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This is a ring binder looseleaf booklet dealing with the practical aspects of choosing, buying, preparing and cooking foods that will supply the essentials of good nutrition and still make the family think they are just eating food—a consummation devoutly to be wished in these diet conscious days. It is attractively embellished with cartoons. The section on menus for common ailments should either have been omitted or have been amplified. In the hands of the lay person, for whom this booklet is obviously intended, this section might suggest that these are the only menus, whereas they are samples. The author explains this, but the criticism holds nonetheless. There are excellent chapters on substituting more common for scarcer foods; these should prove invaluable if rationing really grows severe. All in all, the book may be recommended, with the possible exception of pages 33 to 41, for the reasons set forth.
Kitchen Strategy: Vitamin Values Made Easy. JAMA. 1943;122(18):1276. doi:10.1001/jama.1943.02840350060027