Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery.
Written and Compiled by MRS. ELIZABETH O. HILLER Founder and Principal of the Chicago Domestic Science School, and a noted writer and lecturer on culinary subjects
INTRODUCTION
O the modern wide-awake, twentieth-century woman efficiency in household matters is quite as much a problem as efficiency in business is to the captains of industry.
How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average
housewife is