Arranged on a unique plan, combining helpful suggestionsfor appetizing, well-balanced menus, with all the newestideas and latest discoveries in the preparation of tasty,wholesome cookery Written and Compiled by MRS. ELIZABETH O. HILLER Founder and Principal of the Chicago Domestic Science School, and a noted writer and lecturer on culinary subjects Published by THE N. K. FAIRBANK COMPANY CHICAGO NEW YORK ST. LOUIS NEW ORLEANS MONTREAL |
The glory and joy of our Sabbath-day feast.
PRICE, $1.00
INTRODUCTION
How to make pure food, better food and to economize on the costof same is just now taxing the attention and ingenuity of domesticscience teachers and food experts generally. The average housewifeis intensely interested in the result of these findings, and must keepin touch with them to keep up with the times and run her home inan intelligent and economical as well as healthful routine.
The eternal feminine question is, "What shall we have for dinnerto-day?" It is not always the easiest thing in the world to think ofa seasonable menu, nor to determine just the right combination thatwill furnish a meal appetizing and well-balanced in food values.Furthermore, both the expense and the amount of work entailed inpreparation must be considered.
This Cook Book is especially designed to meet just that pressingdaily need of the housewife. It presents for her guidance a menu forevery Sunday dinner in the year; it suggests dishes which are seasonableas well as practical; it tells in a simple, intelligent manner justhow these dishes can be made in the most wholesome and economicalform; and the recipes have all been especially made for this bookand tested by that eminent expert, Mrs. Elizabeth O. Hiller.
The title of "52 Sunday Dinners" has been given the book becauseSunday dinners as a rule are a little more elaborate than theother dinners of the week, but from these menus may be gleanedhelpful hints for daily use.
While climatic conditions differ somewhat in v