This book is written with the hope that it will give the reader a basis on which to work in establishing a sane diet. The recipes it contains are to show, further, how enterprising food reformers may obtain a great variety of dishes without departing from this basis. Arranged in three parts: Food Science, Recipes and Menus, Importand Food Constituents. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.