The business of housekeeping needs its recordn, not only those
dealing directly with finances — the whence anti whither of the
income — , but those showing such facts im the quantities of
staple supplies bought each season and the amounts i*eniaining
on hand. These reeortls should include tested recipes, varying
in quantity or cost from the originals^ anri such data as the
comparative cost of supphesj and the time required to carry on
different kinds of work in the routine of housekeeping. The
filing of correspondence helps to prevent the aeeumulation of
unimportant letters and acts as a reminder that replies are due.
It also gives latest addresses^ thus replacing the addrass-book
which, of necessit3% shows many alterations and is frequently
not up to date. Magazine and new^spaper clippings become of
greater value when systematically arranged than when allowed
to accumulate in a desk <l rawer or when pasted in a scrapbook.
Many housekeepers try to preserve data of this nature by mem-
ory', dreading the thought of systematizing records to so great an
extent. Such organization, however, may l>e carried out graxlu-
ally, beginning with the tlata most frc^cjuently used and extend-
ing to oilier subjects of interest.
The following hst of subjects may suggest a clasflifi cation of
household records; (1) accounts; (2) tinancial papers, such as
insurance policies; (3) inventories of furniture, hnen, and the
like, mth a separate card for each type of equipment, such as
chairs, sheets single, sheets double; (4) comparative cost of
foods having approximately the same value in the diet; (5)
stock of staple food supplias; (6) tested recipes; (7) dishes
suitable for each of the three meals, those quickly prepared being
175
I
M
A MANUAL OF HOME-MAKING
listed separately; (8) household hints on laundry, dyeing, and
the like; (9) storage record; (10) time record for eerttiin kindn of
household work, when no interruptions occur, valuable not only
to the woman who supervises the work of others, but to the
one who does her own housework; (11) medical and dental
record; (12) eorresp>ondence ; (13) gift record, of special value
to those who send many gifts at Christmas; (14) plans for the
future, such as making gardens; (15) amateur photography.
Films may be classified according to place or subject. Prints
may be placed with films or separately under a similar classifi-
cation.
HOW TO KEEP HOUSEHOLD RECORDS
A small filing cabinet of pasteboard or wood, in which the
information is recorded on cards arranged according to the
classification chosen, may !x? used. The general headings
jshould be written or printed on cards known as guides, w^hich are
of heavier paper than are those for the records and which have
on their upper eilge a projection which serves to call attention
to the name of the subdivision written upon it. Both classes
of cards should be arranged alphabetically.
Cards 3 by 5 inches may be used for all records, although
they are rather small for recipes and accounts. Many house-
keepers use a card 4 by 6 inches for reci|>es and one that is
6 by 8 inches for accounts; but as far as possible the same size
should be used in order to avoid having many filing cases.
Page 94
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The business of housekeeping needs its recordn, not only those
dealing directly with finances — the whence anti whither of the
income — , but those showing such facts im the quantities of
staple supplies bought each season and the amounts i*eniaining
on hand. These reeortls should include tested recipes, varying
in quantity or cost from the originals^ anri such data as the
comparative cost of supphesj and the time required to carry on
different kinds of work in the routine of housekeeping. The
filing of correspondence helps to prevent the aeeumulation of
unimportant letters and acts as a reminder that replies are due.
It also gives latest addresses^ thus replacing the addrass-book
which, of necessit3% shows many alterations and is frequently
not up to date. Magazine and new^spaper clippings become of
greater value when systematically arranged than when allowed
to accumulate in a desk <l rawer or when pasted in a scrapbook.
Many housekeepers try to preserve data of this nature by mem-
ory', dreading the thought of systematizing records to so great an
extent. Such organization, however, may l>e carried out graxlu-
ally, beginning with the tlata most frc^cjuently used and extend-
ing to oilier subjects of interest.
The following hst of subjects may suggest a clasflifi cation of
household records; (1) accounts; (2) tinancial papers, such as
insurance policies; (3) inventories of furniture, hnen, and the
like, mth a separate card for each type of equipment, such as
chairs, sheets single, sheets double; (4) comparative cost of
foods having approximately the same value in the diet; (5)
stock of staple food supplias; (6) tested recipes; (7) dishes
suitable for each of the three meals, those quickly prepared being
175
I
M
A MANUAL OF HOME-MAKING
listed separately; (8) household hints on laundry, dyeing, and
the like; (9) storage record; (10) time record for eerttiin kindn of
household work, when no interruptions occur, valuable not only
to the woman who supervises the work of others, but to the
one who does her own housework; (11) medical and dental
record; (12) eorresp>ondence ; (13) gift record, of special value
to those who send many gifts at Christmas; (14) plans for the
future, such as making gardens; (15) amateur photography.
Films may be classified according to place or subject. Prints
may be placed with films or separately under a similar classifi-
cation.
HOW TO KEEP HOUSEHOLD RECORDS
A small filing cabinet of pasteboard or wood, in which the
information is recorded on cards arranged according to the
classification chosen, may !x? used. The general headings
jshould be written or printed on cards known as guides, w^hich are
of heavier paper than are those for the records and which have
on their upper eilge a projection which serves to call attention
to the name of the subdivision written upon it. Both classes
of cards should be arranged alphabetically.
Cards 3 by 5 inches may be used for all records, although
they are rather small for recipes and accounts. Many house-
keepers use a card 4 by 6 inches for reci|>es and one that is
6 by 8 inches for accounts; but as far as possible the same size
should be used in order to avoid having many filing cases.