A Guide To Makeover Dishes

Wise forethought, which means economy, stands as the first of domestic duties. Poverty in no way affects skill in the preparation of food. The
object of cooking is to draw out the proper flavor of each individual ingredient used in the preparation of a dish, and render it more easy of
digestion. Admirable flavorings are given by the little leftovers of vegetables that too often find their way into the garbage bucket.

Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that, if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch or supper.

CONTENTS
Preface
Stock
Cooked Fish
Meat
Beef--Uncooked
Beef--Cooked
Mutton--Uncooked
Mutton--Cooked
Chicken--Uncooked
Chicken--Cooked
Game
Bread
Eggs
Potatoes
Cold Boiled
Cheese
Sauces
Salads
Cereals
Vegetables
Fruits
Sour Milk and Cream

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