The Business of Being a Housewife

About this eBook

Author

Malek, Leona A. (Leona Alford), 1878-1951

Title

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

Credits

Produced by Emmy, MWS and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 52716

Release Date

August 4, 2016

Copyright

Public domain in the USA.

Contents

1. 1.The Business of Being a Housewife
2. 2.Untitled
3. 3.Untitled
4. 4.THE BUSINESS OF BEING A HOUSEWIFE
5. 5.ARMOUR PRODUCTS — THE PURPOSE OF THIS BOOK
6. 6.MAKING YOUR DREAMS COME TRUE — BUDGET FOR $200.00 A MONTH OR $2400.00 A YEAR — FORM FOR YOUR FAMILY BUDGET
7. 7.SELECTING FOODS FOR QUALITY AND VARIETY — PROTEIN FOODS — FRESH BEEF — BEEF CHART
8. 8.STANDARD CUTS OF BEEF
9. 9.VEAL PORK LAMB AND MUTTON — VEAL — LAMB AND MUTTON — PORK
10. 10.U.S. GOVERNMENT MEAT INSPECTION — COLD STORAGE HELPS SOLVE THE NATION’S FOOD PROBLEMS
11. 11.GREAT VARIETY OF MEAT CUTS
12. 12.BEEF THE FAVORITE MEAT — WAYS TO SERVE BEEF — SAUCES AND GARNISHES FOR BEEF
13. 13.POULTRY — WAYS OF SERVING CHICKEN ( also see pages 32 and 40 )
14. 14.MAIN DISHES FOR MANY MEALS — LAMB — VARIETY OF LAMB DISHES — PORK — PORK DISHES — FISH
15. 15.EXTRA MEAT PORTIONS — EXTRA BEEF AND VEAL PORTIONS — EXTRA PORK PORTIONS — EXTRA MUTTON AND LAMB PORTIONS
16. 16.HAM AND BACON — MANY WAYS TO SERVE HAM AND BACON — BOILED HAM — BAKED HAM — SLICE OF HAM
17. 17.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
18. 18.TISSUE BUILDING FOODS — WAYS TO SERVE EGGS
19. 19.THE TASTY SAUSAGE — FRESH PORK SAUSAGE — SMOKED SAUSAGE — DRY SAUSAGE
20. 20.READY TO SERVE MEATS — MEAT LOAF — VARIETY OF LOAF GOODS — JELLIED LOAVES — LUNCHEON MEATS — EXTRACT OF BEEF — VARIETY OF SAUSAGES (Continued from page 19 )
21. 21.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
22. 22.FRUITS TO COMPLETE THE MEAL — The Fruits to Serve with Various Meats — VEGETABLES — The Vegetables to Serve with Various Meats — VARIETY OF USES
23. 23.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 — 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 — MENUS TO KEEP READY FOR UNEXPECTED DEMANDS — Breakfasts — Luncheons — Dinners — FOOD CLASSIFICATION CHART For a Balanced Ration
24. 24.HOW TO PREPARE FOODS — POPULAR COOK BOOKS (According to vote of leading libraries throughout the country.) — SOUPS
25. 25.MEAT COOKERY — METHODS
26. 26.A FEW MEAT RECIPES — ROAST CHUCK — POT ROAST OF BEEF WITH SPAGHETTI — ROLLED FLANK STEAK — ROAST SHOULDER OF MUTTON — BAKED HAM — HUNGARIAN GOULASH — STEAKS — BROILED SIRLOIN STEAK — PLANKED RUMP STEAK — MEAT SAUCES AND GRAVY — FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES
27. 27.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
28. 28.SALADS — CARE OF MATERIALS — SALAD DRESSINGS — SALAD COMBINATIONS
29. 29.SOME HEARTY MEAT SUBSTITUTES — EGGS — WAYS OF COOKING AND TIME REQUIRED TO DIGEST — CHEESE — HOW TO USE CHEESE — CHEESE SOUFFLÉ — CHEESE SAUCE
30. 30.VEGETABLE COOKERY — PREPARATION FOR COOKING — METHODS OF COOKING — WAYS OF SERVING VEGETABLES — GARNISHES — VEGETABLE GARNISHES — CANDIED SWEET POTATOES
31. 31.CAKE MAKING — PROPORTION AND USE OF MATERIALS
32. 32.PASTRIES — PLAIN PASTRY — PUFF PASTE — MATERIALS — FRENCH PASTRY — CAKE MAKING (Continued from page 36 ) — LEAVENING AGENTS — SHORTENING — LIQUID — USE OF SOUR OR SWEET MILK
33. 33.CEREALS AND FRUITS — TABLE FOR COOKING CEREALS — SERVE MORE FRUITS — CANNED FRUITS — GRAPEFRUIT AND ORANGE
34. 34.BREAD MAKING — ROLLED OATS BREAD — REFERENCES FOR JUDGING (FARMER’S BULLETIN No. 807) — HOMINY BREAD
35. 35.SUGGESTIONS FOR SPECIAL OCCASIONS — CHRISTMAS DINNER — THANKSGIVING DINNER — FAVORITE SOUTHERN DISHES — CREOLE SAUCE — SMOTHERED CHICKEN — CORN FRITTERS — BEATEN BISCUIT — SOUTHERN EGG BREAD
36. 36.THE POPULAR SANDWICH — SANDWICH SUGGESTIONS — USE OF LEFT-OVERS
37. 37.FEEDING THE YOUNGER GENERATION — CARE OF FOOD IN THE HOME
38. 38.TO HELP THE HOSTESS — A FEW STANDARD RULES FOR SERVING — PREPAREDNESS MAKES DOING EASY — THE THREE FORMS OF TABLE SERVICE
39. 39.FOOD VALUES — Balanced Rations — WHERE THE CALORIE COMES IN — Rubner’s Chart of Calorie Requirements — PROTECTIVE FOODS
40. 40.GENERAL HOUSEHOLD APPLIANCES — 1—General Kitchen Equipment — 2—For Cleaning Purposes — 3—Laundry Equipment — Meat Cookery — Fish Cookery — Vegetable Cookery — Salad Materials — Desserts — Breads
41. 41.TIME TABLES WEIGHTS AND MEASURES — TABLE OF WEIGHTS AND MEASURES — LIST OF EQUIVALENTS IN MEASURE — LIST OF EQUIVALENTS IN FOODS — Abbreviations Generally Used — TIME AND TEMPERATURE — STANDARDIZED OVEN TEMPERATURES — TIME TABLE FOR BAKING — FRYING — TIME TABLE FOR BROILING — TIME TABLE FOR ROASTING
42. 42.INDEX

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