The following comments must be given special attention by all who make any use of the recipes found in this book. We do not use pepper in any of our recipes. If so accustomed to the use of this particular condiment that no dish is appetizing when omitted, it can be added wherever desired. One hygienist suggests that where pepper is absolutely necessary take a small piece of red pepper, a quarter or half of an inch square, and place it in the food. After this pepper has remained for awhile it can be removed and the food will then be seasoned without any part of the pepper remaining.

Wherever flour is mentioned, the reader will please understand that we mean wholewheat flour. Please give particular attention to this.

Frequently through the book you will find the word "fry" mentioned. Please distinctly understand that we do not in any way recommend the use of fried foods as the term is ordinarily understood. Whenever this is mentioned we mean that the food is to be fried in a vessel containing sufficient pure vegetable oil to entirely immerse it, the oil being heated to a smoking degree. When the food is cooked in this manner a thin crust is formed immediately the oil comes in contact with it, and this crust prevents the oil from penetrating the food. If the oil is not heated sufficiently it will penetrate and saturate the food.

Frequently through the book you will find baking powder mentioned. There are, of course, several good brands of baking powder on the market, but absolutely pure baking powder is easily made. It is composed of two parts of cream of tartar and one part bicarbonate of soda. These two elements can be kept in every kitchen in separate bottles well corked, and may be used in proportion to suit. This baking powder is cheaper, purer and more reliable than any brand on the market.

You will find a few recipes for "devilled" dishes. One hygienist remarked that all dishes of this nature are so devilish that it would have been better to have left them out entirely. However, if our readers desire to run the risk it is their affair, though we desire to warn them that dishes of this nature can only be digested by strong stomachs.

A good brand of yeast is put up in small dry cakes enclosed in round cans, and can be bought in most any grocery store, and can be used wherever yeast is recommended.

We thoroughly realize that we cannot convert the public to the strictest hygienic methods, and there are several recipes for dishes that we do not personally recommend and would not eat ourselves. Those, however, who are in the habit of using such dishes and must be regularly supplied with them will find the method of preparation here advised superior to the ordinary methods.

For instance you will find recipes for preparing pork, lamb, and veal. Pork should never be eaten at any time under any circumstances. Lamb, veal and all immature meats are preferably avoided.