In conclusion, the author desires to state that no recipe has been
admitted to this work which has not been thoroughly tested by repeated
trials, by far the larger share of such being original, either in the
combination of the materials used, the method employed, or both
materials and method. Care has been taken not to cumber the work with
useless and indifferent recipes. It is believed that every recipe will
be found valuable, and that the variety offered is sufficiently ample,
so that under the most differing circumstances, all may be well served.

We trust therefore that those who undertake to use the work as a guide
in their culinary practice, will not consider any given recipe a failure
because success does not attend their first efforts. Perseverance and a
careful study of the directions given, will assuredly bring success to
all who possess the natural or acquired qualities essential for the
practice of that most useful of the arts,--"Healthful Cookery."

ELLA E. KELLOGG.

_Battle Creek, April 20, 1892._




Foods

The purposes of food are to promote growth, to supply force and heat,
and to furnish material to repair the waste which is constantly taking
place in the body. Every breath, every thought, every motion, wears out
some portion of the delicate and wonderful house in which we live.