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Better Meals for Less Money   By:

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BETTER MEALS FOR LESS MONEY

BY MARY GREEN

[Illustration]

NEW YORK HENRY HOLT AND COMPANY 1917

COPYRIGHT, 1917, BY HENRY HOLT AND COMPANY

PREFACE

With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary material. The time worn boarding house jokes about prunes and hash mean simply that these foods, in themselves excellent, are poorly prepared and too frequently served.

It is the plan of this book to include a variety of (1) recipes which require only a small amount of meat; (2) recipes for vegetable dishes which can take the place of meat; (3) recipes for the economical use of cereals, dairy products, and other common inexpensive foods; (4) recipes for breads, cakes, and desserts requiring only a small amount of butter and eggs; and (5) recipes for a few relishes, condiments, and other accessories which lend variety and interest. The General Suggestions for Economy (Chapter I) are not all new, but are liable, through disuse, to be forgotten by the present generation. Spasmodic economy counts for little in the long run; only systematic and continued watchfulness is really worth while.

Economy, however, ought not to necessitate the total elimination of one's favorite cuts of steak, nor all of the little luxuries, because by the skilful planning of the majority of the meals the occasional use of these luxuries can be made possible.

This book is not intended as a complete guide to cookery; it presupposes an elementary knowledge of the care and preparation of food.

The study of Tables D and E in the Appendix is especially recommended as an aid to the better understanding of food values.

M. G.

CONTENTS

CHAPTER PAGE I. GENERAL SUGGESTIONS FOR ECONOMY 1 II. COMMON WAYS OF COOKING FOOD 15 III. APPETIZERS AND RELISHES 17 IV. BEVERAGES 23 V. SOUPS WITHOUT MEAT 27 VI. SOUPS AND STEWS WITH MEAT OR FISH 35 VII. CHOWDERS 43 VIII. FISH 47 IX. MEATS 57 X. SAUCES AND STUFFINGS FOR FISH AND MEATS 80 XI. EGGS 88 XII. CHEESE AND NUTS 95 XIII. VEGETABLES 100 XIV. CEREALS, MACARONI, AND RICE 113 XV. CROQUETTES AND FRITTERS 120 XVI. SALADS AND SALAD DRESSINGS 126 XVII. YEAST BREADS, MUFFINS, AND ROLLS 138 XVIII. BAKING POWDER BREADS, MUFFINS, AND BISCUIT 146 XIX. SHORTCAKES AND ROULETTES 160 XX. SANDWICHES AND TOASTS 163 XXI. GRIDDLE CAKES, WAFFLES, AND SIRUPS 170 XXII. CAKES AND COOKIES 174 XXIII. ICINGS AND FILLINGS 184 XXIV... Continue reading book >>




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