Most of the recipes in the American Woman's Cook Book are planned for six persons. Many of them can be cut down to one-half or one-third and made exactly as though the entire quantity were used. It is often more advantageous to cut the recipe in half rather than thirds, since it is sometimes harder to work with small amounts and there is relatively greater waste from food adhering to pans and spoons.

In Cooking Over Direct Fire or in the oven, the loss of moisture will be comparatively larger than in the larger quantity recipe, so a little more liquid may be used. This is true particularly in recipes that use cream sauces and in meat casseroles.

Recipes Including Eggs are more easily made if they can be divided to the one or two egg quantity. If less than one egg has to be used, there are two ways of doing it: Either use a very small egg or beat the egg slightly and divide it, keeping the unused portion for some other dish. It might be well to say, however, that a little more egg than the recipe calls for will not generally do any harm. So if you are not considering economy you will be safe in using a whole egg even though the rest of the ingredients are cut down.

With Yeast Dough it is advisable to use a larger quantity of yeast, proportionately, than would be used in the full recipe. For instance, if the recipe calls for one yeast cake, and you are cutting it down to one-third or one-half, it will be wise to use the whole yeast cake, or the greater part of it, in order to hasten the process. Those recipes which demand no kneading are easier than the kneaded ones to handle in small quantities.

For Soups, allow from one-half cup to one cup for each person, the amount depending upon the kind of soup you are making and whether you are serving it in cups or plates.

For Desserts, allow from one-half cup to three-quarters cup for each serving.

Of Creamed Dishes, vegetables, etc., about two-thirds cup is served, but an allowance for a second portion should be made.