LITMIR.BIZ

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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

       Table of Contents

       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

       Table of Contents

       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

       Table of Contents

       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

       Table of Contents

CHAPTER I

       Table of Contents

INTRODUCTION

       Table of Contents

      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

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