Only so much of preface seems necessary, as may justify the publication of this volume.
Influenced by the repeated requests of friends, and convinced of the merits of the recipes herein contained, we feel fully warranted in adding another volume to the many that have recently appeared on the subject.
Of late years cooking has come to be regarded as a science no less than as an art, and in the preparation of the recipes that we herewith submit, the most scientific methods have been employed. In addition every recipe has been subjected to many careful tests, and if directions be accurately followed, success in the preparation is assured. We have also endeavored to bring our recipes within the scope of the most moderate income, and in many cases where elaborateness is called for, we have given another simpler and less expensive recipe for the same dish. Not only has the quantity of ingredients been given, but also explicit directions as to mixing and baking.
Realizing the annoyance to which housekeepers are subjected in selecting a menu for supper and luncheons, we have prepared a special chapter on "Supper and Luncheon Dishes."