Country Cooking at Its Best

YOU HOLD IN YOUR HANDS the new revised edition of Farm Journal’s Country Cookbook, published as Farm Journal approaches its 100th year. We are grateful for the warm reception women have given the original cookbook, pleased that it is much used in many thousands of homes, delighted with the continuing demand. You might ask: Why revise a cookbook with so many staunch friends?

We think of this cookbook as our Silver Jubilee edition. The original, published in 1959, included the best from recipes printed in Farm Journal since 1947—twelve years. For the new edition we carefully weighed once more the merits of all recipes in the book-keeping and eliminating (difficult choices, sometimes). We especially wanted to share with you some exceptionally fine new recipes, more than 850, we have collected and perfected during the thirteen years since our book first came out; some of the new recipes in this book have appeared in Farm Journal, but not all. And since thirteen plus twelve equals twenty-five years—Silver Jubilee!