RECIPES AND MENUS

The recipes are planned to serve eight persons. Most of them may be
divided for a smaller party.

The average cost of the menus is fifty cents per person. Some of the
dishes may be made less expensive and rich by substituting milk for
cream, and by other substitutions and omissions that will suggest
themselves to the resourceful hostess. Many types of dishes are given.
Many variations are possible.

In some menus a choice of dishes is suggested. A few recipes are given
that are not called for in the menus. These are usually to show how to
utilize in a different way something for which a recipe is given or to
use in another meal some foodstuff left from a recipe.

These recipes and menus have all been tested at Miss Farmer's School of
Cookery. The author wishes to express here her appreciation of the
painstaking work of all the members of the staff of the school who have
assisted in making this little book possible.

BOSTON, MASS., August, 1922.




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