6. Wash back of sink, polish faucets with dry cloth, wash
the drain board, then the sink.
7. Brush floor around the sink and garbage can, using
mop if necessary.
8. After all the dishwater has been emptied, wipe sink
and strainer and hang up cloth.
9. Have work inspected before leaving the room. •
Abbreviations.
T.
stands for tablespoo
t. ,
' teaspoon.
C.
' cupful.
R.
' rounding
spk.
' speck.
hr.
' hour.
lb.
' pound.
pt.
' pint.
qt.
' quart.
oz.
' ounce.
FOOD AND COOKERY
Measures.
;3 t.=iT.
16 T.=1C.
2 gills^l C.
2 C.=l pt.
2 pt.=l qt.
4 qt.=l gal.
2 gal.=l pk.
2 C. sugar=l lb.
2 C. bntter=l lb.
1 beaten egg=3 T. (?).
8 large eggs=l lb.
2 0. chopped meat=l lb.
4 C. ground cof[ee=l lb.
2 C. rice=l lb.
4 C. flour=l lb.
All materials are measured level. The cup or spoon is filled
heaping full, then leveled with a case knife. Flour is measured
after sifting. In measuring butter or lard, scrape the surplus
from the knife onto the back of the spoon, then pick it up with
the tip of the knife and drop it into the supply dish. Do not
scrape the knife on the edqe of the dish.
HALVES
GENERAL INSTRUCTIONS
QU/=\FITERS
THIRDS
a. A spoonful of any solid material is divided into halves
lengthwise of the spoon.
b. It is divided into quarters by a second division at
right angles to the first, with this cross division somewhat near-
er to the handle than to the point of the spoon.
c. A spoonful is divided into thirds crosswise.
FOOD AND COOKERY
LESSON PEEIOD.
Before the class arrives, the supplies for that lesson should
be neatly arranged in supply dishes on a table in the front of
■ the room and covered with a clean cloth. If the class is large
it would be better to pass the supply dishes from one pupil to
the next, allowing each to measure the amount she would need
for the lesson. In a small class the pupils might be allowed to
come to the table and help themselves. Occasionally let the
housekeepers order the supplies and put them out for the class.
After the cooking lesson is over the girls should arrange
the food properly for serving and sit down quietly and eat it.
The dishes should then be piled up ready to be washed. Two
girls should work together; the uneven numbers should wash
the dishes one week and the even numbers dry them. The next
week they should reverse the work. The one who washes the
dishes should scrub the tables and wash out the dishcloth, the
one who drys them should put the dishes away and wash out
the dish-towels.
Inspect all towels and dishpans before they are hung up
and examine the desks before the class leaves the room to see
that the work is properly done.
GENERAL INSTRUCTIONS 7
Ways of Presenting a Lesson.
1. The lesson may be assigned for study the day before
it is to be taught. The subject matter can then be discussed
when the girls come to class before beginning the practical
work. Or ,
2. The recipe may be read at the beginning of the lesson.
After discussing the reasons for each step, the girls may begin
work, keeping recipes before them. Or
3. The list of ingredients may be put on the board and
the method of preparation brought out by the teacher by means
of questions and suggestions. After all the points in the method
have been made clear and have been summarized by the class,
the children should be able to prepare the dish without any
further directions.
The last method is preferable during the first year. Either
of the other two methods may be profitably used in the second
year.
It will awaken interest in the lesson to have the prepared
dish attractively arranged^ ready to show the pupils at the
beginning of the lesson. It will also be very helpful occasionally
to demonstrate the preparation of the dish during the discus-
sion of the method.
Rules For Working.
Page 4
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
6. Wash back of sink, polish faucets with dry cloth, wash the drain board, then the sink.
7. Brush floor around the sink and garbage can, using mop if necessary.
8. After all the dishwater has been emptied, wipe sink and strainer and hang up cloth.
9. Have work inspected before leaving the room. • Abbreviations.
T.
stands for tablespoo
t. ,
' teaspoon.
' cupful.
R.
' rounding
spk.
' speck.
hr.
' hour.
lb.
' pound.
pt.
' pint.
qt.
' quart.
oz.
' ounce.
Measures.
;3 t.=iT.
16 T.=1C.
2 gills^l C.
2 C.=l pt.
2 pt.=l qt.
4 qt.=l gal.
2 gal.=l pk.
2 C. sugar=l lb. 2 C. bntter=l lb.
1 beaten egg=3 T. (?). 8 large eggs=l lb.
2 0. chopped meat=l lb. 4 C. ground cof[ee=l lb. 2 C. rice=l lb.
4 C. flour=l lb.
All materials are measured level. The cup or spoon is filled heaping full, then leveled with a case knife. Flour is measured after sifting. In measuring butter or lard, scrape the surplus from the knife onto the back of the spoon, then pick it up with the tip of the knife and drop it into the supply dish. Do not scrape the knife on the edqe of the dish.
HALVES
QU/=\FITERS
THIRDS
a. A spoonful of any solid material is divided into halves lengthwise of the spoon.
b. It is divided into quarters by a second division at right angles to the first, with this cross division somewhat nearer to the handle than to the point of the spoon.
c. A spoonful is divided into thirds crosswise.
LESSON PEEIOD.
Before the class arrives, the supplies for that lesson should be neatly arranged in supply dishes on a table in the front of ■ the room and covered with a clean cloth. If the class is large it would be better to pass the supply dishes from one pupil to the next, allowing each to measure the amount she would need for the lesson. In a small class the pupils might be allowed to come to the table and help themselves. Occasionally let the housekeepers order the supplies and put them out for the class.
After the cooking lesson is over the girls should arrange the food properly for serving and sit down quietly and eat it. The dishes should then be piled up ready to be washed. Two girls should work together; the uneven numbers should wash the dishes one week and the even numbers dry them. The next week they should reverse the work. The one who washes the dishes should scrub the tables and wash out the dishcloth, the one who drys them should put the dishes away and wash out the dish-towels.
Inspect all towels and dishpans before they are hung up and examine the desks before the class leaves the room to see that the work is properly done.
Ways of Presenting a Lesson.
1. The lesson may be assigned for study the day before it is to be taught. The subject matter can then be discussed when the girls come to class before beginning the practical work. Or ,
2. The recipe may be read at the beginning of the lesson. After discussing the reasons for each step, the girls may begin work, keeping recipes before them. Or
3. The list of ingredients may be put on the board and the method of preparation brought out by the teacher by means of questions and suggestions. After all the points in the method have been made clear and have been summarized by the class, the children should be able to prepare the dish without any further directions.
The last method is preferable during the first year. Either of the other two methods may be profitably used in the second year.
It will awaken interest in the lesson to have the prepared dish attractively arranged^ ready to show the pupils at the beginning of the lesson. It will also be very helpful occasionally to demonstrate the preparation of the dish during the discussion of the method.
Rules For Working.