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DEPARTMENT OF EDUCATION
STATE OF ALABAMA
': ..SHI
MANUAL OF HOME-MAKING
EDUCATION
1922
^\^v>a^ . DEPARTMENT OF EDUCATION
STATE OF ALABAMA
MANUAL OF HOME-MAKING
EDUCATION
JOHN W. ABERCROMBIE
Superintendent of Education
1922
^^t\1\
^^^.t
STATE BOARD OF EDUCATION
GOVERNOR THOS. E. KILBY
MRS. T. G. BUSH DR. R. H. McCASLIN
A. H. CARMICHAEL L. B. MUSGROVE
DR. T. D. McCALL A. L. TYLER
JOHN W. ABERCROMBIE, Executive Secretary
LlBf^ARY OF CONGRFSS
RECEIVED
JUL151922
DOCUMtNTSJ c>.V.>?i '
ACKNOWLEDGEMENTS
In preparation of this manual the State Department of
Education wishes to acknowledge the valuable services of the
teachers of vocational courses in home-making throughout
the State who assisted in making the course of study, tried it
out during the year, and assisted in revising it.
TABLE OF CONTENTS
Page
Table of Contents 4
Foreword 5
General Plan 7
Clothing. First Year — Fifteen Weeks 9
Foods. First Year — Fifteen Weeks 18
The House. First Year — Six Weeks 35
Clothing. Second Year — Twelve Weeks 41
Foods. Second Year — Twelve Weeks 45
The House. Second Year — Six Weeks 53
Child Welfare. Second Year — Three Weeks 59
Home Management. Second Year — Three Weeks 62
Bibliography — Books.
Child Welfare 65
Clothing 65
Foods 65
Health 65
Home Management 63
The House 66
Related Books 66
Bibliography — Bulletins.
Child Welfare 67
Clothing : 67
Foods 68
Health 69
The House 70
Related Bulletins 70
Home Economics Laboratories.
Rooms and Furniture 71
Equipment 71
Score Cards — For Home Economics Departm^ent 75
Requirements for State Aid in Vocational Home-Making
in All-Day Schools 76
FOREWORD
This bulletin entitled "Manual of Home-Making Educa-
tion," should prove instructive to those interested in that sub-
ject. It should be of special value to those in search of infor-
mation bearing on vocational home economics as taught under
the Federal and State vocational education acts.
This bulletin is issued as a guide to teachers of home eco-
nomics in the hope that it may prove useful to them in pre-
paring those young ladies who come under their instruction
to meet their immediate problems of life, to be useful mem-
bers of their families, and to acquire knowledge and skill of
value to them.
State Superintendent of Education.
GENERAL PLAN
THIS course of study is planned for teachers of Home-
Makings as a guide in planning their courses. It is
intended to be suggestive and not exhaustive in the
problems mentioned and in subject matter, demon-
strations, illustrations and related material given.
The problems may be changed to suit community and class
needs but should take about the same degree of skill and show
"the same progress over each succeeding problem.
Aims.
The aim of the work is to teach the girl to meet her imme-
diate problems, to live as a useful member in her family, to
acquire certain information and skill which will be useful to
her as a home-maker in later life.
The daily aim is: "To do common things uncommonly
well." Each problem should be the simplest of its kind — the
simplest undergarments — the easiest dress — potatoes cooked
in the commonest way — the plainest cake — but each done to
perfection of its kind. Good standards must be created, for
this work is the foundation of future sch?>ol work and future
home-making.
Content of Course.
Foods, Clothing, The House, Child Welfare, Management
of the Home.
Units.
The work is planned to be offered in units.
order is suggested :
The following
First Year
Clothing
Foods
The House Clothing
Foods
10 weeks
10 wesks
6 weeks 5 weeks
Second Year
5 weeks
Foods Clothing House Clothing Child Welfarr Management
12 weeks 6 weeks 6 weeks 6 weeks 3 weeks 3 w^eeks
The food lessons need not be given in the order suggested.
However, it is recc mm ended that the work begin with suppers
since the girl may go home and help with or prepare supper at
once. This is the easiest meal with which a school girl can
assist and it shows the p:irents that the school intends to help
the home.
The candy and special holiday lessons may be given any
time desired. Christmas problems are given in clothing work
one year and in food work the other.
The meat curing lessons should consume a week at the
meat killing season of the community.
The home practice work presents suggestive problems
from which a girl may choose her home work. These should
take the place, part of the time, of work on the class problem.
The study and report problems are to be reported on in class.
A topic may be given to one girl or a group of two or three to
work out. The information gained may be presented orally or
through charts, samples, posters, etc.
"The knowledge and skill which should be gained" is the
yard stick by which the teacher measures the results of any
given period of work. The year's work should result in self-
improvement for every member of the class, definite help in
meeting family problems and knowledge and skill which will
be of value in later years.
The use of the word "projer^ " has been purposely omitted
as home work can not be adequately supervised at this time.
Related work.
The related work in the eighth grade will be general
science ; in the ninth grade health work for girls.
Credits.
For the home-making courses one and one-half credits will
be given each year if the period is 120 minutes daily. For the
related work one hour credit will be given each year.
CLOTHING
First Year — Fifteen Weeks
Aim.
Purchasing and care of clothing and personal belongings,
and construction of simple garments. Developing judgment
as to color and design. The relation of clothing to health
should be given special attention.
Each problem should be carefully planned on paper before
making. Give the girl a chance to do good work.
Any problem may be made of new or old material. Each
girl should do some made over problems and seme for other
members of the family.
One problem only is to be selected by the girl from each
list. The problem selected should always contain new learning
difficulties for her or repeat those which she did not master in
her previous problem.
Subject matter.
Necessary articles — box for work, box for tools,
scissors, pins, needles, thimble, tape, thread.
Points in selection. Suitable box. Marking
articles.
Sewing out- Illustrative material, demonstrations.
fit- Complete sewing outfit properly marked.
Related material.
Good materials for scissors, needles, pins.
Subject matter.
Selection of materials. Size of articles. Use of
scissors, thimble. Straightening, measuring,
cutting materials, basting. Use of machine.
Name and uses of parts of machine. Straight
stitching, French seams, plain hem. No fancy
Towel, Pil- stitches used.
low Case, Illustrative material, demonstrations.
dJ^^Bag.^^""' Samples of suitable materials with prices. Fin-
(4 lessons.) ished articles. Use of machine, scissors, thim-
ble, needle. Basting. Steps in French seam.
Related material.
Test for linen, toweling. Time and cost record
of every article made. Care of sewing machine.
10
Subject matter.
Purpose of clothing. Selection of style. Se-
Nightgown, lection of materials. Identification of muslin,
Bungalow percale. Testing, altering pattern. (Each girl
Apron,' sifp— make pattern for herself.) Planning, cutting.
two piece, Finishes for neck. Cutting, joining, applying
torn" round^' ^^^^- Shaped hem.
neck. There is Illustrative material, demonstrations.
no problem in Plain finished garments. Pictures. 4"-6" sam-
a^ straight ^^^^ ^^ materials, with price. Simple finishes.
(6 lessons.) Show testing, altering and placing of pattern.
Steps in making hem.
Related material.
Calculating amount, cost of materials. Buying
by yard instead of fold. Materials torn if pos-
sible. Study of cotton-growth, preparation for
manufacture, plain weave, bleaching, printing.
Test for filling. Charts showing cotton prod-
ucts, by-products.
Subject matter.
Styles. Materials — kind and amounts. Mak-
tion°Suit" Pet- ^^^ corset cover pattern from combination, pet-
ticoat, Bunga- ticoat from slip. Every girl make pattern. Se-
low Apron, lection and buying of inexpensive laces. Put-
Use tape in- ting in bands. Plackets. Buttons and button-
stead of rib- holes.
bon. Omit Illustrative material, demonstrations,
trimmings. Finished garments. Pictures. Materials. Sim-
either hand pie finishes. Steps in placket, making button-
diated"^ ^^^' holes, sewing on buttons.
