Better Meals for Less MoneyLESS MONEYReading editionChapter navigation42 reading sectionsGo to chapterChoose a chapter…LESS MONEYMARY GREENPREFACEChapter ISPECIAL NOTICEChapter IIChapter IIIChapter IVChapter VChapter VIChapter VIIChapter VIIIChapter IXChapter XChapter XIChapter XIIChapter XIIIChapter XIVChapter XVChapter XVIChapter XVIIChapter XVIIIChapter XIXChapter XXChapter XXIChapter XXIIChapter XXIIIChapter XXIVChapter XXVChapter XXVIChapter XXVIIChapter XXVIIIChapter XXIXChapter XXXAPPENDIXB.—TIME TABLE FOR COOKINGC.—TEMPERATURE TABLED.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE.F.—NORMAL WEIGHTS FOR MEN AND WOMEN[27]G.—LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[28]INDEXBeginning of this editionNext chapter →MARY GREENAll chapters and sections (42)Other sectionsLESS MONEYMARY GREENPREFACEChapters1Other sectionsSPECIAL NOTICEChapters23456789101112131415161718192021222324252627282930Other sectionsAPPENDIXB.—TIME TABLE FOR COOKINGC.—TEMPERATURE TABLED.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE.F.—NORMAL WEIGHTS FOR MEN AND WOMEN[27]G.—LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[28]INDEXBYMARY GREEN →