Cooking Hints and Helps to Reduce the Cost of Living

Contents

The archive kept this book’s contents page but not its chapters. Each section is listed with the first lines it opened with.

1. Chapter 1. The Housewife's Problem in a NutshellThis little cook book is intended to help the frugal housewife to feed her family well. In these days of high cost of living this is not an easy problem. The woman who has a limited amount to spend on...
2. Chapter 2. How to Prepare Inexpensive Cuts of MeatWhen the housekeeper attempts to reduce her meat bill by using the less expensive cuts, she commonly has two difficulties to contend with: toughness and lack of flavor. These are readily overcome. Lon...
3. How to Prepare Inexpensive Cuts of Meat. ContinuedHungarian Goulash 2 lbs. top round of beef. 1 onion. 2 bay leaves. 2 ounces salt pork. 6 whole cloves. 2 cups tomatoes. 6 peppercorns. 1 stalk celery. 1 blade mace. Cut the beef into two-inch p...
4. Chapter 3. Substitutes For MeatThe food value of eggs is so great that even when the price is high, they are less expensive than good meat. The ways of cooking eggs are practically without end. The following are some of the most ap...
5. Substitutes For Meat. ContinuedFood Value Of Cheese Compared with other foods, cheese ranks high in nutriment value. It contains nearly twice as much protein, weight for weight, as beef of average composition, and its fuel value...
6. Chapter 4. Appetizing Dishes From LeftoversRice Pancakes Cold boiled rice may be used in griddle cakes, as follows: 1 cup of rice (boiled). 1 teaspoon baking powder. 1 cup flour. 1/2 cup milk. 1/4 teaspoon salt. 1 egg. Beat the eggs, add...
7. Appetizing Dishes From Leftovers. ContinuedEscalloped Potatoes Cold boiled potatoes may be sliced and browned as a scallop. Make a white sauce, line a buttered baking dish with a layer of the potatoes, pour over a little of the sauce, add a...
8. Chapter 5. Food Value of MilkMilk and milk products are wholesome and economical foods, which may readily be used in quantity in the diet. Quality and cleanliness in handling are important topics which must be considered, as w...
9. Food Value of Milk. Part 2Cleaning Bottles And Dishes As soon as a milk bottle is empty, rinse it in lukewarm water until it appears clear, then set it bottom up to drain. Do not use it for any other purpose than for milk. ...
10. Food Value of Milk. Part 3Lunch Cheese Cottage cheese is always a good addition to or accompaniment of salads. A good luncheon which can be served in one course consists of cottage cheese in which the first portions are eat...
11. Chapter 6. Food Value of Vegetables and How to Prepare ThemThe most common method of preparing vegetables for the table is boiling, though they are often baked, roasted, steamed or fried. Usually the simplest methods are best to bring out flavor and to aid di...
12. Chapter 7. Desserts at Small CostMaking Fruit Sauce Make this sauce of a bit of jelly left from the table - one tablespoon or more. Put the jelly in the double boiler and thin with boiling water to a syrup. Serve hot or cold. ...
13. Chapter 8. Cakes at Small CostCake Without Butter Or Milk 4 eggs. 3/4 cup hot water. 2 cups sugar. 2 teaspoons baking powder. 2 cups flour. Beat eggs until light, add sugar gradually, beating hard. Stir in hot water in a fin...
14. Chapter 9. Miscellaneous Savings in CookingSpinach Water Save the water in which spinach or asparagus has been cooked. This water contains many valuable mineral salts. Use it instead of fresh water when making soup or boiling meat. P...
15. Chapter 10. How to Save Gas, Ice and FuelFuel is always one of the big items of household expenditure, and a few hints on its economical use will be helpful. The oven consumes the most gas, hence its use should be watched. Whenever it is ...