"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.)
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