Mary Green Better Meals For Less Money

ISBN 13: 9781492368199

Better Meals For Less Money

 
9781492368199: Better Meals For Less Money
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Eat well and save money with this classic on thrifty recipes for meat, pasta, soup, fish and more.

“I have taken the trouble to ask a famous chef of my acquaintance – who is leaving the country because he cannot reach the highest points of his art without an improper amount of Sauterne and Madeira – for the best recipe for decent pastry; and he points to Mary Green’s book. It is a book for all; I recommend it especially to campers out and to any bachelors who, owing to the high cost of living, are compelled to ‘do’ light housekeeping; I have the impression, which is confirmed by competent counselors, that this is the very best book of its kind, and the most economical. ‘Better Meals for Less Money’ will not please the really aesthetic. Mary Green is capable of serving asparagus without regard to the color of the candle-shades; but as a guide who speaks very practically and authoritatively to livers made lonely by unsystematic cookery, Mary Green is a bright, particular star.” -The Bookman: A Review of Books and Life ..., Volume 52, September, 1920

“The book is very good especially as it comes now when all common foods are so high in price...The first few pages are devoted to some very sensible directions for economy in the kitchen. The Appendix gives the caloric value of raw food materials and percentage of fat, protein, and carbohydrate. By means of this table the fuel value of nearly all recipes could be computed.” -The Young Woman's Journal, Volume 28, 1917

“Will be found particularly helpful by those whose allowance for food has not kept pace with prices; therefore it includes a variety of recipes which call for only a small amount of meat, or of butter and eggs, together with recipes for vegetable dishes that can take the place of meat, and others for the economical use of quarter feet; she does not have to ‘travel so many miles’ as her mother did in her big rambling kitchen, yet she seems to be able to give herself and her invited friends complete culinary satisfaction. She provides a detailed description of her kitchenette – the stove, the shelves, the utensils, and tells how to do the dishwashing – the great bugaboo of unprofessional cooks – in three minutes. She then gives directions for marketing on a small scale; discourses on butchers and grocers, their offerings and their bills....Altogether this little book is indispensable for owners of small kitchens. No fewer than 700 recipes are given altogether, clearly and with authority; the author was formerly an instructor in a famous cooking school. They are preceded by a dozen pages of general suggestions for economy.” -The Nation, Volume 105, July 1, 1917

I. GENERAL SUGGESTIONS FOR ECONOMY

II. COMMON WAYS OF COOKING FOOD

III. APPETIZERS AND RELISHES

IV. BEVERAGES

V. SOUPS WITHOUT MEAT

VI. SOUPS AND STEWS WITH MEAT OR FISH

VII. CHOWDERS

VIII. FISH

IX. MEATS

X. SAUCES AND STUFFINGS FOR FISH AND MEATS

XI. EGGS

XII. CHEESE AND NUTS

XIII. VEGETABLES

XIV. CEREALS, MACARONI, AND RICE

XV. CROQUETTES AND FRITTERS

XVI. SALADS AND SALAD DRESSINGS

XVII. YEAST BREADS, MUFFINS, AND ROLLS

XVIII. BAKING POWDER BREADS, MUFFINS, AND BISCUIT

XIX. SHORTCAKES AND ROULETTES

XX. SANDWICHES AND TOASTS

XXI. GRIDDLE CAKES, WAFFLES, AND SIRUPS

XXII. CAKES AND COOKIES

XXIII. ICINGS AND FILLINGS

XXIV. HOT DESSERTS

XXV. COLD DESSERTS

XXVI. FROZEN DESSERTS

XXVII. SAUCES FOR DESSERTS

XXVIII. PASTRIES

XXIX. FRUITS, COOKED AND UNCOOKED

XXX. CANDIES

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