ing by the refrigerator, is a foolish luncheon, no matter who does it.
In the following pages an effort is made to present recipes for luncheon dishes which are simple, quickly made, and not too great a tax upon the woman who is her own maid. Hygienic preparation, quick cooking, and the economical use of the persistent and impossible left-over, are the principles by which the recipes have been judged.
The menus given in the latter part of the book are intended to be merely suggestive and to show how dainty living is possible when only commonplace materials are at hand.
There is a certain "heartening" quality in a cup of tea, if properly made, but milk, chocolate, lemonade, and the various fruit juices should be used occasionally for the sake of variety. In the suggested menus for everyday luncheons, any preferred beverage may be supplied.
When one eats a hearty breakfast, the noon luncheon should be light and consist mainly of fruit. When breakfast is light, the noon luncheon should be of a more substantial character.
There are few of us, who, if we really give our minds to it, cannot find or make time in which to live rightly, and, by living rightly, we live longer, and gain increased happiness for ourselves and our fellow-men.
