This book is intended as a supplement to the “CenturyCook Book,” hence no general rules for cooking are given.

It is a book of illustrated receipts, a cook’s picture-book,intended to be very useful in the way of suggestion. It isarranged so that housekeepers may more readily make up amenu, often a difficult task, or may easily find new dishesto vary the routine of the daily fare.

Instead of various menus, which are impracticable becausethey seldom suit the convenience of the moment, listsof dishes are given which can be quickly read over and thosesuitable for the occasion selected. These lists are placed atthe heads of the sections, each section representing a singlecourse, and each list comprising a number of dishes, any oneof which is suitable for that course.

The receipts will meet the requirements of luncheons, butthe majority of them are equally appropriate for dinner.

Attention has been given to the garnishing and manner ofdishing, in order to make the dishes pleasing to the sight; forpretty dishes are attractive and recommend themselves, whilecarelessly served ones are sometimes refused on account oftheir appearance.

The illustrated dishes, though apparently elaborate, arein fact quite simple, the pastry-bag and tube, the use ofwhich is easily acquired, being the means employed to decoratemany of them.

The illustrations will serve as suggestions, and the taste ofthe cook will lead her to use such other combinations as aresuited to her convenience.