Books > Everyday Foods in War Time (1918)

Everyday Foods in War Time

Author

Mary Swartz Rose, Assistant-Professor, Department of Nutrition, Teachers College, Columbia University

Published

1918

Table of Contents

• Preface
• Chapter I: The Milk Pitcher in the Home
• Chapter II: Cereals We Ought to Eat
• Chapter III: The Meat We Ought to Save
• Chapter IV: The Potato and Its Substitutes
• Chapter V: Are Fruits and Vegetables Luxuries?
• Chapter VI: Fats and Vitamines
• Chapter VII: Sugar and Spice and Everything Nice
• Chapter VIII: On Being Economical and Patriotic at the Same Time
• Recipes
  • Breads
  • Cheese
  • Desserts
  • Meat
  • Preserves & Pickles
  • Rice, Cereals, Grains
  • Seafood
  • Soup
  • Vegetables

This cookbook can be downloaded in full from Project Gutenberg.