Allied cookery British, French, Italian, Belgian, Russian.

Arranged by Grace Clergue Harrison and Gertrude Clergue.
New York; London: G.P. Putnam's sons, 1916.
4, [4], 5-108 p. 21 cm.
Introduction by Hon. Raoul Dandurand.
Prefaced by Stephen Leacock and Ella Wheeler Wilcox.

God what a world! if men in street and mart
Felt that same impulse of the human heart
Which makes them in the hour of flame and flood
Rise to the meaning of true Brotherhood!

   The heart of the world throbs with sympathy for the suffering women and children in the war-devastated countries of Europe.  He who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone.  America owes a large debt to the culinary artists of Europe.  Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection.
   Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits.  In every menu from coast to coast, these facts make themselves evident.  It is then fitting, that at this crucial hour, we repay something of the debt we owe by making this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination.

Our souls should be vessels receiving
The waters of love for relieving
  The sorrows of men.
For here lies the pleasure of living:
In taking God's bounties and giving
  The gifts back again.