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                      _"They are really delicious
                       --when properly treated."_


                              How To Cook
                               Husbands


                    By ELIZABETH STRONG WORTHINGTON

                            Author of "The
                           Little Brown Dog"
                           "The Biddy Club"


               Published at 220 East 23rd St., New York
                    by the Dodge Publishing Company



                         COPYRIGHT IN THE YEAR
                         EIGHTEEN HUNDRED AND
                         NINETY-EIGHT BY DODGE
                          STATIONERY COMPANY




                              Dedication

                  To a dear little girl who will some
                day, I hope, be skilled in all branches
                        of matrimonial cookery.




                                   I


A while ago I came across a newspaper clipping--a recipe written by a
Baltimore lady--that had long lain dormant in my desk. It ran as follows:

"A great many husbands are spoiled by mismanagement. Some women go about
it as if their husbands were bladders, and blow them up; others keep
them constantly in hot water; others let them freeze, by their
carelessness and indifference. Some keep them in a stew, by irritating
ways and words; others roast them; some keep them in pickle all their
lives. Now it is not to be supposed that any husband will be good,
managed in this way--turnips wouldn't; onions wouldn't; cabbage-heads
wouldn't, and husbands won't; but they are really delicious when
properly treated.

"In selecting your husband you should not be guided by the silvery
appearance, as in buying mackerel, or by the golden tint, as if you
wanted salmon.