Three short courses in home making

localities. If foods used in the hom< e harmful because of the manner in which they are prepared, the teacher ahould do all in hvv • '" correct the custom, but he must be careful no! lv •' " radical, If the le given are not repeated by homo ,!" ■ : *H1 be practically wa ted. Simple meal service uld be introduced wherever possible, and as much instruction the Furnishing and care of the kitchen should be included as time pera its. ime the course is completed, the girl should be able to er kitchen in Banitary condition, and she should have a knowl of [ ' values and of tin- proc of cooking sufficient t«. provide simple, wholesome meals for her family. F«.r the teaching of I I values, it will be hrlpf.il to secure the set <»f 15 food charts, that can beobtained for$] from the Superintendent of Documents, Government Printing Office, Washington, D. I Tl Department of Education or the State university, col- r normal schools, through their extension departments may • material thai will be of help to the rural teacher in planning her i. The teachers will find it helpful to secure and Btudy the Farmere' illetins listed below. Single copies of these bulleti be ob- ined free by writing to the Division of Publications, Department of Agriculture, \\ ashington, I). C. I IRM1 B81 Bl LLBTIN8. in-. •'■ Principles .,1 nutritive value of food, tnned fi , an. I jelly. A breakfast i I nation of \' r table. f fruit as f I. •N'"- - in the borne. ■ The use of milk a No. 389. Bread and bn ad making. •N;"- t r i • - borne. mica] uses in 1 1 > • - di hi. I in club work. ;i meal a* a food ami « g K Honey and itei No. 712 E I lunch v," B07. !'•■ td and bread making in the home. No 808. 1 1, m to select t I-. No. I. V ■ ds. 38 THREE SHORT COURSES IN HOME MAKING. EQUIPMENT FOR COOKING LESSONS. The following list of utensils would provide, an adequate equip- ment for cooking lessons. Some of the utensils should be ordered in larger numbers, if the class is large and if funds permit. If it is possible to obtain serving dishes, they should be provided for a small number of persons and used both in class practice and for social purposes. If the school is an active social center and the dishes are to be in use frequently for many people, the number provided should not be so limited. If school lunches are served, each pupil may well provide his own dishes. Dust cloths, broom, etc., have been included, so that simple lessons in housekeeping may be given. COOKING UTENSILS. Approximate cost. Baking dish Bowls, mixing, 2 Bread board Bread box Broom Brush, scrubbing Brush, vegetable Can opener Containers, lard pails or cans.. Corkscrew Cups, measuring, 2 dips, mixing, 2 (Hitters for biscuits or cookies. Dishcloths, 2 Dish pans, 2 Dish towels, 6 Double boiler Dust cloths, 6 Dustpan and brush Egg beater Flour sifter Forks, 6 Frying pan Class jars, 6 Mason Grater Hand basin Jell y glasses, 6 Kettle, 6-quart, with lid Knife, bread Knife, butcher Knife, paring Knives, case, 6 Meat grinder Mop 30 60 25 25 35 10 10 10 10 20 10 10 10 40 90 75 ,40 ,40 10 15 ,60 ,90 .60 ,10 ,15 ,15 .40 ,30 ,15 ,20 .60 .70 .40 Approximate cost. Molding board Muffin tins, 2 sets Oil stove Omelet pan Oven