PREFACE 



living, if by that phrase is meant pleasing the palate 

 without offending the purse. 



For instance, a few days ago a friend paid twenty 

 cents for soup beef, and five cents for "soup greens." 

 The addition of salt, pepper and other ingredients 

 brought the initial cost up to twenty-nine cents. 

 This made enough soup for ten or twelve liberal 

 servings. The lean meat removed from the soup 

 was minced and mixed with not more than ten cents' 

 worth of diced potatoes, stale bread crumbs, milk, 

 seasoning and herbs before being baked as a supper 

 dish for five people, who by their bland smiles and 

 "scotch plates" attested that the viands both looked 

 "tony" and tasted nice. 



I am glad to acknowledge my thanks to Mr. N .R. 

 Graves of Rochester, N. Y., and Prof. R. L. Watt? 

 of the Pennsylvania State Agricultural College, for 

 the photographic illustrations, and to Mr. B. F. 

 Williamson, the Orange Judd Co.'s artist, for the 

 pen and ink drawings which add so much to the 

 value, attractiveness and interest of these pages. 



If this book shall instill or awaken in its readers 

 the wholesome though "cupboard" love that the culi- 

 nary herbs deserve both as permanent residents of 

 the garden and as masters of the kitchen, it will have 

 accomplished the object for which it was written. 



M. G. Kains. 



New York, 1912. 



