Name: Atlanta women's club cook book
Author: Atlanta woman's club

1 doz. hand towels and dish towels. 3 dish cloths. 3 holders. Paper doilies. Preserving kettle. Bread mixer. Iron frying-pan. Roasting pan. Moulds for steam mixtures. Deep fat kettle. Colander. Ladle. Skimmer. Frying basket. Angel cake pan. Bean pot. Steamer. KITCHEN FURNISHINGS AND APPURTENANCES. 1 chair (or more). 1 rocking chair (if there is room). 1 white porcelain table on rol- lers (should have drawer) . ATLANTA WOMAN'S CLUB COOK BOOK. Book shelf for cook books, etc. Electric toaster. Ice-cream freezer. Fireless cooker. Refrigerator. Meat grinder. Ice-pick. Ironing-board. Waffle iron. Tea wagon. Electric flat iron and rest. Electric washing machine Matches. STOVE. 3 cloth holders. Holder for burned matches. CHAPTER III. BUDGETING YOUR TIME. Introduction by Mrs. B. M. Boykin — President Atlanta Woman's Club. In these very busy days when every woman is working, as she thinks, to her greatest capacity and then does not always gel through, suppose she stops and takes stock. — She will find that she could have done much more and been less tired if only she had mapped out her day and stuck to her schedule, but she lets every- thing hinder her. While starting out to buy her groceries somebody called and talked so long over the 'phone she was late. Consequently, after marketing she was late to her engagement and so on. Let us learn to shorten unnecessary conversation, be prompt for each engage- ment, conduct our daily lives with the same efficiency which is used by business men. A place for everything, everything in its place — a time for everything and everything on time ; — leaves plenty of opportunity for healthful recreation and, at the same time, a consciousness of carrying one's program of work satisfactorily. The war helped every woman toward economy. Let us carry on now in saving our strength and getting better results from our time. THE WORKING SCHEDULE IN A HOME ECONOMICS HOUSE- HOLD. While the following schedule may not fit every one's domestic arrangements, yet it may serve as a help to other women in planning their work whether done by themselves or by servants. This has been found invaluable in training a new servant. GENERAL OUTLINE OF WORK. Everyday Do The Following 6:45 to 9:00 — Prepare breakfast and serve: While family is eating, have servant sweep front porch and steps ; afterward clear table, wash dishes, wipe off kitchen table, kitchen cabinet, stove, shelves, etc. Shine all aluminum dishes used for the meal and polish oooking utensils. Nothing should be left lying about in the kitchen or butler's pantry. Sweep kitchen, butler's pantry and eating porch (dining room). Should be thru by about nine. GENERAL OUTLINE OF WORK 13 10 to 10 :30 — All downstairs should be in order : floors swept or floor mopped, lavatory cleaned, etc. 10:30 to 11:00 — Bath room cleaned — Any special job if there is time. 11:30 to 12:00— Prepare lunch. AFTERNOON. 1 :00 to 2 :00 — Do dishes and put kitchen and dining room in order. 2:00' to 4:00 — Any special work assigned for that day (see list later) . 4:00 to 5:00 — Rest or recreation (this always applies to the cook). 5:00 to 7:30 — Prepare dinner, wash dishes and put dining room and kitchen in order. SPECIAL WORK.

AI-modernized reading of the original text

1 doz. hand towels and dish towels. 3 dish cloths. 3 holders. Paper doilies. Preserving kettle. Bread mixer. Iron frying-pan. Roasting pan. Moulds for steam mixtures. Deep fat kettle. Colander. Ladle. Skimmer. Frying basket. Angel cake pan. Bean pot. Steamer. KITCHEN FURNISHINGS AND APPURTENANCES. 1 chair (or more). 1 rocking chair (if there is room). 1 white porcelain table on rollers (should have drawer) . ATLANTA WOMAN'S CLUB COOK BOOK. Book shelf for cook books, etc. Electric toaster. Ice-cream freezer. Fireless cooker. Refrigerator. Meat grinder. Ice-pick. Ironing-board. Waffle iron. Tea wagon. Electric flat iron and rest. Electric washing machine Matches. STOVE. 3 cloth holders. Holder for burned matches. CHAPTER III. BUDGETING YOUR TIME. Introduction by Mrs. B. M. Boykin — President Atlanta Woman's Club. In these very busy days when every woman is working, as she thinks, to her greatest capacity and then does not always gel through, suppose she stops and takes stock. — She will find that she could have done much more and been less tired if only she had mapped out her day and stuck to her schedule, but she lets everything hinder her. While starting out to buy her groceries somebody called and talked so long over the 'phone she was late. Consequently, after marketing she was late to her engagement and so on. Let us learn to shorten unnecessary conversation, be prompt for each engagement, conduct our daily lives with the same efficiency which is used by business men. A place for everything, everything in its place — a time for everything and everything on time ; — leaves plenty of opportunity for healthful recreation and, at the same time, a consciousness of carrying one's program of work satisfactorily. The war helped every woman toward economy. Let us carry on now in saving our strength and getting better results from our time. THE WORKING SCHEDULE IN A HOME ECONOMICS HOUSE- HOLD. While the following schedule may not fit every one's domestic arrangements, yet it may serve as a help to other women in planning their work whether done by themselves or by servants. This has been found invaluable in training a new servant. GENERAL OUTLINE OF WORK. Everyday Do The Following 6:45 to 9:00 — Prepare breakfast and serve: While family is eating, have servant sweep front porch and steps ; afterward clear table, wash dishes, wipe off kitchen table, kitchen cabinet, stove, shelves, etc. Shine all aluminum dishes used for the meal and polish oooking utensils. Nothing should be left lying about in the kitchen or butler's pantry. Sweep kitchen, butler's pantry and eating porch (dining room). Should be thru by about nine. GENERAL OUTLINE OF WORK 13 10 to 10 :30 — All downstairs should be in order : floors swept or floor mopped, lavatory cleaned, etc. 10:30 to 11:00 — Bath room cleaned — Any special job if there is time. 11:30 to 12:00— Prepare lunch. AFTERNOON. 1 :00 to 2 :00 — Do dishes and put kitchen and dining room in order. 2:00' to 4:00 — Any special work assigned for that day (see list later) . 4:00 to 5:00 — Rest or recreation (this always applies to the cook). 5:00 to 7:30 — Prepare dinner, wash dishes and put dining room and kitchen in order. SPECIAL WORK.