Stretching the food dollar
1966
Cottrell, Edyth Young
Abstract: Making full use of money for food involves choosing foods with high nutritive value, using preparation and handling techniques that preserve the nutrients, cutting down on waste, using native and seasonal foods whenever possible, and using supplements to increase protein value. These precepts can be incorporated into all aspects of home cooking: bread making (with herbs, oatmeal or carrots); and desserts (prune cookies); beverages; entrees (bean patties or lentil loaf); and salads, soups and vegetables. Other ideas include the use of retrieved foods, such as celery tops for soup, camp cooking and wild foods, garden vegetables, and rose hips.
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Эту запись предоставил National Agricultural Library