(6 lessons.) Related material.
Neck lines. Relation of trimmings to garment.
Simple design worked out. Hygienic properties
of cotton.
Subject matter.
Comparison of ready-made and home-made as
Purchasing ^^ *^°^t' ^^^^6' ^t, material, construction. Rea-
Underwear. sons for buying ready-made. Knit underwear.
Comparison cost, fit, wearing qualities, advantages. Stan-
01 readymade j j i
and homemade ^^^^ makes.
11
garments.
Knit under-
wear.
(1 lesson.)
Illustrative material, demonstrations.
Visit to store if possible. Borrow garments if
a visit cannot be made. Mail order catalogs.
Reports from girls of personal experiences.
Related material.
Ethics of buying. Textile legislation. Work-
ing conditions in mills and manufacturing es-
tablishments.
Care of
Underwear.
(3 lessons.)
Subject matter.
Mending bands, button holes, patching. Mend-
ing knit underwear. Laundering, washing,
starching, ironing.
Illustrative material, demonstrations.
Mended garments. Garments properly laun-
dered, folded.
Related material.
Hard and soft water. Softeners, soaps, so^-
making. Stain removal — grass, mildew, iron,
blood. Making starch. Bleaching.
Purchasing
and Care of
Shoes and
Hose.
(2 lessons.)
Subject matter.
Styles of shoes for various occasions — walking,
school, etc. Proper fitting. Water proofing
shoes. Overshoes. Polishes. Hose — fitting,
kinds, standard makes. Making hose last
longer. Washing. Mending — runs, holes, tears.
Illustrative material, demonstrations.
Visit to store if they have a good selection and
good fitter. Charts — pictures. Diflferent kinds
of hose — seamless, seamed, shaped. Mended
hose.
Related material.
, Care of feet; cause of corns, bunions. Fallen
arches. Eflfect of polish on leather.
Clothing
Budget. Per-
sonal ac-
counts.
(3 lessons.)
Subject matter.
Necessary clothes for school gitrl in this com-
munity. Cost of clothes. Inventory of clothes
on hand. Value of keeping accounts. Method
of keeping accounts.
12
Illustrative material, demonstrations.
Forms for keeping personal accounts. Work
out wardrobe considering design, color.
Related material.
Designing and coloring of clothing according to
art principles and costume design. Bank ac-
count. Certified check. Checks, drafts, en-
dorsing check, money order. Receipts. Charge
accounts.
Child's
Drawers, Un- Subject matter.
trude^^^ComW-' Styles and materials for children's garments,
nation— Finishes. Interpretation of commercial pat-
Review and tern.
ferns for^those^^^^^^^^^^'^® material, demonstrations,
who have Pictures. Finished garments. Samples of ma-
time. Make terials.
two garments
alike.
(5 lessons.) Subject matter.
Styles and materials for children's play and
Garment school clothes. Shrinking, setting color. Set-
with Sleeves, ting in sleeves, yokes. Collars, cuffs, pockets,
rhn'd' ^A^^^' Finishes — binding, piping, stitching, folds, etc.
Rompers, ^^^^' Illustrative material, demonstrations.
Night Govm. Pictures. Finished garments. Finishes — bind-
(5 lessons.) i^g^ piping, etc. ; new operations.
Related material.
Mordants in dyeing.
Subject matter.
Importance of apron. Materials. Fitting and
Apr?i-^c- altering pattern. (Each girl make pattern of
torial pattern her own.) Neck finish. Laying gathers. Join-
No 8976; Cap ing waist and skirt. Marking garments —
—2 of 'each. ^ stitched or outlined at visible place.
(10 lessons.) Illustrative material, demonstrations.
Finished uniform.
Subject matter.
U^iform^""^ Washing— different method than before. Iron-
(2 lessons.) ^^S-
Illustrative material, demonstrations.
13
Kinds of bluing, starches. Show different way
of making.
Related material.
Kinds of starches. Way of making. Bluing.
Laundry equipment — boards, tubs, wringers,
benches, irons, clothes lines, racks.
Christmas
Presents,
Early in De-
cember— Girl
should choose
problem with
new learning
difficulties.
(5 lessons.)
Subject matter.
List gifts suitable for various members of fam-
ily and friends. Points to consider in selecting
gift — cost, use, suitability, attractiveness.
Wrapping.
Illustrative material, demonstrations.
Pictures. Finished articles. Demonstration of
stitches.
Related material.
Color combinations. Suitability of design to
space, size of stitches. Work out simple de-
signs. Ornamental stitches. Initials, mono-
grams.
Mending
Outer Cotton
Garments.
(1 lesson.)
Subject matter.
Consider value of garment in relation to time
required to mend. Patching — matched patch,
hemmed, overhanded patch. Tears — three cor-
nered, straight.
Illustrative material, demonstrations.
Mended garments.
Subject matter.
Dry Clean- Removal of stains, spots. Washing, drying,
ing, Washmg r>rp««ino- wool
Woolen Gar- Pressing wool.
ments. Illustrative material, demonstrations.
(2 lessons.) Pieces of wool for experimentation. Dry clean
and launder actual garments.
Related material.
Effect of hot water, rubbing, soaps on wool.
Use of gasoline, benzine, etc. Tests for wool.
14
Subject matter.
Storage— ^gg ^f hangers, shoe trees, dress protectors.
be'tweenTea- Protection from moths, dust,
sons. Putting Illustrative material, demonstrations.
away woolen ^^-^ ^ |jg ^^^^j, ^jj ^^^^ Newspapers. Dem-
garments. . . ■
(1 lesson.) onstrate wrappmg.
Subject matter.
Style. Materials. Trimmings. Shrinking, set-
School ting colors. Altering patterns. Matching
Dress— ging- plaids, figures, up and down. Joining waist and
lin™n, ?ott?n skirt, placket, collars, cufits, belt. Fitting. Com-
popli'n. parison of ready-made and home-made dresses.
(7 lessons), jj^yg^j^g^^j^g material, demonstrations.
Pictures of suitable dresses. Samples of mate-
rials. Ways of trimming. Demonstrate lay-
ing on pattern, fitting. Ready-made dresses
from store.
Related material.
Spacing, lines in stripes, plaids, arrangement
of buttons. Relation of style to figure, mate-
rial to style, neck line, etc. Hat, shoes, hose
suitable to wear with dress.
Subject matter.
Making New collars, cuffs. Lengthening skirts, com-
— For^hos?^ bining old and new materials,
who have Illustrative material, demonstrations,
time. Pictures showing combinations of materials,
(2 lessons.) ^^^^^ collars and cuffs.
Related material.
Suitable colors and materials to be combined.
Costumes for various occasions. Clothing show
in chapel.
Subject matter.
CoVored^^""^ Setting colors. Preventing fading during laun-
Ck)thes— dering. Starching, drying, ironing.
Wash made Illustrative material, demonstrations,
nlw onlf i? Pieces of materials for experimenting. Laun-
soiled. der actual garments.
(2 lessons.) Related material.
Effect of soap, boiling and sun on color.
15
Freshening
Hats.
(5 lessons.)
Subject matter.
Dyeing straws and trimmings. Freshening rib-
bons. Bindings, facings, new linings.
Illustrative material, demonstrations.
Dyes. Materials to demonstrate points to be
taught.
Related material.
Hats becoming to different faces.
Home Practice Work
Care of clothes
Shoes
Hose
Mending underwear
Mending buttonholes
Sewing on buttons
Family mending
Family washing
Caring for laundry
Making garments
Making-over garments.
Garments for another
member of family.
Extra undergarments.
Freshening last year's
clothes — h ems, collars,
cuffs, etc.
Soap making.
Study and Report Problems
Selection
Styles, materials, trim-
mings for underwear.
Gingham suitable for dif-
ferent individuals.
Styles, materials suitable
for school dress.
Self trimmings for sum-
mer dresses.
