Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences
page 8 of 489 (01%)
page 8 of 489 (01%)
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THE PLANNING OF MEALS Necessity for Careful Meal Planning Successful Marketing Keeping Household Accounts Factors Influencing Cost of Foods Economical Buying Suitability of Food Composition of Food Balancing the Diet Diet for Infants and Children Diet for the Family Proportion of Food Substances General Rules for Menu Making Card-File System for Menu Making Dinner Menus Luncheon Menus Breakfast Menus Menus for Special Occasions Table Service * * * * * FRUIT AND FRUIT DESSERTS FRUIT IN THE DIET 1. FRUIT, as is generally understood, is the fleshy, juicy product of some plant or tree which, when ripe, is suitable for use as food. |
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