All measurements in these recipes are level.

All the recipes are sufficient quantity for a family of six people.

In all cooking, if salt is added to the food the flavor will be improved. Foods with chocolate particularly need salt.

A little cinnamon added to chocolate dishes greatly improves them, if the flavor of cinnamon is popular at all with the family.

Lemon juice added to all fruit dishes greatly improves them, the lemon bringing out the other fruit flavor.

Pineapple or lemon juice added to banana, apple or peach salad keeps these fruits from turning brown.

Fresh pineapple and fresh peaches added to a gelatin dessert will prevent that dessert from congealing. If the fruit is cooked just a few minutes it may then be used for a jellied fruit salad or a Bavarian cream.

In making both yeast and baking powder breads and biscuits keep the dough just as soft as possible. Just the opposite of this is true of pie pastry. The latter must be kept as dry as possible.

In planning a menu do not have the same food appear twice; that is: do not serve celery with the soup and then creamed celery as a vegetable, or tomato soup and then later tomato in the salad, or, as is so often served, chicken soup when the meat course is chicken.

Menus should not have too many strongly flavored foods or too many mildly flavored dishes, but have an even balance. With a mild meat, as chicken or veal, serve a strong vegetable or pickle or preserve, and with lamb or high game serve some mild, neutral food.

Build all menus around the meat, instead of planning the vegetables, entrees, etc., and then adding the meat.

Cook all green vegetables in boiling water and do not salt them until they are half done, dried fruits and vegetables are put on to cook in the cold water in which they were soaked.

In cooking all meats, except for soups, have intense heat at first in order to seal the exterior and thus keep in the juices. Reduce the heat later as intense heat toughens the albumin. For soups, put the meat and bones on in cold water and let them come very slowly to the boil.