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ORIGINAL RELEASE DATE:1919
ENTERED INTO PUBLIC DOMAIN: Copyrighted before 1923
Books copyrighted in the US before 1923 are now in the public domain their copyrights have expired and it is legal to copy such works.
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725 PDF PagesPDF FORMAT
"A manual of home-making"
Author: Van Rensselaer, Martha, comp Rose, Flora, joint comp Canon, Helen, joint comp
ILLUSTRATED
CONTENTS
PART I
THE HOUSE AND ITS FURNISHINGS
CHAPTER I
THE MODERN HOUSE . . . 1
Arrangement of the house . . . . 2
The farmhouse . . . . . 7
Farmhouse planning . . . , . . . 8
Exterior design . . .. . .21
Cost of building ..25
Suggestions for making alterations . . . . 27
CHAPTER II
HOME FURNISHING . . . . .29
Structural consideration of rooms . ...30
Color . . . . .. . .45
Pattern . .. . . . .51
Selection of furnishings . . . . 54
Furniture . . . . . . . . . 78
Arrangement of furnishings . . . . .92
Character of rooms expressed by furnishings ..95
CHAPTER III
PLANNING THE HOME KITCHEN . . . . . . . 100
Use of the kitchen . . . . . . . 100
Exposure . . . . .. . . 102
Size . . .... . . . .103
Doors ....'. . . . . .103
Windows . .. . . . . . .104
Arrangement of equipment . . . . . . . 105
Discussion of plans . . .. . , 110
Pantries and closets
Interior finish . . . . .118
PART II
HOUSEHOLD MANAGEMENT
CHAPTER IV
CARE OP THE HOUSE . . . .. . 121
Cella . .. .121
Kitchen . .v . . . . . .122
Living-room and dining-room . . . r:-v. 123
Sleeping-rooms . 123
Bathroom . . . . . . 123
Suggestions for sweeping and dusting . . 124
Repair kit . . . . ... . 124
Some special directions for cleaning . . .- . 125
CHAPTER V
HOUSEHOLD MEASUREMENTS AND THEIR USE ..129
Measurements for commodities . . . . . . 129
Temperature \ . . . . . . 131
Time . ..... . . . . . 138
Measuring gas . ,... . .. 143
Measuring electricity . . . . . 147
Measuring water. ...... . . 151
Density of liquids . .- . . 153
Kitchen measures . 156
CHAPTER VI
HOUSEHOLD RECORDS . . ..... 175
How to keep household records . . . . 176
Household accounts . . . . . 177
CHAPTER VII
HEAT AND LIGHT . . . . . .. , . 191
Care of fires . . . 191
Radiation . . . . . 191
Comparative cost of various methods of heating . .192
Factors governing consumption of fuel and convenience of oper-
ation 193
Suggestions for firing and cleaning a furnace . - . . . 198
Advantages and disadvantages of various fuels . . . . 200
Lighting . . . . . . .. . 200
CHAPTER VIII
STOVES AND COOKERS . . . . . .. 207
CHAPTER IX
METHODS OP KEEPING FOODS COOL . . . . 220
CHAPTER X
KITCHEN UTENSILS . . . . . 225
Utensils best adapted to various cooking processes . . . 225
Special utensils and equipment . .- . . . . 228
Arrangement of utensils . . . . . . 230
How to prepare new utensils for use . ..231
How to protect metals not in use . 232
Materials and their care . . . . 232
CHAPTER XI
TABLE SETTING AND SERVING . . . 240
Table setting 240
Table service . .. . 244
Some table manners and customs . . . 247
CHAPTER XII
THE LAUNDRY .. . 249
Fabrics . . . . 249
Water . , . . . . 250
Soap . 253
Starch . . ,,, . .257
Bluing . ... 261
Washing . . . . . 261
Bling . ,, . 273
Ironing . . .. 273
Equipment for the laundry .. . . . 276
CHAPTER XIII
STAIN REMOVAL . . . . . . . , . 282
Methods for treatment of stains in general . , . . 284
Specific methods for individual stains . . . . 287
PART III
CLOTHING
CHAPTER XIV
TEXTILES . .. 307
Cotton . . . , . . . . .307
Linen. . . 312
Wool .315
Silk . . . . . . . . 321
Artificial silk . . . . 324
Ramie ........325
Jute . 325
Tests for fabrics . . 326
Weave . , . . . . . . . 329
CHAPTER XV
THE MAKING OF CLOTHING. . . ..330
Equipment for the sewing room . . . . . . 334
Preparation of materials .... 336
How to take measurements . . . . . . 338
