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Table of Contents

In giving this little book to the public, there has been in mind one thing—practicability.

The endeavor has been to make the directions for "Paper-bag Cookery" so clear and concise that even the inexperienced housekeeper may not be deterred from trying this new-old way of cooking foods delicately, digestibly, economically.

No one is advised to try dishes—as for instance soups, omelettes, macaroni and kin,—and many desserts that may better be done by other methods.

Neither has the author called for strange and divers seasonings and materials that are only to be found in the kitchens of the mighty and their attendant chefs.

For the very large family or boarding house, pots and pans need still be called upon; but for the small family, for the woman who does her own work and wishes to minimize labor, or for the epicurean but frugal housewife who looks personally after the details of her own little establishment, this paper-bag cookery is commended. If this little volume points the easiest way for the preparation of nice dishes with a modicum of labor and a saving of time and money, it is all that its author and compiler asks.