It has not been the purpose in the preparation of this book to furnish a complete compendium of cookery, but to present a selection of well-tested recipes for the healthful preparation of substantial dishes suited for use upon the "every-day" bill of fare in the average home.

The limited space at the author's disposal has necessitated careful choice as to the subjects to be treated. The preference has been given to those foods least widely known, or to those which receive the least consideration in the ordinary cook-book, but which, on account of their economic and dietetic values, deserve to be better known and more commonly used; and to suggestions for the simpler and more healthful preparation of many foods in common use. Those articles of food not treated in these pages are fully considered in the author's more complete work on cookery, "Science in the Kitchen." Some of the recipes contained in this book are taken from the larger work; others are the results of work carried on in the Experimental Kitchen of the Battle Creek Sanitarium Cooking-School since the first work was published.

E. E. K.