DETAILS

FORM III: JUNIOR GRADE

FORM III: SENIOR GRADE

FORM IV: JUNIOR GRADE

FORM IV: SENIOR GRADE

INTRODUCTION

CORRELATION WITH OTHER SCHOOL SUBJECTS

ROOMS

EQUIPMENT

TABLES

$1

SEATS

RACKS

SINKS

CLASS CUPBOARD

STOVES

BLACK-BOARDS

ILLUSTRATIVE MATERIAL

BOOK-CASE

UTENSILS

EQUIPMENT FOR TWENTY-FOUR PUPILS

I. CLASS TABLE

II. SINK AND WALLS

III. GENERAL CUPBOARD EQUIPMENT

IV. KITCHEN LINEN

V. CLEANING CUPBOARD

VI. LAUNDRY EQUIPMENT

VII. DINING-ROOM EQUIPMENT

VIII. MISCELLANEOUS

EQUIPMENT FOR ORDINARY CLASS-ROOMS

FOOTNOTE:

PACKING-BOX EQUIPMENT

FOR CLASS

INDIVIDUAL EQUIPMENT FOR SIX PUPILS

SUGGESTIONS FOR CLASS MANAGEMENT

TEACHERS' PREPARATION

NUMBER IN THE CLASS

UNIFORMS, ETC.

DISCIPLINE

DIVISION OF THE PERIODS

HOUSEHOLD MANAGEMENT

ASSIGNMENT OF WORK

SUPPLIES

PRACTICE WORK AT HOME

GENERAL SUGGESTIONS

SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT

FORM III: JUNIOR GRADE

CORRELATIONS

FORM III: SENIOR GRADE

LESSON I

Survey of Equipment, Uniform, etc.

LESSON II

Use of Equipment

Development of a Lesson on Cleaning

MEANING OF CLEANING

METHODS OF CLEANING

COMMON HOUSEHOLD CLEANSING AGENTS

BLACK-BOARD OUTLINE

LESSONS III, IV, ETC.

DISH WASHING

TABLE CLEANING (CLASS WORK)

SINK CLEANING

DUSTING

MEASURES AND RECIPES

MEASURES

TABLE OF EQUIVALENT MEASURES AND WEIGHTS

PLAN OF LESSON ON MEASURING

TIME LIMIT

PREPARATION

DEVELOPMENT

PRACTICAL WORK TO APPLY MEASURING

SERVING

NOTE-TAKING

HOUSEKEEPING

RECIPE FOR COCOA

RECIPES

FORM III: SENIOR GRADE (Continued)

COOKERY

LESSON ON THE THERMOMETER

LESSONS II, III, IV, ETC.

Plan of Lesson on Boiling Carrots

AIM

TIME LIMIT

PREPARATION FOR PRACTICAL WORK

PRACTICAL WORK

DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING

SERVING

HOUSEKEEPING

RECIPE: BOILED CARROTS

Plan of Lesson on Simmering: Apples

INTRODUCTION

DISCUSSION OF RECIPE

PRACTICAL WORK

DEVELOPMENT OF IDEAS OF SIMMERING

SERVING

HOUSEKEEPING

RECIPE (INDIVIDUAL): CODDLED APPLES

METHODS OF COOKING: DETAILS

BOILING

SIMMERING

STEAMING

STEEPING

TOASTING

BROILING

PAN-BROILING

SAUTÉING

BAKING

FRYING

SUGGESTIONS FOR THE USE OF LEFT-OVERS

BREAD

CAKE

MEAT

FISH

EGGS

CHEESE

VEGETABLES

CANNED FRUIT

BEVERAGES

MEANING OF BEVERAGES

KINDS OF BEVERAGES

TEA

COFFEE

COCOA

CHOCOLATE

TABLE SETTING

PREPARATION

ARRANGEMENT

TABLE MANNERS

RULES FOR CORRECT TABLE MANNERS

FORM IV: JUNIOR GRADE

THE KITCHEN

THE KITCHEN FIRE

LESSON I

Requirements of a Kitchen Fire

HEAT

OXYGEN

FUELS

THE KITCHEN STOVE

LESSON II

THE FIRELESS COOKER

PRINCIPLES OF THE FIRELESS COOKER

REASONS FOR THE USE OF THE FIRELESS COOKER

WAYS OF USING THE FIRELESS COOKER

A HOME-MADE FIRELESS COOKER

FORM IV: JUNIOR GRADE (Continued)

STUDY OF FOOD

LESSON I

USES OF FOOD

LESSON II

NECESSARY SUBSTANCES IN FOOD

SOURCES OF FOOD

STUDY OF THE COMMON FOODS

STUDY OF MILK

Lesson I

COMPOSITION

Lesson II

FOOD VALUE

CARE

EFFECT OF HEAT

STUDY OF EGGS

Lesson I

PARTS

METHODS OF PRESERVING

TESTS

CARE

Lesson II

COMPOSITION

EFFECT OF HEAT ON EGGS

CONCLUSIONS

Lessons III, IV, etc.

