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| 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 |
|
