Arithmetic.—This subject is used in household accounts, in measurements, in the division of recipes, and in computing the cost of foods prepared for the table.
Reading.—The pupils should be asked to read aloud the recipes and their notes and should be required to do this distinctly and accurately.
Spelling, Writing, Language Work.—In writing recipes and notes, in stories of household topics, and in written answers, the teacher should insist on neat writing, correct spelling, and good English.
Geography.—The study of materials for food, clothing, and house furnishings brings before the mind our commercial relations with foreign countries and the occupations of their inhabitants. It also suggests consideration of climate and soils.
History.—The evolution of furniture and utensils, of methods of housekeeping, and of preparing and serving food, brings out historical facts.
Elementary Science.—Throughout the Course, this subject is the foundation of much of the instruction given, as it explains the principles underlying household industries. Soap-making, bread-making, preservation of food, and the processes of cooking and cleaning are examples of this.
Some knowledge of elementary science is also necessary to an understanding of the construction and practical working of the kitchen stove, the fireless cooker, the cream separator, and many household appliances. Its principles determine the methods of heating, lighting, and ventilating.
Physiology and Hygiene.—The study of food and the planning and preparation of meals should include a knowledge of the body and its requirements. The sanitary care of the house and its premises is directly related to hygiene.
Nature Study.—Animals and plants furnish us with most of our food, and familiarity with these is necessary to the housekeeper. A knowledge of the structure of animals is essential in studying the cuts of meat; the structure of plants and the functions of their different parts give a key to the value of vegetable food.
Physical Training.—The class should be carefully trained throughout in correct muscular movements. The position of the body should be closely watched in working and in sitting, and the classes should enter and leave the room in systematic order.