nd their
products, which in the majority of cook books are given but little
consideration or are even left out altogether, believing that our
readers will be more interested in learning the many palatable ways in
which these especially nutritious and inexpensive foods may be prepared,
than in a reiteration of such dishes as usually make up the bulk of the
average cook book.

For reasons stated elsewhere (in the chapter on Milk, Cream, and
Butter), we have in the preparation of all recipes made use of cream in
place of other fats; but lest there be some who may suppose because
cream occupies so frequent a place in the recipes, and because of their
inability to obtain that article, the recipes are therefore not adapted
to their use, we wish to state that a large proportion of the recipes in
which it is mentioned as seasoning, or for dressing, will be found to be
very palatable with the cream omitted, or by the use of its place of
some one of the many substitutes recommended. We ought also to mention
in this connection, that wherever cream is recommended, unless otherwise
designated, the quality used in the preparation of the recipes is that
of single or twelve hour cream sufficiently diluted with milk, so that
one fourth of each quart of milk is reckoned as cream. If a richer
quality than this be used, the quantity should be diminished in
proportion; otherwise, by the excess of fat, a wholesome food may become
a rich, unhealthful dish.

In conclusion, the author desires to state that no recipe has been
admitted to this work which has not been thoroughly tested by repeated
trials, by far the larger share of such being original, either in the
combination of the materials used, the method employed, or both
materials and method. Care has been taken not to cumber the work with
useless and indifferent recipes. It is believed that every recipe will
be found valuable, and that the variety offered is sufficiently ample,
so that under the most differing circumstances, all may be well served.

We trust therefore that those who undertake to use the work as a guide
in their culinary practice, will not consider any given recipe a failure
because success does not attend their first efforts. Perseverance and a
careful study of the directions given, will assuredly bring success to
all who possess the natural or acquired qualities essential for the
practice of that most useful of the arts,--"Healthful Cookery."

ELLA E. KELLOGG.

_Ba