any intelligent household.

The present volume is made up of tested recipes and is designed for use. Herein will be found much information that will interest every house-keeper. For those who desire, full directions are given for making the best Bread, Pastry, Soups, Preserves, Pickles, Sauces, and Condiments. The most approved methods for cooking all kinds of Meats, Fish, Fowls and Vegetables are clearly explained, and the secrets of making delicious Confectionery and the richest Ice Creams are herein <men to all who will read.

The subject of carving is very carefully treated and very fully illustrated. No subject connected with house-hold manners and accomplishments deserves so much attention, and scarcely any one receives so little attention as carving. The instruction and the illustrations herein given, if carefully heeded, will transform the most awkward wielder of the knife and fork, into a personation of ease and elegance.

The Book of Knowledge and Reliable Recipes— which i- a part of this volume, gives more than athousand ways of getting rich. These recipes are of the highest interest alike to the Matron and Maid, whether looking for the useful and the pleasing in the home, or for beauty and attraction in form and feature, to the Man who is searching for dollars, and the Boy who is interested in fish and game, or in business experiments.

This is perhaps the most valuable compilation of Recipes ever given to the public.