Market. Candy Factory.
Bakery. Packing House.
Cracker Factory. Dairy.
Sugar House.
73
First Month — October.
I.
1. Enrollment. Requirements : text-book, notebooks,
aprons. Talk on aim of course : ideals, the necessity of good
homes to make good men and women, to make a nation or a race
great. Home making is a business, a profession.
2. Study of equipment and management of stoves.
Make tea, toast and lemonade. Washing of dishes very im-
portant. Care of dish cloths and towels.
3. Teach budget-making and accounts.
Make coffee and broiled French toast. Let each pupil work
out at home budget for low income, next week higher, etc.
II.
1. Study of weights and measures. Each pupil must
measure and make out table and learn it. Study of fuels.
2. Food defined. Food principles. Balanced rations. Hints
on marketing. Excursions to market, early morning, and buy
fruit for jelly.
3. Jelly making demonstrated.
Effect of sugar on cellulose of fruit in making apple sauce.
Effect of sugar on cellulose of fruit in making apple compote.
III.
1. Jelly making. Sale of jelly.
2. Care of Kitchen, refrigerator, sink, stove, garbage, cub-
boards, food containers. Teach how to screen windows so that
they may be opened both top and bottom. Baked apples, pre-
pared at beginning of lesson.
3. Starchy foods — rice.
IV.
1. Other cereals : cream of wheat, rolled oats, oat meal,
hominy, grits.
2. Left over cereals molded with dates or figs, or plain mold
with sliced bananas, or fried, or made into balls with nuts for
soup garnish, or puddings with eggs and milk, etc.
3. Study of potatoes. Baked potatoes.
Second Month — November.
I.
1. Potatoes: Irish and sweet, steamed, boiled, scalloped, can-
died, etc.
2. Making of white sauce. Cooking of creamed potatoes,
using all the water in which vegetable was cooked to unite with
milk for sauce.
3. Cooking of vegetables of many kinds. A demonstration
lesson by teacher, assisted by students.
If climate permits a winter garden, it should be started
early in November.
II.
1. Cream soups developed from white sauce. Use of canned
vegetables, use of tough part of fresh vegetables. Croutons.
2. Soups from dried vegetables. Legumes studied well and
in comparison with nuts and as meat substitute. Buy pecans
and peanuts while cheap and keep in tin containers.
3. Eggs and ways of cooking : soft, hard, scrambled, baked.
in.
1. Eggs : omelettes, French and puffy, with white sauce, with
bread crumbs.
2. Study of milk ; breed of cattle, care and health, food,
pasture, stables, pails, milkers, water supply, disposal of waste,
care of milk in home, composition, uses in cookery. Make
junket, flour pudding, cream cheese.
3. Custards: soft and baked. Variations as rir? custard,
tapioca cream, bread pudding.
IV.
1. Quickbreads. Leavening agents.
Popovers and griddle cakes.
2. Muffins and corn bread.
3. Biscuit : with water, with sweet milk and with sour milk,
drop biscuit.
Third Month — December.
I.
1. Biscuit repeated: rolled and cut. Menus planned.
Lesson on table setting and serving.
75.
2, Breakfast: cooked, served, eaten.
3. Study of sugars: peanut brittle and uncooked fondant.
Other candies as fudge, diAdnity, taffy, for sale if desired.
II.
1. Standard cake, with variations of chocolate or fruit.
Fruit cookies at home.
2. Pastry : mince pie or apple pie.
3. Cream filling for pastry shell. Meringue for top of cream
pie.
Page 30
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
Market. Candy Factory.
Bakery. Packing House.
Cracker Factory. Dairy.
Sugar House.
First Month — October.
1. Enrollment. Requirements : text-book, notebooks, aprons. Talk on aim of course : ideals, the necessity of good homes to make good men and women, to make a nation or a race great. Home making is a business, a profession.
2. Study of equipment and management of stoves.
Make tea, toast and lemonade. Washing of dishes very important. Care of dish cloths and towels.
3. Teach budget-making and accounts.
Make coffee and broiled French toast. Let each pupil work out at home budget for low income, next week higher, etc.
1. Study of weights and measures. Each pupil must measure and make out table and learn it. Study of fuels.
2. Food defined. Food principles. Balanced rations. Hints on marketing. Excursions to market, early morning, and buy fruit for jelly.
3. Jelly making demonstrated.
Effect of sugar on cellulose of fruit in making apple sauce. Effect of sugar on cellulose of fruit in making apple compote.
1. Jelly making. Sale of jelly.
2. Care of Kitchen, refrigerator, sink, stove, garbage, cupboards, food containers. Teach how to screen windows so that they may be opened both top and bottom. Baked apples, prepared at beginning of lesson.
3. Starchy foods — rice.
1. Other cereals : cream of wheat, rolled oats, oat meal, hominy, grits.
2. Left over cereals molded with dates or figs, or plain mold with sliced bananas, or fried, or made into balls with nuts for soup garnish, or puddings with eggs and milk, etc.
3. Study of potatoes. Baked potatoes.
Second Month — November.
1. Potatoes: Irish and sweet, steamed, boiled, scalloped, candied, etc.
2. Making of white sauce. Cooking of creamed potatoes, using all the water in which vegetable was cooked to unite with milk for sauce.
3. Cooking of vegetables of many kinds. A demonstration lesson by teacher, assisted by students.
If climate permits a winter garden, it should be started early in November.
1. Cream soups developed from white sauce. Use of canned vegetables, use of tough part of fresh vegetables. Croutons.
2. Soups from dried vegetables. Legumes studied well and in comparison with nuts and as meat substitute. Buy pecans and peanuts while cheap and keep in tin containers.
3. Eggs and ways of cooking : soft, hard, scrambled, baked.
in.
1. Eggs : omelettes, French and puffy, with white sauce, with bread crumbs.
2. Study of milk ; breed of cattle, care and health, food, pasture, stables, pails, milkers, water supply, disposal of waste, care of milk in home, composition, uses in cookery. Make junket, flour pudding, cream cheese.
3. Custards: soft and baked. Variations as rice custard, tapioca cream, bread pudding.
1. Quickbreads. Leavening agents. Popovers and griddle cakes.
2. Muffins and corn bread.
3. Biscuit : with water, with sweet milk and with sour milk, drop biscuit.
Third Month — December.
1. Biscuit repeated: rolled and cut. Menus planned. Lesson on table setting and serving.
2, Breakfast: cooked, served, eaten.
3. Study of sugars: peanut brittle and uncooked fondant. Other candies as fudge, divinity, taffy, for sale if desired.
1. Standard cake, with variations of chocolate or fruit. Fruit cookies at home.
2. Pastry : mince pie or apple pie.
3. Cream filling for pastry shell. Meringue for top of cream pie.