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[1]
Transcriber's Note:
Please note that this book was published decades agoand nutritional opinion has changed in some ways. In particular, people arenow generally advised not to eat raw eggs. Please use caution whenfollowing these recipes.
 
Arranged on a unique plan, combining helpful suggestions for appetizing, well-balancedmenus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesomecookery
Written and Compiled by
MRS. ELIZABETH O. HILLER 
Founder and Principal of the Chicago DomesticScience School, and a noted writer andlecturer on culinary subjects
 Published by
THE N. K. FAIRBANK COMPANYCHICAGO NEW YORK ST. LOUIS NEW ORLEANS MONTREAL
 
Copyrighted 1913, by The N. K. Fairbank Company
[2]
 And the passage of years shall not dim in the least The glory and joy of our Sabbath-day feast.
 — 
 Eugene Field 
PRICE, $1.00
[3]
INTRODUCTION
O the modern wide-awake, twentieth-century woman efficiency inhousehold matters is quite as much a problem as efficiency in business is tothe captains of industry.How to make pure food, better food and to economize on the cost of sameis just now taxing the attention and ingenuity of domestic science teachersand food experts generally. The average housewife is intensely interested inthe result of these findings, and must keep in touch with them to keep upwith the times and run her home in an intelligent and economical as well ashealthful routine.The eternal feminine question is, "What shall we have for dinner to-day?"It is not always the easiest thing in the world to think of a seasonable menu,nor to determine just the right combination that will furnish a mealappetizing and well-balanced in food values. Furthermore, both the expenseand the amount of work entailed in preparation must be considered.This Cook Book is especially designed to meet just that pressing dailyneed of the housewife. It presents for her guidance a menu for every Sundaydinner in the year; it suggests dishes which are seasonable as well as
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