The _recipes_ have been adapted from various sources. Where it is
possible, without a sacrifice of flavor or food value, the least expensive
food materials are used. The more expensive materials are used as
sparingly as possible. Definite and practical methods of preparing foods
follow the list of ingredients. The recipes have proved satisfactory in
the home kitchen.

Special thanks are due to Mrs. Mary Swartz Rose, Assistant Professor of
Nutrition, Teachers College, Columbia University, for criticizing portions
of the text regarding dietetics; to Miss S. Gertrude Hadlow, Head of the
Department of English, Longwood High School of Commerce, Cleveland, for
valuable suggestions of material formerly prepared which aided in the
preparation of this work; to Mrs. Jessie M. Osgood for painstaking reading
of the manuscript; and to the following for the use of illustrative
material: The Macmillan Company, D. Appleton and Company, William Wood and
Company, _The Journal of the American Medical Association, The Journal
of Home Economics_, and the United States Department of Agriculture.

CLEVELAND, July, 1920.




TABLE OF CONTENTS


LIST OF ILLUSTRATIONS

LIST OF EXPERIMENTS