This cookbook was written in 1918-9 so it is very different from modern cookbooks. It is organized differently, has no index, no ingredient lists or temperature settings or what size pan to use for baking. The sections are not touch sensitive on my smart phone, so there is no quick link to just look at egg recipes, for example. It assumes certain knowledge and ingredients that would be difficult to obtain at any supermarket near me. Some recipes are very basic, and don't specify how many servings the recipe will serve. In the preface it says the recipes will serve a family of 5, but we all know a family of 5 with very young children needs far less on the table than a family with 3 teenaged children. It also says that some recipes will be large enough for 2 meals, but there is no hint which recipes are double-sized. It is apparent that cooks in the roaring 20's had much less control over cooking temperatures and that the task of cooking on a wood stove would be far more capricious than using electric or gas. It is interesting as a slice of history, but not a useful cookbook.