How to Use This Book
Reading edition
In compiling this book the author has made no attempt at an alphabetical arrangement. Instead she has grouped recipes, menus, hints and helpful matter into the divisions and departments in which one naturally would expect to find them listed. Thus, under the general heading “Meats” she offers a variety of recipes for the preparation of chicken, beef, pork, mutton and game; while under “Bread” she presents a wide choice of recipes for biscuits, rolls, etc.
Realizing, however, that the busy cook usually wants a recipe in a hurry, a simpler and more direct method of telling her exactly where to find what she wants is provided at the end of the book in the alphabetical index. All the reader has to do is to turn to the index for the number of the page on which the recipe she desires may be found.
A table of the abbreviations used throughout the book follows:
c = cup bp = baking powder
tsp = teaspoon temp = temperature
tbp = tablespoon fc = food chopper
hr = hour ° = degrees
pt = pint F = Fahrenheit
qt = quart sq = squares
min = minute lbs = pounds
oz = ounces ″ = inches
db = double boiler
To insure good results from the use of this book these rules are essential:
1. Be sure you understand the recipe you are using.
2. Be careful and accurate in your measurements.
3. Thoroughly blend or mix your ingredients.
4. Give careful attention to proper temperatures in mixing and cooking.
5. Follow recipes exactly.
6. Always use level measurements. For accuracy the standard half-pint measuring cup is recommended.
7. Equip your kitchen with proper utensils. They pay for themselves many times over in the long run.
Molly Gavin’s Own Cook Book