special prominence to the scientific principles involved in the
successful production of wholesome articles of food. We trust our
readers will find these principles so plainly elucidated and the subject
so interesting, that they will be stimulated to undertake for
themselves further study and research in this most important branch of
household science. We have aimed also to give special precedence of
space to those most important foods, the legumes, and grains and their
products, which in the majority of cook books are given but little
consideration or are even left out altogether, believing that our
readers will be more interested in learning the many palatable ways in
which these especially nutritious and inexpensive foods may be prepared,
than in a reiteration of such dishes as usually make up the bulk of the
average cook book.

For reasons stated elsewhere (in the chapter on Milk, Cream, and
Butter), we have in the preparation of all recipes made use of cream in
place of other fats; but lest there be some who may suppose because
cream occupies so frequent a place in the recipes, and because of their
inability to obtain that article, the recipes are therefore not adapted
to their use, we wish to state that a large proportion of the recipes in
which it is mentioned as seasoning, or for dressing, will be found to be
very palatable with the cream omitted, or by the use of its place of
some one of the many substitutes recommended. We ought also to mention
in this connection, that wherever cream is recommended, unless otherwise
designated, the quality used in the preparation of the recipes is that
of single or twelve hour cream sufficiently diluted with milk, so that
one fourth of each quart of milk is reckoned as cream. If a richer
quality than this be used, the quantity should be diminished in
proportion; otherwise, by the excess of fat, a wholesome food may become
a rich, unhealthful dish.