Kinds of patterns , . . . . . 340
How to estimate the amount of material . . . . 342
How to place the pattern on the material ... 344
How to mark a pattern for basting . . . . 348
How to cut a garment . . . . .. 352
How to baste a simple garment . . . /. . . 353
Kinds of seams for garments . , . . . ., . . 358
How to make a foundation belt . . 359
Fitting garments . . 360
How to make a skirt even at the bottom . ... . 363
How to keep bias seams from sagging . . . 364
Suggestive finishes to be used by the home worker . . . 364
Suitable materials for various types of dresses and waists . . 369
Suggestions for economy in dress ... 369
Making simple undergarments . . . 369
Clothing for children . . . . . 381
Patching . 388
Cloth darning . . .. . 389
Stocking darning. . . . . . 391
CHAPTER XVI
MILLINERY . . . . . . . . 393
How to select a hat . . . . . 393
Renovating materials . . . . . . 400
Simple handmade trimmings. ..404
PART IV
FOODS AND NUTRITION
CHAPTER XVII
PLANNING THE DAILY MEALS . . . v . 407
Good foods for supplying the body's needs . .. . 408
How to estimate the daily need of fuel . . 412
How to estimate the daily need of protein . . 414
How to estimate the daily need of lime, iron and phosphorus . 415
Some rules for planning meals . . 425
Food for the prospective mother . . . . . 433
Food for the nursing mother . . 434
Formulas for infant feeding . . . 435
The part milk should play in the diet during growth . . 436
CHAPTER XVIII
MARKETING FOR THE HOUSEHOLD ... 438
Buying fresh or staple foodstuffs . . . . . 439
Buying canned foods . . . . 445
CHAPTER XIX
FOOD FOR THE SICK . 455
Fluid diet . . . .
Soft or semi-solid diet . . .
Light or convalescent diet . . .
Care and feeding for incipient colds
Care and feeding for constipation . .
Diet during a condition of intestinal putrefaction
Care and diet for indigestion . . .
Diet in fever .......
Modified milk diets for typhoid fever
Food for tuberculosis patients . . .
CHAPTER XX
BEVERAGES ......
Coffee ........
Tea .
Cocoa
Fruit juices. .......
CHAPTER XXI
BATTERS AND DOUGHS . .
Classification .......
Ingredients . . . . .
Methods of mixing
Utensils for baking . ,
Filling the pans . .
Baking
CHAPTER XXII
CAKES . . . . .
Cakes made with yeast
Sponge cakes , .
Butter cakes .
Ingredients used in cakes .
Cake fillings
Cake frostings . . . . .
PASTRY . . . . .- . 490
Ingredients ...., . . . . . . 490
Characteristics of good pastry . . . 491
Directions for making plain pastry . . . . 492
Directions for making flaky pastry . . . . ' . 493
Directions for making puff pastry . .,. . . . 494
CHAPTER XXIV
YEAST BREAD . , . fjjfc ..495
Ingredients. . . . . 495
Mixing and kneading . . . . . . 498
Fermentation . . . . . . . . 499
Shaping dough . . . . . . 499
Proofing . . . . . 499
Baking . . .500
"Rope "in bread. . . 500
Recipes . . 501
Salt-rising bread . 505
CHAPTER XXV
COOKING OP CEREALS . . . . . . . 506
CHAPTER XXVI
MEAT AND POULTRY . . . . . , . 510
Selection of meat by appearance . .
General rules for cooking . . . .
General directions for soup-making .
Care of meat
Keeping meat . . . 519
Use of market trimmings and meat fat in cooking . 519
Chickens and fowls
CHAPTER XXVII
FISH AND OYSTERS . . . 527
Fish . . . . .. .527
Oysters . . . .532
CONTENTS
CHAPTER XXVIII
Tests for fresh eggs
Egg cookery .
CHAPTER XXIX
VEGETABLES . . . . . .
Care of vegetables in the home
Cooking of vegetables . .
CHAPTER XXX
SAUCES . .
White sauce ....
Butter sauce ....
Brown sauces ....
Sauces thickened with egg ..
Sweet sauces ....
CHAPTER XXXI
SALADS ......
Salad herbs. ....
Salad dressings ....
CHAPTER XXXII
DESSERTS ......
Fruits
Gelatin desserts ....
Whipped cream . . .
Junket .....
Frozen desserts ....
SUGAR COOKERY
CHAPTER XXXIII
CHAPTER XXXIV
FOOD PRESERVATION . . .
