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Cover of Handbook of domestic science and household arts for use in elementary schools

Handbook of domestic science and household arts for use in elementary schools

1900

Wilson, Lucy Langdon (Williams) Mrs · 196 readable pages · 105 recipe records · school domestic science curriculum and household instruction manual

From the librarian's dossier · AI-generated, grounded in the scanned text

This 1900 handbook is a teaching manual for domestic science and household arts intended for elementary school classrooms, edited by Lucy Langdon Williams Wilson with contributions from named specialists such as May Haggenbotham and S. Maria Elliott, and prefaced by Ellen H. Richards. Rather than a straightforward cookbook, it is a structured curriculum blending house design, kitchen chemistry, nutrition science, cookery instruction, laundry work, pest control, and sewing, all organized as lessons for children to learn practical home management alongside underlying scientific principles. Recipes appear throughout but are embedded in lesson plans that explain the chemistry of starch, protein, and combustion, or the anatomy of fish and oysters, rather than standing alone as a recipe collection. The book also addresses household hygiene, sick-room care, invalid feeding, and the construction of a model schoolroom household from simple materials like wooden boxes. It reflects a period effort to formalize housekeeping as an educational subject grounded in science and moral instruction, aimed at training future homemakers through hands-on classroom demonstration. Modern readers will find it a rich artifact of turn-of-the-century pedagogical philosophy as much as a source of period recipes and domestic practices.

The book proceeds as a sequence of graded lessons and chapters rather than a simple recipe index. It opens with house design and furnishing principles (sections 1-2), moves into kitchen equipment and the chemistry of heat and combustion (sections 2-4), then works through starchy foods, sauces, and nutrition science (sections 4-8), fish and oyster cookery and salads (sections 9-10), dining room service and etiquette (sections 10-11), bread, cake, and pastry (sections 12-13), bedroom hygiene and invalid care (sections 13-14), laundry work (sections 14-16), household insect pest management (sections 16-18), and sewing and mending, ending with instructions for building a model schoolroom household from simple materials (sections 18-20). Each topic is presented with explanatory science, classroom lesson outlines, and embedded recipes or procedures, consistent with its stated purpose as an elementary school teaching text.

This is a pedagogical text mixing recipes with household chemistry, hygiene, sick-room care, and pest control instructions, so modern readers should not treat it purely as a cookbook. Household pest remedies rely on substances like kerosene, naphtha, and turpentine used in ways not considered safe today. Invalid feeding and sick-room care reflect period medical understanding rather than current health guidance. Recipes assume period stove types (coal, gas, oil) and measurement conventions such as level measures, which may require interpretation for modern kitchens. The anchored record counts (105 food, 2 household) suggest the majority of extractable recipes are culinary, but the surrounding lesson material is extensive and should be read alongside the recipes for context.

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Recipes from this book

105 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.

Cleaning Porcelainp. 32Cleaning Glassp. 32Whiting Paste for Cleaningp. 32Cleaning Granite Warep. 32Mould Growth Experimentp. 34Soap Making Experimentp. 34Grease Stain Removal Experimentp. 35Riced Potatoesp. 37Escalloped Potatoesp. 38Roux, or Brown Saucep. 39White Saucep. 40Roux or Brown Saucep. 40Tomato Saucep. 40Cabbage au Gratinp. 42Steamed Ricep. 42Boiled Rice with Cheesep. 43Rice Puddingp. 43Curry of Ricep. 43Potato Soupp. 43Potato Soupp. 43Chocolate Cream Puddingp. 43Sago Puddingp. 44Vanilla Saucep. 44Tapioca Creamp. 44Boiled Hominyp. 45Green Corn Soupp. 46Potato Ballsp. 47Lyonnaise Potatoesp. 47Sautéed Potatoesp. 47Stuffed Potatoesp. 47Saratoga Potatoesp. 47Cream of Rice Soupp. 48Rice Creamp. 48Rice Gruelp. 48Curds and Wheyp. 51A Cup of Teap. 66A Cup of Tea (second method)p. 66Infused Coffeep. 68Boiled Coffeep. 68Filtered Coffeep. 69A Cup of Chocolatep. 70A Cup of Cocoap. 70Poached Eggp. 72Boiled Muttonp. 72Economical Soupp. 72Floating Islandp. 72Old Fashioned Lamb Stewp. 73Chicken Stockp. 74Dumplingsp. 74Brown Stockp. 75

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Read the book

196 readable pages. A dot marks pages with recipe records.

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