If it is considered desirable to keep a separate record of the
bank account and the cash account, another subdivision may
be made as shown in form 3 (page 186), The advantage of
this method is that it serves as a test of the aocuracj^ of the bank
book and the check book, and it also shows the state of the bank
account without reference to any other record.
The opening entrv^ of a cash account must be '* balance on
hand,'' the bank balance Ix^ing shown in the deposits column,
and the cash balance in the receipts column. Later entries will
be as follows:
I
I
180
A MANUAL OF HOME-MAKING
Bonk depoBita in the depoaits oolnmn.
Withdrawals from the bank in l>oth the wtthdmwala and the receipts
columns,
Receipts for cuiront i\jm^ m the recf?iptH cohimn.
Expenditures, whether by r-hi^k or in ciksh, in the expenditures column,
as well as in the pniptT colunin on the page of the sulxlivision iif exfieridi tares.
Goods for which payment is not rniide, in the right-hand coUinm of the
charge acc*iunt and abo on the pro|>tT pagi* uf Huhdivisinn:^.
Payment of a chargwl item or it+^ms in the expenditures column, and in
the left-hand eohimn of the charge* actNJunt. In entering such itema, rcf*
erence **houId \yc made to the name of the firm and the datje on which the
l>ill W£us rendered.
R<XHMpt of produce, valued at current market rates, in the produce
account and on the proper page of subdivisions.
If an account such as that indirattxl in form 3 (pa^es 186 to
189) is to he kept, a loowcvleaf account book may bo iinetl »o
that atidiiioiial shet^ts may l>o iosertctl where they are neetled,
If a bound book is preferred and it is necessary to rule all the
sheets used, the liook may be divided into portions, each of
which consists of a sufficient number of pages to accommodate
a year's records.
To balance accounts
It is desirable that accounts be balanced at least once each
week in order that errors and oriiissioos may be avoided. In
balancing accounts, totals of all columns may l)e inserted in
small pencil figures, which, if not erased » make it unnecessary to
repeat the addition at the end of the accounting period, A test
of the accuracy of such records Ls as follows:
Deposits minus withdniwals = bank balance
(This must agree with the check book and with the bank-book balance
minus the checks not yet presented.)
Receipts minus expenditures = cash on hand
Dalance in the charge accounts = amount owing
Total of all sulxiivisions of expenditures =* total of expenditures in the
cash account, plus produce, pJus balance in the charge account.
To pass to a new page, the totals are entered at the foot of
the completed page and again at the top of the new page in the
corresponding columns, the word fonmrd being written in the
itemization column on each page.
I
I
HOUSEHOLD RECORDS
181
To close Qccotinh.
Page 97
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.
If it is considered desirable to keep a separate record of the
bank account and the cash account, another subdivision may
be made as shown in form 3 (page 186), The advantage of
this method is that it serves as a test of the aocuracj^ of the bank
book and the check book, and it also shows the state of the bank
account without reference to any other record.
The opening entrv^ of a cash account must be '* balance on
hand,'' the bank balance Ix^ing shown in the deposits column,
and the cash balance in the receipts column. Later entries will
be as follows:
I
I
180
A MANUAL OF HOME-MAKING
Bonk depoBita in the depoaits oolnmn.
Withdrawals from the bank in l>oth the wtthdmwala and the receipts
columns,
Receipts for cuiront i\jm^ m the recf?iptH cohimn.
Expenditures, whether by r-hi^k or in ciksh, in the expenditures column,
as well as in the pniptT colunin on the page of the sulxlivision iif exfieridi tares.
Goods for which payment is not rniide, in the right-hand coUinm of the
charge acc*iunt and abo on the pro|>tT pagi* uf Huhdivisinn:^.
Payment of a chargwl item or it+^ms in the expenditures column, and in
the left-hand eohimn of the charge* actNJunt. In entering such itema, rcf*
erence **houId \yc made to the name of the firm and the datje on which the
l>ill W£us rendered.
R<XHMpt of produce, valued at current market rates, in the produce
account and on the proper page of subdivisions.
If an account such as that indirattxl in form 3 (pa^es 186 to
189) is to he kept, a loowcvleaf account book may bo iinetl »o
that atidiiioiial shet^ts may l>o iosertctl where they are neetled,
If a bound book is preferred and it is necessary to rule all the
sheets used, the liook may be divided into portions, each of
which consists of a sufficient number of pages to accommodate
a year's records.
To balance accounts
It is desirable that accounts be balanced at least once each
week in order that errors and oriiissioos may be avoided. In
balancing accounts, totals of all columns may l)e inserted in
small pencil figures, which, if not erased » make it unnecessary to
repeat the addition at the end of the accounting period, A test
of the accuracy of such records Ls as follows:
Deposits minus withdniwals = bank balance
(This must agree with the check book and with the bank-book balance
minus the checks not yet presented.)
Receipts minus expenditures = cash on hand
Dalance in the charge accounts = amount owing
Total of all sulxiivisions of expenditures =* total of expenditures in the
cash account, plus produce, pJus balance in the charge account.
To pass to a new page, the totals are entered at the foot of
the completed page and again at the top of the new page in the
corresponding columns, the word fonmrd being written in the
itemization column on each page.
I
I
HOUSEHOLD RECORDS
181
To close Qccotinh.