Hand made trimmings for
summer dresses.
Materials, styles for chil-
dren's clothes.
Purchasing
Making out a mail order.
Needed clothes for any sea-
son.
Informational
Manufacture of cotton, cot-
ton products.
Contrast home and ready-
made garments.
■ Launder materials to show
shrinkage.
16
Cleaning home sewing ma- Effect of soap, lye, sun-
chine, shine, ironing on colored
materials.
Time element in cooking
starch.
Adding kerosene, lard, par-
affin to starch.
Knowledge and Skill to be Gained
Selection :
Suitable styles, materials and trimmings for simple under-
garments and to purchase ready-made underwear.
Good wearing, suitable shoes and how to care for them.
Suitable materials and styles for school dress.
Line and color suited to the individual.
Tests for cotton, linen, wool.
Identification with use, price, width — muslin, crepe, long-
cloth, cambric, nainsook, gingham, calico, percale, sateen,
pique.
Needles, thimble, scissors:
Use.
Patterns :
Take measures, understand directions, alter, cut out, using
simple dress pattern.
Machine:
Thread, fill bobbin, regulate stitch, clean, oil, change needle,
and do straight stitching.
Sewing processes — how and when to use:
Seams, straight, French.
Facing, cut, join, apply, true bias.
Placket, hemmed, faced.
Hem, straight, shaped.
Sleeves, set in, put on cuffs.
Collar, finish edge, put on with bias facing.
Join waist and skirt.
Fasteners — make buttonholes, sew on buttons, snaps, hooks,
eyes.
Fitting garment.
Daily care of clothes:
Hangers, airing.
I
17
Mending :
Darning hose.
Plain patching.
Mending button holes.
Laundering :
White personal clothes, colored dresses.
Shrinking, setting colors.
Use of soaps.
Softening water.
Making starch.
Clothing budget:
List of clothes needed by a school girl in that community.
Cost and value of all garments made.
Personal accounts:
Keep personal accounts at least three months.
18
FOODS
First Year — Fifteen Weeks
Aim.
Selection and care of food. Preparation and serving of
simple balanced meals. Digestion of food. The relation of
food to health should have special attention.
The girls should learn first to prepare well the foods eaten
in that community. Small quantities may be prepared to teach
manipulative processes such as pastry making, biscuit mak-
ing, etc. The process should not be considered taught until a
family sized recipe is cooked by the girl. The girls should
always serve and eat properly any food cooked.
Materials should be brought from home and products taken
home for a regular meal as much as possible. Dishes may be
prepared for the neighbors or the teachers. Food may be sold
at noon. There is an added incentive for good work when the
food is used by people who need the food as part of a regular
meal.
SUPPERS
First Week
Subject matter.
Need for food. Value and ways of using fruit
Stfwed^ Fruit '" ^^^^- booking fresh and dried fruit. Use
Care of labor- of stove.
atory. Illustrative material, demonstrations.
Lighting stove or building fire. Coring apple.
Related material.
Housekeeping duties. Care of laboratory. Dish
washing, preparation, method, general instruc-
tions, care of towels.
Subject matter.
Boiled pota- Starch cookery. Value of potatoes in diet.
^^^^vTh^^tf ^ Ways of serving potatoes,
mashed ' Illustrative material, demonstrations,
browned in Pictures of starch grains. Peeling, dicing. pota-
ptace^for" ^^^^•
utensils. Related material.
Digestion of starch. Distinguish between boil-
nig and simmering. Test for starch with iodine.
Change in starch when cooked.
Drop bis-
cuits. Tea —
hot or cold.
Study oven.
Creamed
eggs. Plan
supper.
19
Subject matter.
Leavening agents, flour mixtures. Manipula-
tion. Use of oven. Value of tea. Making tea.
Illustrative material, demonstrations.
Action of soda, sour milk. Make biscuits.
Related material.
Use of soda. Composition baking powder. Oven
temperature for baking biscuit. Stove: fire
box, drafts, heating oven, etc.
Subject matter.
Ways of cooking eggs. Effect of heat on pro-
tein. White sauce, ingredients, proportions,
methods of combining, scalding milk. Plan-
ning meal. Food principles involved in bal-
anced meal. Serving simple family meal.
Illustrative material, demonstrations.
White sauce. Plan meal. Assign all work.
Plan order of procedure. Set table.
Related material.
Effect of heat on protein. Action of egg on sil-
ver. Cleaning silver.
Subject matter.
p Serve same foods as prepared in previous les-
and serve sons. Scour knives, forks. Clean oil stove,
supper. Clean Illustrative material, demonstrations,
certain cook- Scouring knives,
ing utensils, -r, , , ^ . • i
Part cook Related material.
meal, others Scouring materials.
<;lean.
Action in scouring.
Gelatin
dessert —
plain, fruit
added.
Second Week
Subject matter.
Proportion of gelatin to liquid. Method of pre-
paring. Nutritive value. Variations.
Illustrative material, demonstrations.
Adding of fruit when partially congealed.
Related material.
Source of gelatin. Effect of heat and acid on
gelatin.
20
Subject matter.
Fried corn Selection of corn. Composition. Preparation.
and corn a la Ysdue as food.
bouthem. Illustrative material, demonstrations.
Chart showing composition of cereals.
Related material.
Cereals used as food. Cost. Experiments
showing starch digestion.
Rolled bis-
cuit (sour
milk and
soda). Clean
aluminum.
Subject matter.
Doughs — proportion of liquid to flour. Han-
dling of dough. Kneaded and unkneaded bis-
cuit.
Illustrative material, demonstrations.
Manipulation.
Related material.
Proportion of soda to sour milk. Soda and
molasses. Soda and chocolate. Action of foods
on aluminum.
Macaroni
and tomatoes.
Macaroni and
cheese. Fruit
drink. Plan
supper.
Subject matter.
Food principles and their use. Combining of
foods. Cooking of macaroni. Value of toma-
toes. Vitamines. Food value of cheese. Cook-
ing of cheese. Use of fruit drinks. Danger in
popular commercial soft drinks. Plan meal,
using similar or same foods as those cooked this
week.
Illustrative material, demonstrations.
Assign work. Plan order of procedure. Pic-
tures of rats with and without vitamine diet.
Related material.
Buying foods. Charge accounts at store. Ta-
ble of weights and measures.
Prepare
and serve Subject matter.
Clean \YsLsh. windows.
supper,
part of
kitchen.
Clean cupboards. Clean alum-
mum.
21
Thix-d Week
Subject matter.
Cornstarch Thickening agents. Ways of preventing lumph
^lain^"^ocoa- ^^^' Ingredients used. Proportions. Method
nut, chocolate, of preparing.
Illustrative material, demonstrations.
Adding starch to prevent lumping.
Related material.
Source of cocoanut. Preparation for market.
Protein digestion.
Rolls. Scal-
loped dish.
Salads —
potato, vege-
table. Mayon-
naise and oil
dressing.
Rolls—
parker-house
clover leaf,
finger. Hot
chocolate.
Plan supper.
Subject matter.
Yeast and its action. Flours for bread. Han-
dling of bread. Baking. Comparison of rolls.
Qualities of good rolls. Preparing of scalloped
dishes.
Illustrative material, demonstrations.
Kneading bread, shaping of rolls.
Related material.
Growth of yeast. Use in making bread. Ef-
fect of heat and cold on yeast. Addition of
sugar.
Subject matter.
Use of left overs. Value of salad. Ingredients
used in dressing. Preparation. Preventing
curdling. Emulsions. Garnishing. Amount
of dressing on salad.
Illustrative material, demonstrations.
Make salad dressing. Combinations of vegeta-
bles and garnishings.
Related material.
Care of food in home. Care of cupboard, re-
frigerator.
Subject matter.
Ingredients in rolls. Preparation. Variations.,
Value of chocolate. Ingredients. Preparation..
Adding salt, vanilla. Avoiding sediment, scum,,
in making. Milk in diet.
Illustrative material, demonstrations.
