WHAT? WHY? HOW?

• These small farmhouses were planned especially for those who want to build in stages.

• The addition of the bedroom wings to the basic houses will provide normal dwellings in every respect.

• Both designs show an interesting arrangement of interior space and many possibilities for pleasant rural living.

•…

Maximum convenience for the homemaker at her work is the aim of this step-saving kitchen, planned primarily for the farm home. It was designed in housing and household equipment laboratories of the Bureau of Human Nutrition and Home Economics.

Basic plan. The unbroken U shape was chosen for arranging equipment because it forms a compact dead…

Materials: (for three bibs)

One-half yard 36" ratine or similar soft material
One 8-yard bolt No. 5 nainsook bias binding
Six wooden beads or metal rings
Thread to match the binding

To Make:

Step 1. Cut a pattern following the measurements in draft.

Step 2. Reenforce bib on underside at eyelet perforations with 3/4" twilled…

A clean closet helps keep clothes clean and neat.

Clean, neat clothes help you look prettier.

They make you feel better.

Collect Tools and Supplies

• Broom
• Cloth to cover broom
• Buckets
• One bucket of warm sudsy water for washing
• One bucket of warm water for rinsing
• Cloth to wipe woodwork and floors

Get Ready for the…

A kitchen planned as an efficient workshop — where a woman's work may be done with the least walking, stooping, lifting, and stretching — is demonstrated in this motion picture. It is a two-reel film, in color, with a narration sound track.

This U-shaped kitchen was designed by housing and household equipment specialists of the Bureau of Human…

This kitchen-workroom was designed primarily for older or physically-handicapped farm women who must conserve their energy. Its many energy-saving features, however, will work equally well for any homemaker.

In planning this kitchen-workroom, the designers have applied findings of studies of the energy expended by women in performing household…

The new chief of the Bureau of Home Economics is very glad of this opportunity to tell the readers of the Journal something of the plans for your new Bureau, for we want you to feel that it is yours, and to know what work it is hoping to develop. First, we wish to thank you for the cordial support you have offered to the new Bureau, its chief, and…

The tables on farm housing presented herewith are based on selected data from the farm-housing survey, a house-to-house canvass of farm homes in selected rural counties carried on in January and February of 1934 under the direction of the Bureau of Home Economics. 1 The survey was designed to measure the potential demand for improved home…

Pioneered in working out procedures to evaluate performance of home refrigerators. Standards were developed and later incorporated in the procedures now used by manufacturers and testing laboratories

View full record for details.

This publication is designed to serve as a guide for State school lunch agencies and others concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities.

Work in this field was undertaken by the U. S. Department of Agriculture upon the recommendation of a representative group of State School Lunch…

A study of six lunch operations in Ohio indicates that a thorough job of planning new kitchen facilities will pay off throughout the life of the facility in terms of reduced labor requirements. Best results are achieved in schools where the local administration draws the kitchen manager into the planning process, obtains new ideas from visits to…

Sturdy shelves are essential in every school lunch storeroom. In constructing, them a 2-inch air space should be left between the shelves and the walls as shown above to permit the air to circulate freely behind and around the food stacked on them. The shelf frame, however, should be fastened to the wall for strength. The width and height of the…

Well-planned storage for food and supplies makes for efficient and economical school lunch operation. Proper storage of food helps to protect the health of the children who eat lunches at school, to conserve food values, and to prevent waste. Furthermore, storage facilities that are well-planned in relation to work centers save time and energy of…

Efficient arrangement of space and equipment in the school lunch kitchen is of major importance in economical management. By streamlining the layout, it is often possible to make a kitchen more productive with the same number of workers, thus cutting down the cost of labor, which is usually a very substantial item in the total meal cost. This…

This 17 1/2- by 18-foot kitchen-workroom is designed to reduce the energy cost of kitchen-workroom activities. The storage designs, workspace, and arrangement of equipment are planned especially for the many homemakers who must conserve energy. The broken-U arrangement of the meal-preparation area is convenient and efficient; it permits easy to the…

Food consumption is a subject of universal and perennial interest. About half of the income of families in the lowest third of the income scale goes for food. Even those in the highest third put more than a fifth of their incomes into this item of the budget. The way food money is spent, the choices that families make, is of much concern to all…

Food-consumption patterns of different population groups are of interest not only to families wishing to improve their levels of living and to persons engaged in the production and marketing of food materials, but to all that are concerned with the Nation's broad social and economic problems. Diet can play an important role in the conservation of…

Family diets may vary considerably in cost and still be satisfactory for good nutrition. They may vary, too, in the type and the quality of foods they contain and still be desirable, provided the assortment is wisely selected. A good diet depends not so much on the amount of money it costs as on the nutritive value of the different foods selected…

WE CAN MEASURE OUR COUNTRY'S FOOD HABITS

The nutritive quality of diets in the United States varies greatly. This is shown by an analysis of family food supplies recently made by the United States Department of Agriculture.

The analysis was based chiefly on facts collected by the Departments of Agriculture and Labor in 1936-37 as part of a…