A Household Management pupil in uniform
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] |