When the "Boston Cook Book" was first published, cooking schools were in their infancy, and some suggestions as to their management were included in its pages. But now, after sixteen years' dissemination of these suggestions, it seems no longer advisable to include them in a cook book. Therefore, in making this first revision of my book I have utilized the pages previously devoted to this subject and to the general index, which is superfluous, as the alphabetical index is so comprehensive, also the blank spaces at the end of some chapters, for about three hundred additional recipes, and this without increasing the size or the price.

The subject of each section forms the heading of the page.

Since granulated gelatine and baking powder are now so universally used, the proportions of each are given where needed. Recipes for many new food products are inserted, and many minor changes made in the text.

This revised edition is not the new book which has been in preparation for some time. Unavoidable delays in the completion of the latter and the large demand for extra copies from many persons who have worn out their first books have led me to make this revision of the "Boston Cook Book" now.

MARY J. LINCOLN.

Boston, Mass., October, 1900.