sewife is intensely
interested in the result of these findings, and must keep in touch with
them to keep up with the times and run her home in an intelligent and
economical as well as healthful routine.

The eternal feminine question is, "What shall we have for dinner
to-day?" It is not always the easiest thing in the world to think of a
seasonable menu, nor to determine just the right combination that will
furnish a meal appetizing and well-balanced in food values. Furthermore,
both the expense and the amount of work entailed in preparation must be
considered.

This Cook Book is especially designed to meet just that pressing daily
need of the housewife. It presents for her guidance a menu for every
Sunday dinner in the year; it suggests dishes which are seasonable as
well as practical; it tells in a simple, intelligent manner just how
these dishes can be made in the most wholesome and economical form; and
the recipes have all been especially made for this book and tested by
that eminent expert, Mrs. Elizabeth O. Hiller.

The title of "52 Sunday Dinners" has been given the book because Sunday
dinners as a rule are a little more elaborate than the other dinners of
the week, but from these menus may be gleaned helpful hints for daily
use.

While climatic conditions differ somewhat in various sections of the
country, we have tried to approximate the general average, so that the
suggestions might be as valuable to the housewife in New England as to
the housewife in the West or South, or vice versa.

Simplicity, economy and wholesomeness have been given preferred
attention in the preparation of these recipes, many of which are here
presented for the first time.

In the interest of health and economy a number of the recipes suggest
the use of Cottolene--a frying and shortening medium of unquestioned
purity--in place of butter or lard. Cottolene is a vegetable shortening,
pure in source and manufactured amid cleanly favorable surroundings. It
is no new, untried experiment, having been used by domestic science
experts and thousands of housewives for nearly twenty years; to them
Cottolene for shortening and frying is "equal to butter at half the
price, better and more healthful than lard--and more economical than
either." We, therefore, offer no apologies for the small proportion of
recipes specifying the use of Cottolene, and suggest that a trial will
convince any housewife that Cottolene makes better food than either
b