Food and how to save it
Source:
Spriggs, Edmund Ivens
Food and how to save it
London, England: H. M. S. O. for the Ministry of Food, 1918
55 p. : ill. ; 25 cm.
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/HumanEcol.FoodHowSave
Contents
[Title page] Food and how to save it
A table of food values, pp. [1]-[2]
By the king: a proclamation, p. 3
Preface to first edition, p. 4
[Introduction] I: Food and how to save it, p. 5
II: What food is, pp. 6-7
III: Food Values, pp. 7-8
IV: Flesh-forming food, pp. 8-9
V: Starch, sugar and fat, pp. 9-11
VI: A balanced diet, pp. 11-13
VII: Who needs more food and who less, pp. 13-14
VIII: Little savings, pp. 14-15
IX: Bread and cereals, pp. 16-19
X: Potatoes, pp. 19-22
XI: [Other vegetables and fruit], pp. 22-24
XII: Meat, pp. 24-26
XIII: Fish, pp. 26-28
XIV: Childrens meals, pp. 28-31
XV: Meatless dinners , pp. 31-32
XVI: The rations, pp. 33-36
XVII: Foods which are not rationed, pp. 37-39
XVIII: How to make up the controllers allowance, pp. 39-41
XIX: What foods give the best value for money, pp. 41-44
XX: More expensive diets, pp. 44-46
XXI: Family budgets, pp. 46-49
XXII: The haybox, pp. 49-50
XXIII: Table showing the composition of foods, pp. 51-52
Index, pp. [53]-55 ff.
Top of Page
Based on date of publication, this material is presumed to be in the public domain.| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright