This antiquarian book contains a detailed and concise guide to balancing meals, including recipes, simple suggestions, handy tips, and much more. Written in clear, simple language and containing step-by-step instructions, this is a text that will be of considerable value to those with an interest in healthy living. Although old, the information contained herein is timeless, making this both a useful resource and a wonderful addition to collections of culinary literature. The chapters of this book include: 'Food Values', 'Drying and Cold Pack Canning', 'Menus, with Meat, Without Meat', 'Box Luncheons', 'Soup and Chowders', 'Fish and Shellfish', 'Meats and Poultry', 'Vegetables and Meatless Dishes', 'Salads and Relishes', 'Sandwiches and Sandwich Fillings', etcetera. This text was first published in 1917.