1. Classification of foods according to food principles. Table
of weights and measures, temperatures, scales, thermometers.
89
2. Foods suitable for children. Cereals, cooked fruits, soft
eggs, etc.
3. Foods suitable for very old people.
II.
1. Invalid cookery. G-ruels. Modifications of milk, broths,
fruit drinks for the sick. List of foods suitable.
2. Invalid trays.
3. Economical menus. Marketing conditions.
in.
1. Food preservatives and adulterations and how they pro-
duce malnutrition.
2. Pure food laws.
Meat inspection. Lists of meat foods, to make wide variety
in diet; cheap cuts.
IV.
1. Canned and other foods prepared in factories. Good
brands to buy.
2. Make a menu and compare cost of meal prepared from
grocery and market with that from foods raised on the farm.
3. Balanced rations
Eighth Month— May.
I.
1. First aid to the injured. What to do for burns, cuts
and hemorrhage, poisons, nose bleed, fainting, "live wire" burns,
poison ivy, sunstroke, etc.
This can be done in one lesson if arranged as an exhibit ; one
part by one student.
2. Personal hygiene : care of skin, teeth, hair, feet, hands.
3. Niitrition. Habits of eating, sleeping, bathing, deep
breathing, working and playing. Value and necessity of flavor
in food.
II.
1. Literature for home-makers. Lists of books and maga-
zines. Best cook books.
2. Housewives' League. How organized and work accom-
plished.
90
3. This lesson left open for dinner or picnic or anything
the teacher desires.
in.
1. Euthenics : lecture on the progress of the race. Laws
affecting women and children.
2. Qualities and habits in individuals which make for
stronger and better men and women.
3. Review: year's work.
IV.
1, 2, 3. Sxhibit of year's work: collections of illustrative
material for house furnishing; care of infants; care of clothing;
use of foods ; contest in home-made bread ; care of sick ; first aid
to the injured; budgets and accounts.
If educators could go upon a voyage of discovery into that
army of boys and girls who enter industry each year, what
values might they not discover ! What treasures might they not
conserve and develop if they would direct the play instinct into
the art impulse and utilize that power of variation which indus-
try so sadly needs ! Jane Addams.
A CABINET FOR BABY'S OUTFIT.
.3 4
The cabinet is a combination window seat and chest of draw-
ers. Dresses and other large garments are placed in the long-
drawer. It is on casters so that it can be easily moved. The one
constructed for the Domestic Science Department is of cypress
and cost $6.00. It is a nseful problem for a manual training
class.
A PARTIAL LIST OF BOOKS IN THE LIBRARY.
Brief Course in the Teaching Process — George Drayton
Strayer.
Household Economics — Helen Campbell.
Chats on Old Furniture — Arthur Hayden.
Organic Chemistry^ — W. H. Perkin and F. S. Kipping.
Laboratory Notes — H. T. Vulte.
Chemistry of Food and Nutrition — Henry C. Sherman.
Food Products — Henry C. Sherman.
Nutrition of Man — Russell H. Chittenden.
92
Food and Flavor — Henry T. Finck.
The Spirit of Youth and the City Streets — Jane Addams.
The Family — Helen Bosanquet.
Increasing Home Efficiency — Martha B. Briiere.
Starving America — Alfred McCann.
Foods and Their Adulteration — Dr. H. W. Wiley.
The House — Isabel Bevier.
Art of Questioning — J. G. Fitch.
Bacteria, Yeasts, and Molds — H. W. Conn.
Page 37
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. Classification of foods according to food principles. Table of weights and measures, temperatures, scales, thermometers.
2. Foods suitable for children. Cereals, cooked fruits, soft eggs, etc.
3. Foods suitable for very old people.
1. Invalid cookery. Gruels. Modifications of milk, broths, fruit drinks for the sick. List of foods suitable.
2. Invalid trays.
3. Economical menus. Marketing conditions.
in.
1. Food preservatives and adulterations and how they produce malnutrition.
2. Pure food laws.
Meat inspection. Lists of meat foods, to make wide variety in diet; cheap cuts.
1. Canned and other foods prepared in factories. Good brands to buy.
2. Make a menu and compare cost of meal prepared from grocery and market with that from foods raised on the farm.
3. Balanced rations
Eighth Month— May.
1. First aid to the injured. What to do for burns, cuts and hemorrhage, poisons, nose bleed, fainting, "live wire" burns, poison ivy, sunstroke, etc.
This can be done in one lesson if arranged as an exhibit ; one part by one student.
2. Personal hygiene : care of skin, teeth, hair, feet, hands.
3. Nutrition. Habits of eating, sleeping, bathing, deep breathing, working and playing. Value and necessity of flavor in food.
1. Literature for home-makers. Lists of books and magazines. Best cook books.
2. Housewives' League. How organized and work accomplished.
3. This lesson left open for dinner or picnic or anything the teacher desires.
in.
1. Euthenics: lecture on the progress of the race. Laws affecting women and children.
2. Qualities and habits in individuals which make for stronger and better men and women.
3. Review: year's work.
1, 2, 3. Exhibit of year's work: collections of illustrative material for house furnishing; care of infants; care of clothing; use of foods ; contest in home-made bread ; care of sick ; first aid to the injured; budgets and accounts.
If educators could go upon a voyage of discovery into that army of boys and girls who enter industry each year, what values might they not discover ! What treasures might they not conserve and develop if they would direct the play instinct into the art impulse and utilize that power of variation which industry so sadly needs ! Jane Addams.
A CABINET FOR BABY'S OUTFIT.
.3 4
The cabinet is a combination window seat and chest of drawers. Dresses and other large garments are placed in the long drawer. It is on casters so that it can be easily moved. The one constructed for the Domestic Science Department is of cypress and cost $6.00. It is a useful problem for a manual training class.
A PARTIAL LIST OF BOOKS IN THE LIBRARY.
Brief Course in the Teaching Process — George Drayton Strayer.
Household Economics — Helen Campbell. Chats on Old Furniture — Arthur Hayden. Organic Chemistry^ — W. H. Perkin and F. S. Kipping. Laboratory Notes — H. T. Vulte.
Chemistry of Food and Nutrition — Henry C. Sherman. Food Products — Henry C. Sherman. Nutrition of Man — Russell H. Chittenden.
Food and Flavor — Henry T. Finck.
The Spirit of Youth and the City Streets — Jane Addams.
The Family — Helen Bosanquet.
Increasing Home Efficiency — Martha B. Briiere.
Starving America — Alfred McCann.
Foods and Their Adulteration — Dr. H. W. Wiley.
The House — Isabel Bevier.
Art of Questioning — J. G. Fitch.
Bacteria, Yeasts, and Molds — H. W. Conn.