CONTENTS
FOREWORD [4]
SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains [11]
A General rule for proportions in bread-making [15]
Use of Corn [18]
Use of Oats [20]
Use of Rye [22]
Use of Barley [23]
Use of Potatoes [24]
Use of Mixed Grains [25]
Pancakes and Waffles [27]
SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat, with Practical Recipes for Meat Conservation [29]
Selection of Meat [33], [36], [37], [38]
Comparative Composition of Meat and Meat Substitutes [38]
Economy of Meat and Meat Substitutes [39]
Meat Economy Dishes [41]
Fish as a Meat Substitute [44]
Fish Recipes [46]
Cheese as a Meat Substitute [49]
Meat Substitute Dishes [53]
SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves [57]
Sugarless Desserts [61]
Sugarless Preserves [71]
SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with Practical Recipes for Fat Conservation [73]
To Render Fats [78]
Various Uses for Leftover Fats [82]
SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes for the Use of Leftovers [83]
A Simple Way to Plan a Balanced Ration [84]
Table Showing Number of Calories per Day Required by Various Classes [91]
Sauces Make Leftovers Attractive [93]
Use of Gelatine in Combining Leftovers [97]
Salads Provide an Easy Method of Using Leftovers [99]
Use of Stale Bread, Cake and Leftover Cereals [102]
Soups Utilize Leftovers [106]
All-in-one-dish Meals—Needing only fruit or simple dessert, bread and butter to complete a well-balanced menu [109]
Wheatless Day Menus [113]
Meatless Day Menus [115]
Meat Substitute Dinners [116]
Vegetable Dinners [118]
Save and Serve—Bread; Meat; Sugar; Fat; Milk; Vegetables [120], [121]
Blank Pages for Recording Favorite Family Recipes [122]
The Recipes in this book have been examined and approved by the United States Food Administration
Illustrations furnished by courtesy of the United States Food Administration
All the recipes in this book have been prepared and used in The School of Modern Cookery conducted by The Forecast Magazine and have been endorsed by the U.S. Food Administration. They have been worked out under the direction of Grace E. Frysinger, graduate in Domestic Science of Drexel Institute, of Philadelphia, and the University of Chicago. Miss Frysinger, who has had nine years' experience as a teacher of Domestic Science, has earnestly used her skill to make these recipes practical for home use, and at the same time accurate and scientific.
The above illustration shows a class at the School of Modern Cookery. These classes are entirely free, the instruction being given in the interest of household economics. The foods cooked during the demonstration are sampled by the students and in this way it is possible to get in close touch with the needs of the homemakers and the tastes of the average family.
FOODS THAT WILL WIN THE WAR
