MENUS AND DIETARIES Food Requirements for Energy and Growth——Meals; the Number, Amount of Food, and Regularity——Balanced Meals——Uses of the 100-Calorie Portions——Making of Menus——Relation of Nutrition to Cost 295 CHAPTER XIX THE HOUSEHOLD BUDGET Divisions of the Income——Expenditures for Food, Shelter, Clothing, and Operating Expenses——Savings and Allowances——Typical Budgets 321 CHAPTER XX SYSTEM IN MANAGEMENT Business Equipment——Keeping Accounts——Methods of Payment——The Bank Account and Check Book 332 CHAPTER XXI HOW TO BUY Rules for Good Buying——Shopping Methods——Bargain Sales, Trading Stamps and Prizes——Purchasing of Clothing and Household Textiles 342 CHAPTER XXII HOUSEWIFERY Equipment and Materials for Cleaning——Methods of Cleaning——Care of Rooms——Household Insects——Precautions against Fire——Household Repairs 352 CHAPTER XXIII LAUNDERING AND DRY CLEANSING Principles of Washing and Ironing——Hard and Soft Water and Detergents——Laundry Equipment——Order of Work——Methods of Washing and Ironing——Public Laundries——Economics of Laundering 365 APPENDIX 383 INDEX 391 FOODS AND HOUSEHOLD MANAGEMENT CHAPTER I FOOD MATERIALS AND FOODSTUFFS =Food problems.=——“What shall I plan for the three meals?” is a question as new each day as the day itself. That many women ask it, and are glad for an answer or a suggestion is proved by a glance at the daily or weekly paper or woman’s magazine, whose publishers know that it pays to print menus innumerable. Indeed, the daily press is full of signs that the food problem is an acute one, for the current joke about food prices, the accounts of boycotts by housekeepers, popular articles on nutrition and pure foods, and the records of state and national legislation, all show that as a nation we are awake and seeking a way out of our present difficulties.