Evaporated milk is just as good as cream in some recipes, or in coffee — we know a woman's bowling team that voted 90% for this preference. By crushing a clove of garlic you release more flavor than by using two or three uncrushed. Inex- pensive Chinese soy sauce is the basis of most expensive bottled sauces. You can make your own anchovy essence for next to nothing, have green garnishings, bean sprouts and such growing without earth in a kitchen pan all winter. By saving celery leaves and drying them youVe got something better than celery salt, and half the value of watermelon is thrown away in the rind, a cinch to pickle — and do they like it! Same goes for orange and lemon skins to be kept for drinks and seasoning; kumquat skins actually are finer than the fruit. You can double the bulk of a fine butter to go with seafood by using cast off crayfish, crab and lobster shells. But by now you should be convinced, so let's to recipes, with one last word of explanation: Since this book aims to give the tastiest and most nourishing dishes at the lowest cost, the recipes are arranged under each heading according to their value in economy and quality combined. STRETCHING THE FOOD DOLLAR Thus the first recipes in each division are the best all around bar- gains, the most for your money, and the last ones, while just as acceptable and practical, will cost more, take more time and trouble, but may better please some individual tastes. In this way there should be enough variety to go around. The Authors I. Substantial Soup. In former days splendid vegetable soups, enriched by ten-cent beef bones — with plenty of meat left on them — simmered for hours on the back of coal ranges while washing, ironing and baking were going on. And were they good! Whole meals in themselves which built the sinew of our nation. Those were the days, too, when frugal housewives kept an iron "stock pot'* constantly stew- ing, into which they tossed all meat and poultry trimmings, ham bones and left-overs, to provide a continual supply of strong meat broth for soups and gravies. With the change from coal to gas and electricity in the kitchen, and with soup meat now as dear as beefsteaks used to be, these old-time comforts are in the luxury class today. In the modern American home, soup seldom appears at a simple family dinner, but is reserved for special occasions and then often only a little bit is served for show alone. The canned soup manufacturers are the lO MOST-FOR-YOUR-MONEY COOK BOOK ones who now fatten on our soup needs, although some of them furnish us with fine quality and fair value. In Europe, however, the soup pot still bubbles, especially in France, in spite of the fact that most cooking over there is done on small fires of charcoal, or with faggots brought on the back from the roadside. But instead of abandoning their soups, they have in- vented a whole flock of delicious meatless varieties, mostly made out of things we throw away. These form the basis of the evening meal of the proletarian or petit bourgeois French family, and in smaller towns and villages the workman or peasant takes his steam- ing bowl and crusty honest hearth bread to the front stoop, where he consumes them at leisure, enjoying the air and conversation with passers-by at the same time.

AI-modernized reading of the original text

Evaporated milk is just as good as cream in some recipes, or in coffee — we know a woman's bowling team that voted 90% for this preference. By crushing a clove of garlic you release more flavor than by using two or three uncrushed. Inexpensive Chinese soy sauce is the basis of most expensive bottled sauces. You can make your own anchovy essence for next to nothing, have green garnishings, bean sprouts and such growing without earth in a kitchen pan all winter. By saving celery leaves and drying them youVe got something better than celery salt, and half the value of watermelon is thrown away in the rind, a cinch to pickle — and do they like it! Same goes for orange and lemon skins to be kept for drinks and seasoning; kumquat skins actually are finer than the fruit. You can double the bulk of a fine butter to go with seafood by using cast off crayfish, crab and lobster shells. But by now you should be convinced, so let's to recipes, with one last word of explanation: Since this book aims to give the tastiest and most nourishing dishes at the lowest cost, the recipes are arranged under each heading according to their value in economy and quality combined. STRETCHING THE FOOD DOLLAR Thus the first recipes in each division are the best all around bargains, the most for your money, and the last ones, while just as acceptable and practical, will cost more, take more time and trouble, but may better please some individual tastes. In this way there should be enough variety to go around. The Authors I. Substantial Soup. In former days splendid vegetable soups, enriched by ten-cent beef bones — with plenty of meat left on them — simmered for hours on the back of coal ranges while washing, ironing and baking were going on. And were they good! Whole meals in themselves which built the sinew of our nation. Those were the days, too, when frugal housewives kept an iron "stock pot'* constantly stewing, into which they tossed all meat and poultry trimmings, ham bones and left-overs, to provide a continual supply of strong meat broth for soups and gravies. With the change from coal to gas and electricity in the kitchen, and with soup meat now as dear as beefsteaks used to be, these old-time comforts are in the luxury class today. In the modern American home, soup seldom appears at a simple family dinner, but is reserved for special occasions and then often only a little bit is served for show alone. The canned soup manufacturers are the ones who now fatten on our soup needs, although some of them furnish us with fine quality and fair value. In Europe, however, the soup pot still bubbles, especially in France, in spite of the fact that most cooking over there is done on small fires of charcoal, or with faggots brought on the back from the roadside. But instead of abandoning their soups, they have invented a whole flock of delicious meatless varieties, mostly made out of things we throw away. These form the basis of the evening meal of the proletarian or petit bourgeois French family, and in smaller towns and villages the workman or peasant takes his steaming bowl and crusty honest hearth bread to the front stoop, where he consumes them at leisure, enjoying the air and conversation with passers-by at the same time.

Most for your money cookbook