PREFACE In publishing the third edition the author has added many more pages, and wholly reconst. ructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212. In Denrer, where the air is much lighter, it boils at 202. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted gving much information on chemistry and food values, leaving that for the cooking schools. No girls education is complete without such a course. h intelligent knowledge of cooking will enable thein to feed their family with less expense and giving them the variety the family requires. Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a. nurse. The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledg in theart of cooking. GENERAL RULES. Be correct in measurements for perfect results. All measurements level excepting baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Use a standard measuring cup. Scald milk over hot water. Cook vegetables in freshly boiled salted water. To butter crumbs-one tablespoonful of melted butter mixed with two tablespoonfulsof crumbs. To extract the juice from onions, cut across the grain, cutting in halves and grate. TABLE OF CONTENTS . Page Breads ……………………………………….. 9 Breads with Baking Powder …………………….. 20 Griddle Cakes …………………………………. 26 Cereals ………………………………………. 29 Soups ……………………………………….. 30 Cream Soups …………………………………. 39 Summer Soups ………………………………… 47 Fruit SOUPS .. ………………………………… 47 Fish …………………………………………. 49 Shell Fish ……………………………………. 57 Lobsters …………………………………….. 64 Meats ………………………………………. 67 Pork ………………………………………….. 77 Mutton and Lamb …………………………….. 82 Veal ……………………………………….. 87 Poultry ……………………………………… 94 Game ……………………………………….. 108 Entrees ……………………………………… 114 Fritters ……………………………………… 138 Vegetables …………………………………… 141 - Sauces ………………………………………. 169 Puddings and Ice Cream Sauces …………………… 180 Cheese Dishes ………………………………… 186 Salads …….
