The Business of Being a Housewife
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- Under 100
- Pages
- 142
About this book
The Business of Being a Housewife is a 2nd Edition manual to promote Household Efficiency and Economy. A section on meat says protein is body building material and forms one-fifth of our food requirements. The text says that in the cheaper cuts of meat the cells or fibers holding the juices are long and the connective tissue is thick.
A table headed Sauces and Garnishes for Beef sets out name of cuts, sauce, garnish and vegetables. The text on eggs says soft-cooked eggs digest more quickly and more satisfactorily than eggs prepared any other way, though the margin is slight and the stomach takes care of all kinds of cooked eggs. Advice on preserving eggs says to preserve only fresh clean eggs in the spring and early summer when they are cheap and plentiful, and names commercial cold storage as the most satisfactory method.
Contents
About the author
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Book facts
- Author
- Leona A. Malek
- Reading time
- About 2 hours
- Pages
- 142
- Language
- English
- Genre
- Economics
- Formats
- PDF, EPUB, Read online