Three classes can be taught each day, the first
class reporting at 8:30 and leaving at 10. The next
class comes in at 10 :30 and stays imtil 12. Two each
day is a better arrangement. At the first lesson seats
and lockers are assigned.
Girls should have note-books in which to take notes
and recipes from the blackboard and write up the
lesson. About once in each month the instructor
should mark the books.
To economize in both material and time, arrange an
individual recipe with each lesson and have two
girls prepare the recipe. The large recipe is for home
use. Each girl is to cook at home what she has cooked
at school that same week, and report on this the
following week. This may be counted as one-half
of the mark for each lesson.
The two girls who act as housekeepers for the class
must have everything on the tables that will be
needed for cooking, and extra supplies on the supply
table for emergencies. If anything is needed from
the supply table the housekeepers are to take it to
the table where it is needed. They refill the water
pitchers for the next class. They wash the sink
and extension. They look over all the tables at the
close of the lesson and report to the teacher that
these are or are not in perfect order. They attend
to the fire in a baking lesson, and see that the
tea-kettle is full of hot water for washing extra dishes.
They see that the towels are hung properly on the
rack to dry and that supplies are on the table for the
next class. Housekeepers who serve at the lesson
that comes in the afternoon are to see that the supply
table is in perfect order and all extra dishes put away.
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INTRODUCTION 9
For dish-washing have plenty of hot water ready.
If a range is used this will be ready, and the dish-
washer may go to the sink and get the water. If no
range is used the large tea-kettle may be filled and the
water heated on the gas or oil stove, or each girl
may heat water on her own gas plate. Scrape the
plates thoroughly. Wash the glasses first in hot,
soapy water; then the silver, cups, saucers and
plates; lastly the baking dishes. Rinse thoroughly
and use a dry towel to wipe the dishes.
Just before the dish-washing, housekeepers should
fold the towels and dishcloths for the next class and
place them on each table, ready for use.
Girls should all wear caps, aprons and sleevelets.
These are to be made in the sewing classes, and are
to be kept in lockers or closets, whichever are pro-
vided. At the first lesson assign to each girl a per-
manent place.
Girls not supplied with uniforms are told what to
get and are expected to supply themselves, if possible.
The cooking imiform may be made of India lawn.
It reqtiires about 4J yards of material for girls of
medium size and 5 yards for the larger girls. Each
girl should have a cap, made with elastic, that will
fit the head.
The apron may be made as long as a girl's dress,
with or without a bib. Make sleevelets that will come
up above the elbow, with elastic there and at the
wrist.
For the first lesson tell the class something about
cookery, as suggested in this outline, and about the
objects of cooking. Explain to them the places
where utensils are to be kept, and how important
10 DOMESTIC SCIENCE
Page 4
Presented as published in 1911. 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
Three classes can be taught each day, the first class reporting at 8:30 and leaving at 10. The next class comes in at 10 :30 and stays imtil 12. Two each day is a better arrangement. At the first lesson seats and lockers are assigned.
Girls should have note-books in which to take notes and recipes from the blackboard and write up the lesson. About once in each month the instructor should mark the books.
To economize in both material and time, arrange an individual recipe with each lesson and have two girls prepare the recipe. The large recipe is for home use. Each girl is to cook at home what she has cooked at school that same week, and report on this the following week. This may be counted as one-half of the mark for each lesson.
The two girls who act as housekeepers for the class must have everything on the tables that will be needed for cooking, and extra supplies on the supply table for emergencies. If anything is needed from the supply table the housekeepers are to take it to the table where it is needed. They refill the water pitchers for the next class. They wash the sink and extension. They look over all the tables at the close of the lesson and report to the teacher that these are or are not in perfect order. They attend to the fire in a baking lesson, and see that the tea-kettle is full of hot water for washing extra dishes. They see that the towels are hung properly on the rack to dry and that supplies are on the table for the next class. Housekeepers who serve at the lesson that comes in the afternoon are to see that the supply table is in perfect order and all extra dishes put away.
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For dish-washing have plenty of hot water ready. If a range is used this will be ready, and the dishwasher may go to the sink and get the water. If no range is used the large tea-kettle may be filled and the water heated on the gas or oil stove, or each girl may heat water on her own gas plate. Scrape the plates thoroughly. Wash the glasses first in hot, soapy water; then the silver, cups, saucers and plates; lastly the baking dishes. Rinse thoroughly and use a dry towel to wipe the dishes.
Just before the dish-washing, housekeepers should fold the towels and dishcloths for the next class and place them on each table, ready for use.
Girls should all wear caps, aprons and sleevelets. These are to be made in the sewing classes, and are to be kept in lockers or closets, whichever are provided. At the first lesson assign to each girl a permanent place.
Girls not supplied with uniforms are told what to get and are expected to supply themselves, if possible.
The cooking imiform may be made of India lawn. It requires about 4J yards of material for girls of medium size and 5 yards for the larger girls. Each girl should have a cap, made with elastic, that will fit the head.
The apron may be made as long as a girl's dress, with or without a bib. Make sleevelets that will come up above the elbow, with elastic there and at the wrist.
For the first lesson tell the class something about cookery, as suggested in this outline, and about the objects of cooking. Explain to them the places where utensils are to be kept, and how important