LESSON \t\. K PADDED HOLDER FOR HANDLING. HOT DISH
BINDINO.
3UBJE4 i M \ i I in.
A bolder 6 inches square will besal isfactory for handling hot dishj
It caq be made of quilted padding hound with tape or of two thick-
of outing flannel covered with percale or denim, and bound
with tape or braid, [f made of the outing flannel and covered, it
should be quilted by stitching from the middle of one side to the
middle of the opposite side in both directions in order to hold the out-
ing flannel and the outside coverhn sther. The tape thai is to be
used for the binding should be folded through the renter lengths
then beginning al one corner of the padding the edge should be basted,
half on one side and half on the other. Right-angled corners should
be formed. When basted all around the tape should be sewed down
on each Bide wit h a hemming stitch.
[f the hoi dei- is to be suspended from the apron band, a tape of from
j, inches to 36 inches in length Bhould be attached to one corner.
The raw i i one end of the tape should be turned in. The i
.should be so placed that it over] the corner of the holder about
one-half inch and should be basted to the holder. The tape should
then be secured firmly to the holder, hemmed do
the bottom, and up t he other edge. Tl ther end of the tape
be finished with a 2-inch loop. The raw edge should be folded the
tape turned 2 inches down for the loop, and basted in place. This
102
THREE SHORT COURSES IN" HOME MAKING.
should be hemmed across the end. One-fourth inch up from the end
the double thickness of tape should be back-stitched together and the
edges of the tape overhanded from there to the hemmed end.
PRELIMINARY PLAN.
Each girl should provide sufficient denim, percale, muslin, or other
easily washable material to cover the two sides of a holder 7 mches
scpuare and enough outing flannel or canton flannel for a double
lining. About 1| yards of straight tape one-half inch wide will be
needed for the binding and to suspend the holder from the apron.
Fig. 20.— The holder.
METHOD OK WORK.
The girls should first carefully measure and turn the material for
the covering of the holder and then prepare the lining, basting it all
together, then putting in the running stitch and finishing with the
binding.
If it is not possible to complete the holder in one period, a second
lesson period should be provided, or arrangements made to have
supervised work done out of lesson hours.
i 103
LESSON W. I CAP [X> WEAR WITH THE COOKING VPRON.
BJEGT M
The simp! i|) to make will be the circular cap. A pattern
should be made by drawing a circle 21 inches in diameter with a
pencil ami string <>n n piece of wrapping paper. The material I'm
the cap should be cul carefully around tin- circle and finished with a
narrow hem. A tape t" 1 1 « » 1 * 1 the drav bould be placed 1 |
inches inside the edge * » f the hem. \ small | ■ of cardboard cul
it one half inch wide should be used for measuring the location
of the tape. B thre< fourths inch wide can he ed for
tape, or a a rcial tape three-eighth* inch wid< d be p
chased. The outer edge <>f the tape should be I down firs! , the
Page 65
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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LESSON \t\. K PADDED HOLDER FOR HANDLING. HOT DISH
BINDINO.
3UBJE4 i M \ i I in.
A bolder 6 inches square will besal isfactory for handling hot dishj
It caq be made of quilted padding hound with tape or of two thick-
of outing flannel covered with percale or denim, and bound
with tape or braid, [f made of the outing flannel and covered, it
should be quilted by stitching from the middle of one side to the
middle of the opposite side in both directions in order to hold the out-
ing flannel and the outside coverhn sther. The tape thai is to be
used for the binding should be folded through the renter lengths
then beginning al one corner of the padding the edge should be basted,
half on one side and half on the other. Right-angled corners should
be formed. When basted all around the tape should be sewed down
on each Bide wit h a hemming stitch.
[f the hoi dei- is to be suspended from the apron band, a tape of from
j, inches to 36 inches in length Bhould be attached to one corner.
The raw i i one end of the tape should be turned in. The i
.should be so placed that it over] the corner of the holder about
one-half inch and should be basted to the holder. The tape should
then be secured firmly to the holder, hemmed do
the bottom, and up t he other edge. Tl ther end of the tape
be finished with a 2-inch loop. The raw edge should be folded the
tape turned 2 inches down for the loop, and basted in place. This
102
THREE SHORT COURSES IN" HOME MAKING.
should be hemmed across the end. One-fourth inch up from the end
the double thickness of tape should be back-stitched together and the
edges of the tape overhanded from there to the hemmed end.
PRELIMINARY PLAN.
Each girl should provide sufficient denim, percale, muslin, or other
easily washable material to cover the two sides of a holder 7 mches
scpuare and enough outing flannel or canton flannel for a double
lining. About 1| yards of straight tape one-half inch wide will be
needed for the binding and to suspend the holder from the apron.
Fig. 20.— The holder.
METHOD OK WORK.
The girls should first carefully measure and turn the material for
the covering of the holder and then prepare the lining, basting it all
together, then putting in the running stitch and finishing with the
binding.
If it is not possible to complete the holder in one period, a second
lesson period should be provided, or arrangements made to have
supervised work done out of lesson hours.
i 103
LESSON W. I CAP [X> WEAR WITH THE COOKING VPRON.
BJEGT M
The simp! i|) to make will be the circular cap. A pattern
should be made by drawing a circle 21 inches in diameter with a
pencil ami string <>n n piece of wrapping paper. The material I'm
the cap should be cul carefully around tin- circle and finished with a
narrow hem. A tape t" 1 1 « » 1 * 1 the drav bould be placed 1 |
inches inside the edge * » f the hem. \ small | ■ of cardboard cul
it one half inch wide should be used for measuring the location
of the tape. B thre< fourths inch wide can he ed for
tape, or a a rcial tape three-eighth* inch wid< d be p
chased. The outer edge <>f the tape should be I down firs! , the