2. To shake out matches ; not to blow out.
To place burnt matches in proper place — never drop.
3. To keep table top and desk in order and clean.
To keep floor clean.
To clean up "as you work."
4. To stir with bottom of spoon in widening circles.
5. To cool any hot food by setting the retaining utensil
first into cold water (running water best) before setting into
refrigerator.
6. To clean sauce pans, cereal kettles, etc., by boiling
water in them to loosen the food. Candy kettles and spoons
easily cleaned with plenty of water. All kettles should be
filled with cold water as soon as food is removed.
7. To feel the sticking through the spoon, and thus pre-
vent burning when stirring food over fire.
8. In working with yeast, to get the growing started
first — as soon as possible.
9. To work fast in the beginning of meal preparation, to
avoid hurry in the end.
7
10. To keep stools under desks when not in use.
To put every chair into proper place, after using.
11. To light gas by turning on full.
To turn low as soon as possible.
To turn out when not in use.
12. To never drop materials when transferring from one
utensil to another. Use supply pan.
13. To wash strainers and graters with brush.
To wash raisins and currants in colander set in pan
of water. Eub between the hands. Rice and berries under
faucet.
14. To care for aprons — taking home soiled ones and
bringing back clean ones every Aveek.
To have aprons, books and other belongings marked.
15. To close all doors without banging.
16. To keep soft dough well scraped from the molding
board and rolling pin when making pastry.
17. To read a thermometer. To handle with care, and
keep in hot water in tall pitcher when making candy or icing.
Paper in pitcher, and no water, for deep fat frying. After
using, clean carefully and replace in case.
18. To place corks in bottles and covers on boxes as soon
as any food is taken from them.
19. To clean stoves with paper — not towels or cloths.
20. To drain fried foods on soft paper in warm oven as
soon as cooked.
21. To "sense" the nature of things by the odor.
SIMPLE HEALTH RULES FOR COLLEGE GIRLS.
Compiled by Students.
Put your energy into thinking — not worrying.
Keep regular hours.
Take eight hours sleep in well-ventilated room.
Keep body and clothing clean.
Take regular outdoor exercise.
Stand, sit and walk correctly.
Breathe deeply.
"Wear comfortable clothes.
Avoid hurry.
Eat slowly and only wholesome food — avoid pastries and
fried foods. If afternoon lunch is desired, eat fruit or pure
candy, or plain ice cream.
Drink plentj^ of water between meals and on first rising.
Drink water with meals, if it agrees with you, but not
when any food is in the mouth.
If you can get grapefruit or oranges an hour before break-
fast, do so.
Do not eat when very tired.
Systematize Avork and keep up with it.
Train yourself to be cheerful.
TABLE SETTING AND SERVICE.
The Serving of Meals.
Four points should be remembered in serving all meals:
sanitation, precision, convenience, and beauty,
9
The room must be in order, clean, free from dust, well aired,
and of right temperature.
The linen should be immaculate, the china and glass glisten-
ing, and the silver well polished.
The plate makes the center of each cover.
Allow about two feet for an individual "cover" at table.
Page 2
Presented as published in 1915. 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
2. To shake out matches ; not to blow out.
To place burnt matches in proper place — never drop.
3. To keep table top and desk in order and clean. To keep floor clean.
To clean up "as you work."
4. To stir with bottom of spoon in widening circles.
5. To cool any hot food by setting the retaining utensil first into cold water (running water best) before setting into refrigerator.
6. To clean sauce pans, cereal kettles, etc., by boiling water in them to loosen the food. Candy kettles and spoons easily cleaned with plenty of water. All kettles should be filled with cold water as soon as food is removed.
7. To feel the sticking through the spoon, and thus prevent burning when stirring food over fire.
8. In working with yeast, to get the growing started first — as soon as possible.
9. To work fast in the beginning of meal preparation, to avoid hurry in the end.
10. To keep stools under desks when not in use.
To put every chair into proper place, after using.
11. To light gas by turning on full. To turn low as soon as possible. To turn out when not in use.
12. To never drop materials when transferring from one utensil to another. Use supply pan.
13. To wash strainers and graters with brush.
To wash raisins and currants in colander set in pan of water. Rub between the hands. Rice and berries under faucet.
14. To care for aprons — taking home soiled ones and bringing back clean ones every week.
To have aprons, books and other belongings marked.
15. To close all doors without banging.
16. To keep soft dough well scraped from the molding board and rolling pin when making pastry.
17. To read a thermometer. To handle with care, and keep in hot water in tall pitcher when making candy or icing. Paper in pitcher, and no water, for deep fat frying. After using, clean carefully and replace in case.
18. To place corks in bottles and covers on boxes as soon as any food is taken from them.
19. To clean stoves with paper — not towels or cloths.
20. To drain fried foods on soft paper in warm oven as soon as cooked.
21. To "sense" the nature of things by the odor.
SIMPLE HEALTH RULES FOR COLLEGE GIRLS.
Compiled by Students.
Put your energy into thinking — not worrying.
Keep regular hours.
Take eight hours sleep in well-ventilated room.
Keep body and clothing clean.
Take regular outdoor exercise.
Stand, sit and walk correctly.
Breathe deeply.
"Wear comfortable clothes.
Avoid hurry.
Eat slowly and only wholesome food — avoid pastries and fried foods. If afternoon lunch is desired, eat fruit or pure candy, or plain ice cream.
Drink plentj^ of water between meals and on first rising.
Drink water with meals, if it agrees with you, but not when any food is in the mouth.
If you can get grapefruit or oranges an hour before breakfast, do so.
Do not eat when very tired.
Systematize Avork and keep up with it.
Train yourself to be cheerful.
TABLE SETTING AND SERVICE.
The Serving of Meals.
Four points should be remembered in serving all meals: sanitation, precision, convenience, and beauty,
The room must be in order, clean, free from dust, well aired, and of right temperature.
The linen should be immaculate, the china and glass glistening, and the silver well polished.
The plate makes the center of each cover.
Allow about two feet for an individual "cover" at table.