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G. P. Putnam's Sons New York London The Knickerbocker Press 1916

The Myrtle Reed Cook Book

Copyright, 1905, 1906, 1911 by G. P. PUTNAM'S SONS

The Myrtle Reed Cook Book

_Miss Reed's books are peculiarly adapted for dainty yet inexpensive gifts. They are printed in two colors, on deckle-edge paper, and beautifully bound in four distinct styles: each, cloth, $1.50 net; red leather, $2.00 net; antique calf, $2.50 net; lavender silk, $3.50 net._

The Myrtle Reed Cook Book

_If sent by mail add 8 per cent. of the retail price for postage_

THE BOOK OF CLEVER BEASTS Illustrated by Peter Newell. $1.50

PICKABACK SONGS Words by Myrtle Reed. Music by Eva Cruzen Hart. Pictures by Ike Morgan. 4to. Boards, $1.50

The only excuse the author and publishers have to offer for the appearance of this book is that, so far as they know, there is no other like it.

One Hundred and Fifty Ways to Cook Meat and Poultry 316

One Hundred and Fifty Ways to Cook Other Vegetables 373

The breakfast habit is of antique origin. Presumably the primeval man arose from troubled dreams, in the first gray light of dawn, and set forth upon devious forest trails, seeking that which he might devour, while the primeval woman still slumbered in her cave. Nowadays, it is the lady herself who rises while the day is yet young, slips into a kimono, and patters out into the kitchen to light the gas flame under the breakfast food.

In this matter of breaking the fast, each house is law unto itself. There are some who demand a dinner at seven or eight in the morning, and others who consider breakfast utterly useless. The Englishman, who is still mighty on the face of the earth, eats a breakfast which would seriously tax the digestive apparatus of an ostrich or a goat, and goes on his way rejoicing.

In an English cook-book only seven years old, menus for "ideal" breakfasts are given, which run as follows:

"Devilled Drum-sticks and Eggs on the dish, Pigs Feet, Buttered Toast, Dry Toast, Brown and White Bread and Butter, Marmalade and Porridge."

"Bloaters on Toast, Collared Tongue, Hot Buttered Toast, Dry Toast, Marmalade, Brown and White Bread and Butter, Bread and Milk."