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The Menu

THE 'HE attractive dining-table with its bright silver, pretty china and spotless linen is very important, but the meals served upon it are of greater account.

The menu must be carefully planned, the food carefully cooked and served, to be of the most value to the participants. It is not the purpose of this little book to tell you why certain combinations produce certain results, but to give you some recipes that will help you to use Larkin Products well. We have prepared the formulas with as much care as we have chosen the standard of the products, and you will find them of great help.

In all work in cookery, more and more attention is paid to exact measurement. We know that cooking is a chemical process, because it is the combination of certain materials, submitted to varying degrees of heat to change them so that they may be more easily digested. In all forms of cookery, this is the underlying thought-cooking is done that food may be more easily digested or assimilated. Because cooking is a chemical process, we know that it must be exact, and each step as well; the measurement, the combining of ingredients, the heat, and the time allowance. These are the elements that enter into successful cooking. If you have the "knack," so much the better, but one need not be "born a cook," as the old saying goes, to make a success of the work, if one is willing to learn as one learns other things essential to happiness.