Family fare
U.S. DEPARTMENT OF AGRICULTURE · HOME AND GARDEN BULLETIN NO. 1
Prepared by Human Nutrition Research Division and Consumer and Food Economics Research Division Agricultural Research Service Acknowledgment is made to Fish and Wildlife Service, U.S. Department of the Interior, for contributions to this publication.
Washington, D.C.
Revised April 1968
For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402—Price 30 cents
FAMILY FARE food management and recipes
Whether you are just learning the skills of food management and good cooking or are an experienced hand in the kitchen, this booklet—prepared by USDA food and nutrition scientists—can serve you well.
It combines good eating and good nutrition. It packs the results of years of food and nutrition research into a ready handbook for everyday use. It tells how to get the nutrients you need from a variety of foods—then translates this knowledge into taste-tested recipes and well-balanced meals.
Feeding your family well takes less time and work than it used to. Today’s foods can have built-in convenience. Meals can be more varied because more food choices are available.
In this publication you’ll find—
• A daily food guide—a simple, workable presentation of the kinds and amounts of foods to have each day.
• Tips on meal planning.
United States. Agricultural Research Service. Human Nutrition Research Division
Institute of Home Economics
United States. Agricultural Research Service. Consumer and Food Economics Research Division
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CONTENTS
A guide to eat by
How to use the guide
Maintaining desirable weight
Tips on meal planning
Servings and Pounds
Meat, poultry, and fish
FOOTNOTES:
Vegetables and fruits
FOOTNOTES:
FOOTNOTES:
Smart Buying
Meat
Poultry
Fish
Eggs
Fresh fruits and vegetables
Canned and frozen foods
Wise Storing
Meat, poultry, and fish
Eggs
Fresh fruits and vegetables
Fats and oils
Canned, frozen, and dried foods
Ingredients and Measurements
About ingredients
Measuring foods
Main Dishes
Meat
FOOTNOTES:
FOOTNOTES:
Quick beef pie
Beef stroganoff
Luncheon special
Curried meat
Sausage and potatoes au gratin
Ham patties
Braised liver and onions
Spaghetti with meat sauce
Meat loaf
Stuffed green peppers
Saucy luncheon meat
Beef stew
Poultry
FOOTNOTES:
Stuffing
Braised boneless turkey roast
Broiled chicken
Stewed chicken
Fried chicken
Chicken a la king
Turkey-noodle bake
Chicken pie
Braised chicken with vegetables
Homemade noodles with chicken
Fish
Pan-fried fish fillets or steaks
FOOTNOTES:
Salmon loaf
Broiled pan-dressed fish
Baked fish fillets or steaks
Oven-fried fish fillets or steaks
Baked stuffed fish
Topsy turvy tuna pie
Sardine puff
Eggs, cheese, dry beans
Scrambled eggs
Eggs cooked in shell
Fried eggs
French toast
Plain or french omelet
Poached eggs
Poached eggs supreme
Deviled eggs
Baked eggs in hash nests
Cooking cheese
Spanish rice with cheese
Pizza
Macaroni with cheese sauce
Baked cheese fondue
Boston baked beans
Vegetables
Fresh vegetables
Frozen and canned vegetables
Serving boiled vegetables
Panned vegetables
Spinach souffle
Broiled tomatoes
Sweetpotatoes in orange shells
Hungarian cabbage
Stewed okra and tomatoes
Quick cauliflower au gratin
Lima bean creole
Scalloped zucchini squash
Ham-seasoned green beans
Harvard beets
Eggplant casserole
Glazed carrots
Potato patties
Stuffed baked potatoes
Green bean-mushroom casserole
Onions in mushroom sauce
Salads and Salad Dressings
Tips on salad making
Tips on dressings
Salad go-togethers
Creamy fruit salad
Molded pineapple-carrot salad
Souffle meat salad
Stuffed prune salad
Luncheon chef salad bowl
Coleslaw
Potato salad
Basic french dressing
Roquefort (blue) cheese dressing
Orange-honey french dressing
Celery seed dressing
Thousand island dressing
Soups
Turkey-vegetable soup
Hearty vegetable soup
Bean soup
New England fish chowder
Manhattan fish chowder
Croutons
Creamy potato soup
Cream of broccoli soup
Sauces and Gravies
White sauce
Gravy
Tartar sauce
Honey-orange sauce
Sour cream sauce
Quick vegetable sauce
Mock hollandaise sauce
Lemon-butter sauce
Breads and Sandwiches
Hot breads
Yeast rolls
Biscuits
Popovers
Cornbread
Spoonbread
Muffins
Nut bread
Quick coffee cake
Pancakes
Sandwiches
Bacon-cheese sandwiches
Barbecued beef sandwiches
Fish-cheeseburgers
Meat salad sandwiches
Desserts
Pastry
Apple pie
Vanilla cream pie
Graham cracker crust
Pecan pie
Pumpkin pie
Quick meringue-topped pie
Lemon chiffon pie
Fruit delight pie
Spiced prune cake
Velvety white cake
Gingerbread
Upside-down cake
Cherry cobbler
Chocolate cake
Creamy white frosting
Caramel-nut frosting
Orange bavarian cream
Oatmeal cookies
Peanut butter cookies
Molasses snaps
Chocolate sparkles
Apple crisp
Baked apples
Brownies
Baked custard
Raisin-nut bread pudding
Quick ice cream desserts
Ways to Use Leftovers
Cooking Terms
Index to Recipes
