Foods and Household Management: A Textbook of the Household Arts

The textbook provides a practical curriculum for household arts, combining instruction on food materials, nutrition, and kitchen equipment with chapters on fuels, cooking techniques, preservation, beverages, vegetables, and cereals. It links nutritive principles to buying, costing, menu planning, and household budgets, and treats housewifery and laundering alongside sanitation and home management. Designed for classroom and home use, it offers laboratory exercises, about 160 tested recipes, experimental cooking projects, and guidance for teachers on sequencing lessons, record-keeping, and cooperation with school lunchrooms. Emphasis is on cleanliness, economy, and developing practical skills, initiative, and sound methods for running a household.