Preservation of food by low temperatures
CONTENTS xv
Drying fruits and vegetables. . . . ..588
Salting vegetables . . . . . ' . . . . 592
Canning . ..' . . . 599
Preservation of meat . . . . .-. . 622
Sugar-cured hams, bacons, and tongues . . . . . 624
Brine salt pork . . . . . . . . . 626
Dry-cured pork . . . . . . . . . 626
Pickled pigs' feet. . . . . .'. . . 626
Head-cheese . " . . . . . . .- . 627
Lard . . . . . .. . .627
Corned beef . . . .. . 628
Dried beef . . . . . . . . . . 629
Pickled beef tongues . . . . 629
Hamburg steak . . . . . . . v . 630
Mixed sausage . . . . . . . . . . 630
Pork sausage . ~ . . . . . 630
ILLUSTRATIONS
PIG. PAGE
1. Floor plans of a small house . . . . . . '* 4
2. The first floor plan of a suburban house . . .5
3. A typical arrangement of all rooms on one floor . 6
4. A small farmhouse arranged on a single floor. , '. v 7
5. A remodeled farmhouse, to illustrate step-saving . , .10
6. First floor plan, showing living area and working area. ', : , . 12
7. Second floor plan, showing sleeping area . . 13
8. A farmhouse plan, showing diagonal corners . . .14
9. ?lan showing simplicity of living area . . . . . 15
10. Plan showing well-organized arrangement . . . t .17
11. A house planned for farm life and farm conditions . . . 20
12. A modest farm cottage of good design . . . . . 25
13. A typical low room in an old-fashioned cottage .-.. 32
14. The same type of low room as in Fig. 13 , . . . 32
15. A tall room of the late nineteenth-century type . . . 34
16. A typical modern living-room . . . .....' . 34
17. A study of windows in relation to the adjoining wall space . 36
18. Types of windows . . . . . . .38
19. A method of hanging two sets of curtains . . , . 56
20. Four methods of curtaining a double-hung window. , . , . 58
21. Two methods of curtaining a group of windows .60
22. Three arrangements of valance and curtain . ... 64
23. Three types of valance and curtain arranged to cover the trim 67
24. A group of typical side chairs . . . . .-. . 79
25. Four good table forms for use in dining-room or library . . 80
26. Types of Colonial chairs . . . . . . . . 82
27. Comfortable arm-chairs for general use . . . , . . . 84
28. Three good forms of couches .. . 86
29. Typical small tables of good form and finish . . , . 87
30. Good types of ls . .. . . 91
31. Arrangement of rugs in living room . : . . . 93
32. Arrangement of rugs in living rooms . . . . 96
33. Arrangement of furniture in a square dining-room .98
34. Arrangement of a large kitchen . ...101
ILLUSTRATIONS
35. Arrangement of a farmhouse kitchen . . . . . Ill
36. Arrangement of a kitchen for a suburban house. .112
37. Plan showing kitchen arrangements . - T . .113
38. A complete and convenient kitchen for any house . . .114
39. The pass-pantry or serving-pantry . . . . .115
40. Comparison of scales for measuring temperature . . . 132
41. The index of a gas meter . . 143
42. Gas meter index reading 79,500 cubic feet ..144
43. Dial of a watthour meter .....147
44. Dial of a watthour meter .....148
45. Ordinary form of water-meter dial ...151
46. Comparison of amount of light given by different gas ls . 202
47. Comparison of amount of light given by different electric ls 203
48. Cost of producing a given amount of light by various illumi-
nants at usual prices .....204
49. Diagram of a home-made fireless cooker ..215
50. An iceless refrigerator ......222
51. Removable canton flannel cover for the refrigerator . . 223
52. Methods of folding underwear ....275
53. A method of folding sheets and tablecloths ..276
54. Another method of folding sheets. ...277
55. A method of folding nightdresses and shirts ..278
56. A sleeve-board 280
57. Cotton fibers, showing the characteristic twist . . . 308
58. Linen fibers, showing the characteristic nodes and longitudinal
striations . . .313
59. Wool fiber, showing the characteristic scales and the serrated
surface . . . . . . . . . 316
60. Silk fiber, showing the two minute filaments from the spinnerets
of the silk worm ......319
61. Method of shrinking fullness out of a garment . . . 336
62. Method of taking measurements ....338
63. Method of lengthening shirt-waist pattern ..342
64. Method of shortening a shirt-waist pattern ..343
65. Cutting and opening a shirt-waist pattern to throw in fullness . 344
66. Increasing or decreasing bust measure of a shirt-waist pattern . 345
67. Method of decreasing the size of a shirt-waist pattern . . 346
68. Method of lengthening a waist pattern for a very full bust or
round shoulders . . . . . . . 347
69. Method used in modeling garments over a pattern . . 348
70. Adjusting pattern to fit shoulders . . . 349
71. Simple adjustment of sleeve pattern . . . 349
