PREFACE. 
Among the books examined in the arrangement of this 
little work are encyclopedias, general and specific, chem- 
istry and other books relating to foods, as well as a large 
number of cook books. The most helpful, however, have 
been ‘‘The Chemistry of Cooking,” by W. M. Williams, 
** Foods,” by Edward Smith, M. D., ‘‘ The Franco-Amer- 
ican Cookery Book,” ‘The Modern Householder,” byck; 
J. Murrey, ‘‘ How to Cook and Serve Eggs,” by G. Hill, 
[published in England in 1867], ‘‘ All About Eggs” [pub- 
lished in Chicago by Victor Palmer], and books on cook- 
ery by Mrs. Lincoln, Miss Corson, Miss Parloa, Marion 
Harland, Helen Campbell and others. 
