ONTARIO
TEACHERS' MANUALS
HOUSEHOLD SCIENCE
IN
RURAL SCHOOLS
AUTHORIZED BY THE MINISTER OF EDUCATION
TORONTO
WILLIAM BRIGGS
Copyright. Canada. 1918. by
The Minister of Education for Ontario
CONTENTS
vii
Three Short Courses in Home-making
1
Introduction
1
A Library on Home Economics for the Rural School
2
Twenty Lessons in the Care of the Home
4
Suggestions to the Teacher
4
Equipment
5
Reference Books
6
Lesson I: Arrangement and Care of the Kitchen
7
Lesson II: Care of Cupboards and Utensils
10
Lesson III: Care of Foods
12
Lesson IV: Disposal of Waste
14
Lesson V: Making Soap
17
Lesson VI: Setting and Clearing the Table
18
Lesson VII: Waiting on Table
21
Lessons VIII and IX: General Cleaning of a Room
23
Lesson X: Care of the Bed-room
25
Lesson XI: Care of Lamps
27
Lesson XII: Prevention of Pests
29
Lesson XIII: Removing Stains, Bleaching Fabrics, and Setting Colours
32
Lesson XIV: Washing Dish-Towels, Aprons, etc
34
Lesson XV: Ironing
Lessons XVI and XVII: Care of the Baby
36
Lesson XVIII: Cost of Food, Clothing, and House
39
Lesson XIX: How to Keep Accounts
39
Lesson XX: Care of the Exterior of the House
41
Reference Books
44
Twenty Lessons in Cooking
45
Suggestions to the Teacher
45
Abbreviations and Measurements
48
Table of Level Measurements
48
Comparisons Between Weights and Measures
48
Reference Books
49
Lesson I: Discussion of Foods and Cooking
50
Recipes
52
Lesson II: Preparing and Serving Vegetables
53
Recipes
55
Lesson III: The Value of Carbohydrates in the Diet
58
Recipes59
Lesson IV: Fruits and Vegetables
60
Recipes—Open-kettle Method; Cold-pack Method; Single Process Method; Intermittent Method
63
Lesson V: Fats—Vegetables—Continued
66
Recipes
68
Experiments in Using Starch for Thickening
69
Conclusions Based on the Foregoing Experiments
69
Lesson
70
Recipes
71
Lesson VII: Classification of Foods—Reviewed
73
Black-board Summary
76
Lesson VIII: The Planning and Serving of Meals
76
Examples of Well-chosen Menus
77
Lesson IX: Milk
79
Recipes
81
Lesson X: Soups
82
Recipes
83
Lesson XI: Eggs
85
Recipes
86
Lesson XII: Simple Desserts—Custards
88
Recipes
89
Lesson XIII: Batters and Doughs
90
Recipes
91
Lesson XIV: Batters and Doughs—Continued
92
Recipes
93
Lesson XV: Meats
94
Recipes
95
Lesson XVI: Baked Pork and Beans—Baking-powder—Biscuits
98
Recipes
98
Lesson XVII: Butter Cakes—Plain Yellow Cake—Cocoa— Coffee—Tea
99
Recipes
101
Lesson XVIII: Yeast Bread
103
Recipes
104
Lesson XIX: Serving a Simple Dinner Without Meat—Baked Omelet—Macaroni and Cheese
106
Recipes
106
Lesson XX: Sugar
107
Recipes
108
Twenty Lessons in Sewing
110
Suggestions to the Teacher
110
Reference Books
112
Lesson II: Hemming Towels
113
Lesson III: Hemming Towels—Continued
116
Lesson IV: Bags
119
Lesson V: Bags—Continued
120
Lesson VI: Bags—Continued
122
Lesson VII: Bags—Continued
123
Lesson VIII: Bags—Continued
124
Lesson IX: Darning Stockings
127
Lesson X: Patching
128
Lesson XI: Cutting Out Aprons or Undergarments
130
Lesson XII: Aprons or Undergarments—Continued
132
Lesson XII: Aprons or Undergarments—Continued
134
Lesson XII: Aprons or Undergarments—Continued
135
Lesson XII: Aprons or Undergarments—Continued
136
Lesson XII: Aprons or Undergarments—Continued
137
Lesson XVII: Methods of Fastening Garments
138
Lesson
140
Lesson XIX: A Padded Holder for Handling Hot Dishes—Binding
142
Lesson XX: A Cap to Wear with the Cooking Apron
144
Household Science Equipment
146
Household Science Cabinet
Materials Required, Stock Bill, Tools, Directions for Making
161
Equipment for Rural School Household Science Cabinet—No. I
173
Equipment for Rural School Household Science Cabinet—No. II
174
The Hectograph177
The Rural School Lunch
178
The Box Lunch
179
Contents of the Lunch Box
181
Sandwich Making
182
Suggestions for Sandwich Fillings
182
Suggestions for Planning
183
Suggestions for Desserts
184
Packing the Lunch Box
184
Rules for Packing
184
Equipment for Packing
185
Serving a Hot Dish
186
The Method
186
Suggested Menus
189
Suggestions for Hot Dishes for Four Weeks
189
Recipes Suitable for the Rural School Lunch
Useful Bulletins
200
Household Science Without School Equipment
