Temperance Cook Book (Classic Reprint)

Excerpt from Temperance Cook Book

A Temperance Cook Book is one of the great necessities of the age. There should be nothing in our eatables to awaken the appetite of the reformed, and we certainly want nothing to cultivate a taste for intoxicating drinks in the young. With this view, I bring this, my second volume before the public, as a guide and assistant to all housekeepers - not claiming superiority over the many cook books already in the market - only so far as liquor and extravagance is concerned. Most of the cook books are made up of recipes to expensive for common cooking, and lack explanations, which the housekeeper sadly needs in arranging her cookery. This want I have supplied by explaining minutely every recipe, showing just how all the ingredients should be put together, and have adopted measures instead of weights as far as I could, so that any person using them cannot fail to cook well if the rules are strictly followed.

Having had years of experience in cooking, I feel competent to offer this book as the long-needed help to housekeepers. There are many valuable recipes in it, which I have selected and tried with good results.

In submitting this work to the judgment of the public, the writer indulges the hope that the protracted labor and unremitting care she has bestowed upon it have resulted in the production of a cook book which will be found to answer the purpose for which it is intended.

San Jose, Cal., May 1st, 1887.

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