BOOKS FOR THE HOMEMAKER
Choice Recipes for Clever Cooks, by Lucy G. Allen. More than 500 original recipes for those who already know how to cook and appreciate the best in food and flavor. By the director of the Boston School of Cookery. Illustrated.
Table Service, by Lucy G. Allen. A concise exposition of the waitress’s duties by the director of the Boston School of Cookery. New revised edition, with illustrations and diagrams.
The Candy Cook Book, by Alice Bradley. A new edition, revised, containing over 300 recipes and covering the subject completely. By the principal of Miss Farmer’s School of Cookery. Illustrated.
One-Piece Dinners, by Mary D. Chambers. Recipes for dinners where the meat, vegetables and other accessories are cooked all together and make a complete, well-balanced and sufficient meal. Directions are also given for optional salads and fruit desserts. Illustrated.
Cooking for Two: A Handbook for Young Housekeepers, by Janet McKenzie Hill. Instructions for young housekeepers and a collection of practical recipes for two, grouped according to food values. Fully illustrated.
Colette’s Best Recipes: A Book of French Cookery, by Marie Jacques. This new cook book, by a Breton whose culinary achievements have won her renown in France, contains recipes for the most delicious and palate-tickling dishes, from French consomme to the French pastries, of crispness or creaminess unsurpassed. Illustrated.
The Science of Eating, by Alfred W. McCann. A comprehensive book by an authority on foods; what to eat and why.
What to Eat and How to Prepare It, by Elizabeth A. Monaghan. This combines very definite information on food values with many recipes and instructions for cooking.
What to Drink, by Bertha E. L. Stockbridge. Recipes for several hundred beverages—ades, punches, fizzes, shrubs, milk drinks, icecreams, sundaes, sherbets, etc.