Fifty-two Sunday dinners

Transcriber's Note: Please note that this book was published decades ago and nutritional opinion has changed in some ways. In particular, people are now generally advised not to eat raw eggs. Please use caution when following these recipes.
Copyrighted 1913, by The N. K. Fairbank Company

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

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 intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful 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 meal appetizing and well-balanced in food values. Furthermore, both the expense and the amount of work entailed in preparation must be considered.
This Cook Book is especially designed to meet just that pressing daily need of the housewife. It presents for her guidance a menu for every Sunday dinner in the year; it suggests dishes which are seasonable as well as practical; it tells in a simple, intelligent manner just how these dishes can be made in the most wholesome and economical form; and the recipes have all been especially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller.