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PREFACE
This book is meant not only for the housewife but also for the restaurateur. In fact, it is written in such a clear, simple form that any one by following its rules can prepare dishes of rare delicacy and flavor.
This is my purpose in writing the book. I wish to make good, tempting, and wholesome cooking possible for all.
Shiu Wong Chan.
New York, May 18, 1917.
