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Better Meals for Less Money

by Marietta Greenough

38 sections · Download EPUB

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  1. 1Preface
  2. 2Chapter I — General Suggestions for Economy
  3. 3Chapter II — Common Ways of Cooking Food
  4. 4Chapter III — Appetizers and Relishes
  5. 5Chapter IV — Beverages
  6. 6Chapter V — Soups without Meat
  7. 7Chapter VI — Soups and Stews with Meat or Fish
  8. 8Chapter VII — Chowders
  9. 9Chapter VIII — Fish
  10. 10Chapter IX — Meats
  11. 11Chapter X — Sauces and Stuffings for Fish and Meats
  12. 12Chapter XI — Eggs
  13. 13Chapter XII — Cheese and Nuts
  14. 14Chapter XIII — Vegetables
  15. 15Chapter XIV — Cereals, Macaroni, and Rice
  16. 16Chapter XV — Croquettes and Fritters
  17. 17Chapter XVI — Salads and Salad Dressings
  18. 18Chapter XVII — Yeast Breads, Muffins, and Rolls
  19. 19Chapter XVIII — Baking Powder Breads, Muffins, and Biscuit
  20. 20Chapter XIX — Shortcakes and Roulettes
  21. 21Chapter XX — Sandwiches and Toasts
  22. 22Chapter XXI — Griddle Cakes, Waffles, and Sirups
  23. 23Chapter XXII — Cakes and Cookies
  24. 24Chapter XXIII — Icings and Fillings
  25. 25Chapter XXIV — Hot Desserts
  26. 26Chapter XXV — Cold Desserts
  27. 27Chapter XXVI — Frozen Desserts
  28. 28Chapter XXVII — Sauces for Desserts
  29. 29Chapter XXVIII — Pastries
  30. 30Chapter XXIX — Fruits, Cooked and Uncooked
  31. 31Chapter XXX — Candies
  32. 32Appendix
  33. 33B — Time Table for Cooking
  34. 34C — Temperature Table
  35. 35D — Table of Caloric Values of Average Portions of Food
  36. 36E — Approximate Caloric Value of Raw Food Materials and the Approxi…
  37. 37F — Normal Weights for Men and Women
  38. 38G — List of Government Publications on Foods and Cooking

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