CONTENTS
| page | |
| Course of Study—Details | [1] |
| Chapter I | |
| Introduction | [5] |
| Correlation with Other School Subjects | [7] |
| Rooms | [9] |
| Equipment | [12] |
| Tables, seats, racks, sinks, class cupboard, stoves, black-boards, illustrative material, book-case, utensils | [23] |
| Equipment for Twenty-four Pupils | [23] |
| Class table, sink and walls, general cupboard equipment, kitchen linen, cleaning cupboard, laundry equipment, dining-room equipment, miscellaneous | [28] |
| Equipment for Ordinary Class-rooms | [28] |
| Equipment, Packing-box | [30] |
| For Class | [31] |
| Individual Equipment for Six Pupils | [32] |
| Chapter II | |
| Suggestions for Class Management | [33] |
| Teachers' Preparation | [33] |
| Number in Class | [33] |
| Uniforms, etc. 33 | |
| Discipline | [34] |
| Division of Periods | [35] |
| Assignment of Work | [36] |
| Supplies | [37] |
| Practice Work at Home | [37] |
| Suggestions, General | [38] |
| Suggestions for Schools with Limited or no Equipment | [39] |
| Chapter III. Form III: Junior Grade | |
| Correlations | [42] |
| Arithmetic, geography, nature study, hygiene, physical training, composition, spelling, manual training, art, sewing | [45] |
| Chapter IV. Form III: Senior Grade | |
| Scope of Household Management | [46] |
| Equipment, Uniform, etc., Survey of | [47] |
| Equipment, Use of | [48] |
| Cleaning, Development of a Lesson on | |
| Meaning of Cleaning | [49] |
| Methods of Cleaning | [49] |
| Common Household Cleansing Agents | [50] |
| Black-board Outline | [51] |
| Dish Washing | [52] |
| Table Cleaning | [53] |
| Sink Cleaning | [54] |
| Dusting | [54] |
| Measures and Recipes | |
| Measures | [55] |
| Equivalent Measures and Weights, Table of | [58] |
| Measuring, Plan of Lesson on | [58] |
| Time limit, preparation, development, practical work to apply measuring, serving, note-taking, housekeeping, recipe for cocoa | [62] |
| Recipes | [62] |
| Chapter V. Form III: Senior Grade (Continued) | |
| Cookery | |
| Meaning of Cooking | [64] |
| Reasons for Cooking Food | [64] |
| Kinds of Heat Used | [64] |
| Different Ways of Applying Dry Heat | [64] |
| Different Ways of Applying Moist Heat | [64] |
| Thermometer, Lesson on | [65] |
| Boiling Carrots, Plan of Lesson on | [68] |
| Aim, time limit, preparation for practical work; practical work; development of the ideas of boiling as a method of cooking; serving, housekeeping, recipe in detail | [70] |
| Simmering Apples, Plan of Lesson on | [70] |
| Introduction, discussion of recipe, practical work, development of ideas of simmering; serving, housekeeping, recipe (individual) | [72] |
| Methods of Cooking: Details | [73] |
| Boiling | [73] |
| Simmering | [74] |
| Steaming | [74] |
| Steeping | [75] |
| Toasting | [76] |
| Broiling | [76] |
| Pan-broiling | [77] |
| Sautéing | [78] |
| Baking | [78] |
| Frying | [79] |
| Left-overs, Suggestions for the Use of | [82] |
| Bread, cake, meat, fish, eggs, cheese, vegetables, canned fruit | [84] |
| Beverages | [84] |
| Meaning of Beverages | [84] |
| Kinds of Beverages | [85] |
| Tea, coffee, cocoa, chocolate | [86] |
| Table Setting | [87] |
| Table Manners | [90] |
| Chapter VI. Form IV. Junior Grade | |
| Kitchen Fire, The | [92] |
| Requirements | [93] |
| Heat, oxygen, fuels | [96] |
| Kitchen Stove, The | [96] |
