Excerpt from More Recipes for Fifty
A recipe, called to judgment, must answer three questions Is it practical? Is it economical? Is the result attractive?
These questions have to be answered in the affirmative when the recipes are planned for small groups. The answers must be still more emphatic when cooking is done for half a hundred.
The first book by Miss Smith has proved its rare value to the many dietitians and institution managers who have used it. The second carries the added merit of adjustment to our increased list of staples.
Before the war, we were in a rut in our kitchens. We used wheat, meat, sugar, and fats thoughtlessly and monotonously. N ow, happily, cooking is lifted out of this dull routine. It has become a real adventure.
On any new trail, however, we need a guide who has thoroughly explored the danger points and can guard us against them.
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