VIII. Fish 38 IX. Tender Meat .42 X. Tough Meat — Irish Stew .... 49 XI. Milk 52 XII. Cheese 59 XIII. Vegetables 63 XIV. Coffee 69 XV. Wheat 78 XVI. Flour 81 XVII. Cake — Baking-Powder 86 XVIII. Ginger Snaps 90 XIX. Custard 92 XX. Soups 97 XXI. Steamed Bbown Bread 102 X CONTENTS LESSON PAGE XXII. Fruits 105 XXIII. Bacon and Fats 121 XXIV. Omelet 123 XXV. Sponge Cake 126 XXVI. Ice-Cream 129 XXVII. Bread 135 XXVIII. Tea 148 XXIX. The Dining-room and Serving . . . 160 XXX. Planning a Meal 181 XXXI. Lemon Jelly 183 XXXII. Broiled Beefsteak 187 BOOK n LB8S0K PAGE I. Preservation op Fruits 193 II. Jelly 198 III. Combustion, Fuels and Fires . . .201 rV. Eggs 205 V. Cereals 207 VI. Macaroni 211 VII. Roast Beep 213 VIII. Baked Potatoes 216 IX. Oysters 218 X. Boiled Fish 221 XI. Suet Pudding 224 XII. Lamb Stew 227 XIII. Fruit Cake 230 XrV. SuGAB AND Candy 232 CONTENTS xi LEBSOir PAGE XV. Cheese Souffle 236 XVI -XVIII. Bread Making 238 XIX. Angel Caxe 239 XX. CSOQUETTES 241 XXI. Muffins 245 XXII. Vegetables 245 XXIII. Sago and Tapioca Ceeam 247 XXIV. Sandwiches 251 XXV. Cream Puffs 254 XXVT. Cocoa and Chocolate 255 XXVII. Pie 262 XXVIII. Celery Soup 265 XXIX. Soup Stock 268 XXX. Salads 271 XXXI. Butter 274 XXXII. Fowl 277 XXXni. Doughnuts 280 XXXrV. Shortcake 283 XXXV. FiRELESS Cooker 286 ILLUSTRATIONS Prepabing a Meal Frontispiece Typical Cooking Room .... Facing Page 4 Cooking Uniforms " "8 Housekeepers Arranging for the Morning Lesson " " 10 Meat Cutting Charts Pages 45, 47 Domestic Science Laboratory . . Facing Page 68 Flouk Experiments " "82 Theory and Practice " "92 An Eighth -Grade Class . . . . " " 132 Bread-Making " "138 Cooking, Serving, and an Exhibit op Food- stuffs " " 168 Cooking Eggs and Making Toast . . " " 206 Domestic Science in a School for the Deaf " " 212 An Evening Class " "242 Introduction Domestic Science is usually given to the girls of the seventh and eighth grades in the public and private schools. Advanced courses in this subject may be given in the high school. There is no good reason why children below these grades should not take the course, but owing to present school condi- tions — too many pupils for one teacher and an overcrowded course of study — it seems impossible to secure more than one form of hand work or manual training at a time; so the course in cooking or domestic science has usually been arranged for the girls of the seventh and eighth grades, allowing one and one-half hours each week for one lesson. Two hours is a much better period. Centers are conveniently situated for the pupils of these grades in adjacent buildings. The ideal plan is a laboratory and shop in each school-building, so that children in all grades, both boys and girls, may take work in Domestic Science. The school program should be arranged so that the boys go to the shops at the same time that the girls go to the laboratory, and, if possible, the centers should be located in the same building. The laboratories and shops are usually equipped for twenty-four pupils. The laboratory equipment may be made simple or elaborate. In public-school work it should be inex- 2 DOMESTIC SCIENCE pensive but good. Two rooms are almost necessary, one for the kitchen or laboratory, and the other for the dining-room, where the girls are taught serving and care of the dining-room. One large room may be used if two are not available. Two smaller rooms should be secured, if possible, for a laundry and a dressing-room.

