Ontario Teachers' Manuals: Household Science in Rural Schools

Ontario. Ministry Of Education

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• Publié par: nichang
• Publié le: 08 décembre 2010
• Nombre de lectures: 43
• Langue: English

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The Project Gutenberg EBook of Ontario Teachers' Manuals: Household Science in Rural Schools, by Ministry of Education Ontario This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Ontario Teachers' Manuals: Household Science in Rural Schools Author: Ministry of Education Ontario Release Date: February 10, 2007 [EBook #20557] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK ONTARIO TEACHERS' MANUALS *** Produced by Sigal Alon, Turgut Dincer and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/Canadian Libraries) 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 P AGE Preface Three Short Courses in Home-making Introduction A Library on Home Economics for the Rural School Twenty Lessons in the Care of the Home Suggestions to the Teacher Equipment Reference Books Lesson I: Arrangement and Care of the Kitchen Lesson II: Care of Cupboards and Utensils Lesson III: Care of Foods Lesson IV: Disposal of Waste Lesson V: Making Soap Lesson VI: Setting and Clearing the Table Lesson VII: Waiting on Table Lessons VIII and IX: General Cleaning of a Room Lesson X: Care of the Bed-room Lesson XI: Care of Lamps Lesson XII: Prevention of Pests Lesson XIII: Removing Stains, Bleaching Fabrics, and Setting Colours Lesson XIV: Washing Dish-Towels, Aprons, etc Lesson XV: Ironing Lessons XVI and XVII: Care of the Baby Lesson XVIII: Cost of Food, Clothing, and House Lesson XIX: How to Keep Accounts Lesson XX: Care of the Exterior of the House Reference Books Twenty Lessons in Cooking Suggestions to the Teacher Abbreviations and Measurements Table of Level Measurements Comparisons Between Weights and Measures Reference Books Lesson I: Discussion of Foods and Cooking Recipes Lesson II: Preparing and Serving Vegetables Recipes Lesson III: The Value of Carbohydrates in the Diet Recipes Lesson IV: Fruits and Vegetables Recipes—Open-kettle Method; Cold-pack Method; Single Process Method; Intermittent Method Lesson V: Fats—Vegetables—Continued Recipes Experiments in Using Starch for Thickening Conclusions Based on the Foregoing Experiments Lesson VI: Cereals Recipes Lesson VII: Classification of Foods—Reviewed Black-board Summary Lesson VIII: The Planning and Serving of Meals Examples of Well-chosen Menus Lesson IX: Milk Recipes Lesson X: Soups Recipes Lesson XI: Eggs Recipes Lesson XII: Simple Desserts—Custards Recipes Lesson XIII: Batters and Doughs Recipes Lesson XIV: Batters and Doughs—Continued Recipes Lesson XV: Meats Recipes Lesson XVI: Baked Pork and Beans—Baking-powder—Biscuits vii 1 1 2 4 4 5 6 7 10 12 14 17 18 21 23 25 27 29 32 34 35 36 39 39 41 44 45 45 48 48 48 49 50 52 53 55 58 59 60 63 66 68 69 69 70 71 73 76 76 77 79 81 82 83 85 86 88 89 90 91 92 93 94 95 98 Recipes Lesson XVII: Butter Cakes—Plain Yellow Cake—Cocoa— Coffee—Tea Recipes Lesson XVIII: Yeast Bread Recipes Lesson XIX: Serving a Simple Dinner Without Meat—Baked Omelet—Macaroni and Cheese Recipes Lesson XX: Sugar Recipes Twenty Lessons in Sewing Suggestions to the Teacher Reference Books Lesson II: Hemming Towels Lesson III: Hemming Towels—Continued Lesson IV: Bags Lesson V: Bags—Continued Lesson VI: Bags—Continued Lesson VII: Bags—Continued Lesson VIII: Bags—Continued Lesson IX: Darning Stockings Lesson X: Patching Lesson XI: Cutting Out Aprons or Undergarments Lesson XII: Aprons or Undergarments—Continued Lesson XII: Aprons or Undergarments—Continued Lesson XII: Aprons or Undergarments—Continued Lesson XII: Aprons or Undergarments—Continued Lesson XII: Aprons or Undergarments—Continued Lesson XVII: Methods of Fastening Garments Lesson XVIII: Methods of Fastening Garments—Continued Lesson XIX: A Padded Holder for Handling Hot Dishes—Binding Lesson XX: A Cap to Wear with the Cooking Apron Household Science Equipment Household Science Cabinet Materials Required, Stock Bill, Tools, Directions for Making Equipment for Rural School Household Science Cabinet—No. I Equipment for Rural School Household Science Cabinet—No. II The Hectograph The Rural School Lunch The Box Lunch Contents of the Lunch Box Sandwich Making Suggestions for Sandwich Fillings Suggestions for Planning Suggestions for Desserts Packing the Lunch Box Rules for Packing Equipment for Packing Serving a Hot Dish The Method Suggested Menus Suggestions for Hot Dishes for Four Weeks Recipes Suitable for the Rural School Lunch Useful Bulletins Household Science Without School Equipment First Method Second Method The Fireless Cooker Directions for Fireless Cooker—No. I The Outside Container The Insulating Material The Inside Container The Kettle Extra Source of Heat 98 99 101 103 104 106 106 107 108 110 110 112 113 116 119 120 122 123 124 127 128 130 132 134 135 136 137 138 140 142 144 146 161 173 174 177 178 179 181 182 182 183 184 184 184 185 186 186 189 189 191 200 201 201 204 208 210 210 212 214 214 215 Covering Pad Directions for Fireless Cooker—No. II Method of Making Directions for Fireless Cooker—No. III Method of Making Use of the Fireless Cooker in the Preparation of Lunches Special Grants for Rural and Village Schools 215 217 217 217 218 218 221 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 homemaking, 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 conclusion