[Gutenberg 52716] • The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy by Adams, Jean Prescott -- Read -- Imperial Library of Trantor

Index

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

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