| Fireless Cooker, The | [99] |
| Principles of Fireless Cooker | [100] |
| Reasons for Use of Fireless Cooker | [100] |
| Ways of Using Fireless Cooker | [100] |
| Home-made Fireless Cooker, A | [101] |
| Chapter VII. Form IV: Junior Grade (Continued) | |
| Food, Study of | [103] |
| Uses of Food | [103] |
| Necessary Substances in Food | [105] |
| Sources of Food | [106] |
| Common Foods, Study of | [106] |
| Milk | [107] |
| Eggs | [110] |
| Vegetable Food, Study of | [114] |
| Comparative food value of different parts of plants | [119] |
| Green vegetables, root vegetables and tubers, ripe seeds (peas, beans, and lentils) | [120] |
| Vegetables, General Rules for Cooking | [122] |
| Fruit, General Rules for Cooking | [123] |
| Fresh Fruit | [123] |
| Dried Fruit | [123] |
| Starch, Use of, to Thicken Liquids | [124] |
| Flour, Use of, to Thicken Liquids | [125] |
| Cream of Vegetable Soups | [126] |
| Principles of Cream Soups | [126] |
| Seeds, Outline of Lesson on Cooking | [127] |
| Cereals | [127] |
| Legumes: Peas, Beans, Lentils | [128] |
| Nuts | [128] |
| Salads | [129] |
| Ingredients of Salads | [129] |
| Food Values of Salads | [129] |
| Preparation of Ingredients | [130] |
| Dressings for Salads | [130] |
| Mineral Food, Study of | [131] |
| Summary of Sources of Mineral Foods | [133] |
| Diet | [133] |
| Reference Table of Food Constituents | [134] |
| Water, mineral matter, protein, sugar, starch, fat | [134] |
| Preparing and Serving Meals: Rules | [136] |
| Chapter VIII. Form IV: Junior Grade (Continued) | |
| House, Care of the | [138] |
| Bed-room, Directions for Care of | [138] |
| Sweeping, Directions for | [139] |
| Dusting, Directions for | [140] |
| Metals, Care and Cleaning of | [140] |
| Iron or steel, tin, granite and enamel ware, aluminium, zinc, galvanized iron, copper or brass, silver, recipe for silver polish | [144] |
| Chapter IX. Form IV: Junior Grade (Continued) | |
| Laundry Work | [145] |
| White Cotton and Linen Clothes, Lesson on | |
| Washing | [145] |
| Materials—water, alkalies, soap, soap substitutes or adjuncts, blueing, starch | [149] |
| Preparation for Washing | [150] |
| Process of Washing | [151] |
| Removal of Stains | [152] |
| Woollens, Outline of Lessons on Washing | [153] |
| Experiments with Cloth Made of Wool Fibre | [154] |
| Points in Washing Woollens | [156] |
| Steps in Washing Woollens | [156] |
| Chapter X. Form IV: Senior Grade | |
| Foods | [157] |
| Food, Preservation of | [158] |
| Bacteria | [158] |
| Canning | [160] |
| Jams and Preserves | [163] |
| Jelly | [164] |
| Pickling | [165] |
| Chapter XI. Form IV: Senior Grade (Continued) | |
| Cookery | [166] |
| Flour, Outline of Lesson on | [166] |
| Sources of flour, kinds of flour made from wheat, composition of white flour, kinds of wheat flour, tests for bread flour | [167] |
| Flour Mixtures, Outline of Series of Lessons on | [168] |
| Meaning of flour mixtures, kinds of flour mixtures, methods of mixing flour mixtures, framework of flour mixtures, lightening agents used in flour mixtures | [169] |
| Experiments | [170] |
| Baking-powder | [170] |
| Cake making | [171] |
| Classes of cake, directions for making cake, rules for mixing cake, directions for baking cake | [173] |
| Recipe for Basic Cake | [174] |
