000			02147cam a22003133u 4500
001			34509
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005			20260610133804.0
006			m
007			cr n
008			260607r2010||||utu|||||o|||||||||||||| d
010			_a17013798
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aGreenough, Marietta McPherson, _d1870-
245	1	0	_aBetter Meals for Less Money
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2010
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2010-11-30
508			_aProduced by Annie McGuire. This book was produced from scanned images of public domain material from the Google Print archive.
520			_a"Better Meals for Less Money" by Mary Green is a practical cookbook written in the early 20th century. This work addresses the rising costs of staple foods and offers advice on intelligent purchasing, cooking, and serving to create nutritious meals on a budget. With an emphasis on economical meal planning, the book presents various recipes that make use of affordable ingredients while ensuring enjoyable flavors. At the start of the book, the author discusses the increasing cost of food and the necessity for household managers to adapt their cooking techniques and meal planning to accommodate limited budgets. In the preface, Green outlines the book's structure, which includes sections on various types of dishes such as soups, appetizers, and desserts, emphasizing recipes that require minimal meat or highlight inexpensive ingredients. The opening chapters also cover foundational knowledge such as food composition, caloric requirements, and practical tips for shopping and meal preparation that helps readers optimize their food expenditures while still providing flavorful and satisfying meals. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, American
856	4	0	_uhttps://www.gutenberg.org/ebooks/34509
999			_c75355 _d75355