Excerpt from Five Cent Meals The book and bulletin give instructions for providing wholesome and palatable meals at the least possible expense, with simple equipment and reasonable expenditure of time. Recipes give quantities suitable for serving families of six with two adults, or seven with one adult. With careful buying and with little or no waste the meals given can be provided for fifteen cents per day per person - hence the title of the bulletin, five-cent Meals. By buying in wholesale quantities the cost might be made less, but retail city prices at the cheapest stores, under ordinary conditions are intended. In such a dietary no butter, high-priced meats or fruits or vegetables, and few kinds of canned goods can be included; few eggs at high prices can be used, though desirable for the chil dren. A fair quantity of milk is included because it is necessary for the health of young children. Reliance must be placed chiefly on the flours and meals, sugar, meat and cheese at low prices, dried beans and peas, winter vege tables, dried fruits, oleomargarine in place of butter, and drippings in place of lard. Too often poor cooking and the way the money is spent rather than the amount, accounts for under nutri tion and under development of the children. It 'is in the hope of assisting in the immensely important problem of feeding the family on little that the book and bulletin are published by the American School of Home Economies. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.