Foods and Household Management: A Textbook of the Household Arts

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[Illustration: _From the London and Country Cookbook, 1770._ _Courtesy of
the Bryson Library._]




                          FOODS AND HOUSEHOLD
                               MANAGEMENT

                               A TEXTBOOK
                                 OF THE
                             HOUSEHOLD ARTS

                                   BY

                              HELEN KINNE

                 PROFESSOR OF HOUSEHOLD ARTS EDUCATION

                                  AND

                          ANNA M. COOLEY, B.S.

            ASSISTANT PROFESSOR OF HOUSEHOLD ARTS EDUCATION
                 TEACHERS COLLEGE, COLUMBIA UNIVERSITY

                                New York

                         THE MACMILLAN COMPANY

                                  1918

                         _All rights reserved_


                            COPYRIGHT, 1914,

                       BY THE MACMILLAN COMPANY.

      Set up and electrotyped. Published January, 1914. Reprinted
    February, June, August, October, 1914; February, June, October,
          1915; April, August, 1916; May, 1917; January, 1918.

                             Norwood Press

                 J. S. Cushing Co.——Berwick & Smith Co.

                         Norwood, Mass., U.S.A.




                                PREFACE


This volume, like its companion, _Shelter and Clothing_, is intended for
use in the course in household arts in the high school and normal school,
whether the work be vocational or general in its aim. It is hoped that
both volumes will prove useful in the home as well, including as they do a
treatment of the homecrafts, and the related topics now so significant to
the home maker,——the cost and purchasing of foods and clothing, the cost
of operating, the management of the home, and questions of state and city
sanitation vital to the health of the individual family.

The volume treats specifically of foods, their production, sanitation,
cost, nutritive value, preparation, and serving, these topics being
closely interwoven with the practical aspects of household management, and
they are followed by a study of the household budget and accounts, methods
of buying, housewifery, and laundering. It includes about 160 carefully
selected and tested recipes, together with a large number of cooking
exercises of a more experimental nature designed to develop initiative and
resourcefulness. _Shelter and Clothing_ deals with the organization and
ideals of the home, house sanitation, decoration, and furnishing; and
treats in full, textiles, sewing, costume design, and dressmaking.

Some of the recipes here given are adapted from those of such authorities
as Mrs. Lincoln, Miss Farmer, and Miss Barrows, and others are original
and from private sources.

The authors are glad to acknowledge their indebtedness to those who have
read and criticized the manuscript: Professor Mary Swartz Rose of
Teachers College, for her criticism and contributions to the book; Miss L.
Ray Balderston, of Teachers College, for reading the chapters on
Housewifery and Laundering; Professor May B. Van Arsdale, of Teachers
College, for reading the chapters on Food; Professor Van Arsdale, Miss
Bertha E. Shapleigh, and Miss Mary H. Peacock for their assistance in
arranging for photographs; Miss Laura B. Whittemore, formerly of Teachers
College, and Miss Amy L. Logan of the Horace Mann School for criticizing
the manuscript from the point of view of the high school teacher; and also
Professor Hermann Vulté for his kind assistance.




                        SUGGESTIONS TO TEACHERS


The topics in this volume are so arranged that they can be followed in
sequence as the course of study develops through the year, with such
modifications as seem necessary to the teacher in order that the work may
best meet the needs of the pupils. The practice has become quite general
of beginning the practical work in the autumn with the preparation and
preservation of fruit, especially for those pupils who have had previous
work in foods; and this plan commends itself as being seasonable and as
making an appeal to the interest of the pupils. The opening chapters
furnish material that is in part preliminary and that may also be studied
as the practical work progresses from Chapter V onward.