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

Description

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.;Includes a new foreword by New York Times bestselling cookbook author Leanne Brown, this 1912 classic was very much ahead of its time. The perfect resource for anyone looking to make cheap, delicious, and nutritious meals on a small budget, this book covers everything you need to know for economic cooking. Gibbs provides useful commentary on topics ranging from being frugal and smart with your food purchases to preserving and portioning them correctly to make them last longer. Throughout the book, the pages are filled black-and-white illustrations, diagrams, and charts to help guide readers through processes such as: preparation, measurement, cook time, baking, boiling, broiling, canning, cleaning, frying, and more! This book also includes an extensive collection of recipes for batters, beverages, cakes, cereals, casseroles, cheeses, confections, decorations, eggs, fish, fruits, meats, puddings, salads, sandwiches, soups, vegetables, and the list goes on! 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 #x94 Gameâ#x80 #x94 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.