THE MANITOBA HEALTH COOK BOOK

Table of Contents
+++
Page
GNM rn re eet eee Ne Sie he Re See ee 3
prprecintione: Wianeures: oO eS es es Ee a Be Sa 4
AGE 2 iMRI EN ae es eh ee eae 5
Chapter
f. The Basic Importance of Food Problems ............. ...... 7
oe Ady eI eee se Re pet ein OEY hee ison
Il. APOE a OS pun ee A a aie: 19
IV. Meats; Today and Fim Oe A OS eee 2/7
(a) Food values.
(b) Cooking methods.
(c) General meat recipes.
(d) Poultry.
(e) Fish.
V. Luncheon ahd: Supper: Dishes: 2)... ee eee 45
VI. Salada: tie Semen. 6 a ae 49
(a) Vegetable salads. |
(b) Fruit salads.
(c) Salad dressings.
VIL. Band wiches. 6.25505. CRE, hs mae en eke are ie 55
VII. ee a end ONE TR gr OG ah ae oI gira ge Re ROE rd ie 61
(a) Steamed puddings. |
(b) Baked puddings.
(c) Milk desserts.
(d) Light desserts.
(e) Fritters.
(f) Frozen Desserts.
(g) Sauces.
[X. Breage Ae Res a a i a we ee 77
X. Biscuits. Martine and ‘Doughnuts: oo re 85

(a) Biscuits and scones.
(b) Muffins and gems.
(c) Doughnuts.

(d) Pancakes and waffles.

175