The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is herein written. The recipes of the Chicago Record-Herald, rich in material, have been drawn on to a limited extent, credit is given to an owner of a recipe if known, if not it is given to the paper. Compound recipes have been made up from the study of several cook books. "The Cook's Own Book," "The Household," "Practical Housekeeping." French and German recipes have all in some degree been a source of supply to this compilation. We offer the result to you, hoping it will fill a need, and though a wee thing among its grown up sisters, that it will find a place, all its own, in your esteem and good will.
The demand which has made a Third Edition now necessary is the best proof that the volume has found favor, and the ever increasing love of gardening finds its definite expression in this direction as in many other new ones.
Chicago, January 9th, 1919
Chinese Cabbage—Pe Tsai
A few years ago this delicious vegetable was introduced into this country, though it has been well known and extensively cultivated in China for a long time.
We have grown it at our trial grounds two seasons and have found it a novel, easily grown delicious vegetable. In shape it resembles a giant cos lettuce forming a head some fifteen inches long.
When nearing maturity the outer leaves should be tied up to blanch the heart and when cut two weeks later and the outer leaves removed, appears as a grand oblong solid white head, of crisp tender leaves. We have noticed that late sowing i. e. July gives the largest and best heads. Sown earlier it runs to seed.