Lesson XII. Bring to class samples of darned socks ;
heavy crash goods, darned. (Pupils' own work.) Discuss
patching.
Lesson XIII. Bring to class samples of patching thin
goods ; heavy goods.
Lesson XIV. Bring from home samples of any kind of
coarse needle work. Discuss in class.
Lesson XV. Bring to class samples of fine needle work.
Discuss in class.
Lesson XVL Make an apron with a pocket in it.
APPENDIX 297
Lesson XVII. Make a dust-cap.
Lesson XVIII . Make two hot-iron holders.
Lesson XIX. Hemstitch a towel.
Lesson XX. Embroider an initial on a towel or napkin.
Lesson XXI. Make a sewing-apron.
Lesson XXII. Hemstitch a small handkerchief and whip
lace around the edge.
Lesson XXIII. Repeat lessons on darning and patching.
Lesson XXIV. Patch with mending tissue a small tri-
angular tear in thin suiting. (Place tissue between the patch
and the tear, and press with a medium hot iron.)
Lesson XXV. Make a gingham bonnet.
Lesson XXVI. Work selected by the class for all to do.
Lesson XXVII. Bring samples of crocheting to class, and
explain them.
Lesson XXVIII. Bring to class samples of mending other
than what has already been submitted.
Lesson XXIX. Have every pupil bring to class work
suggested by her mother.
Lesson XXX. Repeat Lesson XXIX.
Lesson XXXI and XXXII. Have every pupil make a
plain waist for herself.
REFERENCES
Food and Dietetics. Robert Hutchison, M.D.
Chemistry of Food and Nutrition. H. C. Sherman,
Principles of Human Nutrition. W. H. Jordan.
Human Mechanism. Hough and Sedgwick.
Human Foods. Harry Snyder.
Pure Foods. J. C. Olsen.
Foods and Household Management. Kinne and Cooley.
Food Products of the World. Dr. Mary Green.
Chemistry of Cooking and Cleaning. Richards and Elliot.
Bacteria, Yeast and Molds. H. W. Conn.
Dust and its Dangers. T. M. Prudden.
Fuels of the Household. Marian White.
Handbook of Health. Woods Hutchinson, M.D.
The Spirit of Cookery. Thudichum.
Laundry Manual. Balderston and Limerick.
Bulletins of the U. S. Department of Agriculture.
farmers' bulletins
To secure these valuable aids to the study of foods, address the
U. S. Department of Agriculture, Washington, D.C., and enclose
a request for the pamphlets desired, with your name and address
at the head of the list.
The following will be interesting and helpful. Order by num-
ber and name of subject.
No. 121 Beans, Peas and Legumes. M. H. Abel.
112 Bread.
383 Bread Making. H. W. Atwater.
57 Butter Making on the Farm.
203 Canning. Preserving. Jellies. M. Parloa.
359 Canning Vegetables.
375 Care of Food.
249 Cereal Breakfast Foods. Woods and Snyder.
487 Cheese. Langworthy and Hunt.
299
300 REFERENCES
No. 298 Corn and Corn Products. Langworthy.
565 Corn Meal. Langworthy.
559 Corn and Cowpeas. Langworthy.
128 Eggs. Langworthy.
85 Fish as Food. Langworthy.
293 Fruit.
607 Farm Kitchen as a Workshop. Anna Barrows.
175 Grape Juice.
391 Meat, Economical Use of. Langworthy and Hunt.
34 Meat. C. D. Woods.
526 Mutton. Langworthy and Hunt.
363 Milk. Milner.
332 Nuts. M. E. Jaffa.
142 Nutrition. W. O. Atwater.
95 Peanuts.
295 Potatoes.
129 Sweet Potatoes.
182 Poultry as Food. H. W. Atwater.
110 Rice.
93 Sugar as Food. M. H. Abel.
256 Vegetables for Table. M. Parloa.
EXPERIMENT STATION BULLETINS
Page 151
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
Lesson XII. Bring to class samples of darned socks ; heavy crash goods, darned. (Pupils' own work.) Discuss patching.
