From the Preface. Of making many (cook) books there is end. -Ecclesiastes xii:12. In imposing ather contribution of a culinary nature on a long-suffering public, I offer a word of justification, if t of apology. The gleanings of a good many pleasant years are embodied in the following pages. The publication of High Living and the kind reception accorded to it bore in upon me the need of presenting to the American housewife a few dishes borrowed from foreign countries and possessing the merit of being cheap and easy to prepare. In making my selection from a large stock of material at hand, I have chosen, in many cases, those recipes which will help to keep down the cost of living. For example, I have rejected the national cake of Russia, served at Easter, which calls for 1000 or more eggs, in favor of the humble confection which contains eggs at all. In our cosmopolitan San Francisco we have singular opportunities of varying the motony of our menus, and, in epitomizing this collection, I have been struck with the divergencies in preparations which contain the same ingredients. It is less remarkable that in cookery as in folklore striking resemblances can be found in races remote from each other in space, origin and language. The recipes are arranged as far as practicable for six people and are intended for those who understand the rudiments of cooking. I have included in these pages original contributions of certain resourceful housekeepers of our own State which ordinarily would t have appeared in print.