Manuscript Cookbook 202

This page is blank

M-237

Oval Rings Protect Sheets

Pat. Aug. 13 1929 S. E. & M. Vernon, Inc. New York

Family Food Guide

First provide The Essentials Every meal Milk for the children Bread and butter for all (use a large proportion whole grain bread & cereal)

Every day Cereal (Breakfast food, puddings over cereals) Milk for adults Potatoes Green or yellow vegetables Oranges or tomatoes (raw or canned) Especially for children.

(Meat) (Milk) Makes (Cheese) Cell (Eggs) (Fish)

Meat, fish or cheese, two to four times a week. Tomatoes for all Eggs ( especially for children)

Cabbage & onions, fats, peas, beans - proteins? Onions Sulfits Milk lacks iron Eggs lacks calcium Cabbage - sulphide Milk has proteins Salt & water - hydrochloric proteins are partially digested

1 c chopped meat 1/2lb 1 t cornstarch is equal to 1 egg in thickening More eggs used in cake or dessert that requires a leaven agent, the lest baking powder 32 t butter 1 c 16 tb butter 1/2 c

For cake filling or to put over cereals for Children. No sugar on cereals. 1/2 C raisins 1/2 C water Simmer until cooked

Rice 1 C raw rice (equals 3 Cs cooked rice) 1/2 C tomatoes, strained 2 onions chopped fine 1/2 C water, 1 C chopped beef or other meat Cook rice in 4 Cs water. Boil onions in cold water and strain To onions add strained tomatoes, 1 c chopped meat, cooked rice. Can be put in the oven. Put bread crumbs and butter over top and brown

Oranges, cut for salad with a small onion cut fine and mayonaise over top Shredded cabbage and oranges for salad

Sauce Cocoa 3 tb cocoa 1/2 cs evaporated milk & 1 1/2 c water 3 tb sugar, 2 tb flour Make paste of cocoa, sugar & flour add milk. Pour over oranges or other fruit.