Mrs. Wilson's Cook Book / Numerous New Recipes Based on Present Economic Conditions

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

COPYRIGHT, 1920, BY J.B. LIPPINCOTT COMPANY
PRINTED BY J.B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS PHILADELPHIA, U.S.A.


The influence of well-cooked, palatable food upon the health and general well-being of the family is as certain as that of changes 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 you what you are is as full of the pith o' sense to-day as in ye days of long ago, for food either makes us physically fit and fully efficient, or miserable failures with physical complications that keep 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, or distorted in the misdirected process are the harsh heralds of pain and debility to the human system. How great then is the influence of the one who prepares it!
Influence, according to astrology, was a power or virtue flowing from the planets upon men and things, but from the kitchen, as a sun and heat centre, there truly flows a planetary influence that makes or mars us.
Scientific cooking means the elimination of waste, the preservation of edible resources and conservation of their potential energy through the preparation of attractive, vitalizing food with minimum cost and labor, thus providing in wide, deep measure, for harmony, personal comfort and domestic peace.