AI-modernized reading of the original text

VIII. Fish 38 IX. Tender Meat .42 X. Tough Meat — Irish Stew .... 49 XI. Milk 52 XII. Cheese 59 XIII. Vegetables 63 XIV. Coffee 69 XV. Wheat 78 XVI. Flour 81 XVII. Cake — Baking-Powder 86 XVIII. Ginger Snaps 90 XIX. Custard 92 XX. Soups 97 XXI. Steamed Bbown Bread 102 X CONTENTS LESSON PAGE XXII. Fruits 105 XXIII. Bacon and Fats 121 XXIV. Omelet 123 XXV. Sponge Cake 126 XXVI. Ice-Cream 129 XXVII. Bread 135 XXVIII. Tea 148 XXIX. The Dining-room and Serving . . . 160 XXX. Planning a Meal 181 XXXI. Lemon Jelly 183 XXXII. Broiled Beefsteak 187 BOOK n LB8S0K PAGE I. Preservation op Fruits 193 II. Jelly 198 III. Combustion, Fuels and Fires . . .201 rV. Eggs 205 V. Cereals 207 VI. Macaroni 211 VII. Roast Beep 213 VIII. Baked Potatoes 216 IX. Oysters 218 X. Boiled Fish 221 XI. Suet Pudding 224 XII. Lamb Stew 227 XIII. Fruit Cake 230 XrV. SuGAB AND Candy 232 CONTENTS xi LEBSOir PAGE XV. Cheese Souffle 236 XVI -XVIII. Bread Making 238 XIX. Angel Caxe 239 XX. CSOQUETTES 241 XXI. Muffins 245 XXII. Vegetables 245 XXIII. Sago and Tapioca Ceeam 247 XXIV. Sandwiches 251 XXV. Cream Puffs 254 XXVT. Cocoa and Chocolate 255 XXVII. Pie 262 XXVIII. Celery Soup 265 XXIX. Soup Stock 268 XXX. Salads 271 XXXI. Butter 274 XXXII. Fowl 277 XXXni. Doughnuts 280 XXXrV. Shortcake 283 XXXV. FiRELESS Cooker 286 ILLUSTRATIONS Prepabing a Meal Frontispiece Typical Cooking Room .... Facing Page 4 Cooking Uniforms " "8 Housekeepers Arranging for the Morning Lesson " " 10 Meat Cutting Charts Pages 45, 47 Domestic Science Laboratory . . Facing Page 68 Flouk Experiments " "82 Theory and Practice " "92 An Eighth -Grade Class . . . . " " 132 Bread-Making " "138 Cooking, Serving, and an Exhibit op Foodstuffs " " 168 Cooking Eggs and Making Toast . . " " 206 Domestic Science in a School for the Deaf " " 212 An Evening Class " "242 Introduction Domestic Science is usually given to the girls of the seventh and eighth grades in the public and private schools. Advanced courses in this subject may be given in the high school. There is no good reason why children below these grades should not take the course, but owing to present school conditions — too many pupils for one teacher and an overcrowded course of study — it seems impossible to secure more than one form of hand work or manual training at a time; so the course in cooking or domestic science has usually been arranged for the girls of the seventh and eighth grades, allowing one and one-half hours each week for one lesson. Two hours is a much better period. Centers are conveniently situated for the pupils of these grades in adjacent buildings. The ideal plan is a laboratory and shop in each school-building, so that children in all grades, both boys and girls, may take work in Domestic Science. The school program should be arranged so that the boys go to the shops at the same time that the girls go to the laboratory, and, if possible, the centers should be located in the same building. The laboratories and shops are usually equipped for twenty-four pupils. The laboratory equipment may be made simple or elaborate. In public-school work it should be inex- pensive but good. Two rooms are almost necessary, one for the kitchen or laboratory, and the other for the dining-room, where the girls are taught serving and care of the dining-room. One large room may be used if two are not available. Two smaller rooms should be secured, if possible, for a laundry and a dressing-room.

Domestic science (Clark, Cornell home economics)