War Time Cookery By Edith Blackman 1917

War Time Cookery By Edith Blackman 1917

Author: Edith Blackman

Year: 1917

This little book is not published as a cook book in the sense that it covers all phases of cookery. It is the outcome of an earnest desire to know how, in the average home, one may conserve some materials and substitute others for those needed most by our men and Allies, without radically changing the daily menu or method of living. By giving the matter earnest thought we may easily plan for seven wheatless, fourteen meatless, and twenty-one wasteless meals each week and serve food which is attractive, palatable, and sufficient for the daily needs of the body. While leaving eggs and milk out of many recipes, lessens the food value of the dishes, this often seems a wise elimination. Eggs, when used, should be looked upon as a meat substitute, and the children often need the milk.