Boys as well as girls are awaking to the fact that " doing chores for father " or " helping mother with the housework " has a definite value, and will be credited on their school record, as surely as their work in their studies. It has been found perfectly feasible to teach pupils the fundamental principles of cooking, hygiene, cleanliness, and many of the household duties, in schools where little or no equipment for practice work is possible and where teachers have had no special training along these lines. The method is as follows : — The lesson is read from the Textbook ; the principles discussed, and the recipe selected from those bearing on the lesson. Under direction of the teacher, the pupil takes the recipe home and prepares the food according to the directions in the book, with advice, but no assistance, from her mother. The pupil brings to school in her luncheon a part of this prepared food and exhibits it to the teacher together with the following certificate, or a similar one, signed by the mother : — This certifies that has prepared Recipe No. according to directions in the " School Kitchen Textbook ", with advice from me but no active help, and the food ex- hibited is a part of that preparation. Remarks : — Signed : PREFACE vii By this method the time for recitation is reduced to about one fourth of what is required when the cooking is done at the school. Similar certificates are given by the mother for time spent in the home work, in sewing, and in acquiring im- proved habits in hygiene and cleanliness. Throughout the book it has constantly been borne in mind that the students who will use it in their work are not trained scientists but the future home-makers, who will need definite and concrete methods and directions so that the practical character of their instruction will stimulate their interest and thus help to overcome the "leaving school" problem. It is also believed that the method of presentation of the material and the untechnical discussion will appeal to and aid many of the mothers as the home work is done. March, 1916. CONTENTS PA6K Preface v INTEODUCTION CHAPTER I, Cleaning and Housework ...... 1 II. Sweeping and Dusting 7 III. Daily Care of Booms 11 IV. House Cleaning . . 18 V. Dish Washing 21 VI. Care of Refrigerator, Pantry, and Garbage . 28 VII. Washing Clothes 32 VIII. Heat and Fuel 35 IX. Fires 39 X. Cooking by Gas 42 XL Stoves and Ranges 45 XII. Wood Fires 49 Xin. The Fireless Cooker 51 XIV. Oil Stoves, Lamps, Chafing Dishes, AND Electricity 54 XV. Laying the Table 59 XVL Waiting on the Table 62 XVII. Table Manners 65 XVIII. The Care of Food 68 XIX. Kitchen Equipment 72 XX. Preparatory Work 77 ix CONTENTS LESSON I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII. XIII. XIV. XV. XVI. XVII. XVIII. XIX. XX. XXI. XXII. XXIII. XXIV. XXV. XXVI. XXVII. XXVIII. XXIX. I. II. PART I PAOV Food 83 Food Stuffs 86 Proportion of Food Stuffs in Daily Meals . 90 Natural Foods .95 Canning and Preserving 99 Fruits 104 Cooking 108 Water 112 Milk 119 Milk Products 123 Experiment with Starch ..... 126 Rice 129 Experiment with Albumin of Eggs . . . 133 Steaming, and Other Forms of Cooking in Boil- ing Water 136 Toast 141 Fats 143 Shell-Fish 147 Potatoes 151 Experiment with Albumin in Meat . . . 156

AI-modernized reading of the original text

Boys as well as girls are awaking to the fact that " doing chores for father " or " helping mother with the housework " has a definite value, and will be credited on their school record, as surely as their work in their studies. It has been found perfectly feasible to teach pupils the fundamental principles of cooking, hygiene, cleanliness, and many of the household duties, in schools where little or no equipment for practice work is possible and where teachers have had no special training along these lines. The method is as follows : — The lesson is read from the Textbook ; the principles discussed, and the recipe selected from those bearing on the lesson. Under direction of the teacher, the pupil takes the recipe home and prepares the food according to the directions in the book, with advice, but no assistance, from her mother. The pupil brings to school in her luncheon a part of this prepared food and exhibits it to the teacher together with the following certificate, or a similar one, signed by the mother : — This certifies that has prepared Recipe No. according to directions in the " School Kitchen Textbook ", with advice from me but no active help, and the food exhibited is a part of that preparation. Remarks : — Signed : PREFACE vii By this method the time for recitation is reduced to about one fourth of what is required when the cooking is done at the school. Similar certificates are given by the mother for time spent in the home work, in sewing, and in acquiring improved habits in hygiene and cleanliness. Throughout the book it has constantly been borne in mind that the students who will use it in their work are not trained scientists but the future home-makers, who will need definite and concrete methods and directions so that the practical character of their instruction will stimulate their interest and thus help to overcome the "leaving school" problem. It is also believed that the method of presentation of the material and the untechnical discussion will appeal to and aid many of the mothers as the home work is done. March, 1916. CONTENTS PA6K Preface v INTEODUCTION CHAPTER I, Cleaning and Housework ...... 1 II. Sweeping and Dusting 7 III. Daily Care of Booms 11 IV. House Cleaning . . 18 V. Dish Washing 21 VI. Care of Refrigerator, Pantry, and Garbage . 28 VII. Washing Clothes 32 VIII. Heat and Fuel 35 IX. Fires 39 X. Cooking by Gas 42 XL Stoves and Ranges 45 XII. Wood Fires 49 Xin. The Fireless Cooker 51 XIV. Oil Stoves, Lamps, Chafing Dishes, AND Electricity 54 XV. Laying the Table 59 XVL Waiting on the Table 62 XVII. Table Manners 65 XVIII. The Care of Food 68 XIX. Kitchen Equipment 72 XX. Preparatory Work 77 CONTENTS LESSON XVIII. XXIII. XXVII. XXVIII. PART I PAOV Food 83 Food Stuffs 86 Proportion of Food Stuffs in Daily Meals . 90 Natural Foods .95 Canning and Preserving 99 Fruits 104 Cooking 108 Water 112 Milk 119 Milk Products 123 Experiment with Starch ..... 126 Rice 129 Experiment with Albumin of Eggs . . . 133 Steaming, and Other Forms of Cooking in Boiling Water 136 Toast 141 Fats 143 Shell-Fish 147 Potatoes 151 Experiment with Albumin in Meat . . . 156

The school kitchen textbook