The aim of this book is not to answer, the question "what" as to choice of foods, nor "why" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell "how" to put materials together to produce results pleasing to the eye and palate and nourishing to the body.

The choice of foods may be considered in another handbook, but this one is distinctly a cook-book.

Cook-books of the past contained recipes for coloring fabrics, healing diseases, for cleaning, for pickling and preserving, yet little by little these processes have become trades, and have departed or are gradually going from under the home roof, probably never to return. The art of cooking still remains, and since the introduction of the chafing-dish and the gas stove is receiving new attention.

This book is no rival to the larger cook-books, but presents much in little space, and suggests many short cuts for those who believe in simplifying life and for the busy people who have not time for elaborate processes. It will be most helpful to those who have taste and judgment in other matters, and are willing to use both brains and hands when cooking. Cleanness in every detail and " the application of good sense to the circumstances of the moment" are essentials in good cooking.

Proportions are frequently given instead of definite quantities, that a recipe may more readily be adapted to the needs of families of different sizes. Uniformly small quantities are used with special reference to families of two or three persons.

To save space and avoid repetition of the same process, a single recipe often is given with variations, instead of the many recipes found under one head in larger volumes. Hence the whole of any subject should be studied before undertaking any part of it.

The book, as a whole, may be considered to be a condensation of the many recipes and suggestions which have appeared in the American Kitchen Magazine since it was started in 1894.

Time and Temperature

When thermometers come into general use as a kitchen appliance it may be possible to state how much heat any dish will bear and for how long. Under present conditions it seems better to show how we may know when a food is cooked instead of stating the exact number of minutes required. Most foods are better if subjected to moderate heat for a long time than to intense heat for a shorter period. Much also depends upon the shape and size of the article to be cooked and upon the variety and age of fruit or vegetable.

Weights and Measures

All the measures used in this book are level unless otherwise specified. Flour is sifted before measuring, then sifted again with other ingredients.

When butter is bought in prints it is simpler to divide by ounces than by the tablespoon. Two ounces of butter is equivalent to one-fourth of a cup or to four level tablespoons.

Other measurements accord with those in general use.

Three Teaspoons = One Tablespoon.

Eight Tablespoons = One-Half Cup.

Two Cups= One Pint.

To economize space the common termination "ful" has been omitted from spoon and cup, as common usage has dropped it from quart and peck.