Compiled by Isabella Beaton The Book of Household Management is chock full of fashion advice for the 19th century housewife.

In Purchasing Articles of Wearing Apparel, whether it be a silk dress, a bonnet, shawl, or riband, it is well for the buyer to consider three things:

I. That it be not too expensive for her purse.
II. That its colour harmonize with her complexion, and its size and pattern with her figure.
III. That its tint allow of its being worn with the other garments she possesses.

The quaint Fuller observes, that the good wife is none of our dainty dames, who love to appear in a variety of suits every day new, as if a gown, like a stratagem in war, were to be used but once. But our good wife sets up a sail according to the keel of her husband’s estate; and, if of high parentage, she doth not so remember what she was by birth, that she forgets what she is by match.

To Brunettes, or those ladies having dark complexions, silks of a grave hue are adapted. For Blondes, or those having fair complexions, lighter colours are preferable, as the richer, deeper hues are too overpowering for the latter. The colours which go best together are green with violet; gold-colour with dark crimson or lilac; pale blue with scarlet; pink with black or white; and gray with scarlet or pink. A cold colour generally requires a warm tint to give life to it. Gray and pale blue, for instance, do not combine well, both being cold colours.

Budget Menu Planning is not just a theme for the 21st century. Back in 1948 housewives were just as conscious about how much they were spending on the family meals.

In a vintage 1948 McCall’s one article put together 5 family meals for four people costing about $1.00 per meal. According the the West Egg Inflation calculator that’s about $8.53 per meal in 2007.

The author states that while these meals are filling she has also added milk (as in for drinking) as the meat amount is small. And also suggests serving the meals with fruit, salad and bread.

Here are 2 sample, and I’m sure not low fat, recipes from that article.

Barbecued Beans

2 cups dried red peans1/3 cup oil

2 to 3 minced garlic cloves

1 large chopped onion

1 6 ounce can of tomato paste

2 to 4 teaspoons of chili powder1 tablespoon of ketchup

1 teaspoon salt

1 dash of cayenne pepper

1/2 ground meat mix of pork and beef

The night before wash beans and let them soak overnight in cold water. In the morning, drain them and cover with fresh boiling water. Cover them and cook slowly for an hour. In the meantime heat the oil in a good sized frying pan and brown the garlic and oil in it. Now combine all of your other ingredients except the meant  and simmer another hour. The beans should be tender by this time. If while you are cooking the beans they seem a little dry add more boiling water.  While the beans are cooking, make small meatballs with the the meat mixture and brown them in hot fat. Add them to the top of the beans 15 minutes before you are ready to eat. Enough for 4.

Spanish Rice and Beef Casserole

2 and 1/4 cups beef stock

1 teaspoon salt

1 cup or rice

1/4 pound ground beef

meat drippings

1/4 cup each of celery, onion and green pepper

1 8 ounce can of tomato sauce

1 cup canned tomatoes

salt and pepper

1 dash of cayenne pepper

1/2 cup grated sharp American Cheddar Cheese

Bring the meat stock to a boil and salt it. Then add your rice, and cover and cook until the rice has absorbed all of the stock. Now brown the meat in hot meat drippings. Add the celery, onion and pepper and cook for 5 minutes. Add everything else except the grated cheese and cook slowly for about 10 minutes. By then your mixture will have thickened somewhat. Now mix your rice in thoroughly and pour into a greased casserole. Sprinkle with cheese over the top and bake in a moderate oven of 350 degrees for about 30 minutes.