ty
housekeepers in home departments of newspapers, reports of lectures, and
recipes given to the newspaper world, from teachers in the science of
cookery, have all added color or substance to what is herein written.
The recipes of the CHICAGO RECORD-HERALD, rich in material, have been
drawn on to a limited extent, credit is given to an owner of a recipe if
known, if not it is given to the paper. Compound recipes have been made
up from the study of several cook books. "The Cook's Own Book," "The
Household," "Practical Housekeeping." French and German recipes have all
in some degree been a source of supply to this compilation. We offer the
result to you, hoping it will fill a need, and though a wee thing among
its grown up sisters, that it will find a place, all its own, in your
esteem and good will.

The demand which has made a Third Edition now necessary is the best
proof that the volume has found favor, and the ever increasing love of
gardening finds its definite expression in this direction as in many
other new ones.

Chicago, January 9th, 1919

Chinese Cabbage--Pe Tsai

[Illustration]

A few years ago this delicious vegetable was introduced into this
country, though it has been well known and extensively cultivated in
China for a long time.

We have grown it at our trial grounds two seasons and have found it a
novel, easily grown delicious vegetable. In shape it resembles a giant
cos lettuce forming a head some fifteen inches long.

When nearing maturity the outer leaves should be tied up to blanch the
heart and when cut two weeks later and the outer leaves removed, appears
as a grand oblong solid white head, of crisp tender leaves. We have
noticed that late sowing i. e. July gives the largest and best heads.
Sown earlier it runs to seed.

=Plant= in rows 1 ft. apart, with 2-1/2 or 3 ft. between the rows. Water
and cultivate freely. For Winter use store same as cabbage, keep from
freezing.

=Uses.= The heads may be cut into convenient sizes and served like
lettuce, but is we think, more delicious, when cooked like cabbage and
served up in any of the many ways that cabbage is.

Sea Kale

An easily grown vegetable, especially valuable when forced during the
winter months.

To raise from seed sow in April, lift the roots in Fall and plant out
the following Spring in rows 2 ft. apart.

Sea Kale needs well dug, well manured soil and plenty of water. We
recommend planting roots (3 yea