Three short courses in home making

Oil can, 1. Southern teachers can obtain the following helpful bulletins from Hampton Institute, Hampton, Va., upon request: Hampton Leaflet; Vol. II, No. 9, Housekeeping Rules. Hampton Leaflet; Vol. VI, No. 2, Housekeeping and Sanitation for Rural Schools. Hampton Leaflet; Vol. VI, No. 9, Housekeeping and Cooking Rules for Rural Communities. CAKE AM) SANITATION OF THE HOUSE. A suggestive list <>f texts and reference books for use in elementary rural schools. Brewer, I. W. — ''Rural Hygiene." Price, $1.25. Lippincott Co., Philadelphia. Dodd, Helen.— "The Healthful Farmhouse.1' Price, GO cents. Wbitcomb & Bar- rows, Boston. Hutchinson, Woods. — "Community Hygiene." Price, 60 cents. Houghton Mifflin Co., Boston. Forster, Edith H., and Weigley, Mildred.— "Foods and Sanitation." Price, $1. Row, Peterson & Co., Chicago. Kinne, Helen, and Cooley, Anna M. — "The Home and the Family.- Price, 80 cents. The Macmillan Co., New York City. Kittredge, Mabel H. — "Housekeeping Notes." Price, 80 cents. Whitcomb & Bar- rows, Boston. Kittredge, Mabel H. — "Practical Home Making." Price, 80 cents. The Century Co., New York City. Kittredge, Mabel II. — "A Second Course in Home Making." Price, 80 cents. The < lentury Co., New York City. Parloa, Maria. — "Home Economics." Price, $1.50. The Century Co., New York City. DETAILED LESSON PLANS I OR THE COURSE IN "THE CARE OF THi: HOME." LESSON I. ARRANGEMENT AND CARI <>: THE KITCHEN. 81 BJECT M \ II KK. In arranging the kitchen the three things of most importance are the Btove, the sink, and the kitchen table. If there is no sink in the kitchen, there will be some other place arranged for washing the dishes, probably the kitchen table, and this must be taken into consideration when the furniture is placed. As most of the work of the kitchen is done at the stove and the table, these must both 1"' pla< ed where they Will have a good light and he near BnOUgh to one another so that hut few steps are necessary for the worker. All the furniture should he kept so (lean and free from dust that the kitchen will have a neat and attractive appearance. A hit of green, a potted plant, a neat rug, and a wash tahle cover, to he put on the tabic a' the dishes have been washed, will help to make the kitchen a pleasant place for the family. The kitchen Bhould be thoroughly cleaned after ea< h meal. If it become dusty or disarranged before the next meal is prepared, it should be | nit in order before beginning to work with the food. While the cookii inder \\ ay everything should he kept in orderly condi- tion. Jusl as soon as the meal is completed the left-over food should In- covered ami put aw ay to keep; Bcraps ami t rash Bhould be gathered \\\) ami disposed of; dishes, pots, ami pans should he Bcraped and iied in hot soapy water, then rinsed in clear, hot water, dried, and put away. The table Bhould he bc rubbed, the stove cleaned, the floor swept ami scrubbed whenever necessary, ami everything put : ly in 11 - place. Can of coal or wood range. — AH spot aid he kept oil' the rai wiping with old paper. The rang ouM he washed off with :» ami water if it is in had condition. If it is oiled onally, blacking will not 1..' necessary. If blacking is used, it should he applied with a cloth ami rubbed to a polish with a brush just as the