The American Woman's Cook Book | by Ruth Berolzheimer

To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, "I had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.

Edited and Revised by Ruth Berolzheimer Director Culinary Arts Institute From the Delineator Cook Book

Edited by Delineator Institute, Mildred Maddocks Bentley, Director Martha Van Rensselaer and Flora Rose Directors, College of Home Economics -Cornell University