The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy
Free
Description
Contents
Reviews
Language
English
ISBN
Unknown
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
The book hasn't received reviews yet.