ANNOUNCEMENT 



"LESSONS IN COOKING, THROUGH THE PREP- 

 ARATION OF MEALS." 



THIS new correspondence course in cookery has been 

 prepared to meet the needs of home-makers who have 

 had little or no systematic training in modern methods 

 of cooking but who desire to provide for their families sim- 

 ple, yet appetizing and wholesome meals, with the last ex- 

 penditure of time, effort and money. 



The ordinary cook book, with its numerous and compli- 

 cated recipes, is of little help to the beginner. It does not 

 answer the oft occurring question, "What shall I provide for 

 today, tomorrow, for next week"? It gives no hint of 

 wholesome food combinations or balanced diet. 



The problem of home cooking is not only how to cook 

 various separate dishes but how to prepare whole meals. 

 The plan of "Lessons in Cooking" is unique and original in 

 that a systematic course in cooking is taught through a series 

 of menus, with detailed directions, not only for cooking the 

 separate dishes, but also for preparing and serving each meal 

 as a whole. The course is divided into twelve parts, in each 

 of which is given the recipes for a week's menu, typical of 

 one month of the year over 250 meals in all. In the first 

 lessons, simple operations - of cooking are described and 

 gradually the more difficult and complicated recipes are in- 

 troduced, leading to advanced work in the later lessons. 

 Throughout the course the question of wholesome food com- 

 binations and balanced meals is carefully considered and 

 special emphasis is given to economy of time and money. 



All available authorities have been consulted and the 

 assistance of a number of prominent teachers of cookery 

 has been obtained in the preparation of this course, which 

 presents the best modern methods and the latest scientific 

 discoveries relating to the "Fine Art of Cooking." 



