THE purpose of this book is to assist the house-keeper and hostess in selecting a menu suitable for the most elaborate repast or the simplest meal; to enable her to estimate the cost of either at average market prices-allowing for local differences; to know how to prepare and serve each dish and to provide a quantity sufficient for six persons.

It is not designed to instruct beginners in minute details pertaining to the proper preparation of dishes in daily use, or the entire duties of a waitress. These departments have already been ably treated by other writers. The author's intention is to put before her readers a book which will enable them to practise both economy and hospitality, and to make it possible for the inexperienced to calculate exactly the cost of a projected entertainment, how to cook it and how to serve it. This may be accomplished by learning thoroughly the resources and average prices of local markets.

Many house-keepers with small incomes wish to gather their friends around their tables, but hesitate to do so because of the incalculable expense of both time and money; this book has been compiled to meet such a difficulty, and to show that guests can be lunched or dined in a dainty and charming manner at a very moderate cost and a small expenditure of time, which is of much importance to the busy house-keeper of to-day.

Ordinary dishes are supposed to be familiar to every housekeeper, so that directions for many such are here omitted. Recipes requiring elaborate preparation and much ornamentation are either simplified or omitted altogether.

Effort has been made to give recipes a little out of the ordinary, such as one may like to place before guests who recognize and appreciate the finer effects of seasoning and serving. Most beginners in house-keeping have been so engrossed with school duties and the business of getting an education, that the minor details of serving a meal have escaped their observation. The few hints about serving contained in this little book will, it's hoped, meet this emergency. There is also an attempt to assist the novice in selecting recipes which harmonize, where it is thought necessary to serve two or more dishes in the same course.

The Index gives the price as well as the name of each dish, so that in planning an entertainment one can readily select a menu within the sum apportioned.

EVERY recipe in this book is sufficient for six persons, all measurements are level, and one cupful is half a pint.

A "Cover" is the place at table for each guest and should consist of the plate, napkin, knives, forks, spoons, and glasses necessary for the meal.

A " Service " plate is placed on the table before guests are seated and is not removed until the first hot course after soup.

Table linen should be laundered without starch and ironed while very damp. Table-cloths should be folded once in ironing and rolled on a stick or laid in loose folds to avoid creases. Napkins should be folded four times in ironing, then folded once more with the hand to hold the bread or roll, and should be placed at the left of the forks. If a service plate is not used, put the napkin holding bread in its place directly in front of each guest.

To saute means to cook in a very small amount of butter, fat, or oil until brown, in a frying or saute pan.