We want representatives everywhere to take subscriptions for 134 The helpful shortening You for 1918 TOU used to cook for your family. Now you must cook for your family and-your Uncle Sam. If you use butter in cooking, you are cooking wrongly. For your country has said, "Don't use butter in cooking." If you use lard you are ignoring national advice to "Save animal fats." Fortunately, your answer is here. It is Cottolene-the universal shortening. Start today to cook helpfully-with wholesome Cottolene. Try it with any of your own recipes, using onethird less of economical Cottolene than you ordinarily take of butter or other shortenings. Or try the new recipe we give here and see what unusual results Cottolene gives when used with the new war ingredients. Recipe for LIBERTY CORN BREAD AS NEVER BEFORE YOU NEED A CANNING, PRESERVING By JANET MCKENZIE HILL The economic condition of the times demands that all surplus vegetables and fruit be carefully preserved for future use. Modern methods of canning and jelly making have simplified and shortened preserving processes. In this book the latest ideas in canning, preserving and jelly making are presented. We will send a copy of this book, postpaid, on receipt of price, $1.00. We will send a copy of this book, postpaid, and renew your subscription for American Cookery one year, both for $2.25 We will send a copy of this book, postpaid, to any present subscriber sending her renewal at $1.50 and one new subscriber for American Cookery at $1.50 and 25 cents additional ($3.25 in all). Address The Boston Cooking-School Magazine Co. Principles of Chemistry Applied to the Household AN ELEMENTARY TEXT BOOK By HANNAH TERESA ROWLEY, A. B., The Winsor School, Boston, Mass., Cloth, 296 pages, 98 Illustrations, 55 Experiments, $1.25 net, postpaid $1.40 This book contains a simple introduction to the principles that underlie the study of chemistry and an application of these principles to an elementary study of the chemistry of foods and cleaning. The authors are teachers of experience. Its preparation has extended through two years, and the work has been tested in class room and laboratory and has been found most successful in awakening interest, without sacrificing the scientific foundation that prevents such interest from being a mere momentary stimulation. The first twelve chapters will be found an excellent introduction in any college preparatory course, while the entire book is adapted to the needs of both boys and girls for courses in general chemistry. The book is a complete text and laboratory manual in one, and the sequence of thought made possible by this feature is a decided advantage. By A Guide to Laundry Work MARY D. CHAMBERS, B.S., A.M. Cloth, 104 pages, illustrated, 75 cents net, postpaid 90 cents. This book treats in a very simple and practical manner all of the details of home laundry work. The description of every process is so clear that the pupil can readily follow it. The diagrams of folding clothes after ironing are very clear, detailed and numerous. The scientific side has not been neglected. The reason for every process is given. Principles of Food Preparation By MARY D. CHAMBERS, Cloth, 272 pages, 37 illustrations, $1.00 net, postpaid $1.15 A Designed for High Schools, Normal Schools and Colleges. Planned on the inductive system Valuable appendices. series of charts of the composition of foods as purchased and the 100 calorie portion of the same foods cooked. Time tables for cooking. Detailed list of the principles of food preparation. Style clear and simple, adapted to students. Lessons in Elementary Cooking By MARY CHANDLER JONES Teacher of Cooking in the Public Schools of Brookline, Mass. Cloth, 272 pages, illustrated, $1.00 net, postpaid $1.15 This book is designed for the use of teachers in the elementary schools, and also for use as a text book in such schools when a text book on cooking is desired. The book is divided into thirty-seven chapters or lessons, and contains a full and complete course in cooking, besides outlining supplementary work. Send for Descriptive Circulars THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY, Boston, Mass. Buy advertised Goods - Do not accept substitutes By MARION HARRIS NEIL Formerly Cookery Editor "The Ladies' Home Journal" A cook book for American housewives who wish to do their bit by practicing patriotic economy. True patriotic economy does not mean a lowering of America's standard of living. In the household it means the use of inexpensive foods that have a greater nutritive value than many foods costing twi e as much, and the utilization of left-overs. Miss Neil has confined her attention to economical cookery, since it is in this direction that improvement is chiefly needed. The recipes, about 700 in number, provide for the use of butter substitutes, syrup or honey in place of sugar, and for various flours in place of white flour, now so difficult to obtain in any quantity. Thus the recipes are much cheaper than those given in the usual cook book. 32 pages of illustrations. $1.50 net CAROLINE KING'S COOK BOOK By CAROLINE B. KING Formerly Domestic Science Lecturer University Extension Courses, Philadelphia "It is never too late to learn to cook," says Mrs. King, and so she makes it easy for the bcginner by presenting a series of rules, recipes and formulas as the foundation principles of cookery. From these foundation principles any housewife may adapt any recipe; since with one simple rule as a basis for bread, cake or salad dressing she can produce any recipe she desires to use. For instance, a single bread recipe is the base for virtually every variety of bread known. One rule for sauce or salad is all a housewife needs to master. Every possible combination is based upon it. Illustrated. $1.50 net CANNING, PRESERVING AND JELLY MAKING By JANET MCKENZIE HILL "Food Will Win the War," and every American housewife should help by canning and preserving fruits and vegetables in their seasons, for winter use. Recommended by the American Library Association: -"Aims to present the latest ideas on the subject, using the methods found to be simplest and shortest by the experiments of the United States Department of Agriculture, state universities and cooking experts." AT YOUR BOOKSTORE Illustrated. $1.00 net LITTLE, BROWN & CO., Publishers Buy advertised Goods - Do not accept substitutes BOSTON |