The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy
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The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy

By Jean Prescott Adams
Free
Book Description
Table of Contents
  • The Business of Being a Housewife
  • THE BUSINESS OF BEING A HOUSEWIFE
    • ARMOUR PRODUCTS
    • THE PURPOSE OF THIS BOOK
  • MAKING YOUR DREAMS COME TRUE
    • BUDGET FOR $200.00 A MONTH OR $2400.00 A YEAR
    • FORM FOR YOUR FAMILY BUDGET
  • SELECTING FOODS FOR QUALITY AND VARIETY
    • PROTEIN FOODS
      • FRESH BEEF
      • BEEF CHART
    • FRESH BEEF
    • BEEF CHART
  • STANDARD CUTS OF BEEF
  • VEAL PORK LAMB AND MUTTON
    • VEAL
    • LAMB AND MUTTON
    • PORK
  • U.S. GOVERNMENT MEAT INSPECTION
    • COLD STORAGE HELPS SOLVE THE NATION’S FOOD PROBLEMS
  • GREAT VARIETY OF MEAT CUTS
  • BEEF THE FAVORITE MEAT
    • WAYS TO SERVE BEEF
    • SAUCES AND GARNISHES FOR BEEF
  • POULTRY
    • WAYS OF SERVING CHICKEN (also see pages 32 and 40)
  • MAIN DISHES FOR MANY MEALS
    • LAMB
      • VARIETY OF LAMB DISHES
    • VARIETY OF LAMB DISHES
    • PORK
      • PORK DISHES
    • PORK DISHES
    • FISH
  • EXTRA MEAT PORTIONS
    • EXTRA BEEF AND VEAL PORTIONS
    • EXTRA PORK PORTIONS
    • EXTRA MUTTON AND LAMB PORTIONS
  • HAM AND BACON
    • MANY WAYS TO SERVE HAM AND BACON
      • BOILED HAM
      • BAKED HAM
      • SLICE OF HAM
    • BOILED HAM
    • BAKED HAM
    • SLICE OF HAM
  • MILK THE COMPLETE FOOD
    • WAYS TO SERVE HAM AND BACON (Continued from page 16)
      • SLICE OF HAM
      • LEFT-OVER HAM
      • FRIED HAM AND BACON
      • SAUCES FOR HAM AND BACON
    • SLICE OF HAM
    • LEFT-OVER HAM
    • FRIED HAM AND BACON
    • SAUCES FOR HAM AND BACON
  • TISSUE BUILDING FOODS
    • WAYS TO SERVE EGGS
  • THE TASTY SAUSAGE
    • FRESH PORK SAUSAGE
    • SMOKED SAUSAGE
    • DRY SAUSAGE
  • READY TO SERVE MEATS
    • MEAT LOAF
      • VARIETY OF LOAF GOODS
      • JELLIED LOAVES
    • VARIETY OF LOAF GOODS
    • JELLIED LOAVES
    • LUNCHEON MEATS
    • EXTRACT OF BEEF
    • VARIETY OF SAUSAGES (Continued from page 19)
  • FATS FOR SPREADS AND COOKING
    • SPREADS
    • THE PROPER FAT FOR EVERY COOKERY USE
    • FATS
    • SALAD OIL USED IN COOKING
    • HOW TO USE FATS
    • CHEMICAL COMPOSITION OF ARMOUR FATS
  • FRUITS TO COMPLETE THE MEAL
    • The Fruits to Serve with Various Meats
    • VEGETABLES
      • The Vegetables to Serve with Various Meats
    • The Vegetables to Serve with Various Meats
    • VARIETY OF USES
  • THE HOUSEWIVES’ CHOOSING LIST OF ARMOUR’S DEPENDABLE PRODUCTS THAT MAKE THE QUALITY PANTRY COMPLETE
    • Dairy Products
      • Meats (Canned)
      • Loaf Meats
      • Luncheon Meats
      • Smoked Meats
      • Sausage (Fresh and Smoked)
      • LIVER PUDDINGS:
      • Dry Sausage
      • Meat Alternatives
      • Shortenings and Frying Mediums
      • Spreads
      • Mince Meat
      • Eggs
      • Poultry
    • Meats (Canned)
    • Loaf Meats
    • Luncheon Meats
    • Smoked Meats
    • Sausage (Fresh and Smoked)
    • LIVER PUDDINGS:
    • Dry Sausage
    • Meat Alternatives
    • Shortenings and Frying Mediums
    • Spreads
    • Mince Meat
    • Eggs
    • Poultry
    • THE PANTRY STOCK
    • PANTRY SUPPLIES
      • Cereals and Flour
      • Canned Vegetables
      • Canned Fruits
      • Canned Sea Foods
      • Canned Soups
      • Spreads, Shortenings and Frying Mediums
      • Products Easily Served
      • Miscellaneous
      • Flavoring Extracts
      • Condiments
      • Seasonings
      • Fresh Vegetables
    • Cereals and Flour
    • Canned Vegetables
    • Canned Fruits
    • Canned Sea Foods
    • Canned Soups
    • Spreads, Shortenings and Frying Mediums
    • Products Easily Served
    • Miscellaneous
    • Flavoring Extracts
    • Condiments
    • Seasonings
    • Fresh Vegetables
    • MENUS TO KEEP READY FOR UNEXPECTED DEMANDS
      • Breakfasts
      • Luncheons
      • Dinners
    • Breakfasts
    • Luncheons
    • Dinners
    • FOOD CLASSIFICATION CHART For a Balanced Ration
  • HOW TO PREPARE FOODS
    • POPULAR COOK BOOKS (According to vote of leading libraries throughout the country.)
    • SOUPS
  • MEAT COOKERY
    • METHODS
  • A FEW MEAT RECIPES
    • ROAST CHUCK
      • POT ROAST OF BEEF WITH SPAGHETTI
      • ROLLED FLANK STEAK
      • ROAST SHOULDER OF MUTTON
      • BAKED HAM
      • HUNGARIAN GOULASH
    • POT ROAST OF BEEF WITH SPAGHETTI
    • ROLLED FLANK STEAK
    • ROAST SHOULDER OF MUTTON
    • BAKED HAM
    • HUNGARIAN GOULASH
    • STEAKS
      • BROILED SIRLOIN STEAK
      • PLANKED RUMP STEAK
    • BROILED SIRLOIN STEAK
    • PLANKED RUMP STEAK
    • MEAT SAUCES AND GRAVY
    • FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES
  • HOW TO COOK POULTRY
    • SELECTION OF YOUNG FOWL
    • PREPARATION FOR COOKERY
    • TERMS USED IN SELECTING FOWL
    • METHODS OF COOKING
    • WAYS OF SERVING LEFT-OVER FOWL
  • SALADS
    • CARE OF MATERIALS
    • SALAD DRESSINGS
    • SALAD COMBINATIONS
  • SOME HEARTY MEAT SUBSTITUTES
    • EGGS
    • WAYS OF COOKING AND TIME REQUIRED TO DIGEST
    • CHEESE
    • HOW TO USE CHEESE
      • CHEESE SOUFFLÉ
      • CHEESE SAUCE
    • CHEESE SOUFFLÉ
    • CHEESE SAUCE
  • VEGETABLE COOKERY
    • PREPARATION FOR COOKING
    • METHODS OF COOKING
    • WAYS OF SERVING VEGETABLES
    • GARNISHES
    • VEGETABLE GARNISHES
      • CANDIED SWEET POTATOES
    • CANDIED SWEET POTATOES
  • CAKE MAKING
    • PROPORTION AND USE OF MATERIALS
  • PASTRIES
    • PLAIN PASTRY
    • PUFF PASTE
    • MATERIALS
    • FRENCH PASTRY
    • CAKE MAKING (Continued from page 36)
    • LEAVENING AGENTS
    • SHORTENING
    • LIQUID
    • USE OF SOUR OR SWEET MILK
  • CEREALS AND FRUITS
    • TABLE FOR COOKING CEREALS
    • SERVE MORE FRUITS
    • CANNED FRUITS
    • GRAPEFRUIT AND ORANGE
  • BREAD MAKING
    • ROLLED OATS BREAD
    • REFERENCES FOR JUDGING (FARMER’S BULLETIN No. 807)
    • HOMINY BREAD
  • SUGGESTIONS FOR SPECIAL OCCASIONS
    • CHRISTMAS DINNER
    • THANKSGIVING DINNER
    • FAVORITE SOUTHERN DISHES
      • CREOLE SAUCE
      • SMOTHERED CHICKEN
      • CORN FRITTERS
      • BEATEN BISCUIT
      • SOUTHERN EGG BREAD
    • CREOLE SAUCE
    • SMOTHERED CHICKEN
    • CORN FRITTERS
    • BEATEN BISCUIT
    • SOUTHERN EGG BREAD
  • THE POPULAR SANDWICH
    • SANDWICH SUGGESTIONS
    • USE OF LEFT-OVERS
  • FEEDING THE YOUNGER GENERATION
    • CARE OF FOOD IN THE HOME
  • TO HELP THE HOSTESS
    • A FEW STANDARD RULES FOR SERVING
    • PREPAREDNESS MAKES DOING EASY
    • THE THREE FORMS OF TABLE SERVICE
  • FOOD VALUES
    • Balanced Rations
    • WHERE THE CALORIE COMES IN
      • Rubner’s Chart of Calorie Requirements
    • Rubner’s Chart of Calorie Requirements
    • PROTECTIVE FOODS
  • GENERAL HOUSEHOLD APPLIANCES
    • 1—General Kitchen Equipment
      • 2—For Cleaning Purposes
      • 3—Laundry Equipment
      • Meat Cookery
      • Fish Cookery
      • Vegetable Cookery
      • Salad Materials
      • Desserts
      • Breads
    • 2—For Cleaning Purposes
    • 3—Laundry Equipment
    • Meat Cookery
    • Fish Cookery
    • Vegetable Cookery
    • Salad Materials
    • Desserts
    • Breads
  • TIME TABLES WEIGHTS AND MEASURES
    • TABLE OF WEIGHTS AND MEASURES
    • LIST OF EQUIVALENTS IN MEASURE
    • LIST OF EQUIVALENTS IN FOODS
      • Abbreviations Generally Used
    • Abbreviations Generally Used
    • TIME AND TEMPERATURE
    • STANDARDIZED OVEN TEMPERATURES
    • TIME TABLE FOR BAKING
    • FRYING
    • TIME TABLE FOR BROILING
    • TIME TABLE FOR ROASTING
  • INDEX
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