($1.10)
"Principles of Cookery," Anna M. Barrows. ($1.00)
"A Home Science Cook Book, " Barrows and Lincoln. ($1.00)
"The Boston Cooking School Cook Book," Fannie Farmer.
($1.80)
"Elements of the Theory and Practice of Cookery," Wil-
liams and Fisher. ($1.00)
"The Up-to-Date Waitress," J. McK. Hill. ($1.50)
" How the World Is Fed, " Carpenter. ( $.60 )
"Food Products," Sherman. ($2.25)
"The World's Commercial Products," Freeman and
Chandler. ($2.70)
"Bacteria, Yeasts and Molds in the Home," Conn. ($1.00)
"Household Bacteriology," Buchanan. ($1.00)
' ' Food and Dietetics, ' ' Norton. ( $1.00 )
"Food and the Principles of Dietetics" Hutchison. ($3.50)
"Physics of the Household," Lynde. ($1.20)
"Good Cheer," Hackwood. ($2.50)
"Household Physics," Butler. ($1.30)
"Foods and Sanitation," Forster and Weigly. ($1.00)
"Home Economics," Maria Parloa. ($1.50)
"Fuels of the Household," Marion White. ($.75)
The Farmers' Bulletins referred to in this text may be ob-
tained free of charge from the Department of Agriculture,
Washington, D. C.
GENERAL INSTRUCTIONS.
For the first lesson in a beginning course, it would be well
to study with the children.
1. The name, use and arrangement of all the utensils in
the individual desks. (Below is a diagram suggesting a con-
venient arrangement.) Have a definite place for each article
and insist on its being kept there.
2. The care of the stove and the lighting of the fire.
3. The use and care of the refrigerator.
4. The care of the sink and garbage can.
5. The sweeping and dusting of the kitchen.
6. Rules for working.
There should be no cooking during the first lesson.
A. custard cup
B. white plate
C. utensil plate
D. small white bowl
E. large white bowl
F. sauce pan
G. measuring cup (Vs)
H. measuring cup (%)
T. fork
J. vegetable knife
K- case knife
L. spatula
M. teaspoon
N. tablespoon
0. wooden spoon
P. salt jar
Q. biscuit cutter
K. Dover egg beater
S. strainer
2 POOD AND COOKERY
At the beginning of introductory lesson number two, each
child or each two children might prepare an apple for baking.
While the apples are baking the time could be used
1. In learning the abbreviations.
2. In measuring different food materials,
3. In learning how to wash dishes.
(Spend very little time discussing the apple as that will
come in later lessons on fruit.)
The general work of the kitchen, such as putting away
supplies, cleaning the sink and stove, emptying and washing
the garbage pail, can be arranged as the teacher thinks best.
It is usually done by appointing one or more girls as house-
keepers each lesson. The following "Duties of Housekeepers"
are merely suggestions, they may be varied to suit the needs
of the individual kitchen.
DUTIES OF HOUSEKEEPERS.
Housekeeper No. 1.
1. While th« rest of the girls are washing their hands,
dust the desk, ice box and cupboards, then wash out the dust
cloth and hang on rack to dry.
2. When through cooking, put away supplies.
3. Divide supply dishes evenly among the rest of the class
to wash. Do not give any supply dishes to the two who arc
washing housekeeper's dishes.
4. Clean stove.
a. Wipe out oven.
b. Wipe top of stove.
e. Empty teakettle and wash the outside,
d. Clean tray under burners.
GENERAL INSTRUCTIONS
■i
5. Wash the supply table.
6. Brush floor around stove and table.
7. Have work inspected before leaving the room.
Housekeeper No. 2.
1. When all have washed their hands, wipe wash basins
and hang them up. Wipe drain boards and hang up sink cloths.
2. When through cooking, empty pan under ice box.
3. Wash the utensils in sink and the cover to garbage can.
4. Ask the girl sitting next to you to help you empty the
garbage can.
