In the chapter on "Cake" we have adopted a new arrangement of the recipes, and used an exceptionally large and clear type which for practical kitchen use will be found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives. The colored plates and numerous illustrations with which the book is embellished have required much labor and expense, and they will make many of the subjects much clearer than any wholly verbal de- scription could possibly do. In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa- tion possible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value. (8) To select the best and most economical recipes; and (4) to point out ways to prevent waste. The effort of the editor has been to produce a thoroughly reliable and a plain and practical guide to housekeeping in all its branches, which no housewife can afford to do without. The book has not been written by any one individual, but many pens have been employed more or less in its preparation. The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda- mental principles which underlie their work, and present a mass of recipes which will materially aid them in their labors. James B. Smiley, Editor. ORDER OF DEPARTMENTS. Table Showing the Compar- ative Amount of Nutriment in Different Foods 7, 8 Table Showing the Compar- ative Amount of Nutriment which 25 cents will Buy when Invested in Differ- ent Foods 9,10 Tables of Weights and Measures 11 to IB Time Tables for Cook- ing 14 to 16 Table of Proportions . . 17 Altering Recipes 18 Intoxicating Liquors . . 18 Soups 19 to 47 Fish 48 to 81 ShelMsh........^ 82 to 94 Sauces for Fish, Shells Fish and Meats ... 95 to 110 Meats Ill to 164 Beef 127 to 135 Veal 135 to 140 Mutton and Lamb . 140 to 143 Pork 144 to 148 Poultry 148 to 158 Game 158 to 164 Cutting up and Curing Meats 165 to 175 Hash and Croquettes 176 to 183 Eggs 184 to 191 Milk, Butter and Cheese 192 to 203 Salads 203 to 215 Vegetables 216 to 255 Bread, Biscuit, etc. . .256 to 294 Bread 256 to 272 Biscuit 273, 274 Buns, Rusks, Rolls, etc 274 to 277 Johnny Cakes, Pones, etc 277 to 279 Gems, Muffins, Scones, etc 280 to 283 Bread, Biscuit, etc. (Continued.) Griddle Cakes 283 to 285 Waffles 285 to 286 Mushes, etc 286 to 289 Toast 289, 290 Sandwiches 290 to 294 Pastry 295 to 314 Pies 300 to 311 Tarts 312 to 313 Shortcakes 313 to 314 Puddings and Dump- lings 315 to 337 Doughnuts and Frit- ters 338 to 345 Cake 346 to 408 Layer Cakes 359 to 372 Loaf Cakes 372 to 390 Frosting and Icing 391 to 398 Small Cakes, Cook- ies, Jumbles, Snaps, etc 398 to 408 Desserts ....409 to 433 Ice Cream, Water Ices and Sherbets 434 to 446 Home Candy Making 457 to 463 Fruits and Nuts 464 to 487 Fresh Fruits and Nuts 465 to 473 Dried Fruits 473 to 476 Cooked Fruits 477 to 485 Compotes 485 to 487 Jams, Jellies, Marma- lades and Preserves 488 to 517 Jellies 491 to 496 Marmalades 496 to 499 Fruit Cheeses 499 to 500 Fruit Pastes 500 to 502 Jams 502 to 504

AI-modernized reading of the original text

In the chapter on "Cake" we have adopted a new arrangement of the recipes, and used an exceptionally large and clear type which for practical kitchen use will be found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives. The colored plates and numerous illustrations with which the book is embellished have required much labor and expense, and they will make many of the subjects much clearer than any wholly verbal description could possibly do. In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable information possible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value. (3) To select the best and most economical recipes; and (4) to point out ways to prevent waste. The effort of the editor has been to produce a thoroughly reliable and a plain and practical guide to housekeeping in all its branches, which no housewife can afford to do without. The book has not been written by any one individual, but many pens have been employed more or less in its preparation. The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the fundamental principles which underlie their work, and present a mass of recipes which will materially aid them in their labors. James B. Smiley, Editor. ORDER OF DEPARTMENTS. Table Showing the Comparative Amount of Nutriment in Different Foods 7, 8 Table Showing the Comparative Amount of Nutriment which 25 cents will Buy when Invested in Different Foods 9,10 Tables of Weights and Measures 11 to IB Time Tables for Cooking 14 to 16 Table of Proportions . . 17 Altering Recipes 18 Intoxicating Liquors . . 18 Soups 19 to 47 Fish 48 to 81 ShelMsh........^ 82 to 94 Sauces for Fish, Shells Fish and Meats ... 95 to 110 Meats Ill to 164 Beef 127 to 135 Veal 135 to 140 Mutton and Lamb . 140 to 143 Pork 144 to 148 Poultry 148 to 158 Game 158 to 164 Cutting up and Curing Meats 165 to 175 Hash and Croquettes 176 to 183 Eggs 184 to 191 Milk, Butter and Cheese 192 to 203 Salads 203 to 215 Vegetables 216 to 255 Bread, Biscuit, etc. . .256 to 294 Bread 256 to 272 Biscuit 273, 274 Buns, Rusks, Rolls, etc 274 to 277 Johnny Cakes, Pones, etc 277 to 279 Gems, Muffins, Scones, etc 280 to 283 Bread, Biscuit, etc. (Continued.) Griddle Cakes 283 to 285 Waffles 285 to 286 Mushes, etc 286 to 289 Toast 289, 290 Sandwiches 290 to 294 Pastry 295 to 314 Pies 300 to 311 Tarts 312 to 313 Shortcakes 313 to 314 Puddings and Dumplings 315 to 337 Doughnuts and Fritters 338 to 345 Cake 346 to 408 Layer Cakes 359 to 372 Loaf Cakes 372 to 390 Frosting and Icing 391 to 398 Small Cakes, Cookies, Jumbles, Snaps, etc 398 to 408 Desserts ....409 to 433 Ice Cream, Water Ices and Sherbets 434 to 446 Home Candy Making 457 to 463 Fruits and Nuts 464 to 487 Fresh Fruits and Nuts 465 to 473 Dried Fruits 473 to 476 Cooked Fruits 477 to 485 Compotes 485 to 487 Jams, Jellies, Marmalades and Preserves 488 to 517 Jellies 491 to 496 Marmalades 496 to 499 Fruit Cheeses 499 to 500 Fruit Pastes 500 to 502 Jams 502 to 504

The household cook book