Excerpt from Elements of the Theory and Practice of Cookery: A Text-Book of Domestic Science for Use in Schools New Edition Revised and Enlarged The continued demand for this textbook has prompted this new edition. In preparing it, the first aim has been to bring the subjectmatter up to date; the second, to adapt it for use in both rural and city schools in all parts of the country. The text on Food in Relation to Life, the Preservation of Food, Food for Babies, and Digestion, has been largely rewritten. Two new chapters have been added, one on the Serving of Food, and one on Laundering. Every other chapter includes new matter which embodies the results either of scientific progress or of practical experience. Among the many persons who have contributed to the preparation of this edition by giving information or by making helpful suggestions are Miss Cora M. Winchell, Assistant Professor of Household Arts Education at Teachers College, Columbia University; Dr. Hermann T. Vulte, Assistant Professor of Household Arts, Teachers College; Miss Sadie B. Vanderbilt, Instructor in Household Arts, Teachers College; Miss Amy Logan, Instructor in Household Arts, Horace Mann High School; Miss L. Belle Sage, Instructor in Biology, and Miss Ada Roe, Instructor in Household Economics, Washington Irving High School, New York City; Miss Helen Munch, Miss Clara Pancake, Miss Helen Banquo, Miss Mamie Gearing, Miss Marion C. Ricker, Dr. Augusta Rucker, Miss Agnes Daley, and Miss Eleanor Kalbfleisch. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.