What Shall We Have to Eat?: A Practical Plan for Choosing the Right Foods for Every Occasion (Classic Reprint) - Couverture souple

Jennie Ellis Burdick

Couverture souple

ISBN 10 : 1332211410 ISBN 13 : 9781332211418

Editeur : Forgotten Books, 2018

Synopsis

The digital edition of all books may be viewed on our website before purchase. Excerpt from What Shall We Have to Eat?: A Practical Plan for Choosing the Right Foods for Every Occasion (Classic Reprint)



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Forgotten Books publishes hundreds of thousands of rare and classic books.

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.

A propos du livre

Présentation de l'éditeur

From the PREFACE.
"From little acorns great oaks grow." Several years ago the head of an internationally known business started the preparation of a list of foods to help his wife in her trying problem of selecting food for the daily meals. It has been my privilege to take this beginning and elaborate it into this book.
Housewives possessing "What Shall We Have to Eat" need never ask assistance or find it the least difficult to plan breakfast, dinner, or supper, or meals for any special occasion. A unique but simple system has made the selection of items for the menu as easy and as pleasant as planning a pleasure trip.
To use this book, sit down with it and a piece of paper. Turn to the meal for which you are planning; run down each list, and as you make your selection note it on the paper. Should you want to know how long it will take to cook a certain article, turn to page 112, where there is a ''Time-table for Cooking," and you will instantly know whether you have time to prepare that particular dish or whether you must make some other selection. If the problem is what to serve when you are expecting some friends in the afternoon or evening, turn to the section on page 59 entitled, ''What 'Shall I Serve at My Party." If it is a day's outing you are planning, the section entitled, "What Shall We Take on the Picnic" will make your selection of food for the hamper very easy.
Of course, we know that the diet of a child must be different from that of an adult. On page 45 there is a carefully prepared list of foods for children from eleven months old to twelve years of age. In illness the diet is of almost as great, if not of equal, importance as medicine. The housewife is often at her wit's end to co-operate intelligently with the physician in charge of the case. Not only is it necessary at such times to prohibit certain foods to the patient, but there must be a variety among those which are given or the patient will refuse to take nourishment. In the section, "What Shall I Serve My Patient," we have a general "Liquid Diet," a general "Soft Diet" and a general "Convalescent Diet." Following these are diets for specific ailments which were pre- pared for us by Ruth Yerkes, Assistant Dietician of Bellevue Hospital, New York City, and who is in charge of the diet kitchen at that great institution. These lists are authoritative and will prove of great service.
Some of us are fat and some of us are lean and none of us are content to be either; hence we will find something of interest to us in one of the lists of foods beginning on page 95, "What Shall I Eat and What Shall I Not Eat to Reduce My Weight," or, on page 99, ''What Shall I Eat and What Shall I Not Eat to Increase My Weight."
Monotony should always be avoided. This is particularly true when applied to the preparation of meals. Housewives are prone to drift into serving the same combinations of food. One person will always serve mint sauce with roast lamb, forgetting or not knowing that there are other side dishes which are tasty with lamb and which will add to the attractiveness of the meal. A reference to the section on "Pleasing Combinations of Food" will suggest the use of mint jelly, mint sherbet, or currant jelly as a change from the mint sauce.
At the close of the book there is a division called "Economy Hints." There are a few suggestions given here which are well worth trying by any housewife. Here, as well as throughout the book, there has been left plenty of white space where other suggestions may be added. The margins of the book are wide and will permit of notations.

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1332211410
• ISBN 13: 9781332211418
• Reliure: Broché
• Nombre de pages: 148
• Coordonnées du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com; gpsr@podww.com; ; 9 Culley Court; Orton Southgate; Peterborough; Cambridgeshire; PE2 6WA; Royaume-Uni
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