With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals ...
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With the steadily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before: more money must be spent for food, or more consideration must be given to selecting and using it. For those who would continue to serve their households well, and whose allowance for food has not kept pace with prices, there is only one alternative, and that is, to use more of the cheaper foods, and to prepare and combine them so skilfully that economy shall not be a hardship. Good meals depend not so much upon expensive material as upon care and good judgment in the use of ordinary material. The time-worn boarding-house jokes about prunes and hash mean simply that these foods, in themselves excellent, are poorly prepared and too frequently served. Show Excerpt sifted, and kept in a covered jar for stuffing, crumbing croquettes, brown bread, puddings, or other dishes in which the color is not objectionable; cold toast or cut slices should be made into croutons, or used for canap???s or French toast; other pieces should be used for croustades, or made into crumbs, both coarse and fine, for use in fondues, griddle cakes, omelets, sauces, and soups. Bits of crackers should be dried, rolled, and used the same as bread crumbs. None of the recipes for cake require more than two eggs; many, only one; and some, none at all. Water may always be used in place of milk, and any clean, fresh shortening may be substituted for butter, especially in the recipes which include molasses and spices. These cakes will not keep moist like richer cakes, however, and should be used soon after making. Slices of stale cake and crumbs should be utilized in making other desserts in combination with custards, ices, preserves, etc. BAKING POWDER Do not use more b
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Add this copy of Better Meals for Less Money to cart. $9.65, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2017 by Createspace Independent Publishing Platform.
Add this copy of Better Meals for Less Money to cart. $20.00, very good condition, Sold by Old Book Shop of Bordentown rated 3.0 out of 5 stars, ships from Bordentown, NJ, UNITED STATES, published 1917 by Henry Holt.
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Seller's Description:
Very Good. First edition. Hardcover in tan cloth lettered in black. vi+ 295 pp. with index. Very good, Light general soiling to the cloth. From the (1917) preface: "With the stradily increasing cost of all staple foods the need of intelligent buying, cooking, and serving is greater than ever before...". Economic recipes for preparing all types of food from soups and mjeats to salads, sandwiches, vegetables and desserts.
Add this copy of Better Meals for Less Money to cart. $29.68, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2017 by CreateSpace Independent Publis.
Add this copy of Better Meals for Less Money to cart. $61.07, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2019 by Wentworth Press.
Add this copy of Better Meals for Less Money to cart. $300.00, like new condition, Sold by Between the Covers-Rare Books rated 4.0 out of 5 stars, ships from Gloucester City, NJ, UNITED STATES, published 1917 by Henry Holt and Company.
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Seller's Description:
Fine in Fine jacket. First edition. Fine in fine dustwrapper. Cost effective recipes by a "formerly instructor in a famous cooking school." A superb copy.