Shaping rolls. Chocolate and cocoa exhibits..
22
Assign work for supper.
Related material.
Source of chocolate. Experiments showing di-
gestion of protein.
Subject matter.
Prepare and Four prepare meal. — Half of class prepare food
serve supper. previously cooked to take home or for neigh-
bors. Individual work. Bring materials from
home. Remainder clean kitchen. Consider
savi«ng steps, time, use of unnecessary dishes,
getting meal done on time.
Related material.
Cost of meal. Arrangement of tools to save
work.
les
SCHOOL LUNCHES
Fourth Week
Subject matter.
Drop cook- Ingredients in cakes and cookies. Methods of
combining. Oven tests. Necessity for sweets.
Illustrative material, demonstrations.
Mixing and dropping.
Related material.
Study stove and oven, fuels.
Subject matter.
Cottage Care of milk in the home. Value of milk and
€116636 3.ncl its
combinations. cheese in diet. Effect of heat on milk. Method
of making. Combinations in serving.
Illustrative material, demonstrations.
Making cottage cheese.
Related material.
Making commercial cheese.
Subject matter.
Loaf bread. Difference in making rolls and bread. Hard
Stuffed eggs. ^^^^^^ g^g.g^ Seasonings.
Illustrative material, demonstrations.
Stuffing eggs.
23
Related material.
Wheat — preparation of flour. Kinds. Gluten
in flour. Whole wheat in diet. Causes of con-
stipation, liaxative foods.
Subject matter.
Sandwiches Kinds of bread. Cutting bread. Fillings, dres^-
— bread, bis- ings. Ingredients. Method of combining. Place
cuit. Prepara- jn meal. Value in diet.
Illustrative material, demonstrations.
Cutting, Spreading.
Related material.
Emulsions of fats. Fat digestion.
tion of may
onnaise.
Subject matter.
Plan pre- Boxes for lunches. Packing,
pare and packHlustrative material, demonstrations,
lunches to be Wrapping.
eaten at noon.
Fifth Week
Subject matter,
g , , Milk needed for children. Value of milk for
tard. sick and well. Ingredients. Food value of eggs.
Eggs, flour, cornstarch used as thickening.
Baking — temperature. Cooling oven.
Illustrative material, demonstrations.
Baking.
Related material.
Source. Preparation of starches.
Subject matter.
Nut bread. Principles involved in making. Use of bread.
MaMni^^veast N"uts, raisins as food. Nutritive value. M.ak-
cakes. ing dry yeast for home use. Score card for
bread.
Illustrative material, demonstrations.
Score cards.
Related material.
Indigestion. Causes, results.
Subject matter.
Sand- Sandwich fillings — meats, combinations.
"^^^^^^ Related material.
24
Overcoming indigestion. Laxative foods, eat-
ing slowly, etc. Plan diet for person troubled
with constipation.
Subject matter.
Plain cake. Ingredients. Mixing. Bake in small cakes.
Vanilla waf- Baking — oven tests. Variations,
filnches^for Illustrative material, demonstrations,
two weeks. Beating cake. Making wafers.
Related material.
Diseases due to indigestion.
Subject matter.
Fancy rolls Variations of plain rolls for lunches,
for lunches Illustrative material, demonstrations,
pack lunches Posters. Pictures fancy rolls,
to be eaten ati^elated material.
"°''"- Intestinal disorders.
BREAKFASTS
Sixth Week
Toast Cof- Subject matter,
fee. Value of toast in diet. Characteristics of good
toast. Variations — buttered, milk, cream, cin-
namon, French. Effect of coifee on body. Char-
acteristics of good coffee — boiled, drip, perco-
lated.
Illustrative material, demonstrations.
Cutting bread for toast. Testing coffee for
adulteration.
Related material.
Dextrinization. Coffee — Source, preparation.
Q . J Subject matter,
ried with Food value of cereals. Use in diet. Compari-
fruit. Pre- son of cost with other foods. Cooking cereals,
pared cereals. Variations. Prepared cereals.
Illustrative material, demonstrations.
Samples prepared cereals.
25
Related material.
Prepared cereals— preparation. Compare cost
with uncooked cereal.
_, . , ,, Subject matter.
Griddle ^, . ,
cakes. Plan ^ ^^^^ mixtures. Making griddle cakes. Varia-
breakfasts for tions of recipe. Types of griddles. Frying
week. cakes. Breakfast table service.
Illustrative material, demonstrations.
Frying cakes.
Related material.
Organizing work for a meal. Cost of food for
a week for an average family. Reports from
home.
Subject matter.
eggs.^ Omelets. Temperature of water. Use of vinegar. Effect
Plan break- of heat on eggs. Food value of eggs. Various
fast. methods of preparing eggs for breakfast.
Poachmg eggs. Plain omelet.
Illustrative material, demonstrations.
Effect of different temperatures on egg whites
Poach egg. Plain omelet.
Related material.
Income of average family. Amount spent for
food.
Subject matter.
Prepare and Four prepare breakfast. Part of class cook
serve break- foods to carry home or for neighbors. Others
clean kitchen.
Seventh Week
Subject matter.
Bacon, Food value of meats. Cooking bacon. Cooking
grits. gj.j^g uggg ^^ j^^^^^ ^^^
Related material.
Types of foods purchased. Ways of saving
money m feeding a family without lowering the
food value received.
26
Subject matter.
Creamed Value of fish. Fish available in this section.
fish on toast. Seasons for fish. Selection. Cost.
Muffins
(Sweet and
sour milk).
Waffles.
Subject matter.
Leavening agents. The purpose of folding in
whites.
Illustrative material, demonstrations.
Various baking powders. Folding in egg whites.
Frying waffles.
Related material.
Food needed by school girl (weight, height).
Com meal
mush. Fruit-
stewed.
Subject matter.
Inexpensive, nutritious breakfast foods. Fry-
ing corn meal mush. Using left over cereals.
Dried fruits. Economy of dried fruits. Stor-
age of dried fruits.
Illustrative material, demonstrations.
Empty baking powder cans for left over cereals.
Related material.
Action of acids on metals (cooking utensils).
Prepare
and serve
breakfast.
Subject matter.
Use of left-over cereal. Part cook meal, part
clean kitchen. Others cook food to be sold or
taken home.
DINNERS
Eighth Week
Subject matter.
Sweet pota- Composition. Cooking sweet potatoes.
caSd'l'llht -over night process,
bread. Related material.
Causes of underweight.
Bread
Finish
bread. Salmon
scrapple.
Subject matter.
Use of canned fish. Combinations of fish and
other foods. Making scrapple.
Saute
scrapple.
Make pastry.
27
Subject matter.
Ingredients for pastry. Proportions. Charac-
ter of good pastry. Combining ingredients.
Baking pastry. Score card for pastry. Place
of pastry in diet.
Illustrative material, demonstrations.
Cutting in fat. Handling pastry. Baking pas-
try.
Related material.
Carriers of disease — food, air, animals, people,
clothing.
Subject matter.
Make pies Review white sauce
— cream, co-
coanut, choco
late, lemon.
Plan dinner
menu.
Proportions. Flour and
starch as thickening. Making meringue. Bal-
anced meals. Consideration of day s diet in-
stead of meal. Organization of work. Table
service.
Illustrative material, demonstrations.
Beating whites. Lay table for dinner.
Related material.
Deficiency diseases. Cause, treatment, diet.
Prepare and
serve dinner.
Subject matter.
Setting of table for dinner. Arrangement of
flowers. Home table service for dinner. Four
prepare dinner. Others do work for needed
practice.
Cabbage —
boiled, cream-
ed, escalloped
Ninth Week
Subject matter.
Succulent vegetables. Classification. Compo-
sition. Value of vitamines, minerals, cellulose.
Cooking strong flavored vegetables. Method of
cooking cabbage. Preventing odors of food in
house.
Roast pork.
Subject matter.