201
First Method
201
Second Method
204
The Fireless Cooker
208
Directions for Fireless Cooker—No. I
210
The Outside Container
210
The Insulating Material
212
The Inside Container
214
The Kettle
214
Extra Source of Heat
215
Covering Pad
215
Directions for Fireless Cooker—No. II
217
Method of Making
217
Directions for Fireless Cooker—No. III
217
Method of Making
218
Use of the Fireless Cooker in the Preparation of Lunches
218
Special Grants for Rural and Village Schools
221
PREFACE
This Manual is issued for the purpose of encouraging the introduction and furthering the progress of Household Science in the rural schools of this Province. There are 903 urban and 5,697 rural schools, and 45.87% of the school population is in attendance at the latter schools. The value of Household Science as an educational and practical subject has been recognized, to some extent, in the urban schools of the Province but, up to the present, little attempt has been made to give the subject a place among the activities of the rural schools.
There is a wide-spread impression that it is not possible in Household Science to give any instruction that is of value without the provision of separate rooms, elaborate equipment, and specially trained teachers. Where these conditions exist, of course, the best work can be accomplished; but, even where they cannot be realized, much may be done toward giving definite, useful instruction in the cardinal principles of home-making, which should be learned by every girl. There is certainly not a single rural school where some practical work in sewing and some valuable lessons in the care of the home may not be given. As for cookery, it is doubtful if there is a single school so small and so helpless that it is unable to use the hot noon-day lunch as a method of approach to this branch of the subject.
Students of the physical welfare of children are rapidly coming to the
This Manual deals entirely with conditions that exist in our rural schools and outlines only such plans and schemes as can be carried out, even in adverse circumstances, by alert trustees, sympathetic inspectors, and resourceful teachers.
Permission has been obtained from the Bureau of Education, Washington, U.S.A., to make use of a recently issued bulletin—"Three Courses in Home-making for Rural Schools", and of various bulletins issued by State Agricultural Colleges. The freest use has been made of this material, and the permission to do so is hereby gratefully acknowledged.
Only such theory as can be readily assimilated has been given; and the teacher is advised for further information and help to consult the Manuals issued by the Department of Education on Household Management and Sewing. Those who wish to become thoroughly competent and to earn the highest Departmental grants should attend the Summer Schools provided by the Department of Education. Under certain conditions the expenses of teachers attending these courses are paid by the Department.
Nothing has been included or recommended that cannot be accomplished in the average rural school; and trustees, teachers, and inspectors are urged to make a beginning by selecting the lessons that appeal to them as being most suitable to the districts in which their schools are situated.
By careful planning and a wise use of the time before and after school and during recess, the regular organization of the school need not be interfered with; and, in addition to the educational and social advantages to be derived from undertaking this work, much benefit will result from the increased interest taken in the school by the parents and the general public.
It is not essential that the lessons in this Manual should be taken exactly in the order given. Any other arrangement called for by the peculiar circumstances of the school is admissible.
The Inspector of Manual Training and Household Science is ready at all times to visit rural schools for the purpose of conferring with the Public School Inspectors, the trustees, and the teachers regarding the introduction of Household Science as a regular subject of the school curriculum.