The national course in home economics

The High Cost of Living has been kept in mind in the preparation of these studies. The lessons on Home Dressmaking, on Home Millinery, etc., cannot help being fully appreciated by all who practice economy and who still desire to conform to conventional styles. vii viii INTRODUCTION The lessons on Preparation and Cooking of Food will be found espe- cially helpful in producing nutritious meals at a minimum of cost. The instructions on Home Management, including proper furnishing of the home, How and What to Feed Infants, Simple Remedies for Prevalent Disorders, Special Food for the Sick and Convalescent, Toilet Sugges- tions and Recipes will help lessen the perplexities of all who use them as a guide and stimulate that just pride without which great excellence is impossible. The final plea of the Director is that you make these lessons the "dic- tionary of your domestic affairs" — consult them freely, regulate the home accordingly, but do not forget that you can only keep abreast of the times, can only be the up-to-date home-maker by continuing your studies of home economics, and that the benefits of our School are yours for the asking. Believe me, at your service, RUTH ALLEN BEEZLEY, Director National School of Home Economics. Contents THREE THOUSAND HELPFUL SUGGESTIONS AND RECIPES PAGE Arranging the Table — Uj^-to-Date Methods 28k Bread, Biscuits, Muffins, Waffles, Etc 133 Cakes, and How to Make Them 215 Cakes (Layer), and FilHngs for Same 233 Camping Out- — How and What to Cook 403 Canned Fruits and Vegetables 368 Carving 41 Chafing Dish and Recipes for Same 187 Cheese and Cheese Dishes 167 Chinese Dishes 28r Coffee, Tea, Cocoa and Beverages 339 Confectionery 327 Cookies, Doughnuts and Small Cakes 244 Courses for a Formal Dinner 19 Custards, Creams, Desserts, Etc 289 Dinner Giving 28h Dinner-Table Novelties and Decorations 28J Dried Fruits 372 Eggs and Fifty Ways to Cook Them 175 Fish 65 Garnishings 398 Home Dressmaking 7 How to Utilize Everything 38 Ice Creams, Ices and Sherbets 3^7 Jellies 361 Marmalades 3^4 Meaning of Foreign Words on Menu Cards 3^ Meats — How to Select, Cook and Serve m Meat and Fish Sauces 3^8 Millinery in the Home 19 Pastry, Pies and Tarts 201 Pickles, Vinegar and Brine 374 Poultry and Game 95 Preserves — Canned and Sun Dried 35 ^ Puddings and Pudding Sauces 259 Relishes and Catsups 400 Salads Made of Meat, Fish and Shell Fish i95 Sandwiches and Canapes 161 Shell Fish 81 Soups Made of Meat 49 ix X CONTENTS PAGE Special Menus and Suggestions How to Decorate the Table 28 to 33 Spiced Fruits 366 Supper Parties 27 Table Etiquette 28n Toasts 155 Weil-Balanced Meal 28a Wastefulness 37 BOOK II. Casserole Cooking 486h Cereals and Farinaceous Dishes 436 Fireless Cookery 486a Fresh Fruits — How to Serve Them 415 Health Paramount to All Else 408 Homekeeping, Not Housekeeping 410 Ko-nut Versus Lard 434 Nourishing Properties of Various Foods 411 Nuts as an Article of Diet 444 Salads without Meats 477 Soups without Meats 423 Vegetarianism 412 Vegetables — Their Importance 453 Vegetables — How to Cook 453 BOOK III. Dairy, The 498 Drinking Water 517 Dyeing and Coloring 497 Economics for the House 492 Food for the Sick and Convalescent 507 Happiness of Children 521 Helpful Laundry Recipes •. . . 490 Home, The 488 Household Hints 503 Infants 519 In and About the House -. 488 Kitchen, The 488 Laundry, The 489