A Course in Food Economies for the Housekeeper
A Course in Food Economies for the Housekeeper
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Farmers' Bulletin 916. A successful community drying plant.
- Farmers' Bulletin 934. Home gardening in the South.
Farmers' Bulletin 936. The city and suburban vegetable garden.
Farmers' Bulletin 937. The farm garden in the North.
- Interior Department. Bureau of Education. Bulletin No. 47, 1917. The preparation and preservation of vegetables.
- National War Garden Commission. 1 Home canning and drying of vegetables and fruits.
War vegetable gardening and the home storage of vegetables.
See also... publications of State agricultural colleges.
LESSON IV. COMPARATIVE FOOD VALUE OF READILY AVAILABLE FOODS WITH RELATION TO THEIR COST.
Cost of food per market unit, per calorie, per protein content, per portion for serving.
Classification of foods according to their cost per 100 calorie por- tion and per one-half ounce protein portion.
References.
Cooper, Lenna Frances. How to cut food costs. Battle Creek, Mich. , The Good Health Publishing Co. 75 cents.
Fisk. Food. New York, Life Extension Institute, 25 West Forty-fifth Street.
What to read after A Course in Food Economies for the Housekeeper?
You can find similar books in the "Read Also" column, or choose other free books by United States. Bureau of Education to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Farmers' Bulletin 916. A successful community drying plant.
- Farmers' Bulletin 934. Home gardening in the South.
Farmers' Bulletin 936. The city and suburban vegetable garden.
Farmers' Bulletin 937. The farm garden in the North.
- Interior Department. Bureau of Education. Bulletin No. 47, 1917. The preparation and preservation of vegetables.
- National War Garden Commission. 1 Home canning and drying of vegetables and fruits.
War vegetable gardening and the home storage of vegetables.
See also... publications of State agricultural colleges.
LESSON IV. COMPARATIVE FOOD VALUE OF READILY AVAILABLE FOODS WITH RELATION TO THEIR COST.
Cost of food per market unit, per calorie, per protein content, per portion for serving.
Classification of foods according to their cost per 100 calorie por- tion and per one-half ounce protein portion.
References.
Cooper, Lenna Frances. How to cut food costs. Battle Creek, Mich. , The Good Health Publishing Co. 75 cents.
Fisk. Food. New York, Life Extension Institute, 25 West Forty-fifth Street.
What to read after A Course in Food Economies for the Housekeeper?
You can find similar books in the "Read Also" column, or choose other free books by United States. Bureau of Education to read onlineMoreLess
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