Everyday foods in war time
Source:
Rose, Mary Swartz, 1874-1941
Everyday foods in war time
New York, New York: The Macmillan Company, 1918
viii p., 1 l., 117 p. 19 cm.
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/HumanEcol.Foodeverydaywar
Contents
[Cover] Everyday foods in war time
[Half-title] Everyday foods in war time, pp. [i]-[ii]
[Title page] Everyday foods in war time, pp. [iii]-[iv]
[Epigraph], pp. [v] ff.
Preface, pp. vii-viii
[Contents] Table of contents, pp. [ix] ff.
Chapter I: The milk pitcher in the home, pp. 1-11
Chapter II: Cereals we ought to eat, pp. 12-21
Chapter III: The meat we ought to save, pp. 22-31
Chapter IV: The potato and its substitutes, pp. 32-39
Chapter V: Are fruits and vegetables luxuries?, pp. 40-50
Chapter VI: Fats and vitamines [vitamins], pp. 51-59
Chapter VII: Sugar and spice and everything "nice", pp. 60-69
Chappter VIII: On being economical and patriotic at the same time, pp. 70-83 ff.
Appendix: some war time recipes, pp. [unnumbered]-117 ff.
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