The knowledge of science which is attainable by mere reading, though infinitely better than ignorance, is knowledge of a very different kind from that which arises from direct contact with fact.

- Huxley.

The cook holds the balance of power, and ofttimes sways destinies: the overthrow of Grease, the downfall of China, the dividing of Turkey - what cook has not accomplished all of these in one short lifetime?

- Fables of a Rolling-Pin.

IN the days of our grandmothers, a woman who knew how to tempt the appetite with the richest and newest viands was accounted a good cook; but today the cook who deserves such a happy title must not only know how to appeal to the appetite, she must also understand what the human body needs, what foods are best adapted to its use, and how to prepare these foods in kind and quantity to meet its requirements.

The cook who understands these things and does them is entitled to be called a good cook in the truest sense of the term. She realizes that health depends upon the food eaten, and that upon her shoulders, or rather in her hands, rests the welfare of her family and the nation; and she willingly assumes this responsibility, knowing well what she is about.

A serious matter then, is the planning of a day's meals; and scientists, realizing its importance, have in recent years devoted many hours of study and experiment to the principles of nutrition and nutritive food values.