seems to be the average number today. They can readily be divided by two for a family of two, multipled by one and a half for a family of six, multiplied by three-fourths for a family of three, etc. Some things, like cakes, for instance, will serve more than four; but they will keep for several days, and are better made on the original scale. (6 PREFACE It is the earnest wish of the author that this book may lighten the labors of many women and carry to them suggestions of variety and economy. Housekeeping should be a delight instead of drudgery, and perhaps it is for the women of America, with their ingenuity and eagerness to try new ways of doing things, to show the world that woman's work in this, her special field, is neither menial nor stupid. Acknowledgment is here made of the kindness of the friends who have contributed recipes, and especially of the courtesy of The Ladies' Home Journal in permitting reproductions of copy- righted cuts which originally appeared in black-and-white and in color in the pages of that magazine. Much help and inspiration have also been received from the very able bulletins published from time to time by the United States Department of Agriculture. CONTENTS PAGE The Fine Abt of Cookery 3 Entertaining 11 Appetizers 23 Soups 29 Fish 49 Meats 65 Poultry and Game 93 Forcemeats, Stuffings, etc 105 Sauces . _ Ill Eggs 121 Meat Substitutes 133 Left-Ovees 149 Vegetables 159 Entrees 183 Salads 193 Puddings and Desserts 207 Frozen Desserts 231 Sweet Sauces 247 Bread, Hot-Cakes, etc 255 Cakes 289 Pastry and Pies 317 Sandwiches and Savories 329 Cereals 339 Candy 345 (iii) CONTENTS PAGE Fruits 357 Canning and Preserving 365 Pickles 385 Beverages 391 Invalid Cookery 401 FiRELEss Cookery 413 Paper-Bag Cookery 451 Chafing-Dish Cookery 461 Casserole Cookery 475 Menus 481 General Index 485 Alphabetical Index ......... 499 Gt) THE FINE ART OF COOKERY THE FINE ART OF COOKERY FROM the time fire was first brought to serve the needs of man, whether it was Prometheus or some less poetic mortal who ac- complished that great feat, it is probable that more or less cooking has been done. The art of cookery, however, is a late development, consequent on culture and the increase of wealth. Our early an- cestors ate and drank a great deal, it is true; but the meal was first and last a process of feeding, with little or no attempt to please the eye or appeal to the subtler refinements of the palate. All eating was done with the fingers, and food was served in straightforward fashion, often in such abundance and crudity as would take the ap- petite of a healthy man today. Cookery, then, as we know it, is the result of civilization. It is inextricably bound up, of course, with the necessities of nutrition, but mere hunger of itself will not produce cookery. Like modern painting and literature, it is largely a heritage from the Renaissance, which in the fifteenth and sixteenth centuries spread over Europe from Italy as center, carrying light and beauty in its train.

AI-modernized reading of the original text

seems to be the average number today. They can readily be divided by two for a family of two, multiplied by one and a half for a family of six, mmultiplied by three-fourths for a family of three, etc. Some things, like cakes, for instance, will serve more than four; but they will keep for several days, and are better made on the original scale. (6 PREFACE It is the earnest wish of the author that this book may lighten the labors of many women and carry to them suggestions of variety and economy. Housekeeping should be a delight instead of drudgery, and perhaps it is for the women of America, with their ingenuity and eagerness to try new ways of doing things, to show the world that woman's work in this, her special field, is neither menial nor stupid. Acknowledgment is here made of the kindness of the friends who have contributed recipes, and especially of the courtesy of The Ladies' Home Journal in permitting reproductions of copyrighted cuts which originally appeared in black-and-white and in color in the pages of that magazine. Much help and inspiration have also been received from the very able bulletins published from time to time by the United States Department of Agriculture. CONTENTS PAGE The Fine Abt of Cookery 3 Entertaining 11 Appetizers 23 Soups 29 Fish 49 Meats 65 Poultry and Game 93 Forcemeats, Stuffings, etc 105 Sauces . _ Ill Eggs 121 Meat Substitutes 133 Left-Overs 149 Vegetables 159 Entrees 183 Salads 193 Puddings and Desserts 207 Frozen Desserts 231 Sweet Sauces 247 Bread, Hot-Cakes, etc 255 Cakes 289 Pastry and Pies 317 Sandwiches and Savories 329 Cereals 339 Candy 345 (iii) CONTENTS PAGE Fruits 357 Canning and Preserving 365 Pickles 385 Beverages 391 Invalid Cookery 401 FiRELEss Cookery 413 Paper-Bag Cookery 451 Chafing-Dish Cookery 461 Casserole Cookery 475 Menus 481 General Index 485 Alphabetical Index ......... 499 Gt) FROM the time fire was first brought to serve the needs of man, whether it was Prometheus or some less poetic mortal who accomplished that great feat, it is probable that more or less cooking has been done. The art of cookery, however, is a late development, consequent on culture and the increase of wealth. Our early ancestors ate and drank a great deal, it is true; but the meal was first and last a process of feeding, with little or no attempt to please the eye or appeal to the subtler refinements of the palate. All eating was done with the fingers, and food was served in straightforward fashion, often in such abundance and crudity as would take the appetite of a healthy man today. Cookery, then, as we know it, is the result of civilization. It is inextricably bound up, of course, with the necessities of nutrition, but mere hunger of itself will not produce cookery. Like modern painting and literature, it is largely a heritage from the Renaissance, which in the fifteenth and sixteenth centuries spread over Europe from Italy as center, carrying light and beauty in its train.

The Institute cook book