N Y Times p10 Ag 8 ’20 150w
HARVEY, LUCILE STIMSON. Food facts for the home-maker. il *$2.50 Houghton 613.2
20–6498
The book is intended to help the young housekeeper without either knowledge of science or technical skill, and to give the experienced cook a scientific foundation, but primarily to show mothers how to feed their children. “Few women realize the great importance of the proper feeding of the family. Undernourishment among our children in the United States is far more prevalent than is generally supposed, and is found quite as often in the homes of the well-to-do as in those of the poor.” (Preface) Although the book contains recipes it is not intended to compete with cook-books, but rather to supplement them. Among the contents are: The importance of food; The composition of foods; Milk and eggs; Meat; Cheese and legumes; Cereals; Fruits and vegetables; Fats; Sugar; The use of food in the body; The measurement of food values; Food for infants and young children; Food for school-children; Food for invalids. There is a bibliography and an index.
Booklist 16:334 Jl ’20
“A highly important and serviceable book.”
+ Boston Transcript p6 Ap 28 ’20 230w
“Throughout the volume is an excellent manual that is well arranged, written in an informal and untechnical vein and well fitted to meet the demands of the ordinary household.”
+ Springf’d Republican p13a Ap 25 ’20 140w
Reviewed by E. A. Winslow