Excerpt from Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified, Also the Process of Drying Fruits and Vegetables, and Butchering Time Recipes
The cook books now on the market are many and various, but few, if any, are plain, practical, thorough, and complete enough for all-around use and everyday reference in farm homes - in families where plain tastes and limited means forbid extravagant or fancy culinary indulgences and the accompanying unnecessary expenditure of time and labor.
This book is intended especially and primarily for farm cooks, though it will be found equally useful and helpful in the city kitchen where economy is an object. It is, of course, understood that country or farm housekeepers have many advantages their town sisters lack, such as fresh fruits, vegetables, poultry, eggs, milk, cream and butter, which naturally cannot always be had in city markets, where even inferior grades of produce are high priced. In the average farm kitchen such things are considered necessities, not luxuries, and are accepted quite as a matter of course.
It is hoped that this cook book will induce housewives to try an occasional change in their usual daily bill of fare. The introduction of some variety will make the cooks work less monotonous and is likely to be appreciated by other members of the family as well.
The editors of this cook book beg the indulgence of all who may become possessed of a copy. We do not claim to know it all, and in this instance have confined ourselves chiefly to the task of picking out from thousands of good recipes such as seemed the best and most deserving of finding a place in this volume.
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