Name: The doctors' cookery book
Author: British Medical Association

THE DOCTORS “COOKERY BOOK PUBLISHED BY THE BRITISH MEDICAL ASSOCIATION TAVISTOCK SQUARE -LONDON-W-C:1 PRICE 4° Bt, ). Arty So MG THE DOCTORS’ COOKERY BOOK Foreword to the 1938 Prd| Edation * ‘Tus COOKERY BOOK is for the women who have to get a full pennyworth of food value from every penny of their outlay. Ir was first compiled in 1935 for the British Medical Association, which represents 37,000 doctors in every branch of the profession, by a committee of doctors and expert cooks, as a part of the Association’s anxious endeavour to promote national fitness by improving nutrition in the home. This can only be done by helping women in their choice of the family food and in its proper cooking for both children and grown-ups. THE first edition was entitled ‘Family Meals and Catering’ and well over 100,000 copies were quickly distributed to housewives, schools, and teachers of domestic science, through social workers, women’s institutes, industrial firms for their employees, school medical officers, and medical officers of health. In preparing this new edition, the Association’s committee checked every one of the menus by the latest scientific knowledge on food and health. ‘They have been found to conform with the best modern standards. ‘The Association therefore commends this booklet to every housewife who can profit by its guidance. If her family purchases are made as suggested, she will be feeding her family well and spending her money to the best advantage. l POINTS TO READ BEFORE YOU USE THESE RECIPES AND MENUS FOR 3 WEEKS’ MEALS (1) COOKING—tThe purpose of this booklet is to suggest an appetizing variety of hot, savoury, and economical meals which are simple to prepare and can be cooked on the coal range which heats your home and dries the clothes. If you cannot afford to cook every day, by careful selection you will find it possible to do two days’ cooking at a time; or you can use more of the cold or uncooked dishes. (2) SHOPPING—You naturally do your best to buy your needs in the cheapest market and to take advantage of the abundance, or even gluts, of fish, fruit, vegetables, etc., which occur according to season. These perishable foodstuffs are usually low in price in districts where incomes are low. The price of dry goods does not vary much now that so many of them have ‘ brand names.’ Such inexpensive items as flank of beef, heart of ox and sheep, etc., are not included in the menus, though this could easily be done ; but minced meat, for which the butcher can use the coarser cuts of beef, appears in all three shopping lists. Herrings, which are excellent ‘ buys’ when prices are low, are included in the first two. (3) SHOPPING LISTS—The lists on pages 46-47 are for the total food required for the family per week for all meals. They cater for a typical family of man, wife, and three children aged 6—14 years ; and, readjusted a little, will amply provide for four grown-ups, ¢.g., two men and two women. If your family is neither of these, you will of 2 Points to read BEFORE you use the Recipes and Menus course buy more or less food in proportion to its size. Please note carefully the following recommendations about extra milk. (4) EXTRA MILK—If you are nursing or expecting a_ baby, you should take every opportunity to secure extra milk. Children under school age also need extra milk. If you have any difficulty, your doctor or the Medical Officer of Health may be able to advise you. Children of school age can usually get extra milk at school. One-third of a pint of milk daily at school costs one half-penny in the school milk service. Please let them have it. If you have to cut down at home to manage this, do so on their bread. In buying milk yourself, you should ask for pasteurized milk, or, if you can afford it, tuberculin-tested milk. Otherwise, scald your milk.

AI-modernized reading of the original text

THE DOCTORS “COOKERY BOOK PUBLISHED BY THE BRITISH MEDICAL ASSOCIATION TAVISTOCK SQUARE -LONDON-W-C:1 PRICE 4° Bt, ). Arty So MG THE DOCTORS’ COOKERY BOOK Foreword to the 1938 Printed Edition * ‘Tus COOKERY BOOK is for the women who have to get a full pennyworth of food value from every penny of their outlay. Ir was first compiled in 1935 for the British Medical Association, which represents 37,000 doctors in every branch of the profession, by a committee of doctors and expert cooks, as a part of the Association’s anxious endeavour to promote national fitness by improving nutrition in the home. This can only be done by helping women in their choice of the family food and in its proper cooking for both children and grown-ups. THE first edition was entitled ‘Family Meals and Catering’ and well over 100,000 copies were quickly distributed to housewives, schools, and teachers of domestic science, through social workers, women’s institutes, industrial firms for their employees, school medical officers, and medical officers of health. In preparing this new edition, the Association’s committee checked every one of the menus by the latest scientific knowledge on food and health. ‘They have been found to conform with the best modern standards. ‘The Association therefore commends this booklet to every housewife who can profit by its guidance. If her family purchases are made as suggested, she will be feeding her family well and spending her money to the best advantage. POINTS TO READ BEFORE YOU USE THESE RECIPES AND MENUS FOR 3 WEEKS’ MEALS (1) COOKING—tThe purpose of this booklet is to suggest an appetizing variety of hot, savoury, and economical meals which are simple to prepare and can be cooked on the coal range which heats your home and dries the clothes. If you cannot afford to cook every day, by careful selection you will find it possible to do two days’ cooking at a time; or you can use more of the cold or uncooked dishes. (2) SHOPPING—You naturally do your best to buy your needs in the cheapest market and to take advantage of the abundance, or even gluts, of fish, fruit, vegetables, etc., which occur according to season. These perishable foodstuffs are usually low in price in districts where incomes are low. The price of dry goods does not vary much now that so many of them have ‘ brand names.’ Such inexpensive items as flank of beef, heart of ox and sheep, etc., are not included in the menus, though this could easily be done ; but minced meat, for which the butcher can use the coarser cuts of beef, appears in all three shopping lists. Herrings, which are excellent ‘ buys’ when prices are low, are included in the first two. (3) SHOPPING LISTS—The lists on pages 46-47 are for the total food required for the family per week for all meals. They cater for a typical family of man, wife, and three children aged 6—14 years ; and, readjusted a little, will amply provide for four grown-ups, ¢.g., two men and two women. If your family is neither of these, you will of Points to read BEFORE you use the Recipes and Menus course buy more or less food in proportion to its size. Please note carefully the following recommendations about extra milk. (4) EXTRA MILK—If you are nursing or expecting a_ baby, you should take every opportunity to secure extra milk. Children under school age also need extra milk. If you have any difficulty, your doctor or the Medical Officer of Health may be able to advise you. Children of school age can usually get extra milk at school. One-third of a pint of milk daily at school costs one half-penny in the school milk service. Please let them have it. If you have to cut down at home to manage this, do so on their bread. In buying milk yourself, you should ask for pasteurized milk, or, if you can afford it, tuberculin-tested milk. Otherwise, scald your milk.