The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy
The Business of Being a Housewife
2nd Edition A manual to promote Household Efficiency and Economy by Mrs. Jean Prescott Adams Director of the Department of Food Economics ARMOUR AND COMPANY CHICAGO
Copyright, 1921, Armour and Company
As meat is one of the most important items of American diet, its price is a matter of moment to every housewife. Comparisons between the cost of live animals and the price per pound of meat sometimes lead to the conclusion that the existing margin is too wide and that possibly the profits of the middleman are too large.
After fair analysis, the housewife realizes that a live animal is not all meat and, furthermore, that the meat carcass is not all steaks and rib roasts. A comparison, therefore, between the live cost of meat animals per pound and the cost per pound of a tenderloin is misleading, if it results in any conclusions relative to margins.
Then we must reckon with the wide difference in grades of meat. We cannot correctly estimate the cost of a steak cut from a prime beef by that of a steak from a grass-fed cow. There are several grades of meat, depending upon the nature and feeding, each wholesome and nutritious, but some demanding more special cooking than others.
About fifty-five per cent of a steer is meat; the remainder includes the hide and various other by-products, which, except the hide, are not worth in their primary state anywhere near as much per pound as they cost alive. The fifty-five per cent of the animal which is meat must, therefore, carry the greater portion of the original cost. That is why a steer carcass might be sold by the packer for twenty cents a pound and still fail to pay a profit, even though the live animal cost the packer only twelve cents a pound. The casual observer, noting a difference of eight cents a pound between the live animal and the carcass, might say a sixty-six per cent increase in price is unduly large; but a little deeper study develops that the return from the carcass in this instance would fail to equal the amount paid for the live steer.
Leona A. Malek
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
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
MAIN DISHES FOR MANY MEALS
LAMB
PORK
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
BAKED HAM
MILK THE COMPLETE FOOD
TISSUE BUILDING FOODS
WAYS TO SERVE EGGS
THE TASTY SAUSAGE
FRESH PORK SAUSAGE
SMOKED SAUSAGE
DRY SAUSAGE
READY TO SERVE MEATS
MEAT LOAF
LUNCHEON MEATS
EXTRACT OF BEEF
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
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
MENUS TO KEEP READY FOR UNEXPECTED DEMANDS
HOW TO PREPARE FOODS
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
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
VEGETABLE COOKERY
PREPARATION FOR COOKING
METHODS OF COOKING
WAYS OF SERVING VEGETABLES
GARNISHES
VEGETABLE GARNISHES
CAKE MAKING
PROPORTION AND USE OF MATERIALS
PASTRIES
PLAIN PASTRY
PUFF PASTE
MATERIALS
FRENCH PASTRY
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
HOMINY BREAD
SUGGESTIONS FOR SPECIAL OCCASIONS
CHRISTMAS DINNER
THANKSGIVING DINNER
FAVORITE SOUTHERN DISHES
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
PROTECTIVE FOODS
GENERAL HOUSEHOLD APPLIANCES
1—General Kitchen Equipment
TIME TABLES WEIGHTS AND MEASURES
TABLE OF WEIGHTS AND MEASURES
LIST OF EQUIVALENTS IN MEASURE
LIST OF EQUIVALENTS IN FOODS
TIME AND TEMPERATURE
STANDARDIZED OVEN TEMPERATURES
TIME TABLE FOR BAKING
FRYING
TIME TABLE FOR BROILING
TIME TABLE FOR ROASTING
INDEX
