FAMILY
FARE
food management
and recipes

U.S. DEPARTMENT OF AGRICULTURE · HOME AND GARDEN BULLETIN NO. 1

CONTENTS

Page
Nutrition ... food at work for you[2]
A guide to eat by[2]
How to use the guide[3]
Maintaining desirable weight[6]
Tips on meal planning[6]
Servings and pounds[7]
Meat, poultry, and fish[7]
Vegetables and fruits[7]
Smart buying[8]
Meat[8]
Poultry[9]
Fish[10]
Eggs[11]
Fresh fruits and vegetables[11]
Canned and frozen foods[14]
Wise storing[14]
Meat, poultry, and fish[14]
Eggs[14]
Fresh fruits and vegetables[14]
Fats and oils[15]
Canned, frozen, and dried foods[15]
Ingredients and measurements[16]
About ingredients[16]
Measuring foods[16]
Main dishes[18]
Meat[18]
Poultry[26]
Fish[32]
Eggs, cheese, and dry beans[36]
Vegetables[42]
Fresh vegetables[42]
Frozen and canned vegetables[42]
Serving boiled vegetables[43]
Salads and salad dressings[49]
Tips on salad making[49]
Tips on dressings[49]
Salad go-togethers[49]
Soups[54]
Sauces and gravies[57]
White sauce[57]
Gravy[57]
Breads and sandwiches[59]
Hot breads[59]
Sandwiches[62]
Desserts[64]
Ways to use leftovers[74]
Cooking terms[76]
Index to recipes[78]

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