In compiling these receipts for use in a school and in the family, several things were demanded. In a school of pupils from every class and station in Hfe, a great variety of receipts is desirable. They must be clear, but concise, for those who are already well grounded in first principles. They must be explained, illustrated, and reiterated for the inexperienced and the careless. They must have a word of caution for those who seem always to have the knack of doing the wrong thing. They must include the most healthful foods for those who have been made ill by improper food ; the cheapest as well as the most nutritious, for the laboring class ; the richest and most elaborately prepared, for those who can afford them ph^'sically as well as pecuniarily^ These receipts are not a mere compilation. A large portion have accumulated during a long period of house- keeping ; and many have been received from friends who are practical housekeepers. Others have been taken from standard authorities on cooking ; and all have been fre- quently and thoroughly tested by pupils under the eye of the author. As far as possible, acknowledgment has been made for the receipts received. Where changes and im- provements have been made, of where there were many authorities for the same formula, no credit has been given. Some cook-books presuppose the presence of an as- sistant ; but as three fourths of the women in this country Preface. vii do their own work, these receipts are arranged so as to require the attention of but one person. It is proverbial that 3'oung housekeepers are often greatly perplexed in attempting to provide little enough for only two. For their benefit many of our receipts are prepared on a scale of smaller measurements. The materials to be used are given in the order in which they are to be put together. They are arranged in col- umns, where the e3^e may catch them readil}^, or in italics where economy of space seemed desirable. Every caution or suggestion has been given at the re- quest of some pupil who failed to find in other books just what she needed ; or because, in the experience of teach- ing, it has been shown that, unless forewarned, pupils inevitably make certain mistakes. Many subjects which in other books are omitted or given briefly, will be found to have received here an extensive treatment, because they have seemed of paramount importance. All the chemical and phj^siological knowledge that is necessary for a clear understanding of the laws of health, so far as they are involved in the science of cookery, is given in this book. Nine tenths of the women who go through a scientific course in seminaries never put any of the knowledge gained into practical use. B}' the time they have occasion to use such knowledge in their own homes, the Chemistry and Physiolog}^ have been relegated to the attic, where they help mice to material for their nests, but help no woman to apply the principles of science upon which the health and welfare of her house- hold largely depend. The statement will appear incredible to most people, and yet it is true, that many women do not know what the simplest things in our dail}" food are ; cannot tell when water boils, or the difference between lamb and veal, lard and drippings. They cannot give the names of kitchen viii * Preface.

AI-modernized reading of the original text

In compiling these receipts for use in a school and in the family, several things were demanded. In a school of pupils from every class and station in life, a great variety of receipts is desirable. They must be clear, but concise, for those who are already well grounded in first principles. They must be explained, illustrated, and reiterated for the inexperienced and the careless. They must have a word of caution for those who seem always to have the knack of doing the wrong thing. They must include the most healthful foods for those who have been made ill by improper food ; the cheapest as well as the most nutritious, for the laboring class ; the richest and most elaborately prepared, for those who can afford them physically as well as pecuniarily. These receipts are not a mere compilation. A large portion have accumulated during a long period of housekeeping ; and many have been received from friends who are practical housekeepers. Others have been taken from standard authorities on cooking ; and all have been frequently and thoroughly tested by pupils under the eye of the author. As far as possible, acknowledgment has been made for the receipts received. Where changes and improvements have been made, of where there were many authorities for the same formula, no credit has been given. Some cook-books presuppose the presence of an assistant ; but as three fourths of the women in this country Preface. do their own work, these receipts are arranged so as to require the attention of but one person. It is proverbial that 3'oung housekeepers are often greatly perplexed in attempting to provide little enough for only two. For their benefit many of our receipts are prepared on a scale of smaller measurements. The materials to be used are given in the order in which they are to be put together. They are arranged in columns, where the e3^e may catch them readily, or in italics where economy of space seemed desirable. Every caution or suggestion has been given at the request of some pupil who failed to find in other books just what she needed ; or because, in the experience of teaching, it has been shown that, unless forewarned, pupils inevitably make certain mistakes. Many subjects which in other books are omitted or given briefly, will be found to have received here an extensive treatment, because they have seemed of paramount importance. All the chemical and phj^siological knowledge that is necessary for a clear understanding of the laws of health, so far as they are involved in the science of cookery, is given in this book. Nine tenths of the women who go through a scientific course in seminaries never put any of the knowledge gained into practical use. B}' the time they have occasion to use such knowledge in their own homes, the Chemistry and Physiology have been relegated to the attic, where they help mice to material for their nests, but help no woman to apply the principles of science upon which the health and welfare of her household largely depend. The statement will appear incredible to most people, and yet it is true, that many women do not know what the simplest things in our daily food are ; cannot tell when water boils, or the difference between lamb and veal, lard and drippings. They cannot give the names of kitchen viii * Preface.

Mrs. Lincoln's Boston cook book