The tremendous popularity of this book in and around St. Louis has now extended wherever the book has been sold. Many practical books find the method of introducing the ingredients in the body of the text describing procedure, rather than as a separate listing, a short cut to efficient operation. The menus and recipes are designed for the average level of American income; there are many basic rules of value to every housekeeper (interchanging ingredients, explanation of terms, increase or decrease of quantities, rules for different sorts of baking powders, reasons for failures, and so on). There is good reading matter too, and even the novice will find it practical. The new edition carries 700 additional recipes, a chapter on leftovers, a chapter on sugar-saving recipes, on use of packaged foods, on new canning and preserving methods. The book is bound in washable cloth. Circular material available on advance orders.