Home Helps: A Pure Food Cook Book
by Mrs. Mary J. Lincoln (and others)

Home Helps: A Pure Food Cook Book Back cover

Home Helps: A Pure Food Cook Book: A Useful Collection of Up-to-date, Practical Recipes by five of the Leading Culinary Experts in the United States: Mrs. Mary J. Lincoln, Lida Ames Willis, Mrs. Sarah Tyson Rorer, Mrs. Helen Armstrong, Marion Harland. Published by the N. K. Fairbank Company, Chicago, New York, St. Louis, New Orleans and Montreal. 1910. Index. 80pp. 4.875 x 7.5 inches. Hardcover.

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Introduction (from the book)

This is the “pure food” age. So much has been written, so many laws have been made, so much discussion has been rife in favor of this all-important topic for the housewife, that we feel no apology or explanation is necessary for this book of “home helps.”

We have tried to make it just what its name implies — a help for the home. Every housewife should have a cookbook, whether she be a bride with little or no experience or a past-master in the culinary line. The trouble has been to find a book that was practical, containing mostly simple, everyday, useful recipes, calling for few ingredients and requiring little time in preparation. We believe we have succeeded in making Home Helps the most practical book in this respect ever issued.

The old saying, “Too many cooks spoil the broth” is not applicable here, and in selecting the favorite recipes of Mrs. Lincoln, Mrs. Rorer, Mrs. Armstrong, Marion Harland and Miss Willis, we have incorporated a feature never before found in one volume.

We commend this book to the daily use of the millions of American housewives who are interested in preparing pure foods under the most approved and scientific methods. Whether your household “cookery” is in your own hands or that of a hired cook, this volume cannot fail to be invaluable. The more you use it, the more good you will get from it.

While this book is published in the interests of Cottolene, the perfect shortening which has been aptly termed “Nature's Gift from The Sunny South,” and Cottolene is naturally specified as the cooking fat in a number of recipes where lard or butter would otherwise be used, there are many recipes given where no mention of Cottolene is made; and, furthermore, wherever this superior cotton-oil cooking fat is specified, it has only been after careful tests by these famous experts have shown it to be preferable to either lard or butter from the standpoint of economy, palatability and healthfulness.

Yours for healthful cooking, THE N. K. FAIRBANK COMPANY