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

GENERAL SUGGESTIONS FOR ECONOMY

PLANNING MEALS

In order to buy, prepare, and serve food to the best possible advantage, an elementary knowledge of the composition and nutritive value of foods, and the necessary food requirement of the family, is essential. Many books are published on these subjects, but from the government publications alone (see page 255) an excellent working knowledge may be obtained. Only the merest outline can be given here, and this should be supplemented by further reading.