Domestic science (Johnson, for schools and homes)

Sending, as you do, to each correspondence student, a 446 page text of instructions and a scientifically gauged Square and large printed Model Pattern Drafts, accompa- nied by a voluminous set of test questions designed to promote interest and further application, understanding, and thoroughness in the work of a series of graded lessons, the student a thousand miles away is equipped to take up the work and pursue it to a thorough and successful termination. On reviewing the remarkable results you have obtained, the question at once arises: "Why do not our institutions of higher learning include more of the industrial side of education?" For all purposes of dressmaking and drafting in the high school, the college, the normal school, and the home, this System is both sufficiently simple and comprehensive. I shall watch your results with great interest, and I wish you the highest success. Most truly yours, Gertrude T. Johnson, Supervisor Domestic Science, Elementary Schools, Kansas Citg, Mo, DOMESTIC SCIENCE PART 1. COOKING. Syllabus of the Course; for the Teachers' Use. Note. — In every lesson the food-stuflFs used in the prac- tical work should be discussed briefly, with regard to their physiological use, classification, and comparative food values. The hygienic phase of the work should be emphasized at every available point. We do not live to eat; we eat to live. SEVENTH YEAR. Lesson 1. Sanitary Housek eeping. Dust, dirt, and mould in the home; danger of dark rooms; importance of fresh air and sunlight; general directions for sweeping and dusting; danger in carpets; their disinfection; in tapestry. Practical Work. Sweeping and dusting the kitchen and furnishings; washing of dust cloths. Lesson 2. Sanitary Housekeeping. Dishwashing; care of dish- towels, dish-cloths, sink, garbage, garbage-can, boards and tables, refrigerators; care of knives, forks, and spoons, cooking uten- sils; use of boiling water as a germ destroyer; of sal soda. Practical Work. Washing, scalding, and wiping of the dishes and cooking utensils, making practical ap- plication of the theories presented in the lesson. Lesson 3. Measurements. The necessity for accuracy. Practical Work. Making the table of cooking measurements, by use of coarse salt, and of water, as 1^9- 9 10 DOMESTIC SCIENCE terial; use of salt spoon, teaspoon, tablespoon, gill measure^ cup, half-pint, and quart. Lesson 4. Food. Its general functions; the five food principles; and their physiological uses, in brief; classification of com- mon food-stuffs, with regard to their comparative food values. Practical Work. Cooking rolled oats, serving with milk and sugar. Lesson 5. Albumen. Its principal sources, eggs, meat, and fish; the effects of heat upon it; of cold water. Practical Work. Tests for fresh eggs; tests of the effects of hot water on the eggs; of cold water. Toasting bread, soft-boiling of eggs; serving eggs on toast Lesson 6. Gluten. Its principal sources, cereals; comparative methods of cooking fine and coarse cereals. Practical Work. Cooking cream of wheat; serving with milk and sugar. Lesson 7. Casein. Animal casein; its principal source, milL Vegetable casein; its principal sources, legumes. Practical Work. Making cottage cheese; boiling Lima beans previously soaked in water; serving.