72. Method of cutting collars for or rolling effect .. 350
73. Changing length or width of skirt pattern . gt .' . : '.. 351
74. Increasing waist or hip size of a skirt pattern '. r - f . . 351
75. Decreasing the size of the hips of a gored skirt pattern . . 352
76. Adjusting a skirt pattern for a person who has a prominent
abdomen or hips . ....... . 353
77. Another method of adjusting a gored skirt pattern for a figure
with prominent abdomen . . . . . . 354
78. Method of adding material to a gored skirt pattern . .- . 355
79. Designing narrow or full circular skirt pattern . . 356
80. Method of cutting a pattern for a circular flounce . 357
81. Method of making a foundation belt for a skirt or a dress . 359
82. Combinations of simple embroidery stitches . . " . . 366
83. Set-in pocket . .368
84. Method of making a bound buttonhole . . . . . 370
85. Method of making an arrow . . . .371
86. Plain seam with edges overcast . . . . . . 374
87. Plain seams . . ... ... 374
88. French seam . . . . 374
89. Hemmed fell . . . . ...374
90. Overhanded or French fell . . , . . . . 374
91. Flannel fell . . . . . 374
92. Methods of finishing the bottom of drawers . % . " . 377
93. Methods of finishing the bottom of an underskirt . , . r ' . 377
94. Sateen underskirt with cotton-backed satin flounce finished with
scalloped facing . . . . 377
95. Bound placket . . . . . 379
96. Bound and faced placket 379
97. Continuous bound and faced placket with fly. , . . 379
98. Two methods of making a hemmed placket . . . . 380
99. Methods of marking positions of buttonholes . . . 380
100. Methods of stranding buttonholes . . . . . 380
101. Buttonhole stitch 380
102. Suitable designs for an infant's dress, slip, and coat . . 383
103. Suitable designs for dresses for children from three to five years 385
104. Suitable designs for dresses for children from six to ten years . 385
105. Suitable designs for dresses for children from ten to twelve
years . . . . . . ..386
106. Suitable designs for dresses for children from twelve to sixteen
years . . . . . . . . . . . 387
107. Correct size of a crown, shown by the heavy line. . . .394
108. Incorrect size of crown. . . . . . . . 395
109. Correct placing of a hat, shown by the heavy line . . . 395
110. The prominent lines of the hat should harmonize with the lines
of the face . V. . . . , . '. . .396
111. Correct placing of a turban . . - . . . ' . . 396
112. The outline or decoration of a hat should not repeat or parallel
undesirable lines in the face . . . . . 397
113. Decoration and structural lines of a hat V . . . 399
114. Simple decorations possible in straw trimming '. . . 404
115. Simple use of ribbon to decorate or change a crown slightly . 404
116. Stitches for folds, for sewing down facings, and for decoration . 405
117. French fold, used for decoration around crowns and brims . 406
118. Cuts of beef , .511
119. Cuts of mutton . . . . 511
120. Cuts of pork . . . . . . . . . 512
121. Cellar ventilation . . . . .. . 583
122. The storage trench . . 586
123. Sterilizer, showing false bottom as a rack ..601
124. Commercial hot-water canning outfit for out-of-door work . 602
125. Steam cooker .- . . . ' . . v- . .603
126. Manner of testing a jar . . . . . . 605
127. Position of cl during sterilization ...605
128. Position of cl after sterilization . . 605
PLATE
I. Dignified houses, in plaster and shingle, adapted for country
homes ......Frontispiece
FACING PAGE
II. Appropriate types of architecture for a suburban or country
home . . . . . 24
III. A group of furnishings showing uncrowded arrangement and
unobtrusive background. A similar group showing how ob-
trusive background and crowded arrangement may obliter-
ate effect of even well-selected furnishings . . . 48
IV. Types of rugs with suitable pattern . . . .52
V. Types of textile pattern that may be used for upholstery or
hangings . . . . . . . . 62
VI. Good types of desks and sideboards . . .. 70
VII. Types of furniture ugly in proportion, etc. . . . .76
VIII. A few excellent types of mirrors and foot-stools . . - - . 88
IX. Simple and serviceable types of bedroom furniture . . 94
X. A good kitchen arrangement . . . . . .104
XI. Shelves for materials to be stored. Utensils in which foods
may be cooked and served . .. .110
XII. Use of form in draping dresses before and after fitting . . 336
XIII. Draping a waist a simple skirt with cascade effect on sides
dress form used in draping .. . . 344
XIV. Finishes for nightgowns . . . . 376
XV. Simple and effective designs in small hats. Finishes for corset
covers . . . . . . . . . 400
XVI. Showing 100-calorie portions of some common foods . . 416
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