^°-': NEW CENTURY EDITION. THE HOUSEHOLD COOK BOOK A Complete and Comprehensive Collection of New, Choice and Thoroughly Tested Recipes, including every Department of Domestic Cookery, especially adapted for Household Use. ==^=^===^=== Also containing Medical and Toilet Hints, Invalid Cookery, Plans for Setting the Table, Carving and a great variety of Information invaluable to every Housewife Edited by JAMES B. SMILEY PROFUSELY ILLUSTRATED. CHICAGO : FREDERICK J. DRAKE AND COMPANY PUBLISHERS THE LIBRARY OF CONGRESS, T*o Copies Received m. U 1902 nPVRIQHT ENTRY CLASS 6LXX0. No, 127/75- COPY B. ii 4 COPYRIGHT, 1902, BY SMILEY PUBLISHING COMPANY All Rights Reserved. Copyri;.'ht, 1894, by James B, Smiley, Copyright, 1895, 1896 and 1900 by Smiley Publishing Company. All Rights Reserved. PREFACE. ejj^te ™ following pages are the result of many years of experi- ment, investigation and study. We have aimed to prepare work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way, avoiding, as far as possible, the use of technical terms. Most of the household books in current use give the processes for doing things merely, with no attempt to explain the reasons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli- gently by understanding not only how to do a certain thing, but also why it is done one way rather than another, and the principles which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental principles which every cook should, if possible, understand. If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under- stood methods to produce certain definite results, and success will always follow. For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we present also an ample number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as possible, and to give new, choice, and well-tested recipes in every department of house- hold cookery. s 4 PREFACE The "Time Tables for Cooking," and also the "Time to Cook" given with recipes throughout the book, will be very convenient and helpful to our readers and this is a feature which is lacking in most other cook books. Its preparation has cost us much labor.

AI-modernized reading of the original text

^°-': NEW CENTURY EDITION. THE HOUSEHOLD COOK BOOK A Complete and Comprehensive Collection of New, Choice and Thoroughly Tested Recipes, including every Department of Domestic Cookery, especially adapted for Household Use. ==^=^===^=== Also containing Medical and Toilet Hints, Invalid Cookery, Plans for Setting the Table, Carving and a great variety of Information invaluable to every Housewife Edited by JAMES B. SMILEY PROFUSELY ILLUSTRATED. CHICAGO : FREDERICK J. DRAKE AND COMPANY PUBLISHERS THE LIBRARY OF CONGRESS, Two Copies Received m. U 1902 COPYRIGHT ENTRY CLASS 6LXX0. No, 127/75- COPY B. COPYRIGHT, 1902, BY SMILEY PUBLISHING COMPANY All Rights Reserved. Copyri;.'ht, 1894, by James B, Smiley, Copyright, 1895, 1896 and 1900 by Smiley Publishing Company. All Rights Reserved. PREFACE. ejj^te ™ following pages are the result of many years of experiment, investigation and study. We have aimed to prepare work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way, avoiding, as far as possible, the use of technical terms. Most of the household books in current use give the processes for doing things merely, with no attempt to explain the reasons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelligently by understanding not only how to do a certain thing, but also why it is done one way rather than another, and the principles which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental principles which every cook should, if possible, understand. If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly understood methods to produce certain definite results, and success will always follow. For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we present also an ample number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as possible, and to give new, choice, and well-tested recipes in every department of household cookery. s 4 PREFACE The "Time Tables for Cooking," and also the "Time to Cook" given with recipes throughout the book, will be very convenient and helpful to our readers and this is a feature which is lacking in most other cook books. Its preparation has cost us much labor.

The household cook book