The Washington times., 1923-11-26
COOKING As AN
IMPORTANT
WORK
Oldest Art in World, But Ex-
pert Advice Is Still in
Demand.

pert Advice Is Still in
Demand.
las long says Arnold Bennett,
:'as the world is constituted as IL
is, cooking will be the most import
ant thing for d woman"
The truth which is buried in that
observation is not altogether OBJ
scured by its exaggeration, says
Good Housekeeping in an article in
the November issue. Cooking may
not be the most important element
in a woman's life, but it has long
constituted Ione of her chiefes.
duties.
With the coming Of woman's
recorded vote, with her larger In
terest in government, in social work
achievement outside the home, it
was hoped, perhaps, that she would
escapS from the duties Of the
Kitchen.
Servant Problem Worse.
Unfortunately, however, the SER
want problem has become worse In
stead OF better; capable domestics
are most expensive, difficult to find
and still more difficult to keep.
The world Is still in the nabit of
eating three meals q day; each
meal must be prepared and cooked.
There Is no royal road to the dinner
table, no magic appetite safisfiers.
Thus cookery, the oldest art I'm
the world, has maintained It's I'M
portance, in spite Of the so-calIed
advance gof civilization. Whether
you keep many highly trained serv-
ants but are tired OF the old, old
recipes; whether you employ only. q
cook, or attend to this branch OF
the household yourself, you can
secure aAd-expert aid Just as
your husband does in his trade
journal and technical organizat ions.
Good Housekeeping provides just
this sort OF help. 1t provides II in
three " through the editorial
pages Of the magazine, ca through
its advertising pages, (S) through
the correspondence services.
Cooking Advice.
In the editorial pages OF Good
Housekeeping, you win find the
answers to most Of your cooking
problems, a. well as innumerable
new recipes which combine time
saving and money saving opportu.
mites. livery recipe thus published
has been. tested and tasted by the
department Of cookery OF Good
Housekeeping Institute, d Kitchen
laboratory organized Tor the con-
venience OF the American housewife.
The articles and the data are the
results of research in Good House.
keeping Institute and are written
by members OF the staff or by out.
side authorities collaborating with
the institute. Good Housekeeping
IInstitute occupies two entire floors
OF large building and fits achieve
ments are famous the world over.
Its authority Is recognized and ac-
Icepted as final In practically a
million homes.
Housekeeping you will find hun.
dreds of guaranteed advertisements
advertisements Of just the food
products you need to secure better
meals, better desserts, more de.
llghtful results generally, with a
minimum Of effort and expenditure.
Every food product advertised has
been tested for purity by the bu-
reau Of foods, sanitation and health
and for practicabiliry by the insti
tute. And every one Of these ad.
Ivertisements, whether starred OF
not is guaranteed.
Individual Problems.
Through the correspondence serv.
ice you can consult Good House.
keeping Institute on your own indi'
vidual problems. You can address
to it any question not answered in
the pages Of the magazine. Last
year were received requests for adj
vice on food and household ap-
pliance problems from over $4,000
readers.
During the year Good Housekeep.
Ing publishes on the general subject
Of food many hundreds Of articles.
Among them were the following,
listed here to give you some idea
of what may be expected during the
coming year.
Punching the kitchen time clock.
Twelve soup recipes.
Seven of Aunt Melindy's cooking
secrets.
Holiday cakes.
How to bake beans.
Substantial hot sandwiches.
Doughnuts for all occasions.
Eight unusual ways IF serving
sea food.
Homemade bread.
Eight luncheon dishes without
meat.
Fish in styles ever new.
Kitchen discoveries.
Cooked by steam pressure.
What to do with meat leftovers.
Flavoring secrets.
Servants and housekeepers.
The return o. high tea.
Around the chatting dish.
Variations for the cereal course.
Quick, fruity ice creams.
Time for jams and jellies.
Vegetable secrets.
Fish, smoked and salt.
Supper savories.
A months vegetable bounty