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 Nu- trition to Cost 295 CHAPTER XIX The Household Budget Divisions of the Income — Expenditures for Food, Shelter, Clothing, and Operating Expenses — Savings and Allowances — 'fypical Budgets 321 CHAPTER XX System in Management Business Equipment — Keeping Accounts — Methods of Payment — The Bank Account and Check Book 882 CHAPTER XXI How to But Rules for Good Buying — Shopping Methods — Bargain Sales, Trad- ing Stamps and Prizes — Purchasing of Clothing and Household Textiles 842 J CONTENTS XV CHAPTER XXII HOUSBWIFERY PAGK Equipment and Materials for Cleaning — Methods of Cleaning — Care of Rooms — Household Insects — Precaations against Fire — Household Repairs 862 CHAPTER XXm Laundering and Dry Cleansinq Principles of Washing and Ironing — Hard and Soft Water and De- tergents — Laundry Equipment — Order of Work — Methods of Washing and Ironing — Puhlic Laundries — Economics of Laun- dering 865 Appendix 888 Index 891 FOODS AND HOUSEHOLD MANAGEMENT CHAPTER I FOOD MATERIALS AND FOODSTUFFS Food problems. — " What shall I plan for the three meaJs? " is a question as new each day as the day itself. That many women ask it, and are glad for an answer or a suggestion is proved by a glance at the daily or weekly paper or woman's magazine, whose publishers know that it pays to print menus innumerable. Indeed, the daily press is full of signs that the food problem is an acute one, for the cur- rent joke about food prices, the accounts of boycotts by house- keepers, popular articles on nutrition and pure foods, and the records of state and national legislation, all show that as a nation we are awake and seeking a way out of our present difficulties. Doubtless, the housekeeper has always found the task of supplying food to her family one of the most perplexing, but modem conditions have made the difficulties manifold when contrasted with olden times. A pretty picture of household management in seventeenth century England is drawn by Sir Walter Scott in " Peveril of the Peak." The lord of the castle has invited the village people to a great feast in cele- bration of the restoration of Charles the Second, and Lady Peveril finds her larder rather low. To be sure, there are B 1 2 FOODS AND HOUSEHOLD MANAGEMENT

AI-modernized reading of the original text

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 882 CHAPTER XXI How to Buy Rules for Good Buying — Shopping Methods — Bargain Sales, Trading Stamps and Prizes — Purchasing of Clothing and Household Textiles 842 J CONTENTS XV CHAPTER XXII PAGK Equipment and Materials for Cleaning — Methods of Cleaning — Care of Rooms — Household Insects — Precautions against Fire — Household Repairs 862 CHAPTER XXIII Laundering and Dry Cleaning Principles of Washing and Ironing — Hard and Soft Water and Detergents — Laundry Equipment — Order of Work — Methods of Washing and Ironing — Puhlic Laundries — Economics of Laundering 865 Appendix 888 Index 891 FOODS AND HOUSEHOLD MANAGEMENT CHAPTER I Food problems. — " What shall I plan for the three meaJs? " is a question as new each day as the day itself. That many women ask it, and are glad for an answer or a suggestion is proved by a glance at the daily or weekly paper or woman's magazine, whose publishers know that it pays to print menus innumerable. Indeed, the daily press is full of signs that the food problem is an acute one, for the current joke about food prices, the accounts of boycotts by housekeepers, popular articles on nutrition and pure foods, and the records of state and national legislation, all show that as a nation we are awake and seeking a way out of our present difficulties. Doubtless, the housekeeper has always found the task of supplying food to her family one of the most perplexing, but modem conditions have made the difficulties manifold when contrasted with olden times. A pretty picture of household management in seventeenth century England is drawn by Sir Walter Scott in " Peveril of the Peak." The lord of the castle has invited the village people to a great feast in celebration of the restoration of Charles the Second, and Lady Peveril finds her larder rather low. To be sure, there are B 1

Foods and household management