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