FoodNet

Three short courses in home making

1917

Page 56

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Preparation and use of working equipment: Needles, pins, thread, tape measure, thimble, scissors, box for work. Talk on cleanliness and neat= ness (care of hands, etc.). Discussion of hemming. Hems folded on sheets of paper. SUBJECT MATTER. A hem is a fold used to finish a cut surface, made by twice turning over the edge of a piece of cloth toward the worker, and then sewing it down. In turning a narrow hem the first fold must be less deep than the second, in order that the hern may lie smoothly. If the hem is a wide one, the first fold can be much less deep than the second. PRELIMINARY PLAX. The teacher should have interested the children in the sewing lessons before the first meeting of the class, and each girl should be asked to come to class with the box in which to keep her materials and such other equipment as is required. If the school is to fur- nish the equipment, the teacher should be sure that there is an ade- quate amount on hand. It will probably be necessary to have towels hemmed to be used in the cooking classes at school, and the girls should be intert- ill doing the hemming. If some of the girls want to hem towels for use in their own homes, it will be desirable to allow them to do so. Flour or meal sacks will answer. It may be wTell to have the girls each hem a towel for home use as well as for school use, in order to impress them with the desirability of having hemmed dish towels for daily use. The towels can be planned during this lesson and the girls can arrange to bring the material from home, if they are to provide them. It will be well for the teacher to have material for one or two towels already on hand. Plain paper will answer for the practice folding of the hem in the first lesson. METHOD OF WTOItK. The teacher should devote a few minutes to a talk on cleanliness, emphasizing the importance of cleanliness, and the necessity for care in handling the sewing materials. This should be followed by a discussion of the care of the hands and the condition hi which the 82 should I I ul<! in i hands and simw them to the ;• all i! » ha i ds in pro for BOWIE '. ;tll th how tl Hid ■ ulil tell what them the ma oria] ling i Before tun \ dboard rulei from heavy pap r -1 depth of A few mil and tu ing a hem 1 1 ■ ;v<l d< lewith th turning !:■ first, t hr narrow turn to < ■: second, the fold i<> finish the edge. X inch 1 inch < -* K < > Vx inch eful measuri iuld help to give the girls practi< will br able to i -iili t! ited distance in or fraction of d Im> put away in !l - picked up from the d rid fli>. I.I I II. MEM.M1N'. l*OH Turning and basting hems. Hemming I crash, lour or meal or other material, for u-*. in washing ;:n<J drying dishes al h in school. -I i; .1. • sting is used to hold two pie of material A a strong stitch can be put in. [tki ing long 8 til fourth inch from to left and parallel to the • to In- her. [n a • tit? the thread is I 84 THREE SHORT COURSES IN HOME MAKING. knot; when completed it is fastened by taking two or three stitches one over the other. PRELIMINARY PLAN.