This book is not a cook book. But in order to help the housewife make practical application of the principles laid down in the preceding chapters, and to acquaint her in a measure with simple hygienic methods of cookery, we append a few representative recipes that we trust may serve to introduce her into the art and science of healthful food preparation.

To lend variety many of these recipes may be modified. The housewife already versed in the art of cookery may often be able to improve upon the recipe given, but we trust that she may do so with intelligent regard for food values. The size of the serving may often vary, but the calories given for the entire recipe will enable anyone easily to estimate the value of any sized helping. A few of the recipes have been received directly from the Bulletins sent out by the United States Department of Agriculture. For many we are indebted to our friends: Miss Lenna Frances Cooper, director of the Battle Creek Sanitarium School of Economics, and author of The New Cookery; Mr. H. S. Anderson, dietitian of the Loma Linda Sanitarium and author of Food and Cookery; and to Mr. E. G. Fulton, for many years proprietor of the Vegetarian Cafeteria, Los Angeles, and author of the Vegetarian Cookbook. A number of recipes have also been taken from the Manual of Recipes of the Washington Sanitarium, Washington, D. C.

To these most excellent and reliable authorities on hygienic and scientific cookery, we would recommend those who desire to inquire further into the detail of Modern Culinary Art.