This Handbook, with its history of nearly
35 years, is dedicated to all those who find
food buying and preparation a creative
outlet, a necessity, or a misadventure upon
occasion. With about 10,000 items in a
supermarket to choose from and many
new cookbooks, homemakers demonstrate
much interest in preparing and serving food
at home. These culinary ventures often
spawn questions: What can I substitute for
cake flour? How can I convert recipes
to metric? How many cups of cooked
macaroni will I get from a pound of raw
macaroni? What s the difference between
natural cheese and cheese food? What are
the basic recipe proportions for a cake?
How long can I keep hamburger in the
freezer? How can I tell if the cantaloupe is
ripe? This Handbook brings together a
wealth of information compiled from a
multitude of resources over the years.
New information has been added. This
includes a section on how to protect and
save nutrients and more about how to pre-
serve food by canning, drying, and freezing.
Other major revisions concern nutrition
labeling, foreign cookery terms, and var-
ious new food products and kitchen
equipment.
The Food and Nutrition Section of
AHEA, and especially the Handbook Revi-
sion Committee, hopes.this publication
will answer many puzzling problems.
My special thanks to the Handbook
revision editor, Margaret McWilliams, Cali-
fornia State University, Los Angeles; Ivy
Celender, of General Mills, Inc., and
former Food and Nutrition Section chair-
man; and E. Karla Vollmar, Missouri
Cooperative Extension Service, and her
committee members, who made valuable
contributions.
MARY P. CLARKE
Chairman, Food and Nutrition Section,
1979-81
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