| Variations of Recipe for Basic Cake | [174] |
| Spice cake, nut cake, fruit cake, chocolate cake | [174] |
| Recipe for Basic Biscuits | [175] |
| Variations of Recipe for Basic Biscuits | [175] |
| Sweet biscuit, fruit biscuit, scones, fruit scones, short cake for fruit, dumplings for stew, steamed fruit pudding | [175] |
| Bread Making | [176] |
| Yeast, Outline of Lessons on | [177] |
| Bread Making, Practical | [179] |
| Ingredients of plain bread, amount of ingredients for one small loaf, process in making bread | [180] |
| Breads, Fancy | [180] |
| Bread-mixer, The | [182] |
| Pastry | [183] |
| Pastry, outline of lesson on—ingredients | [184] |
| Notes on flour, fat, water: lightening agents used in pastry: kinds of pastry: amount of ingredients for plain pastry for one pie | [184] |
| Chapter XII. Form IV: Senior Grade (Continued) | |
| Meat | [186] |
| Names of Meat | [187] |
| Parts of Meat | [188] |
| Composition of Fat | [188] |
| Composition of Bone | [188] |
| Composition of Muscle | [190] |
| Meat Experiments | [191] |
| Selection of Meat | [192] |
| Care of Meat | [193] |
| General Ways of Preparing Meat | [193] |
| Notes on Tough Meat | [193] |
| Digestibility of Meat | [195] |
| General Rules for Cooking Meat | [198] |
| Baking, broiling, boiling, stewing, beef juice | [199] |
| Fish | |
| Points of Difference Between Fish and Ordinary Meat | [199] |
| Kinds of Fish | [200] |
| Selection of Fish | [200] |
| Cooking of Fish | [200] |
| Gelatine | [200] |
| Source | [201] |
| Commercial Forms | [201] |
| Properties | [201] |
| Steps in Dissolving | [201] |
| Value in Diet | [202] |
| Ways of Using | [202] |
| Frozen Dishes | [203] |
| Value | [203] |
| Kinds | [203] |
| Water ice, frappé sherbet, ice cream, plain ice cream, mousse | [203] |
| Practical Work | [204] |
| Freezing, packing, moulding | [204] |
| Planning of Meals | [205] |
| Chapter XIII. Form IV: Senior Grade (Continued) | |
| Infant Feeding | [208] |
| Modified Milk, Recipe for | [209] |
| Pasteurizing Milk, Directions for | [209] |
| Bottles, Care of | [210] |
| Food, Care of | [210] |
| Feeding, Schedule for | [211] |
| Chapter XIV. Form IV: Senior Grade (Continued) | |
| Household Sanitation | [212] |
| Means of Bacteria Entering the Body | [212] |
| Common Disease-producing Bacteria | [213] |
| Methods of Sanitation | [214] |
| Disposal of Waste in Villages and Rural Districts | [215] |
| Methods of Disinfecting | [215] |
| Home Nursing | [216] |
| Sick Room, The | [216] |
| Location, furniture, ventilation, care | [216] |
| Disinfecting, Methods of | [218] |
| Patient, The | [218] |
| Care of the bed, and diet | [218] |
| Poultices | [221] |
| Fomentations | [222] |
| Bibliography | |
| Home, The | [223] |
| Science and Sanitation | [223] |
| Food and Dietetics | [223] |
| Cooking and Serving | [224] |
| Laundry Work | [224] |
| Home Nursing | [225] |
| Economics | [225] |
| Magazines | [225] |
PUBLIC AND SEPARATE SCHOOL
COURSE OF STUDY
DETAILS
FORM III: JUNIOR GRADE
Bills of Household Supplies:
Furniture, bed and table linen, material for clothing
Fuel, meat, milk, groceries
Weekly or monthly expenses of an average household
Comparison of home and store cost of cooked food, such as cake, bread, meat, canned fruit.
Sources of Household Materials:
Fuel
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).