By LYDIA MARIA GURNEY New York 1914 Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plainly, for those who have had no experience, no practice and possibly have little judgment. They are very simple, not expensive, and if followed closely, will ensure success. It is the hope of the writer of this book that the young and inexperienced housekeeper may find it a real help....

The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times. This material was originally published in Suburban Life , where it obtained such recognition as seemed to warrant its pr

=Bannocks= 1 Cupful of Thick Sour Milk 1/2 Cupful of Sugar 1 Egg 2 Cupfuls of Flour 1/2 Cupful of Indian Meal 1 Teaspoonful of Soda A pinch of Salt Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup. =Boston Brown Bread= 1 Cupful of Rye Meal 1 Cupful of Graham Meal 1 Cupful of Indian Meal 1 Cupful of Sweet Milk 1 Cupful of Sour Milk 1 Cupful of Molasses 1 Teaspoonful of Salt 1 Heaping Teaspoonful of Soda Stir the mea