THE art of cookery is as old as history; its development measures the development of civilization. More people are engaged in cooking all or a part of their time than in any other occupation. On the selection and preparation of food depends, more than on any single factor, the health and consequent happiness and prosperity of mankind.

Cookery is, or should be, a fine art. Like other arts, it has its laws of proportion, harmony and contrast. The art of cookery appeals to the sense of taste, music to the sense of hearing, and the graphic arts to the sense of sight. Gratification of the sense of taste is as legitimate as enjoyment from any of the senses. The temperate indulgence of the sense of taste is indeed necessary for good digestion, on which depend physical well-being and efficiency. A systematic study of cooking, then, should be a fundamental part of the education of the home-maker.

General Directions

1. Have the kitchen arranged so that utensils and food materials are close at hand. A cabinet, shelves, or hooks for small utensils - measuring cups, spoons, knives, forks and egg beaters; and cooking materials - salt, pepper, spices, baking powder, soda, sugar, etc., can be placed conveniently in any kitchen.

2. Clean up as you go along. Put things away immediately after use. Make use of as few mixing and cooking dishes as possible by ringing or washing and using again. Put to soak in water dishes that cannot be cleansed easily. Do not make half an hour's dishwashing in preparing a meal. Work neatly - do not "clutter up" the kitchen.

3. Before beginning to cook, make sure that hands and nails are perfectly clean and the hair neatly dressed.

4. If you cannot remember the recipes, copy them on a slip of paper, or, better, on cards perforated so that they may be hung on a convenient hook. Preserve the cards in an alphabetical card file for future use.

5. All measurements are level. Sift flour before measuring. 3 teaspoons = 1 tablespoon; 16 tablespoons = I cup; 2 cups = 1 pint.

The directions for preparing the meals are based, for the most part, on the use of gas as fuel. They apply, as well, to gasoline and blue-flame oil stoves, except that these are usually a little slower in action. When a coal range is used, more time must be allowed for preparing meals, unless the fire is in proper condition. If hard coal is the fuel, it is desirable to have coke or charcoal and wood on hand, to obtain quick heat when the fire is low. The inexpensive lamp oil stove may be used in connection with a coal stove to save time.