This material was assembled and edited by Miss Wenona Windsor, special agent for research in home economics of the Federal Board for Vocational Education. For the contribution of material we are indebted to Miss Georgia White, Mrs. Lucile Wheeler Adams, Miss Ruth Wheeler, Miss Ivatherine Glover, Miss Flora Rose, and Mrs. Irma Hotchkiss, of the Food Administration; to Miss Miriam Birdseye and Miss Caroline Hunt, of the Department of Agriculture; and Miss Louise Stanley, of the Federal Board. Acknowledgment is further made to Dr. Mary Swartz Rose, of Columbia University, for reviewing the manuscript. Special acknowledgment is made to Miss Zella E. Bigelow for the final editing and preparation of this bulletin. C. A. Prosser, Director, 7 THE USE AND PREPARATION OF FOOD. PURPOSE OF THE COURSE. These units are suggested as a basis for practical part-time and evening courses in the use and preparation of food. They are in- tended to meet the immediate needs of liome makers who are daily facing the task of providing adequate food for their families. USE OF THE COURSE IN THE SCHOOLS. To put this training within the reach of as many women as pos- sible the public schools should be encouraged to give part-time and evening courses in home making, offering units carefully planned to meet the needs of the women of the coramunitJ^ The State super- visors of home economics should use their influence to stimulate the foundation of these classes whenever there is a group in need of such instruction. WAYS OF USING THE COURSE. The course is planned on the basis of short unite of from 4 to 10 lessons. This arrangement makes it possible to use the same out- line to form courses of varying length and content and to meet the needs of anj'^ group of women, even though the women differ in pre- vious training, the subjects in which they are interested, and the amount of time which they are able to devote to the work. The units are so grouped that they form a consecutive course when used to- gether, yet each unit is complete in itself and may be used inde- pendently or may be combined with any one or more additional units to form a shorter course. The use of Unit XII, The House- keeper and the Food Problem, should be especially noted. The teacher should be familiar with the lessons in this unit, since a knowledge of their content is essential in the successful presentation of any unit in the course. The subject matter contained in them or any part of it may be used in any of the following ways: 1. As an introductory lasson in a unit. 2. As general information, given as a part of each lesson, as fitness demands. 3. As part of a final or summarizing lesson in a unit. 8 10 USE AjSTD PEEPAEATION OF FOOD. 4. i^s a complete independent unit offered for women who have had previous training in the subject, 5. As a final unit in the complete course. For part-time classes offering 144 hours of instruction in foods, the entire outline may be used and will be found to provide sufficient material for a course of that length. For these classes, also, the flexibility of the course should be kept in mind and certain lessons expanded or others omitted so as to meet the especial interests and needs of the women. For evening classes any unit or group of lessons may be used, de- pending upon the needs and desires of the women and the time at their disposal.

AI-modernized reading of the original text

This material was assembled and edited by Miss Wenona Windsor, special agent for research in home economics of the Federal Board for Vocational Education. For the contribution of material we are indebted to Miss Georgia White, Mrs. Lucile Wheeler Adams, Miss Ruth Wheeler, Miss Katherine Glover, Miss Flora Rose, and Mrs. Irma Hotchkiss, of the Food Administration; to Miss Miriam Birdseye and Miss Caroline Hunt, of the Department of Agriculture; and Miss Louise Stanley, of the Federal Board. Acknowledgment is further made to Dr. Mary Swartz Rose, of Columbia University, for reviewing the manuscript. Special acknowledgment is made to Miss Zella E. Bigelow for the final editing and preparation of this bulletin. C. A. Prosser, Director, PURPOSE OF THE COURSE. These units are suggested as a basis for practical part-time and evening courses in the use and preparation of food. They are intended to meet the immediate needs of liome makers who are daily facing the task of providing adequate food for their families. USE OF THE COURSE IN THE SCHOOLS. To put this training within the reach of as many women as possible the public schools should be encouraged to give part-time and evening courses in home making, offering units carefully planned to meet the needs of the women of the community. The State supervisors of home economics should use their influence to stimulate the foundation of these classes whenever there is a group in need of such instruction. WAYS OF USING THE COURSE. The course is planned on the basis of short unite of from 4 to 10 lessons. This arrangement makes it possible to use the same outline to form courses of varying length and content and to meet the needs of any group of women, even though the women differ in previous training, the subjects in which they are interested, and the amount of time which they are able to devote to the work. The units are so grouped that they form a consecutive course when used together, yet each unit is complete in itself and may be used independently or may be combined with any one or more additional units to form a shorter course. The use of Unit XII, The Housekeeper and the Food Problem, should be especially noted. The teacher should be familiar with the lessons in this unit, since a knowledge of their content is essential in the successful presentation of any unit in the course. The subject matter contained in them or any part of it may be used in any of the following ways: 1. As an introductory lasson in a unit. 2. As general information, given as a part of each lesson, as fitness demands. 3. As part of a final or summarizing lesson in a unit. 4. i^s a complete independent unit offered for women who have had previous training in the subject, 5. As a final unit in the complete course. For part-time classes offering 144 hours of instruction in foods, the entire outline may be used and will be found to provide sufficient material for a course of that length. For these classes, also, the flexibility of the course should be kept in mind and certain lessons expanded or others omitted so as to meet the especial interests and needs of the women. For evening classes any unit or group of lessons may be used, depending upon the needs and desires of the women and the time at their disposal.

Use and preparation of food