USES OF EGGS

STUDY OF VEGETABLE FOOD

Lesson I

SOURCE

PARTS OF PLANTS USED AS FOOD

Lesson II

COMPOSITION OF ANY PART OF A PLANT

COMPOSITION OF POTATO JUICE

GENERAL COMPOSITION OF PLANT JUICE

Lesson III

COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS

Lesson IV

DRIED VEGETABLES AND FRUIT

THE COOKING OF VEGETABLE FOOD

GENERAL RULES FOR COOKING VEGETABLES

PREPARATION

COOKING

VEGETABLE RECIPE

GENERAL RULES FOR COOKING FRUIT

FRESH FRUIT

DRIED FRUIT

Lessons V, VI, etc.

POINTS IN COOKING POTATOES

USE OF STARCH TO THICKEN LIQUIDS

EXPERIMENTS IN USING STARCH FOR THICKENING

CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS

BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.

VARIATIONS OF BASIC RECIPE

CREAM OF VEGETABLE SOUPS

PRINCIPLES OF CREAM SOUPS

OUTLINE OF LESSONS ON COOKING SEEDS

CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY

LEGUMES: PEAS, BEANS, LENTILS

NUTS

SALADS

INGREDIENTS OF SALADS

FOOD VALUES OF SALADS

PREPARATION OF SALAD INGREDIENTS

DRESSINGS FOR SALADS

STUDY OF MINERAL FOOD

SUMMARY OF SOURCES OF MINERAL FOODS

DIET

REFERENCE TABLES OF FOOD CONSTITUENTS

PREPARING AND SERVING MEALS

RULES FOR SERVING

FORM IV: JUNIOR GRADE (Continued)

CARE OF THE HOUSE

DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM

DIRECTIONS FOR WEEKLY SWEEPING

DIRECTIONS FOR WEEKLY DUSTING

CARE AND CLEANING OF METALS

IRON OR STEEL

TIN

GRANITE AND ENAMEL WARE

ALUMINIUM

ZINC

GALVANIZED IRON

COPPER OR BRASS

SILVER

RECIPE FOR SILVER POLISH

FORM IV: JUNIOR GRADE (Continued)

LAUNDRY WORK

OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES

Materials

Lesson II

PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES

PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES

REMOVAL OF STAINS

OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS

EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE

POINTS IN WASHING WOOLLENS

STEPS IN WASHING WOOLLEN MATERIALS

FORM IV: SENIOR GRADE

FOODS

PRESERVATION OF FOOD

CAUSE OF DECAY

BACTERIA

CONDITIONS OF BACTERIAL GROWTH

MEANS OF OVERCOMING BACTERIA

CANNING

CARE OF JARS

PREPARATION OF FRUIT

SYRUP FOR CANNING

METHODS OF CANNING

JAMS AND PRESERVES

POINTS IN MAKING JAM

JELLY

COMPOSITION OF JELLY

PARTS OF FRUIT CONTAINING MOST PECTIN

FRUITS CONTAINING MOST PECTIN

METHOD OF MAKING JELLY

METHODS OF COVERING JAM OR JELLY

PICKLING

FORM IV: SENOR GRADE (Continued)

COOKERY

OUTLINE OF LESSON ON FLOUR

OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES

LESSON I

CAKE MAKING

LESSONS II AND III

BASIC RECIPE FOR CAKE

VARIATIONS OF BASIC RECIPE FOR CAKE

BASIC RECIPE FOR BISCUITS, ETC.

VARIATIONS OF BASIC RECIPE FOR BISCUITS

BREAD MAKING

LESSON I

OUTLINE OF LESSONS ON YEAST

LESSON II

PRACTICAL BREAD-MAKING

LESSON III

FANCY BREADS

THE BREAD-MIXER

PASTRY

OUTLINE OF LESSON ON PASTRY

FORM IV: SENIOR GRADE (Continued)

MEAT

LESSON I

LESSON II

LESSON III

GENERAL RULES FOR COOKING MEAT

FISH

GELATINE

FROZEN DISHES

VALUE OF FROZEN DISHES

KINDS OF FROZEN DISHES

PRACTICAL WORK

PLANNING AND PREPARATION OF MEALS

FORM IV: SENIOR GRADE (Continued)

INFANT FEEDING

RECIPE FOR MODIFIED MILK

DIRECTIONS FOR PASTEURIZING MILK

CARE OF BOTTLES

CARE OF FOOD

SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR

FORM IV: SENIOR GRADE (Continued)

HOUSEHOLD SANITATION

1. MEANS OF BACTERIA ENTERING THE BODY

2. COMMON DISEASE-PRODUCING BACTERIA

3. METHODS OF SANITATION

4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS

5. METHODS OF DISINFECTING

HOME NURSING

LESSON I

THE SICK ROOM

METHODS OF DISINFECTING

LESSON II

THE PATIENT

POULTICES

FOMENTATIONS

THE HOME

SCIENCE AND SANITATION

FOOD AND DIETETICS

COOKING AND SERVING

LAUNDRY WORK

HOME NURSING

ECONOMICS

MAGAZINES

Transcriber's Notes: