Name: Metropolitan cook book
Author: Metropolitan Life Insurance Company

..■•♦■-<■ i*>i The EDITH and LORNE PIERCE COLLECTION of CANADI ANA Slueens University at Kingston -n THE METROPOLITAN LIFE COOK BOOK S3AVH M 13^^^^ PrintecJ and Distributed by tbe METROPOLITAN J^E JlSf^UKANC^ COMPANY For the use of its Industrial Policy-holders 1918 TXTITH our desire to conform to suggestions of food administrators and in the hope that we can reduce the cost of Hving, all of us are paying more attention to the food that we eat* With this thought in mind, and with the hope that we might be of assistance to policy-holders, we have issued this book. We hope that you will find it useful and helpfid. METROPOLITAN LIFE INSURANCE COMPANY. CONTENTS Pagb Our Daily Meals 3 Measurements 5 Breakfast Dishes 7 Toast 9 Cereal Flour and Meal Mixtures 10 General Directions for Making Muffins 12 Bread and Bread Making 19 Beverages 24 Soups 25 Fish 28 Meat 31 Poultry 35 Fat 38 Meat Substitutes 39 Vegetables 43 Salads 46 Desserts 50 Frozen Mixtures 54 Cakes ' ^ 56 Cookies 60 Pastry 61 the: MKTROPOUTAN I.IFE COOK BOOK OUR DAILY MEALS We all know that to live we must have food, but we do not all realize that we must eat the right kinds of food to be at our best and to work efficiently. It is true that a great many families are not well nourished, not because they do not spend enough money for food, but because they do not get enough food value for the money spent. The average housewife of to-day finds that it takes a great deal of thought and care to make wise choice of food that will best suit the needs of her family and yet keep within the amoimt of money that she can afford to spend. Many housewives have increased the cost of their food supply through lack of thought in buying. The cost of food is no measure of its food value. A high-priced article may have little food value, while a low-priced article may have high food value. In buying food, to insure that the different kinds of food are provided so that the family may be tvell fed at the lowest cost, one-fourth to one-third of tiie money should be spent for bread or cereal foods. A pint of milk should be allowed for each member of the family, and the same amount that is spent for milk should be spent for meat, fish or meat substitutes, and as much again should be spent for ffuit and vegetables. THE DAY»S FOOD A man of average size, who is moderately active, is likely to be well fed on a diet which includes the following: One poimd or a little less of bread or cereal food, such as wheat, com, hominy, rye, oatmeal, barley, buckwheat, or rice preparations. Two otmces or 4 tablespoons of fat, such as butter, oleomar- garine, corn oil, cottonseed oil, peanut oil, olive oil, meat drippings, etc. Two to 3 ounces or 4 to 6 tablespoons of sugar, syrup, corn syrup, molasses, maple sugar or syrup, honey, etc. About § pound of meat as purchased, poultry, fish, eggs, cheese, dried peas, beans, lentils, cowpeas, peanuts, etc. 4 THE METROPOI.ITAN LIFE COOK BOOK One pint of milk. This may be in the form of a beverage, or in milk dishes. About J pound of potatoes or root vegetables. About I pound fresh vegetables or greens, or fresh fruit in season. If fresh frmt is too expensive, dried fruits should be substituted. SELECTION AND PREPARATION OF FOOD It is well to remember the following: That it pays to figure carefully how much food is needed.

AI-modernized reading of the original text

..■•■-<■ i*>i The EDITH and LORNE PIERCE COLLECTION of CANADI ANA Slueens University at Kingston -n THE METROPOLITAN LIFE COOK BOOK PrintecJ and Distributed by tbe METROPOLITAN LIFE INSURANCE COMPANY For the use of its Industrial Policy-holders With our desire to conform to suggestions of food administrators and in the hope that we can reduce the cost of Hving, all of us are paying more attention to the food that we eat* With this thought in mind, and with the hope that we might be of assistance to policy-holders, we have issued this book. We hope that you will find it useful and helpfid. METROPOLITAN LIFE INSURANCE COMPANY. CONTENTS Pagb Our Daily Meals 3 Measurements 5 Breakfast Dishes 7 Toast 9 Cereal Flour and Meal Mixtures 10 General Directions for Making Muffins 12 Bread and Bread Making 19 Beverages 24 Soups 25 Fish 28 Meat 31 Poultry 35 Fat 38 Meat Substitutes 39 Vegetables 43 Salads 46 Desserts 50 Frozen Mixtures 54 Cakes ' ^ 56 Cookies 60 Pastry 61 OUR DAILY MEALS We all know that to live we must have food, but we do not all realize that we must eat the right kinds of food to be at our best and to work efficiently. It is true that a great many families are not well nourished, not because they do not spend enough money for food, but because they do not get enough food value for the money spent. The average housewife of to-day finds that it takes a great deal of thought and care to make wise choice of food that will best suit the needs of her family and yet keep within the amount of money that she can afford to spend. Many housewives have increased the cost of their food supply through lack of thought in buying. The cost of food is no measure of its food value. A high-priced article may have little food value, while a low-priced article may have high food value. In buying food, to insure that the different kinds of food are provided so that the family may be well fed at the lowest cost, one-fourth to one-third of tiie money should be spent for bread or cereal foods. A pint of milk should be allowed for each member of the family, and the same amount that is spent for milk should be spent for meat, fish or meat substitutes, and as much again should be spent for fruit and vegetables. THE DAY»S FOOD A man of average size, who is moderately active, is likely to be well fed on a diet which includes the following: One pound or a little less of bread or cereal food, such as wheat, com, hominy, rye, oatmeal, barley, buckwheat, or rice preparations. Two otmces or 4 tablespoons of fat, such as butter, oleomargarine, corn oil, cottonseed oil, peanut oil, olive oil, meat drippings, etc. Two to 3 ounces or 4 to 6 tablespoons of sugar, syrup, corn syrup, molasses, maple sugar or syrup, honey, etc. About § pound of meat as purchased, poultry, fish, eggs, cheese, dried peas, beans, lentils, cowpeas, peanuts, etc. One pint of milk. This may be in the form of a beverage, or in milk dishes. About J pound of potatoes or root vegetables. About I pound fresh vegetables or greens, or fresh fruit in season. If fresh frmt is too expensive, dried fruits should be substituted. SELECTION AND PREPARATION OF FOOD It is well to remember the following: That it pays to figure carefully how much food is needed.