The working out, by the pupils, of the accurate amounts for the small rules on the basis for two affords good practice and drill and tends to fix the table of measures more firmly in mind. It is a great mistake for teachers to make the computations for the class. The aim is to train pupils to think for themselves and do for themselves. Better PREFACE vii Spoil a dish in the making than deprive the pupils of the experience of doing the actual work themselves. It is not necessary for pupils to memorize recipes: only general proportions and methods are essential. It is well to introduce the lesson on digestion early in the course, whenever time permits. Knowledge of the meaning of digestion and absorption is necessary for a full understanding of the food values given with each subject, and should be referred to often. No demonstration lessons are outlined, but demonstra- tion, by the teacher, of various steps involved in a lesson is frequently necessary. When given it should immediately precede the work by the class. This is especially true of the omelet lesson, as well as in the lessons involving the manipulation (kneading, shaping) of dough, rolling out of pastry, cookies, doughnuts, etc. Marketing trips are of great value to a class, and the inspection of flour mills, dairies, canning factories, etc., arouses interest and adds greatly to the value of the work. Several such excursions should be made, if possible. The waitress lessons, following as they do the cooking practice of nearly two years, round out the work and afford practical application of the knowledge acquired during the entire course. By this work relative food values and the cost of foods are established more firmly in mind, and the school and home are brought into closer relation. The lesson on emergencies and "first aid" places in- formation in the hands of the student that is valuable to both boys and girls, and can be given at any time that opportunity affords. Invalid cookery and diet is often made a separate course and, combined with home nursing, makes a very practical and interesting one. Diets and dishes suitable for all viii PREFACE occasions are given in this text, together with a few invalid recipes not classified under other subjects. Girls should be able to prepare most invalid rules after a two-year course of training as here outlined. The tables of food composition, food requirements, etc., quoted throughout this book are taken from bulletins of the United States Department of Agriculture. The special features included in Domestic Science Principles and Application are, the suggestions to teachers on the manner of conducting bread and roll lessons in a regular period, suggestions on school lunches of various kinds and the working plans in use in schools, and the complete list of equipment necessary for the teaching of a two-year course in Domestic Science in public schools. I desire to express my thanks to the friends who have in many ways given encouragement and assistance in the preparation of this book, and particularly to the editor for his careful verification of the text. PEARL L. BAILEY. Saint Paul, Minnesota, April, 1914 CONTENTS FIRST YEAR Page Preliminary Lesson. Cooking Uniform. Housekeepers' Directions 1 Description of uniform. Housekeepers' duties. Cleansing agents. Care of equipment.

AI-modernized reading of the original text

The working out, by the pupils, of the accurate amounts for the small rules on the basis for two affords good practice and drill and tends to fix the table of measures more firmly in mind. It is a great mistake for teachers to make the computations for the class. The aim is to train pupils to think for themselves and do for themselves. Better PREFACE vii Spoil a dish in the making than deprive the pupils of the experience of doing the actual work themselves. It is not necessary for pupils to memorize recipes: only general proportions and methods are essential. It is well to introduce the lesson on digestion early in the course, whenever time permits. Knowledge of the meaning of digestion and absorption is necessary for a full understanding of the food values given with each subject, and should be referred to often. No demonstration lessons are outlined, but demonstration, by the teacher, of various steps involved in a lesson is frequently necessary. When given it should immediately precede the work by the class. This is especially true of the omelet lesson, as well as in the lessons involving the manipulation (kneading, shaping) of dough, rolling out of pastry, cookies, doughnuts, etc. Marketing trips are of great value to a class, and the inspection of flour mills, dairies, canning factories, etc., arouses interest and adds greatly to the value of the work. Several such excursions should be made, if possible. The waitress lessons, following as they do the cooking practice of nearly two years, round out the work and afford practical application of the knowledge acquired during the entire course. By this work relative food values and the cost of foods are established more firmly in mind, and the school and home are brought into closer relation. The lesson on emergencies and "first aid" places information in the hands of the student that is valuable to both boys and girls, and can be given at any time that opportunity affords. Invalid cookery and diet is often made a separate course and, combined with home nursing, makes a very practical and interesting one. Diets and dishes suitable for all viii PREFACE occasions are given in this text, together with a few invalid recipes not classified under other subjects. Girls should be able to prepare most invalid rules after a two-year course of training as here outlined. The tables of food composition, food requirements, etc., quoted throughout this book are taken from bulletins of the United States Department of Agriculture. The special features included in Domestic Science Principles and Application are, the suggestions to teachers on the manner of conducting bread and roll lessons in a regular period, suggestions on school lunches of various kinds and the working plans in use in schools, and the complete list of equipment necessary for the teaching of a two-year course in Domestic Science in public schools. I desire to express my thanks to the friends who have in many ways given encouragement and assistance in the preparation of this book, and particularly to the editor for his careful verification of the text. PEARL L. BAILEY. Saint Paul, Minnesota, April, 1914 CONTENTS FIRST YEAR Page Preliminary Lesson. Cooking Uniform. Housekeepers' Directions 1 Description of uniform. Housekeepers' duties. Cleansing agents. Care of equipment.

Domestic science, principles and application