Publisher's Synopsis
Excerpt from Caroline King's Cook Book: Foundation Principles of Good Cookery, With Recipes
Or, perhaps she has attended a school which includes domestic science in its curriculum, and has learned something of the chemical constituents of foods, the proteins, carbohydrates, and fats. She has hazy memories of lessons on balanced rations and calories, and so attempts to put to use what portion of this scientific knowledge she can recall. But the result is equally futile. With constantly advancing prices and incomes remaining stationary, it is a difficult matter to select foods which contain just the exact proportions of starches, sugar, fat, and protein required to form a perfectly balanced menu.
She therefore abandons the search, and purchases those food products which will supply the greatest amount of nutriment at the smallest possible outlay, and her menus begin to show a marked resemblance to each other. The family continues to eat the same boiled or baked or fried meats the ones that are the easiest to prepare, the same cakes and puddings, salads and vegetables, until one meal so nearly resembles another that it is difficult to deter mine whether one is eating to-day's or last week's dinner.
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