L ofeiie OUSBHOLl) ^^ \J. 2001 ' Q (I) )CiiiNce PRICE, 50 CENTS U i^ /■ ■'.'^•' / PUBLIC SCHOOL HOUSEHOLD SCIENCE MRS. J. HOODLESS MISS M. U. WATSON IIOHB KCOKOMICS DEFARTMBITr, ONTARIO AGRICULTURAL COLLKOB, OUBLPU TORONTO THE COPP, CLARK COMPANY, LIMITED Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by TiiK Corp, Clark Company, Limitkd, Toronto, Ontario, in the Office of the Minister of Agriculture, PREFACE IN revising the text-book for elementary classes in House- hold Science changes have been made adapting the book to present conditions. Now that special provision has been made for the training of teachers of household science, those parts of the first edition which were intended chiefly for the teacher have been omitted, and the remainder revised in conformity with the course in household science prescribed by the Department of Education for the public schools of Ontario. This book is prepared for the pupils and not intended in any way to take the place of the teacher, but to furnish a book of reference, recipes, and formulas suitable for school or home work. The use of a printed recipe insures correct- ness of language and quantity of material, which is often confused in a hurried copying from the blackboard, or from dictation, and allows more time for practice work under the direction of the teacher. Most of the recipes are made out in quantities suitable for a family, but are easily divided for individual work in the schoolroom. The cookery is simple and suited to beginners, but when the pupils have mastered the " why and wherefore" of the different processes, they will have little difficulty in carrying out the more elaborate recipes of any cook-book. iii IV PREFACE. Only elementary work is attempted in this book. To enter more fully into the chemistry of food, bacteriology, etc., would create confusion in the mind of the average school girl, and tend to cause dislike of the subject. This little book will have served its purpose if it helps to arouse an interest in the noble art of home-making among the young girls of our country, and to bring the home and school into closer touch through this practical branch of education. CONTENTS. Preface , FAOK iii INTRODUCTORY CHAPTER. The Home. Food : Relation to the Body Classification The Uses of Food ... Nitrogen Compounds CHAPTER I. PAOB 3 4 5 4 PAGE Carbo-hydrates 4 Fats 6 Mineral Matter 6 Water 5, 7 CHAPTER II. The Cooking of Food : Fuel 8 Stove (Coal), various parts. 8 Making and Care of Fire. . 9 Cleaning a Range 10 Gas Range, various parts . . 10 Care of Gas Range 11 Effect of Heat upon Food- stuffs 13 CHAPTER III. Methods of Cooking : Classification of Methods Broiling Pan-Proiling Roasting Baking Frying Saut^ing Simmering Boiling Steaming Steeping 14 14 15 15 15 16 17 17 17 17 18 Braizing 18 Fricasseeing 19 Time-Table for Cooking in Water 19,20 Time-Table for Broiling ... 20 Time-Table for Baking . . .20-22 Time-Table for Frying 22 Table of Measurements. ... 22 Table of Abbreviations. ... 22 Table for use without Scales 22 VI Water— Beverages CONTENTS. CHAPTER rV. Pure Water 23 Care of Water 23 Beverages 23 Lemonade 24 Cocoa 24 Boiled Coflfee 25 Filtered Coffee 25 Tea — its value in the diet . 26 CHAPTER V.

AI-modernized reading of the original text

ofeiie OUSBHOLl) ^^ \J. 2001 ' Q (I) )CiiiNce PRICE, 50 CENTS U i^ /■ ■'.'^•' / PUBLIC SCHOOL HOUSEHOLD SCIENCE MRS. J. HOODLESS MISS M. U. WATSON HOME ECONOMICS DEPARTMENT, ONTARIO AGRICULTURAL COLLEGE, GUELPH TORONTO THE COPP, CLARK COMPANY, LIMITED Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by TiiK Corp, Clark Company, Limitkd, Toronto, Ontario, in the Office of the Minister of Agriculture, PREFACE IN revising the text-book for elementary classes in Household Science changes have been made adapting the book to present conditions. Now that special provision has been made for the training of teachers of household science, those parts of the first edition which were intended chiefly for the teacher have been omitted, and the remainder revised in conformity with the course in household science prescribed by the Department of Education for the public schools of Ontario. This book is prepared for the pupils and not intended in any way to take the place of the teacher, but to furnish a book of reference, recipes, and formulas suitable for school or home work. The use of a printed recipe insures correctness of language and quantity of material, which is often confused in a hurried copying from the blackboard, or from dictation, and allows more time for practice work under the direction of the teacher. Most of the recipes are made out in quantities suitable for a family, but are easily divided for individual work in the schoolroom. The cookery is simple and suited to beginners, but when the pupils have mastered the " why and wherefore" of the different processes, they will have little difficulty in carrying out the more elaborate recipes of any cook-book. IV PREFACE. Only elementary work is attempted in this book. To enter more fully into the chemistry of food, bacteriology, etc., would create confusion in the mind of the average school girl, and tend to cause dislike of the subject. This little book will have served its purpose if it helps to arouse an interest in the noble art of home-making among the young girls of our country, and to bring the home and school into closer touch through this practical branch of education. Preface , FAOK INTRODUCTORY CHAPTER. The Home. Food : Relation to the Body Classification The Uses of Food ... Nitrogen Compounds CHAPTER I. PAGE Carbo-hydrates 4 Fats 6 Mineral Matter 6 Water 5, 7 CHAPTER II. The Cooking of Food : Fuel 8 Stove (Coal), various parts. 8 Making and Care of Fire. . 9 Cleaning a Range 10 Gas Range, various parts . . 10 Care of Gas Range 11 Effect of Heat upon Foodstuffs 13 CHAPTER III. Methods of Cooking : Classification of Methods Broiling Pan-Proiling Roasting Baking Frying Saut^ing Simmering Boiling Steaming Steeping Braizing 18 Fricasseeing 19 Time-Table for Cooking in Water 19,20 Time-Table for Broiling ... 20 Time-Table for Baking . . .20-22 Time-Table for Frying 22 Table of Measurements. ... 22 Table of Abbreviations. ... 22 Table for use without Scales 22 Water— Beverages CHAPTER rV. Pure Water 23 Care of Water 23 Beverages 23 Lemonade 24 Cocoa 24 Boiled Coflfee 25 Filtered Coffee 25 Tea — its value in the diet . 26 CHAPTER V.

Public school household science