Timber for building, and furniture
Cotton, linen, woollen, paper, china
Common groceries, such as salt, sugar, spices, tea, coffee, cocoa, cheese, butter, cereals
Cleansing agents, such as coal-oil, gasolene, turpentine, whiting, bathbrick, soap.
Manufacture of Household Materials:
Cotton, linen, woollens, paper
Salt, sugar, tea, coffee, cocoa, cheese, butter, cereals.
Kitchen and Equipment:
Arrangement of a convenient kitchen
Necessary utensils.
FORM III: SENIOR GRADE
Cleaning:
Elementary principles of cleaning
Practice in cleaning dishes, tables, sinks, towels.
Cookery:
Table of cooking measurements
A recipe (parts, steps in following)
Reasons for cooking food; kinds of heat used; methods of cooking
Practice in making simple dishes of one main ingredient.
Serving:
Setting the table
Table service and manners.
FORM IV: JUNIOR GRADE
The Kitchen Fire:
Requirements of a fire
Comparative merits of fuels
Construction and care of a practical stove.
Study of Foods:
Uses of food to the body
Necessary elements in food
Composition of the common foods, excepting meat and fish.
Cookery:
Practice lessons in preparing and cooking the common foods,
(milk, eggs, meat, fish, fruit, vegetables)
Cooking and serving a simple breakfast and a luncheon.
Care of the House:
Review of methods of cleaning taken in Form III
Cleaning and care of household metals
Sweeping and dusting
Care of a bed-room.
Laundry Work:
Necessary materials and the action of each
Process in washing white clothes.
Note.—These subjects are intended to be taught simply (not technically). In schools where there is no laundry equipment, the order of work may be developed in class and the practice carried on at home.
FORM IV: SENIOR GRADE
Preservation of Food:
Causes of decay, principles and methods of preservation
Practice in canning.
Cookery:
Practice lessons to review cooking common foods
Flour (kinds, composition of white flour);
flour mixtures (kinds, methods of mixing, lightening agents)
Practice in making bread and cake
Practice in cooking meat
Cooking and serving a simple home dinner at a fixed cost.
Foods:
Composition of meat and fish
Planning meals so as to obtain a broad balance of food elements.
Infant Feeding:
Proper food; pasteurizing milk
Care of bottles and food
Schedule for feeding.
Household Sanitation:
Disposal of waste
Principles and methods of sterilizing and disinfecting.
Home Nursing:
Two simple lessons to include the following:
1. The sick-room (location, size, ventilation, care)
2. Care of patient's bed, and diet
3. Making of mustard and other simple poultices.
Note.—Where no equipment has been provided, a large doll and doll's bed will serve.
Laundry Work:
Washing of woollens (the processes).
HOUSEHOLD MANAGEMENT
CHAPTER I
INTRODUCTION
Until a comparatively recent period, education was regarded mainly as a means of training the intellect, but this conception of education is now considered incomplete and inadequate. Our ideas of the purpose of schools are becoming broader, and we have decided that not only the mental nature, but all the child's activities and interests, should be given direction by means of the training given in our schools. We believe also that these activities and interests can be used to advantage in assisting the mental development.
Household Management aims to educate in this way, by directing the mind to ideas connected with the home and by training the muscles to perform household duties.
Though deemed essentially practical, this subject will, if rightly presented, give a mental training similar to other subjects of the Course of Study. It should do more. While a pupil is made familiar with the duties of home life and with the materials and appliances used in the home, she will be unavoidably led to think of the work of the larger world and to realize her relation to it. When such knowledge comes, and a girl begins to feel that some part of the world's work depends on her, true character-building will begin.
The purpose of this Manual is to assist teachers in presenting Household Management to public and separate school classes in such a way as to attain these ends. It is hoped that it will be especially useful to those teachers whose training in the subject has been limited.
An attempt has been made to explain the work of Form III Senior, and of the Junior and Senior divisions of Form IV. The topics of Form II Junior are not discussed, as the work of this Form is intended to be taught as information lessons, for which general methods will suffice. In the other Forms mentioned, the topics of lessons are outlined in detail, but the method of presentation is not given except in typical cases. Both outline and method are intended to be merely suggestive and to leave opportunity