A Book of Recipes - Fifty Two Sunday Dinner.T0 the modern wide-awake, twentieth-century woman efficiency in household matters is quite asmuch a problem as efficiency in business is to the captains of industry.How to make pure food, better food and to economize on the cost of same is just now taxingthe attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch withthem to keep up with the times and run her home in an intelligent and economical as well ashealthful routine.The eternal feminine question is, What shall we have for dinner to-day? It is not always theeasiest thing in the world to think of a seasonable menu, nor to determine just the rightcombination that will furnish a meal appetizing and well-balanced in food values. Furthermore,both the expense and the amount of work entailed in preparation must be considered.This Cook Book is especially designed to meet just that pressing daily need of the housewife.It presents for her guidance a menu for every Sunday dinner in the year; it suggests dishes whichare seasonable as well as practical; it tells in a simple, intelligent manner just how these dishescan be made in the most wholesome and economical form; and the recipes have all beenespecially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller.The title of 52 Sunday Dinners has been given the book because Sunday dinners as a ruleare a little more elaborate than the other dinners of the week, but from these menus may begleaned helpful hints for daily use.While climatic conditions differ somewhat in various sections of the country, we have tried toapproximate the general average, sothat the suggestions might be as valuable to the housewife[4]in New England as to the housewife in the West or South, or vice versa.Simplicity, economy and wholesomeness have been given preferred attention in thepreparation of these recipes, many of which are here presented for the first time.In the interest of health and economy a number of the recipes suggest the use of Cottolene—afrying and shortening medium of unquestioned purity—in place of butter or lard. Cottolene is avegetable shortening, pure in source and manufactured amid cleanly favorable surroundings. It isno new, untried experiment, having been used by domestic science experts and thousands ofhousewives for nearly twenty years; to them Cottolene for shortening and frying is equal tobutter at half the price, better and more healthful than lard—and more economical than either.We, therefore, offer no apologies for the small proportion of recipes specif ying the use ofCottolene, and suggest that a trial will convince any housewife that Cottolene makes better foodthan either butter or lard, and is preferable from the standpoints of efficiency, economy andhealthfulness.We commend this book to your critical inspection and test, believing you will find itconvenient, helpful, unique and pointing the way to better and more economical living.
