The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute th...
Chapters (257)(click to expand)
- 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
- 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
- PORK
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- STEAKS
- 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
- VEGETABLE COOKERY
- PREPARATION FOR COOKING
- METHODS OF COOKING
- WAYS OF SERVING VEGETABLES
- GARNISHES
- VEGETABLE GARNISHES
- 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
- 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
- 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
- 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
- INDEX
- [1]
- [2]
- [3]
- [4]
- [5]
- [6]
- [7]
- [8]
- [9]
- [10]
- [11]
- [12]
- [13]
- [14]
- [15]
- [16]
- [17]
- [18]
- [19]
- [20]
- [21]
- [22]
- [23]
- [24]
- [26]
- [27]
- [28]
- [29]
- [30]
- [31]
- [32]
- [33]
- [34]
- [35]
- [36]
- [37]
- [38]
- [39]
- [40]
- [41]
- [42]
- [43]
- [44]
- [45]
- [46]
- [47]
- [48]
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