The international cook book

To plan three meals for the family day after day may indeed be the monotonous course that is sometimes spoken of when we have not a great source of information to draw from, but with recipes handed to us here from countries of the world, there is no reason why the planning of the food for the family should not be interesting and educational. With these international recipes it should be an easy and enjoyable task to plan for the family meals that are nutritious, interesting, palatable, and colorful. The real homemaker is a cook at heart, and a good cook is an artist at heart. Combined with these recipes are foods that will blend so beautifully in color and flavor that each meal served with the help of The International Cook Book will be truly a picture. Section Four — Cookery Technique Vitally interesting subjects such as — How to Buy Food, Measurements in Cookery, Methods of Cookery, Proper Tem- peratures for Cooking, Weights and Pleasures, Food Equivalents, and Calories and Value are discussed in this section. Section Five — Indexing Without a complete and simplified index, no cook book can be successful. In The International Cook Book this feature is particularly emphasized, and its index has been so compiled that its readers may find anything in the book instantly. Illustrations In the book you will find full-page illustrations, in actual colors, showing the different cuts of meat with each part marked INTRODUCTION XV by name, to assist the homemakers who now have difficulty when marketing in knowing whether or not they are buying the right kind of meats. Other illustrations display correct table service and some attractively prepared dishes. Thus in The International Cook Book, one will find not only an abundance of real practical recipes for every need, but suggested menus — proper table ser\-ice — famous international recipes, allowing and encouraging the homemakers to prepare surprise and totally different meals — all subjects of cookery technique — and complete indexing. The International Cook Book will prove a real education to the homemaker, whether she is a bride unaccustomed to cookery, or an experienced cook. THE PUBLISHERS SECTION I Menus and Table Service CHAPTER I Breakfasts BREAEIFAST is the beginning of every day. The quality of the meal served affects our disposition for the whole day more often than we realize. How it is served, where it is served, and what is served has a decided influence on us mortals. The value of breakfast is considerable. Now and again we meet someone who does not like to eat breakfast. This may be the truth, or perhaps it is just one of the many rules the human race has made for itself because of the diet schedules that are now in vogue. WTiether or not one likes to eat breakfast, it is an essential meal, and if attractively ser\-ed, one which vtaI appeal to anyone. From a dietetic point of view it is altogether fitting and proper to begin the day with a good meal. Breakfast may be ser\-ed in the dining room, but many homes have succumbed to the popularity of the breakfast room or breakfast nook. WTierever it is sen-ed, this meal should be attractive. Not only must the food be of good quality, but the appointments of the room and table should be given careful consideration. Have the place where you are to serve breakfast light, bright, clean, and cheerful.