Place of meat in the diet. Pork as food. Use
of various cuts of pork. Ways of cooking,
sauces and gravies used with pork. Uses of
cold roast meat.
28
Illustrative material, demonstrations.
Cuts of pork. Picture of crown roast.
Related material.
Diseases caused by eating pork. Digestibility
of pork.
Subject matter.
^ , Foods combined according to taste. Pork, cran-
jelly, berries or apple sauce; pie, cheese; cottage
cheese, strawberry jam. Making jelly, jam,
marmalade of cranberries. Preparation of fruit,
cooking, amount of sugar.
Illustrative material, demonstrations.
Glass of cranberry jelly.
Subject matter.
Apple pie. Making pastry. Preparing for several days —
adding liquid later. Variations in amount,
kind of fat. Pie with uncooked filling, two
crust. Kinds of apples for pie. Seasonings.
Illustrative material.
Top crust — air holes, moistening edge, press-
ing together. Slicing apples for pie.
Tenth Week
Subject matter.
scaUoped po^ Baking potatoes. Seasonings. Time saving in
tatoes. Plan meal preparation. Foods prepared in morning
dinners for for dinner.
hTme!^^^ ^ *^^Illustrative material, demonstrations.
Removing potato from jacket.
Subject matter.
_ Make bread. Review of bread making. Study of vitamines.
Polished, unpolished rice.
Illustrative material, demonstrations.
Charts showing relative vitamine content of
foods.
Related material.
Deficiency diseases.
29
Subject matter.
Rice, tapio- Use of left overs. Inexpensive foods,
ca and potato jjjyg^j.^^j^,g material, demonstrations,
pudding. r< 4-- 4-4-
Gratmg potato.
Related material.
Deficiency diseases.
en (Use in
dinner the
next day).
Subject matter.
Dress chick- Selection of chicken. Picking, cleaning, draw-
ing, cutting. Ways of preparing.
Illustrative material, demonstrations.
Dress chicken.
Related material.
Consider foods as to relative value in furnishing
energy, tissue building, minerals, water, vita-
mines.
Subject matter.
Prepare and Plates served at table by host. Four prepare
serve dinner. dinner. Others clean kitchen, silver, etc., doing
work not done before.
Steak,
broiled, Swiss.
Eleventh Week
Subject matter.
Food value of meats. Cuts of beef for steak.
Effect of heat on connective tissue. Cooking of
tough meat as Swiss steak.
Illustrative material, demonstrations.
Beef chart.
Related material.
Garbage disposal.
Greens —
turnips, col-
lards. Corn
bread.
Subject matter.
Cooking green vegetables. Value in diet. Mak-
ing corn bread. Food value.
Illustrative material, demonstrations.
Charts showing mineral content of foods.
Related material.
Minerals in diet, sources, kinds in food, value.
Absorption of food into blood.
30
Subject matter.
Plain cake Combining materials for cake. Variations,
meals^ f or ^two Baking — oven tests. Foods prepared at one
weeks at meal to be used at another,
home. Illustrative material, demonstrations.
Type menus.
Subject matter.
Sponge Difference between sponge and butter cake,
cake. Icing Eggs used as leavening. Combining materials,
for plain cake. Baking — oven tests, time. Cooked and un-
cooked icings. Tests for cooked.
Illustrative material, demonstrations.
Making sponge cake.
Related material.
Elimination of waste in body. Review entire
process of digestion.
Subject matter.
servT^dinner" Four prepare meal. Rest of class make cake
and cookies to carry home or sell.
The following four weeks to be given whenever
advisable :
Twelfth Week
Subject matter.
Cutting. Use of different parts. Methods of
Caring for preserving. Salting. Smoking meat. Pressed
home.^"(Partto ^n^at of head, liver, heart. Pickling feet, tongue,
be done by Rendering lard. Making sausage, mincemeat,
first year Seasoning,
class and partTn . .- ^ • i i ^ ,-
by second Illustrative material, demonstrations.
year.) Take to a home to see cutting up of pork. Se-
cure the privilege of preparing the various
things for some one who has butchered.
Related material.
Diseases from eating pork.
31
Pies — one,
two crust.
Vary amount
and kinds of
shortening.
Use of left-
over pastry.
Frozen des
serts.
DESSERTS TO CARRY HOME OR SELL
Thirteenth Week
Subject matter.
Proportions of shortenings. Effect of varying
this amount. Kinds of fat which may be used
in pastry. Tarts, patty cases. Cheese straws.
Illustrative material, demonstrations.
Tarts, patty cases. Kinds of shortening.
Subject matter.
Ices, ice cream mixtures.
tion of salt, ice. Packing.
Related material.
Principles of freezing foods
salt water.
Freezing — propor-
Ripening.
Temperature of
Cakes. Va-
riations of
plain cake.
Subject matter.
Ingredients necessary. Variations. Principles
governing variations in fat, liquid, sugar.
Illustrative material, demonstrations.
Baking powder.
Related material.
Kinds of baking powder. Advantages and dis-
advantages of different types — gas production,
cost, flavor, keeping quality. Effect of chang-
ing amount of fat, eggs, sugar, liquid.
Puddings —
steamed,
baked.
Subject matter.
Icings for cakes made yesterday. Principles of
making. Syrup tests. Cottage pudding. In-
dian meal — suet pudding. Method of making,
food value. Sauces.
Related material.
Steam in cooking.
Subject matter.
Gelatin des- Source of gelatin in relation to meat. Various
serts— snow forms and kinds. Compare cost, time in prep-
sponie^'Boikd oration.
custard. Illustrative material, demonstrations.
Various kinds.
32
Related material.
Commercial preparation of gelatin.
Prepare
fruit for jelly
— strawberry,
dried apple.
PRESERVATION OF FRUIT AND VEGETABLES
Fourteenth and Fifteenth Weeks
Subject matter.
Reasons for preserving food. Ways of pre-
serving fruit, vegetables. Agents used in pres-
ervation. Steps necessary in preserving. Se-
lection of fruit to be preserved. Complete ster-
ilization. Jelly making — selection of fruit, ex-
traction of juice. Bottling of juice for future.
Illustrative material, demonstrations.
Pictures. Canned products. Jar of perfect
jelly. Jelly bag.
Related material.
Spoiling of food. Fermentation, causes, pre-
vention.
Finish jelly
Subject matter.
Steps in jelly making. Pectin study — solution
in hot water, precipitation with alcohol. Hy-
■ drolysis on boiling with acid, occurrence. Pro-
portions of sugar. Heating sugar. Cooking
juice, straining. Canning. Sealing, sorting.
Score card for jelly.
Illustrative material, demonstrations.
Commercial pectin. Score cards.
Related material.
Pectin from other sources. Making pectin.
Jam or
marmalade —
canned fruit,
strawberry,
orange.
Subject matter.
Preserving with sugar. Method — open kettle,
open kettle and water bath. Marking canned
goods. Score card for marmalad-.
Illustrative material, demonstrations.
Jars of preserves, labels, score cards.
Related material.
Sugar — source, preparation.
33
Subject matter.
Can peas, Difficulty in preserving some vegetables,
corn or beans, termittent process. Selection, preparation
vegetables. Blanching, long time cookery.
Illustrative material, demonstrations.
Canned products. Jars.
Related material.
Spores. Commercial preservatives.
In-
of
Can toma-
toes.
Subject matter.
Opening kettle canning of vegetables.
tion, preparation. Fancy pack. Plain
Tomatoes for soup.
Illustrative material, demonstrations.
Packing.
Selec-
pack.
Pickles,
beet or pear,
Subject matter.
Preserving by pickling.
Methods. Foods pickled.
Related material.
Acid as preservative.
Vinegar, salt, spices.
Can fruit— Subject matter,
pears, straw-
berries.
Open kettle canning of fruit. Syrups.
Home Practice Work
Cook all dishes prepared at
school.
Plan, prepare and serve sim-
ple family suppers, break-
fasts, or dinners.
Pack lunches for father or to
bring to school.
