Introduction

Many and various are the cook books now on the market, but few, if any, are plain, practical, thorough, and complete enough for all-around use and everyday reference in farm homes-in families where plain tastes and limited means forbid extravagant or fancy culinary indulgences and the accompanying unnecessary expenditure of time and labor.

This book is intended especially and primarily for farm cooks, though it will be found equally useful and helpful in the city kitchen where economy is an object. It is, of course, understood that country or farm housekeepers have many advantages their town sisters lack, such as fresh fruits, vegetables, poultry, eggs, milk, cream and butter, which naturally cannot always be had in city markets, where even inferior grades of produce are high priced. In the average farm kitchen such things are considered necessities, not luxuries, and are accepted quite as a matter of course. How true it is that blessings brighten when they take their flight, as many an ex-country housewife could testify!

But in spite of the many advantages which the farm cook enjoys, it is a deplorable fact that poor cooks are not confined to city limits. It is a pity that there should be any poor cooks, in city or country, since the art of plain and wholesome cooking is an easy one to master and yet means so much in the life economy of workng people, who in turn are of the utmost importance in the grand scheme of life.

Some women do not seem to realize that very intimate relations exist between their own kitchens and the despised liquor saloons. Poor cooks have done more to drive men to strong drink than all the female temperance lecturers in the world can ever hope to redeem. To accomplish the most effective work for the cause of temperance, health and happiness, it is therefore necessary that women should first of all learn how to properly prepare palatable and nourishing food which will so well satisfy the natural cravings of the average human stomach that artificial and harmful stimulants will not be required. We should eat intelligently. Food and drink are to the human machine what fuel and oil are to the mechanical.

It is hoped that this little cook book will induce housewives to try an occasional change in their usual daily bill of fare. The introduction of some variety will make the cook's work less monotonous and is likely to be appreciated by other members of the family as well.

The editor of this unique little cook book begs the indulgence of all who may become possessed of a copy. She does not claim to "know it all," and in this instance has confined herself chiefly to the task of picking out from among a million good recipes, kindly contributed by housekeeping readers, such as seemed the best and the most deserving of finding a place in the "Orange Judd Cook Book."

A glance through the index will prove that there is no lack of variety, and every woman who is represented in this book with one or more recipes has reason to be proud of being found in such good company.

The editor extends hearty thanks to each and every one for the kindly and intelligent co-operation which helped to make this book possible, and that in turn, it is hoped, will help out many sister cooks all over this broad land of ours, where the "Orange Judd" papers are welcome visitors, when confronted with the problem, "what shall I cook, for a change?"

A. O. G.

"Ready for Business"