Camp director's guide in meal planning
the Children's welfare federation of New York city, in cooperation with the Nutrition department of the Community service society, 1946 - Sports & Recreation - 78 pages
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100 persons Amount needed Apple approximately Baked potatoe beef Beets boil breakfast butter or fortified cabbage CAMP DIRECTORS CAMP MEALS campers Carrot celery cereals child Chopped chowder Cocoa or milk cole slaw Cont'd Cookery cookies Corn Corn Flakes Cottage cheese counselor Crackers crate Creamed desserts dietician DINING ROOM PRACTICES double boiler emotional evaporated milk experience flavor flip-floppy food value fresh milk fruits and vegetables gallon Gelatin Dessert Grade B eggs Grapefruit green hard cooked eggs heat helps INTRODUCE NEW FOODS Juice 25 kidney Lettuce Lima beans liver macaroni main dish margarine Market Units Amount meat loaf Meat or Fish menus Muffins oven Peaches peas pepper planning pound pudding Milk Raisins RELIGIOUS FOOD PREFERENCES Rice rill Roast salad sauce season serving food skimmed milk Sliced tomatoes soup Spinach Stewed String Beans supper teaching to-be-cooked cereals vitamins Whole grain whole milk