THE RUMFORD COMPLETE COOK BOOK BY LILY HAXWORTH WALLACE GOLD MEDALIST GRADUATE OF NATIONAL TRAINING SCHOOL OF COOKERY PRICE, ONE DOLLAR V-41 PUBLISHED BY THE RUMFORD CHEMICAL WORKS PROVIDENCE, R.I. THE recipes in this book have been carefully tested, and if measurements and general instructions are followed, the result in every case will be satisfactory. The author has endeavored to give clear and concise instructions for the best dishes of their kind; rather than take up space for repetition of the same general recipe varied only in flavoring, form of baking and other minor detail. It will be noted in the table of weights and measures that all measurements are given as LEVEL. Unless otherwise stated in the individual recipe, this rule should always be followed. Ideas vary as to what constitutes a rounding or heaping spoon or cupful, while LEVEL is or should be the same the world over as much as spoon or cup will hold, then leveled off with a knife. It is not claimed that these recipes are all new. Some are original; some the gift of friends who have experimented till good results were obtained; some are old family recipes, never before printed; while others are standard rules that have stood the test of years and are still at the head of their respective lists. However, all have been tested and may be used by the novice with the same certainty of success as when the ingredients are combined by the experienced cook. LILY HAXWORTH WALLACE. |