THE purpose of this Bulletin is to tabulate the material in Principles of Cookery and to give the comparatively few fundamental recipes in cooking which are capable of infinite variation.

Exact proportions, conditions, and materials are essential to obtain identical results in cooking, but materials vary somewhat and conditions differ, so that it is often necessary to modify a recipe. By "free hand cooking" is not meant hit or miss cooking, or cooking by guess, but the compounding of food materials on scientific principles - not following blindly by "rule of thumb" recipes which may have been made for different conditions.