By JANET MCKENZIE HILL, editor of “The Boston Cooking-School Magazine.” With 33 half-tone illustrations from photographs of original dishes. 12 mo. Cloth, extra. $1.50.
To the housewife who likes new and dainty ways of serving food, this book will simply be a godsend. There must be more than a hundred different varieties of salad among the recipes—salads made of fruit, of fish, of meat, of vegetables, and made to look pretty in scores of different ways. There are also instructions for making different kinds of lemonades and other soft drinks, and for making breads and rolls in the truly artistic cooking-school style.—Washington Times.
Sensible and practical.—Chicago Evening Post.
Many of the dishes are new to the average housewife.—Philadelphia Times.
A most attractive volume. The subjects are presented in a clear and pleasing form, and are beautifully illustrated from photographs of original dishes.—Advance.
Her recipes are founded upon scientific principles, her directions are clear and uncomplicated, and are reliable.—Brooklyn Times.
The very attractive form of the book fits it to go along with the pretty adjuncts of the chafing dish supper.—The Dial.
It is a thoroughly practical work and will be cordially welcomed in every household where new and dainty ways of preparing food are appreciated.—Boston Globe.
Wholesome dishes that will please capricious appetites. Some of these recipes will also appeal to the taste of invalids.—Vogue.
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