Canning fruits or vegetables.
Make jellies, pickle.
Make lard, sausage or pressed
meat.
Bake bread, cake, pies, cook-
ies.
Care of silver, glassware, chi-
na, kitchen utensils, stove.
Eradicate flies or other
household pests.
Study and Report Problems
Type of stove used at home —
drafts, oven, fuel, etc.
Foods purchased for home
use — preparation, transpor-
tation, use, as spices, sug-
ar, etc.
Local food supply.
Cost of food at home for a
week.
Time study in meal prepara-
tion.
Variations in pattern recipes.
Chart showing prices
throughout year, eggs, but-
ter, milk, etc.
Stud}'- of rice.
Curing pork in the home.
Keeping sweet potatoes.
34
Knowledge and Skill to be Gained
Food principles.
Effect of cooking and various temperatures upon protein,
starch, fat, minerals, water, vitamines.
Plan balanced meals of food used in the community.
Serve simple family meals.
Prepare common dishes in family quantity.
Identify cuts of pork.
Make lard, sausage.
Make jelly.
35
THE HOUSE
First Year — Six Weeks
Aim.
Interesting a girl in making her room more attractive,
making the best use of whatever is in the home and caring for
it easily and well.
THE GIRLS' ROOM
Subject matter.
Simple types of furniture for girl's room.
Amount needed. Possibilities of re-finishing.
Refinishin^^ Paints, varnishes. Removing varnish or paint.
furniture. Box Mixing paints. Applying first coat. Making
furniture. designs. Finishing furniture. Window seats,
(5 lessons.) ^^^^^^ ^se of cretonne.
Illustrative material, demonstrations.
Get material from advertisements in woman's
magazines. Furniture catalogs. Simple furni-
ture which can be refinished. Woods stained
and varnished. Illustrations from magazines.
Related material.
Composition of paint, varnish, stains. Its effect
upon wood. Good lines in furniture.
Subject matter.
Floors, floor Woods. Finishes for floors. Carpets. Rugs,
covering. Rugs from old rags. Dyeing old clothes for
(1 lesson). rugs. Braid or crochet rugs. Button hook to
crochet rugs.
Illustrative material, demonstrations.
W^oods stained with floor finishes. Rag rugs.
Rug catalogs.
Related material.
Effect of dye on cloth.
Subject matter.
Wall pic- Wall finishes. Suitable pictures. Mounting.
tures. Frame Framing with passe-partout. Hanging pic-
pictures, tures. Useless brie a brae. Calendars.
(1 lesson.) Illustrative material, demonstrations.
Wall finishes. Wall papers.
36
Related material.
Color schemes for rooms. Kalsomine, alabas-
tine, cutting glass. Spacing in framing and
hanging pictures. ^
Subject matter.
, Use, kind. Linens suitable for bedding, scarfs,
curtatns, ' etc. Sizes, designs. Each girl make one. (May-
draperies, be laboratory work on later days.)
scaSs^'sheets Illustrative material, demonstrations,
pillow' cases. ' Sample of suitable material. Finished articles.
(3 lessons.) Related material.
Suitability of design to material. Arrange-
ment, size, spacing of design. Suiting colors to
walls and other finishings.
Care of •
room. Daily
care.
(1 lesson.)
Subject matter.
Arrangement of furniture. Making bed, air-
ing, turning mattress. Care of clothes. Dust-
ing.
Illustrative material, demonstrations.
Take to a room and do the work.
Related material.
Relation of dust and dirt to disease.
Weekly
care.
(1 lesson.)
Subject matter.
General order of cleaning. Care of toilet arti-
cles. Sweeping room, cleaning windows, wood-
work, floors, mirrors.
Illustrative material, demonstrations.
Take to a room and do the work. Dusters, mops,
brooms, and other cleaning supplies needed.
Related material.
Effect of cleaning agents on wood, glass, ivory,
etc.
Launder
sheets, pillow-
cases.
(1 lesson.)
Subject matter.
Mending bed linens. Stain removal. Launder
sheets, pillow cases.
Illustrative material, demonstrations.
Mended bed linens.
Related material.
Chemistry of removing stains.
37
Subject matter.
T , Launder woolen blanket. Use of soap and bo-
blankets, rax. Temperature of water, handling, wring-
quilts, ing out, drying. Muslin facing to protect quilts.
(2 lessons.) Storing blankets and quilts during summer.
Illustrative material, demonstrations.
Facing for quilt. Moth balls, cedar oil, etc.
Related material. i
Action of soaps, washing powder, hot water,,
and wringing on wool. Protection of wool
against moths.
Subject matter.
Shaking curtains. Mending. Laundering. Dry-
Launder ing.
^"r^l"^ ) Illustrative material, demonstrations. ^ ■
Mended curtains.
Related material.
Length of curtains. Designs. Draperies and
curtains.
GENERAL IMPROVEMENTS IN THE HOME
Subject matter.
The yard. Lawn, shrubs, outdoor shrubs, pruning. Out-
House flowers, door flowers : repotting, separating, preparing
(1 lesson.) beds, soil, planting, keeping flowers through
winter. Flowers for winter blooming: boxes>
baskets, choosing soil, care in house. Arrang-
ing flowers in vases.
Illustrative material, demonstrations.
Pictures of yards. Seed catalogs. Pots, bas-
kets, boxes, painted cans, gourds. Soil sam-
ples. Knives for pruning. Vases. Flowers ta
be arranged.
Related material.
Soil needed for plants. Fertilizers.
Subject matter.
Table linen. Selection of table linens. Muslin, oil cloth, etc.,.
Luncheon sets, for luncheon sets. Making luncheon set or
(2 lessons.) lu^ch cloth. (May be laboratory work on later
days.)
38
Illustrative material, demonstrations.
Pictures. Sample materials. Finished articles.
Related material.
Artistic setting of table.
Subject matter.
Care of ta- Mending table linen. Stain removals. Laun-
^^%^'?eTsons ) Bering linens.
Illustrative material, demonstrations.
Mended linens.
Related material.
Chemistry of stain removal.
Subject matter.
A conven- Arrangement of furniture to save steps. Mo-
ient kitchen. tion studies. Time studies. Value of schedule.
ment^Lfbor ^^rk table on castors. Stool. Iceless ref rig-
saving erator. Fireless cooker,
devices. Illustrative material, demonstrations.
Drawings of kitchens showing arrangement of
furniture.
Related material.
Principle of fireless cooker. Iceless refrigera-
tor. Cleaning agents.
SANITATION IN THE HOME
Subject matter.
Yard out Drainage of yard. Water holes — cause of mo-
houses. Clean- squitoes. Tin cans, rubbish, care of toilets,
up day at Lime, ashes, other disinfectants. Deodorants.
(2 lessons.) Illustrative material, demonstrations.
Posters. Pictures. Score card for yard.
Related material.
Relation of filth to disease.
Subject matter.
Cleanliness Kinds of sinks, bathroom, refrigerator. Ad-
in house. vantages, disadvantages, care. Garbage dis-
(1 lesson.) , ^ ' ^ , r. , ^ ,
posal. Kmds and care of garbage cans. Feed-
ing hogs and chickens.
39
Illustrative material, demonstrations.
Cleaning agents. Types of garbage cans. Score
card for home.
Related material.
Relation of cleanliness to spoiling of food, dis-
ease. Cost of unsanitary conditions in the
home.
Household
pests.
(1 lesson.)
Subject matter.
Flies, mice, roaches, moths, ants, bedbugs.
Habits. Breeding places. Method of destroy-
ing. Preventative measures.
Illustrative material.
Insecticides, fly, mouse, rat traps.
Related material.
Poisons. Antidotes for poisons.
Milk sup-
ply. Water
supply.
(1 lesson.)
Subject matter.
Health of cows, men handling cows or milk.
Sanitation in barns. Care of milk in dairy. De-
livery of milk. Care of milk in home. Water
— uses, sources, character of wells, cisterns.
