A History of the Ministry of Information, 1939-46

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1

FOOD FACTS
CONTENTS :

  • Introduction 1

  • Summary 2

  • Section 1.

    • Rending of Food Facts and evaluation of their usefulness. 4

    • Keeping of Food Facts cuttings 5

    • The most useful part in Food Facts 8

  • Section2.

    • Written recipes 10

    • Food Facts Recipes 13

  • Section 3.

    • The length of Food Facts recipes 16

    • Recipes followed exactly 18

    • Possession of Stoves and Kitchen ut nails

  • Section 4.

    • Teaching or Cooking 20

    • Liking for cooking 23

  • APPENDIX

    • Questionnaire

    • 3 lay-outs of Fruits cake recipe

    • SAMPLE

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