(b) In the cleaning and oiling of the machine.
(c) In basting for the machine.
(d) In sewing straight seams.
All cloth for practice furnished by the pupils. The
care of the machine and the ability to run it are the chief
aims of this term's work.
Third Quarter.
Articles Made for Home Use:
(a) One tablecloth made by each pupil.
(b) Two sheets made by each pupil.
(c) Two pillow cases made by each pupil.
(d) Six napkins made by each pupil.
Cloth selected and furnished by pupils.
Fourth Quarter.
Drafting, Cutting, and Making:
(a) A dressing sacque.
(b) A plain night gown.
Drafting by the "Gingles" method.
Material, As in previous quarter.
Final Grades. Reports. Inventories.
INDEX
DISCUSSIONS.
Acid, Acetic, 41.
Citric, 41.
Lactic, 45, 64.
Malic, 41.
Oxalic, 41.
Tannic, 41,
Tartaric, 47.
Air, Poisonous, 26.
Pure, 26.
Albumen, Physological Uses of, 27.
28.
Principal Sources of, 27, 28.
Alkalies, Action of, 44, 45.
Asphyxiation, 106.
Bacteria, 23. 21, 35, 39, 45.
Baking of Bread. Obj( ct of, 82.
Bath Rooms, Care of, 56.
Beef, Composition of very fat, 69.
Composition of very Lean, 68.
Different Cuts of, 67.
Nutritive value of, 68.
Use of Different Cuts of, 68.
Use of Tender Cuts, of, 68.
Use of Tough Cuts of, 68.
Bicarbonate of Soda, 47.
Bread, its Importance, 43.
Breakfast, Planning, Cooking, and
Serving, 66.
Butter, 37.
Caffeine, 36.
Cake, Classification of, 78.
General Rules for, 120.
Calorie, Value of, 59.
Candy Making, Terms Used in, 126.
Canning, General Directions for,
53, 85, 86, 87.
Carbon, 89. 90, 103, 106.
Carbo-hydrates, 27, 29.
Casein, 27.
Animal, 32.
Vegetable, 33.
Cellars, Care of, 57.
Cereals, 60.
General Rules for, 81.
Time Table for. 31.
Cheese, Skimmed Milk, Value of, 33.
Full Cream, Value of, 33.
Chemical Elements, of the body,
89, 90, 91.
Of the Solid Tissues, 90.
Of the Fluids, 91.
Circulation of the Blood. 104, 105.
Qlassiflcation of Food-Stuffs. 27.
Cocoa, 37.
Coffee, 36.
Combustion, 103.
Comparative Food Values of Rice
and Potatoes, 58.
Condiments, 48.
Cream, 64.
Cream of Tartar, 47.
Digestion, and Digestibility of
Foods, 94.
Gastric, 96, 97, 98, 99.
Intestinal, 98. 99, 100.
Salivary, 94, 95, 99.
Time Required for, 100. 101, 102.
Digestive Ferments, 99.
Fluids, 97, 99.
Organs, 94, 98. 99.
Processes, 94, 95, 96, 97, 98, 99.
Dirt, 22.
Dinner, Planning, Cooking, and
Serving, 87.
Dust, 22.
Dust Plants, 22.
Dumplings, General Rules, 118.
Eggs, 28, 29, 51, 63.
Equipment, Light Cooking, 135,
136, 137.
Manual Training, Boys', 137, 128,
139.
Fat. Clarified, 38.
Fats and Oils, Animal, 27, 37, 38.
Fish, Best Methods of Cooking. 73.
Shell, 75.
Test for Freshness, 72.
Flavoring Extracts, 48.
Flour, Bread, 46,114.
Pastry, 46, 114, 120.
Food Principles, 27,
Food-Stuffs, Fuel Values of, 93, 133.
Fruits, Comparative Values of, 61.
Fuel Values, 59.
Fungi, 22.
Gas, Carbonic Acid, 44. 103. 106.
Hydrogen, 26, 89.
Nitrogen, 26, 89, 103.
Oxygen, 26, 89, 103, 104, 105, lOQ,
Gelatin, 'zl.
Glands, of the Mouth, 94, 95, 96.
Of the Stomach. 96, 97. 98.
Of the Liver. 95. 98.
Gluten, 27, 31.
Hermetical Sealing, 87.
150
INDEX
151
Housekeeping, Sanitary, 25.
Care of Dish Towels and
Cloths, 25.
Care of Refrigerator, 25.
Care of Sink, 25.
Care of Garbage and Garbage
can, 25.
