Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Radishes, Olives, Salted Nuts

All of these menus are more or less elaborate. They may be made much more simple by omitting the appetizers and desserts. For a dessert at luncheon, especially where children are served, cocoa with whipped cream is a welcome substitute. As people are learning to appreciate simplicity of diet more and more, there is a tendency to lessen efforts to plan overburdening bills of fare.

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