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Dear Reader:
A few years ago, much to my surprise, I found that there were thousands of women who could not turn out a good pie every time but were anxious to do so. I have found that I could teach any woman to make a good pie in five minutes if she used my equipment and followed my fool-proof directions. As a result, business has been wonderful.
My pen name was Aunt Chick. When my four children, amused at the idea of Mom going into business, asked what I was going to call it, I answered only half seriously. "If there are any profits in this you four will get them. Think I will call it The Chicadees," and The Chicadees it has been ever since. Perhaps a silly name, but one with a very personal meaning for me.
This little book - I hope you will love. Those who have bought it universally appreciate it. I make you pay for it, because you have no respect for, or faith in, a free one. Some of these recipes have cost me time and money to find or evolve. Some are from the very best test kitchens in the United States.
I have taken every short cut possible, never sacrificing results, always attempting to save time and dish washing. Try the Butterscotch Cream Pie, Auntie Mitch's Mincemeat, Summer Moonlight, and many others. You will love them.
Discovering that women love to turn out BEST results, I have decided that, on a whole, what they need in a cookbook is one that tells them HOW TO FOLLOW RECIPES, tells them WHY their muffins have holes in them, and gives them all the do's and don'ts to get good results. I am writing that type of cookbook now, and would appreciate hearing a few of the things that bother you. Why not try using me as a source of information. I do not know everything, but I would be very happy to pass on what I do know.
I graduated from Stout Institute a good many years ago. I have found my classmates all over the country. I taught home economics for three years. Married and have had my own home long enough to be a grandmother. Wrote a food column here in Tulsa until business of The Chicadees made it impossible for me to continue. I love to cook but I hate to wash dishes, hence the keynote of the cookbook. I hate waste but can ghastly extravagant. Perhaps I save so I can spend. But bad food is waste in time and material and in these war days, as one famous store says - Its smart to be thrifty.
Here's to a NEW DAY IN COOKING.
AUNT CHICK
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