Divide one of the lengths for the skirt lengthwise through
the center. Sew a half width to each side of the whole
width with selvages together. Hem sides with 34-inch
hem, and the bottom with a 3-inch hem. Gather apron
for belt.
The hib is a square piece 8 by 8 inches or 9 by 9 length-
wise of cloth, lengthwise of the apron. Turn 134 inches of
hem along top; hemstitch.
-1 (1)
2 DOMESTIC SCIENCE
The straps are 4 inches wide and long enough to reach
from the belt in front across to the belt in back; set in bib
to the straps in front, and over-hand straps shut.
The belt is made of two pieces 2 inches wide and the
length of the waist measure plus 13^ inches for the lap.
Sew the belt to the bib portion first and then to the skirt.
The pocket is 5 by 4 inches and is backstitched to the
right side of the apron convenient to the hand.
The cooking cap is made of the same material as the
apron. Cut a circle of material 18 inches in diameter. Cut
a band 4 inches wide and the length of the size of the head
straight around the forehead. Allow 1 inch for shrinkage.
Gather the top in quarters, and sew band together at the
ends; quarter band, and sew band to the cap. Hem down
on the inside. The seam of the band is the center of the
back.
The hand towel is made of ^ yard of white huck towel-
ing, or blue and white glass toweling. Turn J^-inch hems
at both ends; hem with damask hem. Set in 3^-inch tape,
4 inches long, in the hem at one end, with which to button
the towel to the belt.
The holder is made of two pieces of white cotton cloth
6 by 6 inches. For padding, use two thicknesses of white
cotton flannel 5 by 5 inches. Pin and sew pieces together,
overhand the outer cover over the lining. Inset a tape 30
inches long at one corner; make a loop at one end of tape,
to button the holder to the belt.
The bag is made of % yard of blue percale. Use full
width of the material. Make a 2-inch hem in the top, with
a 1-inch casing. Make two white tape draw-strings each
one yard. Mark each piece plainly.
DUTIES OF HOUSEKEEPERS
DUTIES OF HOUSEKEEPERS
Two members of the class may be assigned at the
beginning of each lesson to perform the housekeeping
duties. These girls may be called Housekeeper No. 1 and
Housekeeper No. 2, each serving a section of the class. The
students on the immediate right of the girls appointed make
double portions in cooking, for the benefit of the house-
keepers.
Housekeeper No. 1, Section I, performs the following
duties: —
1. Bring out the supplies for Section I.
2. Pass dish cloths and towels.
3. If ovens are to be used, get ovens for Section I.
4. Wash out half the towels that are soaked. House-
keeper in afternoon classes put day's towels to
soak.
5. Straighten the shelves in the pantry.
6. Wipe off the oilcloth with a damp cloth.
7. See that each desk in Section I is supplied with soap,
flour, salt, and matches.
8. Fill the pitchers of Section I with cold water.
9. Collect garbage from utility pans at the close of
lesson.
10. Put away supplies at the close of lesson.
11. Sweep floor around Section I.
12. Clean the sink, soap dish and sink strainer at sink
No. 1 when the class is through.
13. Arrange the curtains evenly at the close of the les-
son.
14. Set the garbage can out for the janitor. See that
Page 6
Presented as published in 1914. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Divide one of the lengths for the skirt lengthwise through
the center. Sew a half width to each side of the whole
width with selvages together. Hem sides with 34-inch
hem, and the bottom with a 3-inch hem. Gather apron
for belt.
The hib is a square piece 8 by 8 inches or 9 by 9 length-
wise of cloth, lengthwise of the apron. Turn 134 inches of
hem along top; hemstitch.
-1 (1)
2 DOMESTIC SCIENCE
The straps are 4 inches wide and long enough to reach
from the belt in front across to the belt in back; set in bib
to the straps in front, and over-hand straps shut.
The belt is made of two pieces 2 inches wide and the
length of the waist measure plus 13^ inches for the lap.
Sew the belt to the bib portion first and then to the skirt.
The pocket is 5 by 4 inches and is backstitched to the
right side of the apron convenient to the hand.
The cooking cap is made of the same material as the
apron. Cut a circle of material 18 inches in diameter. Cut
a band 4 inches wide and the length of the size of the head
straight around the forehead. Allow 1 inch for shrinkage.
Gather the top in quarters, and sew band together at the
ends; quarter band, and sew band to the cap. Hem down
on the inside. The seam of the band is the center of the
back.
The hand towel is made of ^ yard of white huck towel-
ing, or blue and white glass toweling. Turn J^-inch hems
at both ends; hem with damask hem. Set in 3^-inch tape,
4 inches long, in the hem at one end, with which to button
the towel to the belt.
The holder is made of two pieces of white cotton cloth
6 by 6 inches. For padding, use two thicknesses of white
cotton flannel 5 by 5 inches. Pin and sew pieces together,
overhand the outer cover over the lining. Inset a tape 30
inches long at one corner; make a loop at one end of tape,
to button the holder to the belt.
The bag is made of % yard of blue percale. Use full
width of the material. Make a 2-inch hem in the top, with
a 1-inch casing. Make two white tape draw-strings each
one yard. Mark each piece plainly.
DUTIES OF HOUSEKEEPERS
DUTIES OF HOUSEKEEPERS
Two members of the class may be assigned at the
beginning of each lesson to perform the housekeeping
duties. These girls may be called Housekeeper No. 1 and
Housekeeper No. 2, each serving a section of the class. The
students on the immediate right of the girls appointed make
double portions in cooking, for the benefit of the house-
keepers.
Housekeeper No. 1, Section I, performs the following
duties: —
1. Bring out the supplies for Section I.
2. Pass dish cloths and towels.
3. If ovens are to be used, get ovens for Section I.
4. Wash out half the towels that are soaked. House-
keeper in afternoon classes put day's towels to
soak.
5. Straighten the shelves in the pantry.
6. Wipe off the oilcloth with a damp cloth.
7. See that each desk in Section I is supplied with soap,
flour, salt, and matches.
8. Fill the pitchers of Section I with cold water.
9. Collect garbage from utility pans at the close of
lesson.
10. Put away supplies at the close of lesson.
11. Sweep floor around Section I.
12. Clean the sink, soap dish and sink strainer at sink
No. 1 when the class is through.
13. Arrange the curtains evenly at the close of the les-
son.
14. Set the garbage can out for the janitor. See that