BOOKS multiply rapidly. Literature of every kind is scattered broadcast and something is to be had for every taste. New books, new thoughts, and new expressions of old thoughts, are plentiful and one is tempted to ask: Why another volume?
In reply we beg to say that even though the name of the books is legion, there is room for more good ones. Nay, there is an urgent call for books bearing on the important needs of the day, upon subjects that are practical and useful, upon subjects that assist men and women to make the daily cares of home and business lighter and more cheerful. So it is without apology that we send forth this volume, asking that it speed onward its message until all who desire "something new on an old subject," and all who desire "something simple on a new subject," shall have been reached.
What is the object of food? Why do we eat? These queries interest all humanity and have been answered repeatedly by intelligent thinkers. We "eat to live"; we eat because waste is forever going on in the human body and must be replenished. But, are there not many cooks who act upon the supposition that the greater the number of ingredients crowded into any one dish, the more remarkable the achievement and the more creditable the ingenuity displayed? This is plainly an error, for all right-thinking persons must admit that the cook deserving the highest praise is the one who can prepare the most appetizing, and at the same time, the most wholesome and nourishing dishes from the scantiest and plainest material. The man or woman who can do this, has not only the ability to think, and to direct, but carries forward a thrift amounting to an art - the highest art known to domestic science, saying nothing about the aid to happiness and longevity.
These thoughts bring us to the consideration of how to effect a change in this direction. Fortunately, fashion is helping some in this direction, for we note on all sides the simplicity with which city breakfasts, and many country ones, are now being served. We wish it were so with the dinner, but, alas, we fear that the simple diet for breakfast is more than offset by the late, rich dinner. But, as usual, we look to the women. Women are the first to advance a reform, and to them must the world look for a continuation of this feeble awakening which has been begun in the breakfast, and which, with careful discrimination, will prove the greatest blessing of the age. To discard the injurious substances that now enter largely into the composition of many of our so-called "fancy dishes" and to avoid spices, that stimulate without nourishing, and fats, that clog without strengthening, is to open up a new phase in human life. Pure foods, pure water, and pure air, will give new power, and when the perverted appetite has approached its normal condition, many of the diseases that now assail the human frame will disappear, thus making our bodies fit temples for the dwelling of the immortal soul.
This volume, by a skilled home caterer, successful housewife, and ideal mother, will prove helpful to all classes. It is not radical, but suggestive, and is comprised in three books, bound under one cover.
BOOK I. is intended for the inexperienced housekeeper, who has all things to learn, as well as for the epicure, whose tastes incline to rich and expensive dishes, but whose pocket-book demands economy.
BOOK II. is devoted to various health foods - soups, without meats (more appetizing than any ever dreamed of in our grandmother's day), to the cooking of vegetables, cereals, the making of salads without meat, etc., etc. It is an up-to-date guide in brain-building, health-building and happiness.
BOOK III. is devoted to household economics, nursing the sick, the toilet, the care of the kitchen, laundry, etc., etc.
Thus, the book (three volumes in one) is a complete Twentieth Century Guide on all things pertaining to cookery. It teaches us, not only what to select for the table and how best to prepare it, but furnishes a concise and ready manual for all home-keepers, regardless of wealth or station. Our blessings accompany it.
Dishes From The Field And Garden.
The more a man follows nature, and is obedient to her laws, the longer he will live; the farther he deviates from these, the shorter will he his existence. - Hufeland.
"To be a good cook means the economy of your great-grandmothers and the science of modern chemists. It means much tasting and no wasting. It means English thoroughness, French art and Arabian hospitality. It means, in fine that you are to see that every one has something nice to eat." - Ruskin.