ledge will give, and that it will be of material assistance to any woman who wishes to establish and maintain a well-ordered cuisine. Receipts are given for simple and inexpensive as well as elaborate and costly dishes, and they are intended to be of use to the inexperienced as well as to the trained cook. The rules are given in precise language, with definite measurement and time, so that no supervision by the mistress will be required for any receipt given the cook.
At the head of each cha,pter are given the general rules for the dishes included in that class. Econoniy, practicability, and the resources of the average kitchen have been constantly borne iu mind.
The illustrations, it is believed, will aid materially in serving dishes, as they complete and demonstrate the receipts. Many of them are given to attract attention to very simple dishes, which might be selected as suited to one's convenience, but which might otherwise be overlooked in a hasty perusal of the text. The pictures are from photographs of dishes, many of which are not too difficult for a novice to undertake.
The author has fortunately been able to secure from Susan Coolidge a number of receipts of New England dishes; also a few distinctively Southern dishes from an equally experienced Southern housekeeper. These, she hopes, will enable many who have strayed from home to enjoy again the dishes associated with other times and places.
Much care has been taken to give a complete alphabetical index, so that anything in the book can be quickly found, even if the ordinary classification is not understood.
The chapters on etiquette, serving, etc., are meant to aid those voung housekeepers who, from lack of observation or experience, find themselves at a loss to remember small detail=
