Evening star. [volume] (Washington, D.C.) 1854-1972, 1933-01-08
PUBLIC LIBRARY
Economy in the Kitchen


for possible slashing the Public Lii
l. brary suggests the following book
and pamphlets as worthy of at
tenticn, in seeking to lower food costs
Books.
BETTER MEALS FOR LESS. BY G
E. Cornforth. 1880. RzR. C816b.
Menus and recipes containing whar
the author believes are the essential.
for healthful living. Meat substitutes
are used.
FISH COOKERY. BY Spencer & Cobb
1922. RZH.Sp36f.
An inexpensive but nutritive foot
prepared in a variety of ways.
HOME MANAGEMENT. BY R. w
Gustavus. 1929. RZT .G98.
A large number Of sample menus
varying in food cost. Recipes are in
cluded for items mentioned.
HOW TO COOK FOR CHILDREN. By
E. M. Reilly. 1927. Rz.R275h.
"A cook book for mothers"
MEATLESS MEALS. BY Mrs. j. P
Adams. 1881. RZR.Ad u.
One of the easiest ways to economic
on food without detriment to health j;
the elimination of the costliest item ir
the family diet.
ONE-PIECE DINNERS. BY Mrs. M. D
Chambers. 1924. RI. C356o.
Economy in fuel may provide the
means to add a much-needed article OF
food to the customary diet.
VITAL VEGETABLES. BY I. B. Allen
1927. RzJ al 53v.
1.-The World and Its Wife have dis
covered that life is less expensive and
more abundant when more vegetables
are used"
Pamphlets.
ADEQUATE DIETS FOR FAMILIES
WITH LIMITED INCOMES. BY
United States Department of Agri-
culture. 1881.
When followed carefully, this family
food guide will give good nutrition re-
turns for limited outlay.
FEEDING CHILDREN, FIRST YEAR
THROUGH COLLEGE. BY the De-
lineator Institute. 1881.
A general discussion of diet essentials
with few model menus containing rec
commended combinations.
GOLDEN RULE ECONOMY MENUS
BY c. M. Taylor. 1882.
'Twenty-one golden rule economy
menus feeding the family of five fol
$3.50 per week"
STRETCHING THE DOLLAR. BY the
Household Finance Corporation 1882
Pointers on safe food economy.
General Cook Books for Those Who
Can Afford a Little More.
THE ART OF COOKING FOR TWO
By I. P. OLeary. 1881. RZ.Ol 27a.
Recipes with those extra bits Of in
formation which are sure to anticipate
the questions of the inexperienced cook
THE BOSTON COOKING SCHOOL
COOK BOOK. By F. M. Farmer
1880. RZF226b.
The latest edition of an old standard
COOKING FOR TWO. BY ]. M. HILL
1881. Rz.H55co.
Contains, besides recipes, a number
dispensable utensils for kitchen and
pantry, matchmaking for two and the
preparation of leftovers.
EAT, DRINK AND BE MERRY IN
MARYLAND. BY F. P. Stieff. 1882.
RZ.St53
Recipes copied from age-stained
receipt books or jotted down as told by
the cuStodians of family culinary Sc
cretS treasured from Colonial days.
FRENCH COOKING FOR ALL. By
CASTOR Voisin. 1880. RZV876.
The hostess on the search for some
thing different will be delighted with
these recipes from the land famous for
its cuisine-and for its thrift.
MODERN COOK BOOK. By 7. B.
Allen. 1924. RIAL So.
Recipes recommended by the well
known radio broadcaster.
MRS. WILSON'S COOK BOOK. BY
Mrs. Mary A. Wilson. 1920. RZ.W694.
The author of this book, which is
written in an easy conversational STYLE,
was formerly Queen Victoria'S cuisiniere
and instructor in domestic science, Uni
'SAoA0J Va N6AAAeS OSAA4AACA OSA1OOl
OLD SOUTHERN RECEIPTS. BY M.
D. Pretlow. 1880. RZP927o.
Old and interesting dishes from the
days when the plantation owners ate
what they wanted and wanted good
food"
THE QUALITY COOK BOOK. By
Dorothy Fitzgerald. 1892. Rz.F57.
A new and very complete guide to
cookery
200 YEARS OF CHARLESTON COOK
ING. By Mrs. B. S. Rhett. $780,
RZ.R343.
Recipes were gathered from the plan
tatton town houses of lower South Caro-
lima for this book, which reflects hos
pitality and dignity famous for its
gaiety as well as for its bounty.
200 YEARS OF NEW ORLEANS
COOKING. BY Mrs. N. v. Scott.
1881. RZ.Sco9t.
Informal recipes cleaned in a city
whose ''Mandys" are famous for their
use Of herbs and who delight in cater
ing to a people who still consider good
eating lone Of the legitimate joys of
life"
insultingly. ANY more than am. He
got the car just as I did-through a