Page 69
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AI-modernized reading of the original text
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(b) In the cleaning and oiling of the machine.
(c) In basting for the machine.
(d) In sewing straight seams.
All cloth for practice furnished by the pupils. The
care of the machine and the ability to run it are the chief
aims of this term's work.
Third Quarter.
Articles Made for Home Use:
(a) One tablecloth made by each pupil.
(b) Two sheets made by each pupil.
(c) Two pillow cases made by each pupil.
(d) Six napkins made by each pupil.
Cloth selected and furnished by pupils.
Fourth Quarter.
Drafting, Cutting, and Making:
(a) A dressing sacque.
(b) A plain night gown.
Drafting by the "Gingles" method.
Material, As in previous quarter.
Final Grades. Reports. Inventories.
INDEX
DISCUSSIONS.
Acid, Acetic, 41.
Citric, 41.
Lactic, 45, 64.
Malic, 41.
Oxalic, 41.
Tannic, 41,
Tartaric, 47.
Air, Poisonous, 26.
Pure, 26.
Albumen, Physological Uses of, 27.
28.
Principal Sources of, 27, 28.
Alkalies, Action of, 44, 45.
Asphyxiation, 106.
Bacteria, 23. 21, 35, 39, 45.
Baking of Bread. Obj( ct of, 82.
Bath Rooms, Care of, 56.
Beef, Composition of very fat, 69.
Composition of very Lean, 68.
Different Cuts of, 67.
Nutritive value of, 68.
Use of Different Cuts of, 68.
Use of Tender Cuts, of, 68.
Use of Tough Cuts of, 68.
Bicarbonate of Soda, 47.
Bread, its Importance, 43.
Breakfast, Planning, Cooking, and
Serving, 66.
Butter, 37.
Caffeine, 36.
Cake, Classification of, 78.
General Rules for, 120.
Calorie, Value of, 59.
Candy Making, Terms Used in, 126.
Canning, General Directions for,
53, 85, 86, 87.
Carbon, 89. 90, 103, 106.
Carbo-hydrates, 27, 29.
Casein, 27.
Animal, 32.
Vegetable, 33.
Cellars, Care of, 57.
Cereals, 60.
General Rules for, 81.
Time Table for. 31.
Cheese, Skimmed Milk, Value of, 33.
Full Cream, Value of, 33.
Chemical Elements, of the body,
89, 90, 91.
Of the Solid Tissues, 90.
Of the Fluids, 91.
Circulation of the Blood. 104, 105.
Qlassiflcation of Food-Stuffs. 27.
Cocoa, 37.
Coffee, 36.
Combustion, 103.
Comparative Food Values of Rice
and Potatoes, 58.
Condiments, 48.
Cream, 64.
Cream of Tartar, 47.
Digestion, and Digestibility of
Foods, 94.
Gastric, 96, 97, 98, 99.
Intestinal, 98. 99, 100.
Salivary, 94, 95, 99.
Time Required for, 100. 101, 102.
Digestive Ferments, 99.
Fluids, 97, 99.
Organs, 94, 98. 99.
Processes, 94, 95, 96, 97, 98, 99.
Dirt, 22.
Dinner, Planning, Cooking, and
Serving, 87.
Dust, 22.
Dust Plants, 22.
Dumplings, General Rules, 118.
Eggs, 28, 29, 51, 63.
Equipment, Light Cooking, 135,
136, 137.
Manual Training, Boys', 137, 128,
139.
Fat. Clarified, 38.
Fats and Oils, Animal, 27, 37, 38.
Fish, Best Methods of Cooking. 73.
Shell, 75.
Test for Freshness, 72.
Flavoring Extracts, 48.
Flour, Bread, 46,114.
Pastry, 46, 114, 120.
Food Principles, 27,
Food-Stuffs, Fuel Values of, 93, 133.
Fruits, Comparative Values of, 61.
Fuel Values, 59.
Fungi, 22.
Gas, Carbonic Acid, 44. 103. 106.
Hydrogen, 26, 89.
Nitrogen, 26, 89, 103.
Oxygen, 26, 89, 103, 104, 105, lOQ,
Gelatin, 'zl.
Glands, of the Mouth, 94, 95, 96.
Of the Stomach. 96, 97. 98.
Of the Liver. 95. 98.
Gluten, 27, 31.
Hermetical Sealing, 87.
150
INDEX
151
Housekeeping, Sanitary, 25.
Care of Dish Towels and
Cloths, 25.
Care of Refrigerator, 25.
Care of Sink, 25.
Care of Garbage and Garbage
can, 25.