Excerpt from How to Cook It
That a poor cook may spoil the very best food and oftentimes the very best disposition is a well-known fact, thus the value of practical education in cookery.
At the earnest request of the women in the Evening School of Practical Arts, teachers and friends, we have compiled this collection of practical recipes and we earnestly hope that it may be found helpful not only to those who expressed a desire for the book, but to housewives and mothers in varying their daily menus and in learning the more modern ideas on Table Service and the Art of Entertaining.
The authors are dietitians and teachers of Domestic Science in the Springfield and Chicopee schools. They are graduates of Teachers" College, Columbia University, and Worcester Domestic Science School.
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