Author: Good Housekeeping Institute (New York, N.Y.)

Publisher:

Published: 1933

Total Pages: 266

ISBN-13:

"We have given much attention to the simple methods of cooking on which all cookery is founded, from the making of a good cup of coffee to the perfect poaching of an egg, the serving of a mealy baked potato, and other full-flavored vegetables. However, knowing the desire of every housekeeper for something new, something different, we have not limited our pages to these simple everyday dishes. We have included many "specials," from our favorite recipes, tested, tasted, and approved in our own kitchens at Good Housekeeping Institute, dishes that epicures will applaud. Some of these are famous dishes from other countries. Some were sent to us by our own readers. We pass them all on to you as a friendly exchange from one home and one country to another. Luck is only tolerated in the kitchen when guesswork is tolerated in cookery. You can banish Lady Luck in using this book, for we have banished guesswork from these pages. In all our recipes and directions we have used the standard half-pint measuring cup, the teaspoon and tablespoon, and all measures are level. We have given cooking time and also cooking temperatures when necessary and we have made all our directions and methods as explicit as possible. Beginners in cookery need not have any discouraging failures. They can be good cooks without being born cooks. Those who are cooking for just two or three are often at a loss as to how to divide larger recipes, and how much and what to buy to avoid left-overs. Practically all our recipes in this book serve six unless otherwise specified, but we give directions in each recipe for changing them to serve two or three, and we also give a list of quantities to buy for the small family, as well as quantities to buy for a family of six. This is a cook book, not a book of meals. We feel that menus and the problems of planning and preparing meals deserve and entire book, not merely part of a cook book."--