exacting domestic economy now, as rarely before, imperative in its
demands.

It will also be noted that the heavy cook-book style is not used
here but the recipes are presented as if housewife and author
were conversing upon the dish in question, and to her I will say:
economical, palatable food is within your reach if you will discard
the ideas and methods of long ago. Remember, you would not prefer to
ride in a horse car, as a means of conveyance, so why use the recipes
of those days?

The capable housewife, whose busy hands bake bread, cake and pastry,
spreads forth to the community an influence that is priceless, a
largesse not of festal day, holy day, or holiday, but thrice daily,
wholesome and welcome as spring's first sunbeam and precious to every
home so blessed, ever growing and radiating. May this book help in
that growth and a greater radiation!

THE AUTHOR




MRS. WILSON'S COOK BOOK


Bread, the staff of life, must be palatable and good if we are to be
satisfied with it when we eat.

Can you think of anything that will spoil a meal more quickly than