Better Meals for Less Money

The work offers practical guidance for feeding a household on a limited budget, combining general principles of menu planning, marketing, and nutritive needs with hundreds of economical recipes. It emphasizes stretching meat by using small amounts and substituting vegetable, cereal, dairy, and legume dishes; provides methods for stock-making, common cooking techniques, and many categories from soups, fish, and meats to eggs, vegetables, cereals, breads, cakes, desserts, and preserves; and includes sauces, relishes, and condiments. Appendices supply weights, measures, cooking times, temperatures, and caloric tables to aid balanced, economical meal planning. It assumes basic kitchen knowledge.