Equipment
by olivia law
This chapter involves five pages of text and two of photos, which are presented in a somewhat journalistic style with captions underneath.
Mrs Andrea suggests that, although expensive equipment is not necessary, she recommends using glass or enamel-ware over tin, as acidic foods — tomatoes, apples, citrus — should not come into contact with certain metals for fear of erosion. This shows some clear scientific knowledge for the period.
One piece of equipment that is emphasized greatly is the steam-pressure canner. According to Mrs Andrea, they are “great savers of time” — lessening the sterilization time and therefore allowing the user to prepare more food. According to the book, average prices for a family-sized outlet would be between $18-$26, in comparison to today’s Walmart price of $97.98.
Other equipment deemed necessary by Andrea include a funnel, thermometers, hydrometers (for determining the density of syrups,) rubber rings to retain sterilization and glass jars (with reminders to be careful the colours do not clash with the food inside.)
Here, the role and value of the “housewife” in early 20th Century America is made clear:
“It is not only a duty we housekeepers owe to our families, but a duty we owe to our country and to our patriotic men and our brave Allies, who are fighting for the sacred rights of free peoples.”
This is encouraging to those who perhaps felt useless that they were not being used as part of the labour force, as a nurse, in a factory or in mills. The First World War’s action was more concentrated, and thus more women could stay in the home, caring for their families and being the home provider.