Chapter I: Preface

This volume, like its companion, _Shelter and Clothing_, is intended for use in the course in household arts in the high school and normal school, whether the work be vocational or general in its aim. It is hoped that both volumes will prove useful in the home as well, including as they do a treatment of the homecrafts, and the related topics now so significant to the home maker,——the cost and purchasing of foods and clothing, the cost of operating, the management of the home, and questions of state and city sanitation vital to the health of the individual family.

The volume treats specifically of foods, their production, sanitation, cost, nutritive value, preparation, and serving, these topics being closely interwoven with the practical aspects of household management, and they are followed by a study of the household budget and accounts, methods of buying, housewifery, and laundering. It includes about 160 carefully selected and tested recipes, together with a large number of cooking exercises of a more experimental nature designed to develop initiative and resourcefulness. _Shelter and Clothing_ deals with the organization and ideals of the home, house sanitation, decoration, and furnishing; and treats in full, textiles, sewing, costume design, and dressmaking.

Some of the recipes here given are adapted from those of such authorities as Mrs. Lincoln, Miss Farmer, and Miss Barrows, and others are original and from private sources.

The authors are glad to acknowledge their indebtedness to those who have read and criticized the manuscript: Professor Mary Swartz Rose of Teachers College, for her criticism and contributions to the book; Miss L. Ray Balderston, of Teachers College, for reading the chapters on Housewifery and Laundering; Professor May B. Van Arsdale, of Teachers College, for reading the chapters on Food; Professor Van Arsdale, Miss Bertha E. Shapleigh, and Miss Mary H. Peacock for their assistance in arranging for photographs; Miss Laura B. Whittemore, formerly of Teachers College, and Miss Amy L. Logan of the Horace Mann School for criticizing the manuscript from the point of view of the high school teacher; and also Professor Hermann Vulté for his kind assistance.

SUGGESTIONS TO TEACHERS

The topics in this volume are so arranged that they can be followed in sequence as the course of study develops through the year, with such modifications as seem necessary to the teacher in order that the work may best meet the needs of the pupils. The practice has become quite general of beginning the practical work in the autumn with the preparation and preservation of fruit, especially for those pupils who have had previous work in foods; and this plan commends itself as being seasonable and as making an appeal to the interest of the pupils. The opening chapters furnish material that is in part preliminary and that may also be studied as the practical work progresses from Chapter V onward. The preparation of a meal need not be deferred until all types of dishes have been cooked singly, as it is possible to prepare a luncheon box, to set an invalid tray, or to serve a simple breakfast quite early in the course, provided the equipment permits. If the school program allows, it is well to give a period to recitation at stated intervals, which would include a discussion of the text and of problems that arise from the laboratory work. The cost of food is a topic to be borne in mind throughout the year. It is an excellent plan for the pupils to record the current prices of each food material as it is used, and the cost of a given dish for a given number of people, the topic culminating in a detailed discussion when the chapter on the cost of food is read. A similar method may be pursued in connection with the nutritive values of food, the theme developing from lesson to lesson, until the pupils are ready for the chapter on menus and dietaries. An occasional lesson on housewifery or laundering may be introduced from time to time, if a complete sequence of lessons on these topics does not seem practicable; and through the year the pupils may be encouraged to keep simple accounts for themselves and in connection with the supplies of the school kitchen. Those teachers are fortunate who may coöperate with a school lunch room, thus affording their pupils opportunity for dealing with practical administrative and economic problems. The way in which the topics are used must of necessity vary with the previous experience of the pupils, whether or not they have had cookery, chemistry, and physiology, and the teacher will use the exercises at the end of the chapters with freedom, omitting some questions, and adding others as the need arises.

The following references will prove useful to teachers in developing the different topics of the volume:——

Laboratory Handbook for Dietetics——Mary S. Rose.
Chemistry of Food and Nutrition——Sherman.
Food Products——Sherman.
Science of Nutrition——Lusk.
The World’s Commercial Products——Freeman and Chandler.
Elementary Household Chemistry——Snell.
Nutritional Physiology——Stiles.
Household Bacteriology——Buchanan.
Bacteria, Yeasts, and Molds in the Home——Conn.
Microbiology——Marshall.
Household Physics——Lynde.
Selection and Preparation of Food——Bevier and Van Meter.
Principles of Cookery——Anna M. Barrows.
Technique of Cookery——M. B. Van Arsdale.
Cost of Living——Ellen H. Richards.
Cost of Food——Ellen H. Richards.
Cost of Shelter——Ellen H. Richards.
Cost of Cleanness——Ellen H. Richards.
Standards of Living——Chapin.
The New Housekeeping——Frederick.
Increasing Home Efficiency——Martha B. and Robert W. Bruere.
Household Hygiene——S. Maria Elliott.
Household Management——Bertha E. Terrill.
The New Hostess of Today——Larned.
Laundry Manual——Balderston and Limerick.
Bulletins of the U. S. Department of Agriculture.

