Old-fashioned economical cooking: healthy culinary ideas on a budget

Front Cover
 Half-Title Page
 Title Page
 Copyright Page
 Table of Contents
 Foreword
 Preface
 Part I Introduction
 Food Values
 How to Plan Meals
 How to Buy Economically
 How to Tell the Age of an Egg
 Kitchen Equipment
 Arranging an Attractive Table
 Dangers of the Kitchen
 Part II Recipes and Menus
 I. Recipes and How to Use Them
 II. Beverages
 III. Bread, Biscuits, Rolls, Muffins, Etc
 IV. Batters
 V. Cake
 VI. Canning and Preserving
 VII. Casserole Cooking
 VIII. Cereals
 IX. Chafing Dish Cookery
 X. Cheese
 XI. Confections
 XII. Decorations
 XIII. Eggs
 XIV. Fish
 XV. Frying. XVI. FruitsXVII. Frozen Desserts
 XVIII. Macaroni and Other Italian Pastas
 XIX. Meatâ#x80
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Poultry
 XX. Milk
 XXI. Nuts
 XXII. Pies
 XXIII. Puddings and Sauces
 XXIV. Relishes
 XXV. Salads and Dressings
 XXVI. Sandwiches
 XXVII. Soups
 XXVIII. Special Cooking
 XIX. Vegetables
 Bibliography
 Menus for All Seasons
 Part III Miscellaneous
 Government Bulletins
 Government Charts
 Breads, Etc
 Cereals
 Milk and Cream
 Eggs and Cheese
 Meats
 Butter, Lard and Oils
 Fish
 Vegetables
 Fruits
 Sweets
 How to Read the Gas Meter
 A Comparative Study of Fuels for the Housewife
 Managing a Gas Range. GlossaryBirth Month Gems, Flowers, etc
 Wedding Anniversaries
 Table of Abbreviations
 Table of Weights and Measures
 Time Table for Cooking
 Household Hints.