Location of wells. Sources and danger of con-
tamination.
Illustrative material, demonstrations.
Milk bottles, pictures, etc. Drawings showing
seepage into wells.
Related material.
Relation of milk and water supply to health.
Typhoid fever, tuberculosis. State laws gov-
erning health. Work of State Board of Health..
Subject matter.
Groceries, Protection 6f food in stores. Boxes, glass cases,
meat markets. Handling. Flies, bugs, dust.
(1 lesson.) Illustrative material, demonstrations.
Score cards for judging stores supplying food.
Related material.
Disease carriers. Preservatives used in foods.
40
Home Practice Work
"Window box.
Flower centerpiece on dining
table or in living room for
two weeks.
Plant some spring yard flow-
ers.
Pot flowers for house.
Care for yard for two weeks.
Refinish a piece of furniture.
Frame picture.
Make window seat.
Make some kitchen labor sav-
ing devices.
Fix curtains for a room.
Help launder quilts, comforts
or blanket.
Launder table linen, remov-
ing stains.
Care of stove for two weeks.
Wash windows of room.
Study and Report Problems
Choose furniture suitable for
bedroom.
Find out cost of various fur-
nishings.
Varnish, paints, etc., cost,
care, combinations.
Floor coverings, kinds, cost,
wearing qualities.
Comparative merits of clean-
ing agents.
Study of home stove, drafts,
oven, flues.
Knowledge and Skill to be Gained
Select suitable furniture for girls' room.
Appreciate good pictures.
Arrange flowers attractively.
Launder table and bed linens.
Care for bed and bedding.
Care for kitchen, stove, cooking utensils, pantry and refrig-
erator.
Arrange kitchen furniture and equipment to save steps.
41
CLOTHING
Second Year — Twelve Weeks
Aim.
Purchasing and care of clothing and personal belongings
and construction of clothing. Handling woolen and thin cot-
ton materials. This course is based on the knowledge and skill
gained in the first year.
Subject matter.
Fancy stitches. Rolling and whipping. Use of
Undergar- attachments — tucks, hemmer, etc. Laces, em-
^ew a^othrng broideries for underwear. Fancy stitches.
l)udget. Make clothing inventory. Revise budget.
(5 lessons.) Illustrative material, demonstrations.
Pictures of finished undergarments. Finished
garments. Ornamental stitches. Other fin-
ishes. Fine material for underwear.
Related material.
Care of sewing machine. Work out simple, dec-
orative stitches. Spacing for tucks. Width of
ruffles, hems.
Subject matter.
Pajamas, Selection of materials. Put in yokes. Middy
night shirt, collar. Bound pocket. Emblems.
"^^8 ^lessons.) -^^^^^^^'^^^^^ material, demonstrations.
Sample of materials. Finished garment. Steps
in bound pocket. Applied yoke.
Related material.
Cotton tests. Sizing.
Subject matter.
Planning garment. Ripping, mending, wash-
woden^glT-^ ing, pressing woolen materials. Cutting gar-
ment—middy ment. Finishing woolen seams. Placket. Press-
skirt, middy, ing. Hemming by hand. Finishes : bound but-
orTwid'-rgL- *°^ ^°^^®' ^^^ow points, braiding, piping, bind-
ment. ing, embroidering.
(10 lessons. )Illustrative material, demonstrations.
Pictures. Wash, dry, press, pieces of woolen
materials. Textile tests. Steps in finishes.
42
Related material.
Value of wool for garments. Woolen tests.
Effect of chemicals on wool. Removing spots.
Woolen industry. Adulterations. Dyeing wooL
Subject matter.
Buying Points to consider in any garment — cost, use^
dotheTfor other clothing, durability. Hats — shape of
winter. Wool face, Coloring. Care of clothes. Importance of
and silk gar- overshoes.
gloves', hose'. Illustrative material, demonstrations,
shoes. Visit to store. Borrow garments from store.
(2 lessons.) Related material.
Tests for silk.
hats.
Subject matter.
Cleaning ribbons. Steaming velvets. Dyeing-
Renovating — j.^^ Cutting brims. New facings, linings,
(l' 'lesson.) Care of hats.
Illustrative material, demonstrations.
Last year's hats. Applying new facings, lin-
ings. Making bows.
Related material.
Color and material combinations.
Subject matter.
Dry clean- Home dry cleaning. Removing stains. Use of
^2 lessons.) gasoline, benzine, chloroform, ether, etc. Press-
ing.
Illustrative material, demonstrations.
Cleaning agents.
Related material.
Action of cleaning agents.
Subject matter.
laundry^ Preparation for washing — water, soaps, blues,
(3 lessons.) starches, mending, stain removal. Sorting
clothes. Order and method of work. Washing,
rinsing, starching, drying, ironing. Putting
away clothes.
43
Related material.
Effects of different soaps on various textiles.
Removing bluing. Laundry equipment — ma-
chines.
_, ., , Subject matter,
cotton or lin- Selection style, material. Seams, flat fell,
en dress. pressing. Finishes, braids, bindings, buttons,
(8 lessons.) ^ound button holes.
Illustrative material, demonstrations.
Pictures, patterns. Materials. Finishes. But-
tons. Steps in bound button holes, other fin-
ishes.
Related material.
Tests for linen. Harmony in line style and
color to different figures.
Subject matter.
Made over Possibilities in freshening old garments. Com-
^^(S^lessons.) bining materials. Any individual problems.
Illustrative material, demonstrations.
Dresses of two materials.
Satin petti- Subject matter,
coat or slip. Review operations. Scallop at bottom.
(Speed prob- Related material,
rapid work- Mercerizing cotton. Vegetable silk.
ers.)
Subject matter.
Thin sum- Selection — style, material. Permanent organ-
mer dress. die. Working on sheer material. Organdie
(Voile, organ- flowers, other self trimmings,
sue ging- Illustrative material, demonstrations,
ham). Catalogs. Visit to store. Samples. Self trim-
(9 lessons.) mings.
Related material.
Color tests.
Subject matter.
Hats of Suitability of shape, material. Selection of
teriaf*^^^ "^^' ^^^P^' material. Cutting. Making and apply-
(10 lessons.) ^^S" P^rts of hat, finishes, lining.
Illustrative material, demonstrations.
Visit to store to select shape.
44
Home Practice Work
Use of attachments on home
machine.
Make undergarments for oth-
er members of family.
Make middy, dress for an-
other member of family.
Make over dress.
Assist with family mending.
Care for shoes.
Study and Report Problems
New ornamental stitches.
Garments using tailored fin-
ishes.
Test wool, linen, silk, cotton
materials for color, dura-
bility, adulterations.
Standard brands hose.
Structure of foot, proper
shoes.
Materials for winter coats.
Plan spring clothes.
Knowledge and Skill to be Gained
Selection :
Choose suitable clothing for all occasions.
Get value for money spent.
Tests for silk.
Identification with use, price and width of serge, broad-
cloth, damask linen, linen, crepe de chine, pongee, taffeta.
Machine :
Use attachments.
Construction :
Make middy, tailored cotton dress.
Handle wool, sheer cotton materials.
Mending wool.
Laundering :
Do family washing.
45
FOODS
Second Year — Twelve Weeks
Aim.
Selection and care of food. Preparation and serving of
simple balanced meals, diet for various members of family.
This course is based on knowledge and skill gained in the first
year.
First and Second Weeks
Subject matter.
Selection, preparation, packing, processing.
Canning Sterilization of jars for open kettle process,
beans, pimen- Canning fruit,
toes, pears. Illustrative material, demonstrations.
Pictures of canned vegetables. Canned fruits,
jellies, etc. Score cards. Bottles, jars, sealing
materials.
Related material.
Bacteria, spores. Molds. Fermentation.
Subject matter.
Preserves Study pectin — extraction of juice, use of jelly
pear, apple, bag, paraffin. Test for good jelly. Prepara-
Jelly— apple. tion of sugar.
