Item [1] is a manual for teaching home economics. Includes meat nutritional values, buying guidance, cuts, cooking methods, meal planning, carving guides, tables, illustrations, and index.
Item [2] includes cooking methods, menus, and index. Sample recipes: pork liver loaf, stuffed roast shoulder of lamb, baked flank steak, and pressed veal.
Item [3] offers merchandising guidance for selling pork. Includes options for cut presentations with illustrated techniques.
Item [4] includes seasonal meat recipes, menus, illustrated carving techniques, and index. Sample recipes: Hawaiian pork chops, broiled lamb patties with currant-mint sauce, and South American lamb stew.
Item [5] includes meat roasting time table and illustrated cooking techniques. Sample recipes: luncheon meat en brochette and meat stuffed eggs.
Item [6] includes meat serving suggestion and carving illustrations, theme menus, and nutritional information. Sample recipes: roast tenderloin and lamb patty grill. Two copies.
Item [7] includes war time economical meat menus, nutritional information, weekly shopping guide, and menus. Sample recipes: kidneys en brochette, cushion style picnic port shoulder, and savory beef pot roast.
Item [8] includes war time economical meat menus, nutritional information, leftover recipes, and serving suggestion illustrations. Sample recipes: veal hearts with noodles, festive ham slice, and beef brisket with onion sauce.
Item [9] includes meat cooking techniques, serving suggestion illustrations, cooking hints, menus, and index. Sample recipes: spareribs with sauerkraut stuffing, New England boiled dinner, and lamb loin chops.
Item [10] includes meat cooking times, serving suggestion illustrations, and menus. Sample recipes: chili meat deluxe, veal shoulder role, and baked sausage and red bean casserole.