CONTENTS

FOODS AND HOUSEHOLD MANAGEMENT

CHAPTER I

FOOD MATERIALS AND FOODSTUFFS

PAGE

What Food is——Vegetable and Animal Foods——Foodstuffs——Elements in
Foodstuffs——Foodstuffs in Nutrition——Food Adjuncts 1

CHAPTER II

KITCHEN FURNISHINGS

Plans of Kitchens——Materials for Floors and Walls——The Table——The
Cupboard——The Refrigerator——The Sink——The Hot Water Supply——The
Utensils——Care of the Kitchen 15

CHAPTER III

FUELS AND STOVES

Economy of Fuel——The Common Fuels——Electricity for Cooking——Cooking
Apparatus for all Fuels——How to Operate——Cost of Operating 33

CHAPTER IV

FOOD PREPARATION

The Principles of Cooking——The Technique of Cooking——Care of Food
in the House——The Processes of Food Preparation——How to study a
Recipe——Weighing and Measuring——Preparing and Mixing——Cooking
Processes——Disposal of Waste Food 54

CHAPTER V

WATER AND OTHER BEVERAGES

The Functions of Water in Nutrition——Uses in Cookery——Fruit
Beverages——Cocoa, Coffee, and Tea 70

CHAPTER VI

FRUIT AND ITS PRESERVATION

Composition and Food Value——Principles of Preparation——Molds,
Yeasts, and Bacteria——Methods of Preservation and Preparation 87

CHAPTER VII

VEGETABLES AND VEGETABLE COOKERY

Composition and Nutritive Value——How to Buy——Principles and Methods
of Preparation 109

CHAPTER VIII

CEREAL PRODUCTS

The Manufactured Forms——An Economic Food——The Pure Starches——
Principles and Methods of Preparation 126

CHAPTER IX

EGGS, MILK, AND CHEESE

Comparative Study of their Nutritive Values——Fresh and Cold-storage
Eggs——Clean Milk——Cheese a Meat Substitute——Principles and
Methods of Preparation 138

CHAPTER X

THE FATS AND THE SUGARS

Comparison of Cost of Fat Foods——Fats and Sugars the Fuel Foods——
Amounts to be taken Daily——Effect of Heat upon Them——Their Uses
in Cookery 158

CHAPTER XI

MUFFINS, BISCUIT, CAKE, AND PASTRY

Ingredients and Proportions——Leavening Agents——Tests for Baking——
Experiments and Methods 171

CHAPTER XII

YEAST BREAD

Importance of Yeast Bread——Manufacture of Flour——Experiments with
Yeast——Ingredients, Proportions, and Making——Comparison of
Homemade and Baker’s Bread 187

CHAPTER XIII

MEATS AND POULTRY

Values in the Diet——Quality and Cost——Cuts of Meat——Principles and
Methods of Cooking——Poultry——Principles and Methods of Cooking
209

CHAPTER XIV

FISH AND SHELLFISH

Protection of the Fish Supply——Comparison of Nutritive
Values——Varieties and Seasons——Methods of Preparation and Serving
231

CHAPTER XV

SALADS AND DESSERTS

Their Place in the Menu——Materials Used——Methods of Preparation——
Garnishing and Serving 247

CHAPTER XVI

PREPARATION OF MEALS AND TABLE SERVICE

Preparing a Meal on Time——Serving and Garnishing Dishes——Table
Equipment——Setting the Table——Duties of the Waitress 265

CHAPTER XVII

THE COST AND THE PURCHASE OF FOOD

Permanent and Variable Factors affecting the Price of Food——What is
Cheap Food——Cost and Nutritive Value——Adulterations, Misbranding,
and Preservatives——The Pure Food Laws——What to select and avoid
in Shops and Markets 278

CHAPTER XVIII

MENUS AND DIETARIES

Food Requirements for Energy and Growth——Meals; the Number, Amount
of Food, and Regularity——Balanced Meals——Uses of the 100-Calorie
Portions——Making of Menus——Relation of Nutrition to Cost 295

CHAPTER XIX

THE HOUSEHOLD BUDGET

Divisions of the Income——Expenditures for Food, Shelter, Clothing,
and Operating Expenses——Savings and Allowances——Typical Budgets
321

CHAPTER XX

SYSTEM IN MANAGEMENT

Business Equipment——Keeping Accounts——Methods of Payment——The Bank
Account and Check Book 332

CHAPTER XXI

HOW TO BUY

Rules for Good Buying——Shopping Methods——Bargain Sales, Trading
Stamps and Prizes——Purchasing of Clothing and Household Textiles
342

CHAPTER XXII

HOUSEWIFERY

Equipment and Materials for Cleaning——Methods of Cleaning——Care of
Rooms——Household Insects——Precautions against Fire——Household
Repairs 352

CHAPTER XXIII

LAUNDERING AND DRY CLEANSING

Principles of Washing and Ironing——Hard and Soft Water and
Detergents——Laundry Equipment——Order of Work——Methods of Washing
and Ironing——Public Laundries——Economics of Laundering 365

APPENDIX 383

INDEX 391

FOODS AND HOUSEHOLD
MANAGEMENT