"The amount of time required for housework
is affected to a considerable degree by the tools
with which the work is done; in other words,
by the extent to which labor-saving devices
are used." — John B. Leeds, M.A.
A fair annual budget allowance for household
service, as estimated for an average family with
an income of $3,000 is $130, in addition to the
time and labor given to household work by
the housekeeper.! The following chart sug-
gests how this $130 might be spent in securing
help by means of labor-saving devices rather
than through "hired help."
1 Cf. Ellen H. Richards, The Cost of Living.
Also, Benjamin R. Andrews, Ph.D., A Survey of Your
Household Finances.
Also, John B. Leeds, M.A., The Household Budget.
246
FOOD AND FREEDOM
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JUST THOUGHTS 247
HOT WEATHER COOKING SUGGESTIONS
Not the Least of the Summer Problems Is the
Overheated Kitchen
WHAT YOU CAN DO TO KEEP YOUR KITCHEN COOL
Work before 9 a.m. and after 9 p.m.
Cook out of doors or on the porch.
Do the canning and preserving out of doors.
Use ready-to-eat and quickly prepared foods.
Use a fireless cooker or fireless-oven range.
Use a chafing-dish at the table.
Adopt the electric breakfast.
Go out to dinner with a picnic basket.
Serve sandwich suppers on the porch.
Make frozen desserts instead of baked puddings.
Use an electric fan in the kitchen.
Do no cooking on Sundays and holidays.
A definite sum of money for kitchen conveni-
ence and the saving of labor should be a legiti-
mate part of the outlay belonging to any
vacation which includes housekeeping.
KITCHEN SCHEDULE FOR THE WARM MONTHS
As living requirements and working conditions
differ in every home, no very definite, practical
schedule can be arranged that might be carried
out in all cases. The following outline may
offer some suggestions, however, for simplify-
ing the hot -weather cooking, and keeping a cool
and attractive kitchen.
248 FOOD AND FREEDOM
BEFORE 9 A.M.
General preparation, as far as possible, of all food
required for the day:
Meat and vegetables: These, each sepa-
rately or combined as a stew or braised dish,
may be prepared and put into fireless cooker
or oven of automatic range.
Salad: Greens can be cleaned and put into
a cheese-cloth bag or wire basket on ice;
salad dressing may be made and put away.
Bread, rolls, cake: These may be baked, if
needed; small pans, rolls, and cookies save
oven heat.
Desserts: Fruit may be cleaned, or fruit
cocktails prepared and placed in refrigerator.
Custard may be made, or syrup prepared for
a frozen dish. Mousse, for the dinner des-
sert, may be prepared and packed away in
the fireless cooker.
Food and freedom
1918Page 96
Presented as published in 1918. 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 amount of time required for housework
is affected to a considerable degree by the tools
with which the work is done; in other words,
by the extent to which labor-saving devices
are used." — John B. Leeds, M.A.
A fair annual budget allowance for household
service, as estimated for an average family with
an income of $3,000 is $130, in addition to the
time and labor given to household work by
the housekeeper.! The following chart sug-
gests how this $130 might be spent in securing
help by means of labor-saving devices rather
than through "hired help."
1 Cf. Ellen H. Richards, The Cost of Living.
Also, Benjamin R. Andrews, Ph.D., A Survey of Your
Household Finances.
Also, John B. Leeds, M.A., The Household Budget.
246
FOOD AND FREEDOM
O n a>-- t^ O ci3 rf
•c.
^ O i;';^ i'' " ™ rf
^ O-^ 3 J) ■"
So . c -
0375 S ^
f^ ;§.!'§
0,_£3 CO 03
S "! E 4^
q o
6 00
u (u
Is
S « ^t <U -ti M O
c a.
Q. o3
^^ : 0
>> O" . -4^
03 (U <U
-13 O ■ -
„ O •'O
"' >3 o3 3 o ^ Ch
I- c
;xi c
E o^ S i c p.i3
lh 1-1 i; CO o v^ S.tTT^
aj3-
a.^-S,
C S b 121^ fli'O 03^
>7^'
c c-s
a> l-i U ^;
auij^oo^
3UIUB9I3 AjpuriBq
. >"^^ c ^ '^ E
r; !3 C 1/1 O -
> V 00 O C
^ C C O o
C^ O o b 3 C C^ rt
aj>0.i-'3'^.— 'i-i
:grt8"ort 4So
.1.
JUST THOUGHTS 247
HOT WEATHER COOKING SUGGESTIONS
Not the Least of the Summer Problems Is the
Overheated Kitchen
WHAT YOU CAN DO TO KEEP YOUR KITCHEN COOL
Work before 9 a.m. and after 9 p.m.
Cook out of doors or on the porch.
Do the canning and preserving out of doors.
Use ready-to-eat and quickly prepared foods.
Use a fireless cooker or fireless-oven range.
Use a chafing-dish at the table.
Adopt the electric breakfast.
Go out to dinner with a picnic basket.
Serve sandwich suppers on the porch.
Make frozen desserts instead of baked puddings.
Use an electric fan in the kitchen.
Do no cooking on Sundays and holidays.
A definite sum of money for kitchen conveni-
ence and the saving of labor should be a legiti-
mate part of the outlay belonging to any
vacation which includes housekeeping.
KITCHEN SCHEDULE FOR THE WARM MONTHS
As living requirements and working conditions
differ in every home, no very definite, practical
schedule can be arranged that might be carried
out in all cases. The following outline may
offer some suggestions, however, for simplify-
ing the hot -weather cooking, and keeping a cool
and attractive kitchen.
248 FOOD AND FREEDOM
BEFORE 9 A.M.
General preparation, as far as possible, of all food
required for the day:
Meat and vegetables: These, each sepa-
rately or combined as a stew or braised dish,
may be prepared and put into fireless cooker
or oven of automatic range.
Salad: Greens can be cleaned and put into
a cheese-cloth bag or wire basket on ice;
salad dressing may be made and put away.
Bread, rolls, cake: These may be baked, if
needed; small pans, rolls, and cookies save
oven heat.
Desserts: Fruit may be cleaned, or fruit
cocktails prepared and placed in refrigerator.
Custard may be made, or syrup prepared for
a frozen dish. Mousse, for the dinner des-
sert, may be prepared and packed away in
the fireless cooker.