CONTENTS

I.[General Suggestions for Economy]
II.[Common Ways of Cooking Food]
III.[Appetizers and Relishes]
IV.[Beverages]
V.[Soups without Meat]
VI.[Soups and Stews with Meat or Fish]
VII.[Chowders]
VIII.[Fish]
IX.[Meats]
X.[Sauces and Stuffings for Fish and Meats]
XI.[Eggs]
XII.[Cheese and Nuts]
XIII.[Vegetables]
XIV.[Cereals, Macaroni, and Rice]
XV.[Croquettes and Fritters]
XVI.[Salads and Salad Dressings]
XVII.[Yeast Breads, Muffins, and Rolls]
XVIII.[Baking Powder Breads, Muffins, and Biscuit]
XIX.[Shortcakes and Roulettes]
XX.[Sandwiches and Toasts]
XXI.[Griddle Cakes, Waffles, and Sirups]
XXII.[Cakes and Cookies]
XXIII.[Icings and Fillings]
XXIV.[Hot Desserts]
XXV.[Cold Desserts]
XXVI.[Frozen Desserts]
XXVII.[Sauces for Desserts]
XXVIII.[Pastries]
XXIX.[Fruits, Cooked and Uncooked]
XXX.[Candies]
APPENDIX
A.[Table of Weights and Measures]
B.[Time Table for Cooking]
C.[Temperature Table]
D.[Table of Caloric Values of Average Portions of Food]
E.[Table of Caloric Values of Raw Food Materials]
F.[Table of Normal Weights for Men and Women]
G.[List of Government Publications on Foods and Cooking]
[Index]

Before using recipes see Special Notice on Page 14.

CHAPTER I