. Daily living; a manual designed to simplify the work of the housekeeper; being a practical cook book adapted to families of moderate and small means, introducing food principles, marketing, cooking and serving ... furnishing menus and recipes for 365 consecutive days . 4 doz. eggs, 26 cents, sub-stituting potatoes, 2 cents .244 lbs. forequarter lamb for fowl, omitting i qt. milk .44 Jar medium cream 10 Baked apples for figs 03 November 22-30 Omit 7 jars light cream $ Medium cream 10 Celery .10 Lettuce 08 3 lbs. fowl 45 Tomato bouillon 06 Oranges 08 Cottage cheese 05 ;? Total
. Daily living; a manual designed to simplify the work of the housekeeper; being a practical cook book adapted to families of moderate and small means, introducing food principles, marketing, cooking and serving ... furnishing menus and recipes for 365 consecutive days . 4 doz. eggs, 26 cents, sub-stituting potatoes, 2 cents .244 lbs. forequarter lamb for fowl, omitting i qt. milk .44 Jar medium cream 10 Baked apples for figs 03 November 22-30 Omit 7 jars light cream $ Medium cream 10 Celery .10 Lettuce 08 3 lbs. fowl 45 Tomato bouillon 06 Oranges 08 Cottage cheese 05 ;? Total for month $641 54 DAILY LIVING Memoranda Month of December. I- UJ ODOQ ZLU < o UJ I Composition and Combination of Food In making out the menus for daily living I have beencareful not to serv^e entirely the proteid, or starch, or fatin one meal, as all are required to make the perfect careful observation I have decided that one of thefailures in the daily diet is the eating of too much pro-teid ; another is the drinking of too little water. Whilewater enters largely into the composition of all food yeta proportion is lost during the preparation, so that werequire more than is found in the prepared food. I have planned that everything used shall be in sea-son, since then everything is at its best, also lower incost. It is poor economy to buy any but fresh eggs, as,with keeping, they lose in food value. Over ripe fruithas lost in value. The cheaper cuts of meat hold asmuch nourishment as the more expensive, provided theyare properly cooked. In combining the recipes care has been taken not tohave too many flavors appear in the same
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcbk, booksubjectmenus