By
MARGARET J. MITCHELL
Author of “Cereal Foods and Their Preparation”; formerly Dietitian
of Manhattan State Hospital, New York; Director of
Domestic Science in Public Schools, Bradford, Pa.;
Instructor in Domestic Science, Drexel
Institute, Philadelphia, Pa.
[Illustration]
GARDEN CITY NEW YORK
DOUBLEDAY, PAGE & COMPANY
1913
ALL RIGHTS RESERVED, INCLUDING THAT OF TRANSLATION
INTO FOREIGN LANGUAGES, INCLUDING THE SCANDINAVIAN
COPYRIGHT, 1909, BY DOUBLEDAY, PAGE & COMPANY
PUBLISHED, MAY, 1909
Assistance is gratefully acknowledged from Mr. Abraham Henwood,
Professor of Chemistry at Drexel Institute, who supplied valuable
information and revised the chemistry in the Appendix.
Thanks are also due to Mrs. Runyon, manager of the lunch room in the
Buffalo Chamber of Commerce, and to Miss Armstrong, director of the
Drexel Institute Lunch Room, for information furnished by them upon the
subject of fireless cookery with large quantities; and to many others
who have aided the author by advice, information, and encouragement.