Transcriber's Note: The measure of one-half cup of nutmegin the recipe for Caramel Pudding on p. 236 is undoubtedly an error.One-half teaspoon would likely seem the correct amount.

MRS. WILSON'S COOK BOOK

NUMEROUS NEW RECIPES BASED ON PRESENT ECONOMIC CONDITIONS

BY

MRS. MARY A. WILSON

(MRS. WILSON'S COOKING SCHOOL, PHILADELPHIA)

FORMERLY QUEEN VICTORIA'S CUISINIERE ANDINSTRUCTOR DOMESTIC SCIENCE, UNIVERSITY OFVIRGINIA SUMMER SCHOOL, CHARLOTTEVILLE, VIRGINIA

INSTRUCTOR OF COOKING FOR THE U.S. NAVY

THIRD PRINTING

PHILADELPHIA AND LONDON
J.B. LIPPINCOTT COMPANY

[pg ii]

MRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHENMRS. M.A. WILSON IN HER OWN WELL-EQUIPPED KITCHEN
COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
PRINTED BY J.B. LIPPINCOTT COMPANY
AT THE WASHINGTON SQUARE PRESS
PHILADELPHIA, U.S.A.

[pg iii]

TO
MY FAMILY FOR THEIR UNTIRING
EFFORTS IN BEHALF OF THIS BOOK

[pg v]

PREFACE

The influence of well-cooked, palatable food upon the healthand general well-being of the family is as certain as that ofchanges of temperature and more serious in its consequences for lasting good or ill.

The sage old saying "Tell me what you eat and I will tell youwhat you are" is as full of the "pith o' sense" to-day as in ye daysof long ago, for food either makes us physically fit and fullyefficient, or miserable failures with physical complications thatkeep us constantly in the physician's hands.

The vital essences of that which we prepare for eating are"medicinal messengers" bearing light to the eye, vigor to the limb,beauty to the cheek and alertness to the brain, as vitamines, ordistorted in the misdirected process are the harsh heralds of painand debility to the human system. How great then is the influenceof the one who prepares it!

Influence, according to astrology, was "a power or virtueflowing from the planets upon men and things," but from thekitchen, as a sun and heat centre, there truly flows a planetaryinfluence that makes or mars us.

Scientific cooking means the elimination of waste, the preservationof edible resources and conservation of their potential energythrough the preparation of attractive, vitalizing food with minimumcost and labor, thus providing in wide, deep measure, forharmony, personal comfort and domestic peace.

[pg vi]

The preface of a book is too often a flat, spiritless excuse foroffering it to the public instead of being a hearty announcementin welcome terms of the arrival of a much-desired provision for areal need, so I will come to the essential point at once by sayingthat gathered here, in these pages, are my best recipes, truly "triedin the fire," the actual working results of many years' teachingand lecturing, brought "up to the minute" in the interests of thatexacting domestic economy now, as rarely before, imperative in its demands.

It will also be noted that the heavy cook-book style is notused here but the recipes are presented as if housewife and authorwere conversing upon the dish in question, and to her I will say:economical, palatable food is within your reach if you will discardthe ideas and methods of long ago. Remember, you woul

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