Food and Cookery: Their Relation to Health
By Editor
There has come to us a new and interesting little pamphlet entitled "Food and Cookery: Their Relation to Health. A Handbook for Teachers and Pupils for Use in Cooking Classes and Demonstrations;" a revised edition by H. S. Anderson, instructor in cooking in the training school for nurses, Loma Linda, California. Published by the College Press of Loma Linda. The author of this work was for several years employed as cook in many of the leading hotels and clubs of some of the largest cities of the Middle West and the Pacific Coast. He has also been connected with the Loma Linda Sanitarium in the preparing of hygienic health foods, and is therefore well prepared to speak on the various subjects discussed in this pamphlet. It is not designed to be a mere cook-book, but a guide to teachers. The pamphlet discusses foods, their uses, preparations, etc., various kinds of bread, unfermented and unfermenting, different kinds of soups, grains, nut foods, entrées, legumes and their preparation, gravies and sauces, vegetables, salads and dressings, desserts, pies, puddings, cakes, toasts, breakfast dishes, invalid dietary, fruit ices, ice-cream, canning, preserving, combinations, menu making, and suggestive menus. We are sure that the housewife will find help in this, as well as the one who is teaching or giving demonstrations in cooking. The price is 25 cents.