Excerpt from The Business of Being a Housewife: A Manual to Promote Household Efficiency and Economy
The preparation of food and the management of a home is the oldest business on earth. To-day the knowledge of housewifery has been systematized into an exact science, taught in colleges, expounded on the lecture platform, elaborated and popularized by means of books, magazines and newspaper pages.
The business of Armour and Company is to gather the choice food products of America, to prepare, to standardize them so quality can be guaranteed and recognized at a glance, and then to distribute them to the world. To do this in a manner that will insure the highest quality food to the consumer at lowest possible cost for the necessary handling and preparing is the ideal on which the Armour institution is founded. In this connection the Armour Department of Domestic Science, under the direction of Mrs. Jean Prescott Adams, is a most active aid.
Mrs. Adams understands the housewives' needs; she also knows the vast range and variety of Armour food products, the high standard that governs their choice, the expert and sanitary conditions under which they are prepared. Much that has been accomplished in our laboratories and experimental kitchens we feel is of use to the general public, and, therefore, in this little manual we are offering some condensed, practical ideas regarding food preparation and recipes, with tested methods of promoting household efficiency and economy not generally treated in books on cookery.
Beginning with a full list of foods, arranged so that well-balanced menus can be easily selected for the various meals, the book follows on with much technical information. This includes foundation recipes, or the elementary principles on which many dishes of similar nature may be built, chart showing the correct distribution of foods in the kitchen, a scientific method of deep fat frying and a chart of meat cuts, with suggestions for properly cooking the cheaper and less popular portions to produce appetizing and wholesome results.
There are also helpful ideas for arranging the kitchen, for testing temperature, suggestions for church suppers, picnics, and the ever-yawning school lunch box.
There are condensed directions for serving meals both with and without a maid, a list of household utensils used in the practical kitchen and an outline for a household budget which enables the housewife to regulate household expenses.
The distributing and spending of the family income is largely in the hands of the housewife; the responsibility for the health and well-being of the family is hers also, and we believe she will welcome what help it is within our power to give on these subjects. In this connection the questions of pure foods and Government Meat Inspection are of great importance. Armour and Company believe in making all food products so that grade as well as purity is guaranteed by the label. Armour meats are prepared under strict Government Inspection and under conditions of sanitation approved of by the Federal Inspectors. It is obvious that meats so prepared are the kind the careful housewife should buy.
In the compiling of this book our Domestic Science staff has had the valuable assistance of several food authorities of national reputation.
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