صفحة 1
ONTARIO
TEACHERS' MANUALS
HOUSEHOLD MANAGEMENT
AUTHORIZED BY THE MINISTER OF EDUCATION
TORONTO
THE COPP, CLARK COMPANY, LIMITED
TORONTO
THE COPP, CLARK COMPANY, LIMITED
Copyright, Canada, 1916, by
The Minister of Education for Ontario
The Minister of Education for Ontario
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
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
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href="@public@vhost@g@gutenberg@html@files@24656@[email protected]#Page_45" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">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
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
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href="@public@vhost@g@gutenberg@html@files@24656@[email protected]#Page_73" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">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
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tag="{http://www.w3.org/1999/xhtml}a">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
(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
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align="right">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
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
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tag="{http://www.w3.org/1999/xhtml}a">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
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
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tag="{http://www.w3.org/1999/xhtml}a">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
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href="@public@vhost@g@gutenberg@html@files@24656@[email protected]#Page_215" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">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