For reasons stated elsewhere (in the chapter on Milk, Cream, and Butter), we have in the preparation of all recipes made use of cream in place of other fats; but lest there be some who may suppose because cream occupies so frequent a place in the recipes, and because of their inability to obtain that article, the recipes are therefore not adapted to their use, we wish to state that a large proportion of the recipes in which it is mentioned as seasoning, or for dressing, will be found to be very palatable with the cream omitted, or by the use of its place of some one of the many substitutes recommended. We ought also to mention in this connection, that wherever cream is recommended, unless otherwise designated, the quality used in the preparation of the recipes is that of single or twelve hour cream sufficiently diluted with milk, so that one fourth of each quart of milk is reckoned as cream. If a richer quality than this be used, the quantity should be diminished in proportion; otherwise, by the excess of fat, a wholesome food may become a rich, unhealthful dish. In conclusion, the author desires to state that no recipe has been admitted to this work which has not been thoroughly tested by repeated trials, by far the larger share of such being original, either in the combination of the materials used, the method employed, or both materials and method. Care has been taken not to cumber the work with useless and indifferent recipes. It is believed that every recipe will be found valuable, and that the variety offered is sufficiently ample, so that under the most differing circumstances, all may be well served. We trust therefore that those who undertake to use the work as a guide in their culinary practice, will not consider any given recipe a failure because success does not attend their first efforts. Perseverance and a careful study of the directions given, will assuredly bring success to all who possess the natural or acquired qualities essential for the practice of that most useful of the arts,--"Healthful Cookery." ELLA E. KELLOGG. _Battle Creek, April 20, 1892._ Foods