Family fare : $b food management and recipes

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  FAMILY
  FARE
  food management
  and recipes

  U.S. DEPARTMENT OF AGRICULTURE · HOME AND GARDEN BULLETIN NO. 1




CONTENTS


                                                                    Page

  Nutrition ... food at work for
  you                                                                  2
    A guide to eat by                                                  2
    How to use the guide                                               3
    Maintaining desirable weight                                       6
    Tips on meal planning                                              6
  Servings and pounds                                                  7
    Meat, poultry, and fish                                            7
    Vegetables and fruits                                              7
  Smart buying                                                         8
    Meat                                                               8
    Poultry                                                            9
    Fish                                                              10
    Eggs                                                              11
    Fresh fruits and vegetables                                       11
    Canned and frozen foods                                           14
  Wise storing                                                        14
    Meat, poultry, and fish                                           14
    Eggs                                                              14
    Fresh fruits and vegetables                                       14
    Fats and oils                                                     15
    Canned, frozen, and dried foods                                   15
  Ingredients and measurements                                        16
    About ingredients                                                 16
    Measuring foods                                                   16
  Main dishes                                                         18
    Meat                                                              18
    Poultry                                                           26
    Fish                                                              32
    Eggs, cheese, and dry beans                                       36
  Vegetables                                                          42
    Fresh vegetables                                                  42
    Frozen and canned vegetables                                      42
    Serving boiled vegetables                                         43
  Salads and salad dressings                                          49
    Tips on salad making                                              49
    Tips on dressings                                                 49
    Salad go-togethers                                                49
  Soups                                                               54
  Sauces and gravies                                                  57
    White sauce                                                       57
    Gravy                                                             57
  Breads and sandwiches                                               59
    Hot breads                                                        59
    Sandwiches                                                        62
  Desserts                                                            64
  Ways to use leftovers                                               74
  Cooking terms                                                       76
  Index to recipes                                                    78


  _Prepared by_

  Human Nutrition Research Division
  and
  Consumer and Food Economics Research Division
  Agricultural Research Service

  Acknowledgment is made to Fish and Wildlife Service, U.S. Department
  of the Interior, for contributions to this publication.

  Washington, D.C.      Revised April 1968

  For sale by the Superintendent of Documents, U.S. Government Printing
  Office Washington, D.C. 20402—Price 30 cents




FAMILY FARE

food management and recipes

[Illustration Styled chicken and food scale]


Whether you are just learning the skills of food management and
good cooking or are an experienced hand in the kitchen, this
booklet—prepared by USDA food and nutrition scientists—can serve you
well.

It combines good eating and good nutrition. It packs the results of
years of food and nutrition research into a ready handbook for everyday
use. It tells how to get the nutrients you need from a variety of
foods—then translates this knowledge into taste-tested recipes and
well-balanced meals.

Feeding your family well takes less time and work than it used to.
Today’s foods can have built-in convenience.