Notes to Better Meals for Less Money — Reading edition
28 notes · Reading edition
CHAPTER I · Note 1CHAPTER I · Note 2CHAPTER I · Note 3CHAPTER I · Note 4CHAPTER I · Note 5CHAPTER VIII · Note 1CHAPTER IX · Note 1CHAPTER XIII · Note 1CHAPTER XV · Note 1CHAPTER XVIII · Note 1CHAPTER XXII · Note 1CHAPTER XXIII · Note 1CHAPTER XXIX · Note 1C.—TEMPERATURE TABLE · Note 1D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD. · Note 1D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD. · Note 2D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD. · Note 3D.—TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD. · Note 4E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 1E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 2E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 3E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 4E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 5E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 6E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 7E.—APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE. · Note 8F.—NORMAL WEIGHTS FOR MEN AND WOMEN[27] · Note 1G.—LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[28] · Note 1