_In some instances the recipes are original, but for the most part the ideas have been gathered from lessons and lectures on cooking, and from standard books, among them Mrs. Lincoln's "Boston Cook Book." Generally the order in which each recipe has been written is the order in which the different ingredients should be put together. The proportions have been placed first, and separately from the description of the process, for greater convenience in using._ _Valuable information for the chapter on the feeding of children was found in Uffelmann's "Hygiene of the Child."_ _I gratefully acknowledge the assistance of Drs. Simon Flexner and William D. Booker of the Johns Hopkins Hospital in reviewing, respectively, the explanatory lessons and the chapter on the feeding of children._ _M. A. B._ _Baltimore, Jan. 18, 1893._ CONTENTS INTRODUCTION PART I EXPLANATORY LESSONS PAGE PREPARATION OF FOOD 9 CHEMICAL AND PHYSICAL CHANGES 10 ELEMENTS 12 AIR 14, 38 FIRE 14 COMPOSITION OF THE BODY 16 PRINCIPAL CHEMICAL COMPOUNDS IN THE BODY 17 THE FIVE FOOD PRINCIPLES 18 WATER 19 PROTEIN 24 FATS 28 CARBOHYDRATES 31 MINERAL MATTERS 65 MILK 44 DIGESTION 49 NUTRITION 53 PART II RECIPES BEEF-JUICE, BEEF-TEA, AND BROTHS 75 GRUELS 83 MUSH AND PORRIDGE 90 DRINKS 95 JELLIES 120 TOAST 128 SOUPS 134 OYSTERS 145 EGGS 153 POTATOES 161 MEATS 168 STEWS 185 SWEETBREADS 188