o the
human system. How great then is the influence of the one who prepares
it!

Influence, according to astrology, was "a power or virtue flowing from
the planets upon men and things," but from the kitchen, as a sun and
heat centre, there truly flows a planetary influence that makes or
mars us.

Scientific cooking means the elimination of waste, the preservation
of edible resources and conservation of their potential energy through
the preparation of attractive, vitalizing food with minimum cost and
labor, thus providing in wide, deep measure, for harmony, personal
comfort and domestic peace.

The preface of a book is too often a flat, spiritless excuse for
offering it to the public instead of being a hearty announcement in
welcome terms of the arrival of a much-desired provision for a real
need, so I will come to the essential point at once by saying that
gathered here, in these pages, are my best recipes, truly "tried in
the fire," the actual working results of many years' teaching and
lecturing, brought "up to the minute" in the interests of that
exacting domestic economy now, as rarely before, imperative in its
demands.

It will also be noted that the heavy cook-book style is not used
here but the recipes are presented as if housewife and author
were conversing upon the dish in question, and to her I will say:
economical, palatable food is within your reach if you will discard
the ideas and methods of long ago. Remember, you would not prefer to
ride in a horse car, as a means of conveyance, so why use the recipes
of those days?

The capable housewife, whose busy hands bake bread, cake and pastry,
spreads forth to the community an influence that is priceless, a
largesse not of festal day, holy day, or holiday, but thrice daily,
wholesome and welcome as spring's first sunbeam and precious to every
home so blessed, ever growing and radiating. May this book help in
that growth and a greater radiation!

THE AUTHOR

MRS. WILSON'S COOK BOOK

Bread, the staff of life, must be palatable and good if we are to be
satisfied with it when we eat.

Can you think of anything that will spoil a meal more quickly than
poor, over moist, doughy or heavy bread?

Bread may truly be called the staff of life, as it will maintain life
longer than any other single food.

Yet many women think bread-making is a simple task; that the
ingredients can be thrown together helter-skelter and good results
obtained; or that a