Lesson XIII. Bring to class samples of patching thin goods ; heavy goods.
Lesson XIV. Bring from home samples of any kind of coarse needle work. Discuss in class.
Lesson XV. Bring to class samples of fine needle work. Discuss in class.
Lesson XVL Make an apron with a pocket in it.
Lesson XVII. Make a dust-cap.
Lesson XVIII . Make two hot-iron holders.
Lesson XIX. Hemstitch a towel.
Lesson XX. Embroider an initial on a towel or napkin.
Lesson XXI. Make a sewing-apron.
Lesson XXII. Hemstitch a small handkerchief and whip lace around the edge.
Lesson XXIII. Repeat lessons on darning and patching.
Lesson XXIV. Patch with mending tissue a small triangular tear in thin suiting. (Place tissue between the patch and the tear, and press with a medium hot iron.)
Lesson XXV. Make a gingham bonnet.
Lesson XXVI. Work selected by the class for all to do.
Lesson XXVII. Bring samples of crocheting to class, and explain them.
Lesson XXVIII. Bring to class samples of mending other than what has already been submitted.
Lesson XXIX. Have every pupil bring to class work suggested by her mother.
Lesson XXX. Repeat Lesson XXIX.
Lesson XXXI and XXXII. Have every pupil make a plain waist for herself.
REFERENCES
Food and Dietetics. Robert Hutchison, M.D.
Chemistry of Food and Nutrition. H. C. Sherman,
Principles of Human Nutrition. W. H. Jordan.
Human Mechanism. Hough and Sedgwick.
Human Foods. Harry Snyder.
Pure Foods. J. C. Olsen.
Foods and Household Management. Kinne and Cooley.
Food Products of the World. Dr. Mary Green.
Chemistry of Cooking and Cleaning. Richards and Elliot.
Bacteria, Yeast and Molds. H. W. Conn.
Dust and its Dangers. T. M. Prudden.
Fuels of the Household. Marian White.
Handbook of Health. Woods Hutchinson, M.D.
The Spirit of Cookery. Thudichum.
Laundry Manual. Balderston and Limerick.
Bulletins of the U. S. Department of Agriculture.
farmers' bulletins
To secure these valuable aids to the study of foods, address the U. S. Department of Agriculture, Washington, D.C., and enclose a request for the pamphlets desired, with your name and address at the head of the list.
The following will be interesting and helpful. Order by number and name of subject.
No. 121 Beans, Peas and Legumes. M. H. Abel.
112 Bread.
383 Bread Making. H. W. Atwater.
57 Butter Making on the Farm.
203 Canning. Preserving. Jellies. M. Parloa.
359 Canning Vegetables.
375 Care of Food.
249 Cereal Breakfast Foods. Woods and Snyder.
487 Cheese. Langworthy and Hunt.
300 REFERENCES
No. 298 Corn and Corn Products. Langworthy.
565 Corn Meal. Langworthy.
559 Corn and Cowpeas. Langworthy.
128 Eggs. Langworthy.
85 Fish as Food. Langworthy.
293 Fruit.
607 Farm Kitchen as a Workshop. Anna Barrows.
175 Grape Juice.
391 Meat, Economical Use of. Langworthy and Hunt.
34 Meat. C. D. Woods.
526 Mutton. Langworthy and Hunt.
363 Milk. Milner.
332 Nuts. M. E. Jaffa.
142 Nutrition. W. O. Atwater.
95 Peanuts.
295 Potatoes.
129 Sweet Potatoes.
182 Poultry as Food. H. W. Atwater.
110 Rice.
93 Sugar as Food. M. H. Abel.
256 Vegetables for Table. M. Parloa.
EXPERIMENT STATION BULLETINS