They are of great value as books of reference, for
both inspectors and teachers, and essential in cases
where the regular teacher is absent.
Lesson .
Date.
Name of
Class.
J. Smith.
CO
bo
bo
l—I
I
M. Jones, j
Cleaning -
Revision -
/
/
'
/
/
/
/
Boiling greens -
/
/
/
Revision -
/
Boiling meat -
/
/
/
Revision -
THE SYLLABUS FOR CHILDREN
41
The second line for revision need not be dated*
Thus, the second lesson there would be revision of
cleaning, which would be marked opposite cleaning ,
though not given on that day.
Conduct marks may be given below this at each
lesson, and these are useful, too, as a check on the
children.
If record books are kept faithfully, they will prevent
one child always doing the same revision ; but they
must always be marked at the end of the lesson.
NOTE-BOOKS
Authorities differ as to the time devoted to these.
Personally I incline to the theory that it is of value to
a child, both educationally and practically, to write a
clear synopsis of the chief parts of lesson in a note-book
which she shall be allowed to preserve, and I think it
is a good thing to have the children seated with their
hands and eyes properly employed for a short time
during the morning.
I think the mere copying of recipes is of no use to
anyone unless the greatest regard is paid to price
and time of cooking; but the points which make
for success in the various processes of cooking are
very important.
ACCOUNTS
The simplest form of accounts is one which shows
the money taken and spent each week at a glance (see
next page).
Separate vouchers or order sheets or books should be
kept, and should be totalled each day, and entered at
the end of the week in the account book. The money
taken for sale of food should be entered daily. Some
authorities advance money, and this should be entered,
too, on the receipts side.
42
INSTRUCTION IN COOKERY
{Left-hand page).
Receipts from Sale of Food.
Week ending —
l
8
15
22
29
Total.
Monday
£
s.
d.
£
s.
d.
£
s.
d.
£
s.
d.
£
s.
d.
£
s.
d.
Tuesday -
Wednesday
Thursday -
Friday
Money advanced
or in hand
|
Total -
|
1
{Right-hand page).
Expenditure.
Week ending —
l
8
15
22
29
Total.
Butcher
i
£
s.
d.
£
s. d.
£ Is. d.
!
£'
'
r
d.
£
s.
d.
£
s.
d.
Baker
Grocer
—
—
Milkman -
Greengrocer
Sundries -
Total -
CHAPTER IV
THE TEACHING OF THE PROCESSES OF
COOKERY
principal processes of cookery with which a
j! teacher of children is concerned are —
1. Baking (or roasting). 3. Stewing.
2. Boiling and steaming. 4. Frying.
5. Grilling.
Baking — The great difficulty experienced by all
teachers of cooking is that it is not easy to make
children personally responsible for the management of
the oven, a thorough knowledge of the exact heat
required having more to do with successful baking
than anything else.
Page 18
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
They are of great value as books of reference, for both inspectors and teachers, and essential in cases where the regular teacher is absent.
Lesson .
Date.
Name of Class.
J. Smith.
CO
bo
bo
l—I
M. Jones, j
Cleaning - Revision -
/
/
'
/
/
/
/
Boiling greens -
/
/
/
Revision -
/
Boiling meat -
/
/
/
Revision -
The second line for revision need not be dated. Thus, the second lesson there would be revision of cleaning, which would be marked opposite cleaning , though not given on that day.
Conduct marks may be given below this at each lesson, and these are useful, too, as a check on the children.
If record books are kept faithfully, they will prevent one child always doing the same revision ; but they must always be marked at the end of the lesson.
NOTE-BOOKS
Authorities differ as to the time devoted to these. Personally I incline to the theory that it is of value to a child, both educationally and practically, to write a clear synopsis of the chief parts of lesson in a note-book which she shall be allowed to preserve, and I think it is a good thing to have the children seated with their hands and eyes properly employed for a short time during the morning.
I think the mere copying of recipes is of no use to anyone unless the greatest regard is paid to price and time of cooking; but the points which make for success in the various processes of cooking are very important.
ACCOUNTS
The simplest form of accounts is one which shows the money taken and spent each week at a glance (see next page).
Separate vouchers or order sheets or books should be kept, and should be totalled each day, and entered at the end of the week in the account book. The money taken for sale of food should be entered daily. Some authorities advance money, and this should be entered, too, on the receipts side.
[Left-hand page]
Receipts from Sale of Food.
Week ending —
Total.
Monday
£
s.
d.
£
s.
d.
£
s.
d.
£
s.
d.
£
s.
d.
£
s.
d.
Tuesday -
Wednesday
Thursday -
Friday
Money advanced or in hand
|
Total -
|
[Right-hand page]
Expenditure.
Week ending —
Total.
Butcher
£
s.
d.
£
s. d.
£ Is. d.
!
£'
'
r
d.
£
s.
d.
£
s.
d.
Baker
Grocer
—
—
Milkman -
Greengrocer
Sundries -
Total -
CHAPTER IV
THE TEACHING OF THE PROCESSES OF COOKERY
principal processes of cookery with which a teacher of children is concerned are —
1. Baking (or roasting). 3. Stewing.
2. Boiling and steaming. 4. Frying.
5. Grilling.
Baking — The great difficulty experienced by all teachers of cooking is that it is not easy to make children personally responsible for the management of the oven, a thorough knowledge of the exact heat required having more to do with successful baking than anything else.