1. Junket and its uses. Junket ice cream. From this time
on a new frozen dessert recipe should be posted every day or two,
78
and made by one inember of class. All students copy recipe,
taste cream, and enough sold to pay for making.
A strong point should be made of having all utensils and
materials kept in one place together, so that work may be rapid.
Large mallet, ice bag of duck or burlap, salt jar, freezer, long
spoon and saucer and large bowl. Large wooden mallets may
be made by boys in manual training department.
2. Luncheon planned. Guests, care of dining room, decora-
tions, place cards, menus, entertainment. Qualities of good
hostess.
3. Luncheon prepared and served.
IV.
1. Study of costs of luncheon.
2. Menus for a week, for home, brought in and discussed.
3. Alphabetical index in note books. Discussion of cook-
books. "What points to consider.
Eighth Month — May.
I.
1. Fresh fruits. Selection, preparation and use.
2. Blackberries and their uses : jams, jellies, desserts. Black-
berr}-- sponge, with packed stale bread cubes and hot blackberry
syrup✪ Blackberry Sponge ; serve cold.
3. Jellies and jams for sale. Blackberry and May-haw.
II.
1. Principles of canning.
Demonstration of canning.
2. Canning of vegetables.
3. Canning of vegetables.
in.
1. Review of the year's work through preparation for
exhibit.
2. Same.
3. Exhibit. Fruit punch served to visitors, and paid for
by sale of foods in exhibit.
IV.
1. Budget and order of the week's Avork in the home.
Resume of the exhibit and record of expenses and receipts kept.
2. Review and notebook index called for.
3. Examination.
79
DOMESTIC SCIENCE.
First half of the third high school year.
Three lessons per week on consecutive days.
This half year must "round out" the first year's work in
foods and household management. Emphasize household ac-
counts.
Teacher should transplant as many sweet herbs into a
"kitchen garden" as possible. Parsley grows from seed. Have
these ready for the meat lessons.
First Month— October.
I.
1. Enrollment. Notebooks, text-books, aprons. Outline of
half year 's work presented. Talk on purpose of course.
2. Eesume of first year's work in domestic science.
3. Budgets. Discussion of individual budgets of last year
and making of household budgets.
II.
1. Nutrition: what it is, and how produced. Digestion and
food values. Government bulletins.
2. Discussion of menus and balanced rations. Pupils plan
at home family menus for a week and bring them to teacher.
3. Study of grains : wheat, corn, rice, oats, etc. Flour and
meal and breakfast cereals.
III.
1. Study of leavening agents. Make baking powder biscuits.
Sour milk and soda biscuit.
2. Uses of biscuit dough. How to modify it for dumplings,
short cake, etc.
3. Eeview other quick breads: rice muffins, bread griddle
cakes, etc.
IV.
1. Foods suitable for school children. Table setting and
serving reviewed.
2. Breakfast for school children prepared and served.
8o
8. Model lunch boxes packed : emphasizing cleanliness, neat-
ness and nutritive value.
Second Month — November.
I.
1. Meat: study of charts for cutting of meat. Study of
Government bulletins on "cheap cuts."
2. Visit to market for practical demonstration of meat cut-
ting. Advantage of raising sheep, goats and hogs at home.
3. Cooking of meat : roasting, broiling.
II.
Page 32 · 1 recipe record on this page
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
1. Junket and its uses. Junket ice cream. From this time on a new frozen dessert recipe should be posted every day or two,
and made by one inember of class. All students copy recipe, taste cream, and enough sold to pay for making.
A strong point should be made of having all utensils and materials kept in one place together, so that work may be rapid. Large mallet, ice bag of duck or burlap, salt jar, freezer, long spoon and saucer and large bowl. Large wooden mallets may be made by boys in manual training department.
2. Luncheon planned. Guests, care of dining room, decorations, place cards, menus, entertainment. Qualities of good hostess.
3. Luncheon prepared and served.
1. Study of costs of luncheon.
2. Menus for a week, for home, brought in and discussed.
3. Alphabetical index in note books. Discussion of cookbooks. "What points to consider.
Eighth Month — May.
1. Fresh fruits. Selection, preparation and use.
2. Blackberries and their uses : jams, jellies, desserts. Blackberry sponge, with packed stale bread cubes and hot blackberry syrup ; serve cold.
3. Jellies and jams for sale. Blackberry and May-haw.
1. Principles of canning. Demonstration of canning.
2. Canning of vegetables.
3. Canning of vegetables.
in.
1. Review of the year's work through preparation for exhibit.
2. Same.
3. Exhibit. Fruit punch served to visitors, and paid for by sale of foods in exhibit.
1. Budget and order of the week's Avork in the home. Resume of the exhibit and record of expenses and receipts kept.
2. Review and notebook index called for.
3. Examination.
DOMESTIC SCIENCE.
First half of the third high school year.
Three lessons per week on consecutive days.
This half year must "round out" the first year's work in foods and household management. Emphasize household accounts.
Teacher should transplant as many sweet herbs into a "kitchen garden" as possible. Parsley grows from seed. Have these ready for the meat lessons.
First Month— October.
1. Enrollment. Notebooks, text-books, aprons. Outline of half year 's work presented. Talk on purpose of course.
2. Resume of first year's work in domestic science.
3. Budgets. Discussion of individual budgets of last year and making of household budgets.
1. Nutrition: what it is, and how produced. Digestion and food values. Government bulletins.
2. Discussion of menus and balanced rations. Pupils plan at home family menus for a week and bring them to teacher.
3. Study of grains : wheat, corn, rice, oats, etc. Flour and meal and breakfast cereals.
1. Study of leavening agents. Make baking powder biscuits. Sour milk and soda biscuit.
2. Uses of biscuit dough. How to modify it for dumplings, short cake, etc.
3. Review other quick breads: rice muffins, bread griddle cakes, etc.
1. Foods suitable for school children. Table setting and serving reviewed.
2. Breakfast for school children prepared and served.
8o
8. Model lunch boxes packed : emphasizing cleanliness, neatness and nutritive value.
Second Month — November.
1. Meat: study of charts for cutting of meat. Study of Government bulletins on "cheap cuts."
2. Visit to market for practical demonstration of meat cutting. Advantage of raising sheep, goats and hogs at home.
3. Cooking of meat : roasting, broiling.
Records on this page
Blackberry Sponge