A simple course in home economics for rural schools

The expense and cost of the equipment necessary for serving the noon lunch depends, ordinarily, upon the financial condition of the district. If the parents, school board, pupils and teacher or teachers are equally in sympathy with the problem, it will be an easy matter to secure a satisfactory equipment. If absolutely necessary, it may be very simple and inexpensive. However, better results and more pleasure will be obtained if the item of expense is not too limited. The following dishes for serving the one dish at school are necessary : One oatmeal bowl, a china cup, and a teaspoon. These may be furnished either by each pupil or by the school, kept at the school house, or carried to and from the school in the lunch, baskets. If they are left at the school building, it would necessitate extra care upon the part of the teacher, but it would be a convenience to each child. 16 Bulletin of the University of Texas Suggested Order of Lessons The list of lessons have been arranged alphabetically without regard to sequence. It is desirable that lessons from the following lists should be given first: Beverages, Irish. Potato, Table Setting and Serving, Fruit, Cereals, ]\lilk, Cheese, Rice, Eggs, Vegetables, and Meat. These lessons are more simple and more fundamental. The work on, serving, if presented toward the first of the course, adds interest to the practical cooking lessons and gives a knowledge A^hich may not only be a real help in the home from day to day, but also a real pleasure to the mother as well as the daughter. In giving the bread lessons, the quick bread lesson should precede the yeast bread lesson. The order in which the others are given will depend upon the seasons and available food supplies. For example, if a beef is slaughtered in the neighborhood, a good, cut might be donated to the school. This would necessitate a meat lesson at once. Similarly, other lessons may be taken up as the timeliness of circumstances may suggest. Suggested Guide for the' Selection and Combination of Recipes. Choose foods and food materials which are in season, as far as possible and practicable. If one recipe calls for only the yolk of eggs, plan the second recipe so a.s to use the whites, unless they can be easily kept over. Choose combinations which are pleasing, and which can easily be prepared at the same time. Suggested Combined Recipes and Consecutive Practical Lessons 1. Steamed Rice- and Creamed Carrots. 2. Rice Nut Rarebit and Scalloped Cabbage. Table op "Weights and Measures All measurements are level. A cupful is all that a cup will hold. To measure a tablespoon, fill the spoon with the material to be measured, and then level with the dull edge of a kitchen knife. Divnde with knife lengthwise for half spoonful; divide Simple Courses in Home Economics 17 halves crosswise for quarters, and quarters crosswise for eighths. 3 teaspoons 1 tablespoon 16 tablespoons 1 cup 2 cups 1 pir-t - pints 1 quart 4 tablespoons flovir 1 ounce 2 tablespoons butter 1 ounce 2 cups solid, e. g. meat, butter, granulated sugar 1 pound 4 cups flour 1 pound 41/^ cups graham flour 1 pound 2 2-3 cups oatmeal 1 pound 2 2-3 cups cornmeal 1 pound 1% cups rice 1 pound 41/2 cups coffee 1 pound 8-9 eggs 1 pound 1 square Baker's chocolate 1 ounce 1 egg, beaten about 3 tablespoons Juice 1 lemon alwut 3 tablespoons Abbreviations