From the PREFACE. This book presents a rather large collection of tested and economical recipes, in such a manner as to show their relation to one another and to the whole question of balanced meals. The plan of the book is novel, but it is hoped that it will the more commend itself to the public for that very reason. It is absolutely essential that the General Directions which accompany each group of recipes should be read and followed; also that the references should be carefully traced. If the housekeeper calculates the cost of each dish as she prepares it, the columns headed Price will serve as a reasonably accurate guide to the cost of her daily meals. The book has grown out of many years of classroom work, and the arrangement is designed, by omitting air unnecessary directions, to force the student to reason out the recipes for herself. But it is a cookbook, not a textbook, and laboratory directions and explanatory text are purposely omitted. In preparing the book, the bulletins of the United States Department of Agriculture, magazines dealing with the subject of food, and many standard works on dietetics and the preparation of food have been freely consulted. The author wishes to express her gratitude to the many friends who have allowed her to use their original recipes, as well as to those who have read and criticized the manuscript. MARGARET W. HOWARD