Now you may bring cups, saucers, everything to be washed, to this
table. We will wipe off the plates into the garbage can with this soft
paper. Now we will pile each utensil in a stack of its own, at the
left side of the pan to be washed.
Summary:
Social service, cleanliness, health.
Bread, good, not sour, 5c lb., stale.
Toast, even cutting, hot oven, time, test — golden brown, dry,
not burned.
Tea, black, scalded teapot, freshly boiled water, never allowed
to stand on leaA^es.
Assignment.
SUGGESTED COURSE OF STUDY IN HOME ECONOMICS.
High School. Four- Year Course.
Purpose of course — to give ideals and to train judgment.
Three lessons a week, consecutive days, on account of spoil-
ing of left-over food. Lesson periods not less than 80 minutes,
better 120 minutes.
Domestic Science — Foods and Household Management, first
year and first half of third year.
Domestic Art — Textiles and Clothing, second year and second
half of third year.
The House and Familv — Fourtli year.
DOMESTIC SCIENCE.
Foods — First Year.
This course purposes that pupils shall study the lessons at
home and commit the recipes.
Students should do the marketing, each for a week at a time.
Lists of supplies are to he made out in advance for each week.
Close accounts kept of all expenditures. Household pests of all
kinds are to be kept entirely out of department by students.
Rules for doing this should be posted. Inside of the pantry door
is a good place generally for all such postings. Constant vigi-
lance is the price of this freedom.
The student who does the marketing might take this duty for
that week, and the pride of cleanliness encouraged.
Home work should be planned and credits kept for every
lesson.
When dinners are planned it saves time to have work ar-
ranged by teacher and assignments posted.
This does not refer to practice meals which students plan and
cook and serve.
To begin every lesson with review, is a wonderful help to
pupils.
To post the course of study where it maj^ be copied, is a satis-
faction to them.
Note books should receive attention the first week and a
model shown.
A table of contents should be started the first week and sub-
ject matter of lessons recorded weekly. The alphabetical index
should be made at close of year.
Each food should be studied according to following outline :
1. Source, manufacture, transportation, history or other
points of interest.
2. Composition.
3. Food value.
4. Digestibility.
5. Cost.
6. Cookery —
1. Materials.
2. Method of mixing.
3. Method of applying heat.
4. Degree of heat.
5. Length of time for heat.
6. Test of finished product.
7. Service — combinations — time in meal.
A chart can be made by teacher and pupils, taken from Gov-
ernment Bulletin No. 28, American Food Materials, on which a
graduated list of the most commonly used foods should be placed.
That food lowest in calories should be at bottom, and highest at
top. These food values should have composition marked in
separate columns, and also the cost. This is the best way to get
a clear knowledge of real money value in food.
The class should make a tabulated list of the costs of a cup
and of a tablespoonful of all foods known as ' ' constants, ' ' such
as butter, sugar, flour, etc., to facilitate the rapid calculation of
costs of every recipe.
Excursions to the following, if accessible Saturdays, or after
school hours :
Page 29
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
Now you may bring cups, saucers, everything to be washed, to this table. We will wipe off the plates into the garbage can with this soft paper. Now we will pile each utensil in a stack of its own, at the left side of the pan to be washed.
Summary:
Social service, cleanliness, health. Bread, good, not sour, 5c lb., stale. Toast, even cutting, hot oven, time, test — golden brown, dry,
not burned. Tea, black, scalded teapot, freshly boiled water, never allowed to stand on leaves. Assignment.
SUGGESTED COURSE OF STUDY IN HOME ECONOMICS.
High School. Four- Year Course.
Purpose of course — to give ideals and to train judgment.
Three lessons a week, consecutive days, on account of spoiling of left-over food. Lesson periods not less than 80 minutes, better 120 minutes.
Domestic Science — Foods and Household Management, first year and first half of third year.
Domestic Art — Textiles and Clothing, second year and second half of third year.
The House and Familv — Fourtli year.
DOMESTIC SCIENCE.
Foods — First Year.
This course purposes that pupils shall study the lessons at home and commit the recipes.
Students should do the marketing, each for a week at a time. Lists of supplies are to he made out in advance for each week. Close accounts kept of all expenditures. Household pests of all kinds are to be kept entirely out of department by students. Rules for doing this should be posted. Inside of the pantry door is a good place generally for all such postings. Constant vigilance is the price of this freedom.
The student who does the marketing might take this duty for that week, and the pride of cleanliness encouraged.
Home work should be planned and credits kept for every lesson.
When dinners are planned it saves time to have work arranged by teacher and assignments posted.
This does not refer to practice meals which students plan and cook and serve.
To begin every lesson with review, is a wonderful help to pupils.
To post the course of study where it maj^ be copied, is a satisfaction to them.
Note books should receive attention the first week and a model shown.
A table of contents should be started the first week and subject matter of lessons recorded weekly. The alphabetical index should be made at close of year.
Each food should be studied according to following outline :
1. Source, manufacture, transportation, history or other points of interest.
2. Composition.
3. Food value.
4. Digestibility.
5. Cost.
6. Cookery —
1. Materials.
2. Method of mixing.
3. Method of applying heat.
4. Degree of heat.
5. Length of time for heat.
6. Test of finished product.
7. Service — combinations — time in meal.
A chart can be made by teacher and pupils, taken from Government Bulletin No. 28, American Food Materials, on which a graduated list of the most commonly used foods should be placed. That food lowest in calories should be at bottom, and highest at top. These food values should have composition marked in separate columns, and also the cost. This is the best way to get a clear knowledge of real money value in food.
The class should make a tabulated list of the costs of a cup and of a tablespoonful of all foods known as ' ' constants, ' ' such as butter, sugar, flour, etc., to facilitate the rapid calculation of costs of every recipe.
Excursions to the following, if accessible Saturdays, or after school hours :