Domestic science, principles and application

Household Accounts Month of (summary) Items of Expenditures Amounts Totals Food Meat Milk and cream (groceries Total Food Shelter Rent Insurance Taxes . . Repairs Total Shelter Clothing Total Clothing Operating Expenses Fuel Lieht Gas Ice Telephone ' Help Total Operating Education and Amusement School . . . . Total Ed. & Amus. Benevolence Church Club dues Total Benevolence Personal Accounts Total Pers. Accts. Emergencies ]Doctor . . . Dentist Medicines Total Emergencies Incidentals Total Incidentals Total Expenses Income Balance (loss or savings) HOME MANAGEMENT 321 The monthly statements may be carried forward each month, showing the balance; or a yearly summary may be drawn on a separate page, showing the expenditure totals and the complete credits or debits at the end of the year. Whatever the system employed in keeping the household accounts, it should show: (1) The total income or cash received, (2) the total expenditures, (3) how the money was spent, and (4) the balance — savings or losses. Children should be taught to keep their own personal accounts for each week or month, and be made responsible for an allowance, however small. 1. Work out a suggestive outline of household duties and plan for a week's work in your home. 2. Assign the duties of one maid. 3. Assign the duties of two maids. 4. Make out a household account record page for one month, using a typical family of four, including two children. 5. Make out your own home expense account for the past month. 6. Make out your own personal account for the past month. ^21 INVALID COOKERY Food for the sick is an important subject, and much time can be given to this one branch of cookery. The quantity and kind of food for patients must be varied according to the nature of the disease. A housekeeper with a knowledge of foods and food values suitable to different diets is of great assistance to the physician attending the case, and is able to carry out his orders satisfactorily and often can do without the services of a trained nurse in simple cases. Dietaries are classified, to assist nurses in caring for their patients, as liquid, soft, light, and full diets. A liquid diet includes milk, beef tea, broths, beef juice, strained gruels, egg nogs, cream soups, cocoa, and all other liquid foods. Tea and coffee must be avoided. A soft diet includes dishes in the liquid diet and also milk toast, soft-cooked eggs, jellies, boiled custards, junkets, ice cream, apple sauce, and cereals. A light diet includes soft-cooked eggs, baked custard, creamed toast, sweet breads, asparagus, scalloped oysters, gelatin jellies, baked apples, stewed prunes. A full diet, includes soups, meat, fish, eggs, cereals, vegetables, fruits, and desserts that are easily digested. Never give to any patient even the smallest amount of food difficult of digestion. Special diets are those ordered by a physician for special cases. (322) INVALID COOKERY Rules for Serving Invalids. — 1. Cook all food carefully and thoroughly. 2. Serve hot food hot and cold food cold. 3. Serve food daintly and attractively. 4. Use the prettiest dishes and the best linen. 5. Put a flower or a small plant on the tray to make it attractive.