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Ontario Teachers' Manuals: Household Management

By Ontario. Ministry of Education

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ONTARIO TEACHERS' MANUALS
HOUSEHOLD MANAGEMENT
- CONTENTS
- PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY
  - DETAILS
  - FORM III: JUNIOR GRADE
  - FORM III: SENIOR GRADE
  - FORM IV: JUNIOR GRADE
  - FORM IV: SENIOR GRADE
- HOUSEHOLD MANAGEMENT
- CHAPTER I
  - 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
- CHAPTER II
  - SUGGESTIONS FOR CLASS MANAGEMENT
  - TEACHERS' PREPARATION
  - NUMBER IN THE CLASS
  - UNIFORMS, ETC.
  - DISCIPLINE
  - DIVISION OF THE PERIODS
  - HOUSEHOLD MANAGEMENT
    - JUNIOR FOURTH CARD
  - ASSIGNMENT OF WORK
  - SUPPLIES
  - PRACTICE WORK AT HOME
  - GENERAL SUGGESTIONS
  - SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
- CHAPTER III
  - FORM III: JUNIOR GRADE
  - CORRELATIONS
- CHAPTER IV
  - 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
- CHAPTER V
  - 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
- CHAPTER VI
  - 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
- CHAPTER VII
  - 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
- CHAPTER VIII
  - 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
- CHAPTER IX
  - 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
- CHAPTER X
  - 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
- CHAPTER XI
  - 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
- CHAPTER XII
  - 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
- CHAPTER XIII
  - 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
- CHAPTER XIV
  - 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
- BIBLIOGRAPHY
  - THE HOME
  - SCIENCE AND SANITATION
  - FOOD AND DIETETICS
  - COOKING AND SERVING
  - LAUNDRY WORK
  - HOME NURSING
  - ECONOMICS
  - MAGAZINES
  - Transcriber's Notes: