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

By Jean Prescott Adams

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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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