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The Myrtle Reed Cook Book G. P. Putnam's Sons New York     London The Knickerbocker Press 1916 EXPLANATION THE only accuse the author and publishers have to offer for the appearance of this book is that, so far as they know, there is no other like it. CONTENTS THE PHILOSOPHY OF BREAKFAST HOW TO SET THE TABLE THE KITCHEN RUBAIYAT FRUITS CEREALS SALT FISH BREAKFAST MEATS SUBSTITUTES FOR MEAT EGGS OMELETS QUICK BREADS RAISED BREAKFAST BREADS COFFEE CAKES, DOUGHNUTS, AND WAFFLES BREAKFAST BEVERAGES SIMPLE SALADS OUR HUNDRED SANDWICH FILLINGS LUNCHEON BEVERAGES EATING AND DINING THIRTY-FIVE CANAPÉS ONE HUNDRED SIMPLE SOUPS FIFTY WAYS TO COOK SHELL-FISH SIXTY WAYS TO COOK FISH ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY TWENTY WAYS TO COOK POTATOES ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES THIRTY SIMPLE SAUCES ONE HUNDRED AND FIFTY SALADS SIMPLE DESSERTS