Domestic science (Johnson, for schools and homes)

Practical Work. Making and baking wheat flour muffins. Lesson 23. Quick Breads. Compare thick batters and thin bat- ters. The effect of fats on batters. Practical Work. Making corn-meal muffins; baking. Lesson 24. Quick Breads. Bi-carbonate of soda and molasses as leavening; classification of ginger as a food stuff. Practical Work. Making of soft ginger bread; bttking. Lesson 25. Quick Breads. Review of leavening and batters. Doughs. Practical Work. Making baking powder biscuits; baking; drop biscuits. Lesson 26. Quick Breads. Review of leavening, batters, and dough. Practical Work. Making sour milk biscuits; baking. Lesson 27. Quick Breads. Review of the egg; the nutritive val- 14 DOMESTIC SCIENCE ues of its respective parts; sugar; classification of vanilla as a food stufiF. Practical Work. Making sugar cookies. Lesson 28. Quick Breads. General review of the subject of quick breadf. Practical Work. Making molasies cake; baking. Lesson 29. Meats. Composition of meats; comparative food val- ues and expense of different kinds of meat; the e£Fect of hot water upon them; of cold water; of dry heat; how to know fresh meats; meat for soup stock. Practical Work. Making soup stock and canning for use. Lesson 30. Meats. The economic use of the water in which meat has been boiled; in which vegetables have been boiled. Practical Work. Making macaroni soup with the stock previously prepared; serving. Lesson 31. Broths. Discussion of their great nutritive value; their importance to the sick; the addition of cereals to in- crease their nourishment. Practical Work. Making chicken broth with rice; with barley; serving. Lesson 32. Milk and Eggs. Review of the food value and care of each; the thickening properties of eggs. Practical Work. Making plain cup custard; caramel sauce; serving. Lesson 33. Milk and Eggs. Review of each subject. Methods of utilizing stale bread and cake; injurious e£Pects of mouldy bread and cake. cooKiNc m Practical Work. Making of bread pudding, using •tals bread; vanilla sauce; making of rice pudding; baking; MTving. Lesson 34. Milk. Review of pasteurizing milk; the nutritive val' ne of milk; use in combination with cereals. Value of gruels for the sick. Practical Work. Making milk gruel with corn-meal; with oat-meal; serving. Lesson 35. Canning. Preservation of food by sterilization; other methods of preservation; wholesome and unwholesome methods of canning; tin cans compared with glass cans; selection of fruits and their preparation for canning; selection and preparation of cans or jars; process of canning. Practical Work. Canning seasonable fruit Lesson 36. Table-Setting and Serving. A diagram of the loca- tion of the different articles of tableware; table serving. Lesson 37. Written or Oral Test of the Year's Work. Grades. Lesson 38. Teacher's Reports. EIGHTH YEAR. Lesson 1. Sanitary Housekeeping. Care of the range; fuel and combustion; soft water and hard water compared; the difference in their composition; sanitary properties of alkalies; their domestic utility; care of plumbing, cellars, bath- rcx>ms; use of disinfectants; temperature of rooms; ventilation. Practical Work. Tests for hard water; use of alka- liM to f of ten hard waters; use of disinfectants. ii DOMESTIC SCIENCE Lesson 2.