WHAT DOES COOKERY MEAN o o o c o o I I T MEANS KNOWLEDGE OF ALL HERBS AND FRUITS AND BALMS AND SPICES, AND OF ALL THAT IS HEALING AND SWEET IN GROVES, AND SAVORY IN MEAT. IT MEANS CAREFULNESS AND INVENTIVENESS, WATCHFULNESS, WILLINGNESS, AND READINESS OF APPLIANCES. IT MEANS THE ECONO. MY OF YOUR GREAT. GRANDMOTHER AND THE SCIENCE OF MODERN CHEMISTRY, AND FRENCH ART, AND ARABIAN HOSPITALITY. IT MEANS, IN FINE, THAT YOU ARE TO SEE IMPER. ATIVELY THAT EVERYONE HAS SOMETHING NICE TO EAT. - JOHN RUSKIN C O N T E N T S FOREWORD 7 FOOD VALUES 9 ON MEATHEATING a a m 11 FORTY CHEWS TO A MOUTHFUL 15 BAKED DISHES . 19 LUNCHEON AND BREAKFAST DISHES 35 SAUCES FOR CROWETTES, NUT LOAF, ETC. m m m a m 49 FRUITED CEREALS 55 SOUPS 61 SALADS a s 0 a 73 SANDWICHES AND COLD DRINKS 85 b MENUS . FOREWORD - IS little book to the extrem question, but families who is not addressed . ist on the food is written for wish to discontinue, either entirely or partially, the use of flesh food, but want to substihte dishes which will furnish the same food value, and will be palatable in the same hearty and satisfying way. Q It does not aim to present recipes that are models of economical ingenuity, but those that neither savor of extravagance nor of extreme Lgality. They are all recipes that have been tried and liked by both meat-eaters and vegetarians. Q So many of the dishes represented here have been originated and prepared in atmospheres of enthusiasm and good cheer, that you will probably find all of those resulting from the use of these recipes to be decidedly flavored with optimism The food problem means a study of balanced rations and proportions, as well as the cost and nutritive value of foods. It means the varying of these ronortions to suit the needs of the old the the laborer, and the brain worker. - Horace Fletcher, . F O O D V A L U E S N UTS, peas, beans, lentils, eggs, cheese and milk are rich in the nitrogenous properties considered so valuable in meat, but good judgment must be used in the selections made for each meal so that the supply of this element may not be excessive. , Q Sometimes a housekeeper who is not possessed of a very versatile imagination forms the habit of repeating a certain kind of food at the same meal. This is often a severe tax upon the digestion and is usually unattractive to the taste. For instance, a nut chowder, a nut loaf and nuts in the salad are, in every way undesirable on the same menu. q A well balanced meal should present a dish rich in nitrates, a starchy food, succulent vegetables or h i t s , and a little butter, cream or oil. The glory of the kitchen 1 that holds cooking A trade from Adam, quotes his broths and salads, And swears he is not dead yet but translated In some immortal crust, the paste of almonds. - Ben Jonson. Though we eat little flesh and drink Let as be merry. ON MEAT EATING T IS believed that we absorb I impurities more readily from animal thaq from vegetable food, even when the meat eaten is in its best condition, and certainly no one doubts the unwholesomeness of the diseased and chemically embalmed meats that are now put upon the market. Q Athletes who train on a vegetarian diet and their number is increasing are notably successful in contests demanding strength and endurance. Q Professor lrving Fisher, of Yale, has completed tests by which he finds that a vegetable diet is more con0 ducive to endurance than a diet including flesh food. a Fortynine persons were examined, among whom were students, physicians, nurses and college instructors... --This text refers to an alternate Paperback edition.