Name: A handbook of home economics
Author: Etta Proctor Flagg

A HANDBOOK OF HOME ECONOMICS BY ETTA PROCTOR FLAGG > r SUPERVISOR OF DOMESTIC SCIENCE IN THE LOS ANGELES PUBLIC SCHOOLS BOSTON LITTLE, BROWN, AND COMPANY 1912 \J> Copyright, 1912, BY LITTLE, BROWN, AND COMPANY. All rights reserved Published, January, 1912 8. J. PARKHILL & Co., BOSTOK, U.S.A. PREFACE THE plan in this little book has been to give a simple basis for the pupil to work from, leaving the teacher free to present the lesson in her own way. The princi- pal points to be brought out are suggested by the questions at the end of each lesson. These questions are to be answered by the pupil in the spare moments which are so often wasted in the course of an ordinary cookery period. This course may be completed in one school year, or in two, according to the frequency of the lessons. The book is divided into two parts for the convenience of classes which devote two years to the subject. 235338 PART I A HANDBOOK OF HOME ECONOMICS SUGGESTIONS FOR HOUSEKEEPING Let each pupil provide herself with two large, plain, white aprons made from cambric, long cloth, or linen; avoid lawn because it wears so short a time and rumples so easily. In addition to the aprons, every girl should have her own small hand- towel and cookery holder; the towel need not be more than eighteen inches long, and the holder should not be over five inches square. When working in the cookery room, keep the wrists free from bracelets and the fingers free from rings; let the hair be neat and away from the face. Before beginning the lesson see that the hands are thoroughly washed and the nails well cleaned. Keep the hand-towel fastened at the waist, ready for imme- diate use. When the lesson is over, fold both apron and towel neatly and place in the locker assigned. Before leav- ing the class-room be sure that all utensils are in perfect order and, if possible, that your notes are all placed in your text-book. 4' • ;A HANDBOOK OF HOME ECONOMICS Dish-Washing Clean all plates and dishes; if they are greasy, use brown paper; if not, scrape with a rubber scraper or with a case-knife. Arrange neatly and in the most convenient manner. Use hot, soapy water, filling the dishpan about one- third full. Change the water frequently if many dishes are to be washed. Rinse all dishes with clear, hot water and wipe with clean towels free from lint. Wash glassware first. If an extra polish is desired, wipe from the soapy water. After the glassware, wash the silver, then the china, and then the cooking utensils. Take fresh, hot water and wash the towels thor- oughly, rinse in clear water, stretch carefully and hang to dry; fold the dishcloth evenly and hang to dry. Be very careful to keep bone, ivory, or wooden handles of knives or forks out of the water, and make sure, when washing a Dover egg-beater, that only the part below the wheel touches the water. If a saucepan has become burned place a few tea- spoons of baking soda in the pan, fill with warm water and let it stand for several hours or over night. Abbreviations tbsp. stands for tablespoon, qt. stands for quart, tsp. stands for teaspoon. pt. stands for pint. c. stands for cup. Ib. stands for pound. A HANDBOOK OF HOME ECONOMICS 5 m. stands for minute. oz. stands for ounce, h. stands for hour. spk. stands for speck. Table of Equivalents

AI-modernized reading of the original text

A HANDBOOK OF HOME ECONOMICS BY ETTA PROCTOR FLAGG > r SUPERVISOR OF DOMESTIC SCIENCE IN THE LOS ANGELES PUBLIC SCHOOLS BOSTON LITTLE, BROWN, AND COMPANY \J> Copyright, 1912, BY LITTLE, BROWN, AND COMPANY. All rights reserved Published, January, 1912 8. J. PARKHILL & Co., BOSTON, U.S.A. PREFACE THE plan in this little book has been to give a simple basis for the pupil to work from, leaving the teacher free to present the lesson in her own way. The principal points to be brought out are suggested by the questions at the end of each lesson. These questions are to be answered by the pupil in the spare moments which are so often wasted in the course of an ordinary cookery period. This course may be completed in one school year, or in two, according to the frequency of the lessons. The book is divided into two parts for the convenience of classes which devote two years to the subject. 235338 PART I A HANDBOOK OF HOME ECONOMICS SUGGESTIONS FOR HOUSEKEEPING Let each pupil provide herself with two large, plain, white aprons made from cambric, long cloth, or linen; avoid lawn because it wears so short a time and rumples so easily. In addition to the aprons, every girl should have her own small hand- towel and cookery holder; the towel need not be more than eighteen inches long, and the holder should not be over five inches square. When working in the cookery room, keep the wrists free from bracelets and the fingers free from rings; let the hair be neat and away from the face. Before beginning the lesson see that the hands are thoroughly washed and the nails well cleaned. Keep the hand-towel fastened at the waist, ready for immediate use. When the lesson is over, fold both apron and towel neatly and place in the locker assigned. Before leaving the class-room be sure that all utensils are in perfect order and, if possible, that your notes are all placed in your text-book. Dish-Washing Clean all plates and dishes; if they are greasy, use brown paper; if not, scrape with a rubber scraper or with a case-knife. Arrange neatly and in the most convenient manner. Use hot, soapy water, filling the dishpan about onethird full. Change the water frequently if many dishes are to be washed. Rinse all dishes with clear, hot water and wipe with clean towels free from lint. Wash glassware first. If an extra polish is desired, wipe from the soapy water. After the glassware, wash the silver, then the china, and then the cooking utensils. Take fresh, hot water and wash the towels thoroughly, rinse in clear water, stretch carefully and hang to dry; fold the dishcloth evenly and hang to dry. Be very careful to keep bone, ivory, or wooden handles of knives or forks out of the water, and make sure, when washing a Dover egg-beater, that only the part below the wheel touches the water. If a saucepan has become burned place a few teaspoons of baking soda in the pan, fill with warm water and let it stand for several hours or over night. Abbreviations tbsp. stands for tablespoon, qt. stands for quart, tsp. stands for teaspoon. pt. stands for pint. c. stands for cup. Ib. stands for pound. m. stands for minute. oz. stands for ounce, h. stands for hour. spk. stands for speck. Table of Equivalents