5. Wash garbage can with small mop, then rinse with hot
water. Wash out mop and hang it up.
Page 3
Presented as published in 1915. 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
($1.10) "Principles of Cookery," Anna M. Barrows. ($1.00) "A Home Science Cook Book, " Barrows and Lincoln. ($1.00) "The Boston Cooking School Cook Book," Fannie Farmer.
($1.80) "Elements of the Theory and Practice of Cookery," Williams and Fisher. ($1.00) "The Up-to-Date Waitress," J. McK. Hill. ($1.50) " How the World Is Fed, " Carpenter. ( $.60 ) "Food Products," Sherman. ($2.25)
"The World's Commercial Products," Freeman and Chandler. ($2.70)
"Bacteria, Yeasts and Molds in the Home," Conn. ($1.00)
"Household Bacteriology," Buchanan. ($1.00)
' ' Food and Dietetics, ' ' Norton. ( $1.00 )
"Food and the Principles of Dietetics" Hutchison. ($3.50)
"Physics of the Household," Lynde. ($1.20)
"Good Cheer," Hackwood. ($2.50)
"Household Physics," Butler. ($1.30)
"Foods and Sanitation," Forster and Weigly. ($1.00)
"Home Economics," Maria Parloa. ($1.50)
"Fuels of the Household," Marion White. ($.75)
The Farmers' Bulletins referred to in this text may be obtained free of charge from the Department of Agriculture, Washington, D. C.
For the first lesson in a beginning course, it would be well to study with the children.
1. The name, use and arrangement of all the utensils in the individual desks. (Below is a diagram suggesting a convenient arrangement.) Have a definite place for each article and insist on its being kept there.
2. The care of the stove and the lighting of the fire.
3. The use and care of the refrigerator.
4. The care of the sink and garbage can.
5. The sweeping and dusting of the kitchen.
6. Rules for working.
There should be no cooking during the first lesson.
A. custard cup
B. white plate
C. utensil plate
D. small white bowl
E. large white bowl
F. sauce pan
G. measuring cup (Vs) H. measuring cup (%) T. fork
J. vegetable knife
K. case knife
L. spatula
M. teaspoon
N. tablespoon
0. wooden spoon
P. salt jar
Q. biscuit cutter
K. Dover egg beater
S. strainer
At the beginning of introductory lesson number two, each child or each two children might prepare an apple for baking. While the apples are baking the time could be used
1. In learning the abbreviations.
2. In measuring different food materials,
3. In learning how to wash dishes.
(Spend very little time discussing the apple as that will come in later lessons on fruit.)
The general work of the kitchen, such as putting away supplies, cleaning the sink and stove, emptying and washing the garbage pail, can be arranged as the teacher thinks best. It is usually done by appointing one or more girls as housekeepers each lesson. The following "Duties of Housekeepers" are merely suggestions, they may be varied to suit the needs of the individual kitchen.
DUTIES OF HOUSEKEEPERS. Housekeeper No. 1.
1. While the rest of the girls are washing their hands, dust the desk, ice box and cupboards, then wash out the dust cloth and hang on rack to dry.
2. When through cooking, put away supplies.
3. Divide supply dishes evenly among the rest of the class to wash. Do not give any supply dishes to the two who arc washing housekeeper's dishes.
4. Clean stove.
a. Wipe out oven.
b. Wipe top of stove.
c. Empty teakettle and wash the outside.
d. Clean tray under burners.
■i
5. Wash the supply table.
6. Brush floor around stove and table.
7. Have work inspected before leaving the room.
Housekeeper No. 2.
1. When all have washed their hands, wipe wash basins and hang them up. Wipe drain boards and hang up sink cloths.
2. When through cooking, empty pan under ice box.
3. Wash the utensils in sink and the cover to garbage can.
4. Ask the girl sitting next to you to help you empty the garbage can.
5. Wash garbage can with small mop, then rinse with hot water. Wash out mop and hang it up.