Subject matter.
Catsup. Preparation, canning, sealing.
Subject matter.
, , Preservation by pickling. Preserving agents.
Pepper relish. Selection fruit, vegetables. Preparation of vin-
Pear pickle. egar, spices. Overnight process.
Chow-chow, i^elated material.
Food adulterations. Commercial preservatives.
SUPPERS
Third Week
Subject matter.
Green vege- Classification of vegetables. Methods of cook-
tables, string ing. Composition, importance of vegetables in
diet.
beans.
46
Illustrative material, demonstrations.
Charts showing composition of vegetables.
Related material.
Use of minerals in body.
Fresh fish.
Salmon loaf.
Bread
sticks.
Gelatin —
fancy.
Subject matter.
Fish — fresh, canned. Value of fish. Meat sub-
stitutes. Composition. Price. Use of left ov-
ers. Sauces.
Related material.
Review digestion.
Subject matter.
Composition of corn meal.
tions in muffins. Recipes.
per. Review table service.
Related material.
Review assimilation of food
waste.
Food value. Varia-
Baking. Plan sup-
Elimination of
Subject matter.
Source, forms, brands. Protein sparers. Vari-
ous combinations. Types of desserts — Spanish
cream. Bavarian cream.
Illustrative material, demonstrations.
Fancy molds. Booklets, pictures.
Related material.
Gelatin in meats.
Subject matter.
Prepare and Four prepare meal. Use no waitress. Some
serve supper. prepare dessert to use at home or sell, others
do cleaning not done before.
Stuffed po-
tatoes.
Fourth Week
Subject matter.
Methods of cooking. Ways of serving. Sea-
sonings. Food combinations. Plan suppers for
two weeks.
Illustrative material, demonstrations.
Charts showing composition of starch. Starch
grains, raw, cooked.
47
Subject matter.
Meat cro- Using left over meats. Seasoning. Creamed
Creamed dried beef, meat croquettes. Fats used in deep
meats. fat frying. Preventing soaking of fat. Tem-
perature of fat. Frying.
Related material.
Effect of heat on fat.
Subject matter.
Rolls. Making rolls. Variations for doughnuts. Fried
Doughnuts, cakes. Difference between doughnuts, fried
fried cakes. ^^^^^
Illustrative material, demonstrations.
Handling, frying, draining fat, storing cakes.
Related material.
Causes of rancidity in fat.
Subject matter.
Fruit salad. Cooked and mayonnaise dressing. Use of flour
in place of part of eggs. Using whole egg in
salad dressings. Combinations of fruits for
salads.
Subject matter.
!rve suDDer. Setting table. Home table service. Prepara-
tion of foods in the morning for the night meal.
serve supper.
DINNERS
Fifth Week
Subject matter.
Beef roast. Cuts of beef. Method of cooking different cuts.
Roasting meat. Food needed for different oc-
cupations. Use of left over meats. Care of
meat in home.
Illustrative material, demonstrations.
Cuts of beef. Visit to market.
Subject matter.
Soups with- Cream of tomato soup. Combining milk, toma-
out stock. toes, vegetable soup with water. Vitamines in
Oroutons. .„ , , ^^ , n •, • -r-,^
milk, tomatoes. Value of vitammes. Effect of
48
heat on vitamines. Physical condition deter-
mining diet. Making croutons.
Illustrative material.
Pictures of rats fed on different diets.
Related material.
Buying canned soups.
Subject matter.
Food value of dried vegetables. Method of
beans! peas. cooking — soaking, changing water in cooking,
soda. Bean or pea soup. Boiled beans or peas
with pork.
Subject matter.
Custard Bake beans boiled the day before. Review
Sweet potato making pastry. Making and baking custard,
or pumpkin Preparing sweet potatoes for pie. Seasoning.
^^^' Plan dinner.
Related material.
Digestibility of pastry.
Subject matter.
Prepare and Serving dinner at table. Family service with-
serve dinner. out waitress.
Sixth Week
Subject matter.
Strong- fla- Parboiling. Boiled — with cream sauce, with
vored vegeta- butter. Stuffed onions. Plan dinner for com-
bles, carrots, pany to be served in courses. Table service,
turnips, ruta- waitress's duties
bagas, onions. wdiuebh s uuueb.
Subject matter.
Escalloped dishes. Seasonings — baking. Mar-
Irish pota- inating. Combinations with potatoes. Hard
to, escalloped, , . r-t • ^
salad. cooking eggs. Garnishes.
Subject matter.
Short cake Short cakes : variations. Cake — biscuit dough.
ry^^Steamed^' Preparation of fruit. Cup puddings — fruit and
pudding. batter, steamed.
49
Subject matter.
Hen for Picking, singeing, drawing, salting. Prepara-
Launder table ^^'^^ ^^ stuffing. Roux for roasting. Tempera-
linen— clean ture of oven. Time of cooking,
silver. Illustrative material.
Drawing chicken for roasting.
Subject matter.
Prepare and Serving dinner in courses using waitress. Carv-
serve dinner . j. -u- ^
in courses. ^g roast chicken.
Seventh Week
Subject matter.
Make stock. Use of canned vegetables v/ith
Soup with , . ,
stock. English butter, sauce,
peas.
Subject matter.
Meat with Finish soup with stock. Left over meat. Shep-
' " herd pie. Rice timbales with meat centers and
gravy — steamed.
Subject matter.
Cream Making pastry. Baking. Cream for centers,
puffs. Hot variations.
wa er pas ly. jUugtxative material, demonstrations.
Make puffs.
Subject matter.
Fruit sal- Combinations. Variations of dressings. Plain
ads. Frozen and custard foundation for frozen desserts,
desserts. Variations. Ices, sherbets, creams.
„ , Subject matter.
jrve dinner. Make a time and route schedule to use in pre-
paring meal. Check on it as meal progresses.
50
Bread.
LUNCHES
Eighth Week
Subject matter.
Flours. Making bread. Loaf bread — rusks,
cinnamon rolls. Clean stoves.
Related material.
Fermentation. Growth of yeast.
Sand-
wiches.
Subject matter.
Use. Essentials of good sandwiches. Food
suited to age, weight. Mixing of filling. Prep-
aration of bread. Wrapping. Use of crusts if
cut off.
cakrofokies. Subject matter.
Difference between butter
and sponge cakes.
Manipulation, baking. Variations in cake reci-
pes for cookies. Addition of fruit, flavors, nuts,
etc. Unfrosted cakes, cookies for children.
Foods from Subject matter.
inches'''' cus Value of milk.
cottage cheese. Combinations of cheese with
tard, cottage
cheese, cocoa.
Making baked custard. Making
3e with
Making co-
nuts, dates, raisins in sandwiches
coa. Use of thermos bottle.
Pack lunch Subject matter.
boxes,
picnic.
Have
Kind of lunch box. Accessories — napkins,
dishes, utensils, etc. Food planned according
to season — distance to be carried.
Illustrative material, demonstrations.
Lunch boxes, oil paper, napkins.
Fruit cake.
CHRISTMAS GOODIES
Ninth Week
Subject matter.
Ingredients. Making. Baking. Frosting. Storing.
Illustrative material, demonstrations.
Preparation of ingredients. Mixing. Pans for
baking.
51
Related material.
Oven temperature controlled by ingredients in
product, size, shape.
Fancy
cakes. Fruit
cookies.
Subject matter.
Variations in shapes. Fancy icings.
Illustrative material.
Cakes, pictures. Icing.
Related material.
Colorings used in foods.
Candy —
Fudges, taf-
fy, fondant,
mints.
Subject matter.
Sugar. Time of cooking. Tests for various
kinds. Handling. Coloring, nuts, flavoring,
fruits. Dipping fondant. Variations in use.
Related material.
Change in sugar by heating. Dry heat — cara-
melization. Liquid and heat — fondant.
Party re-
freshments.
Subject matter.
Where, how, what to serve. Cost. Decorations.
Illustrative material, demonstrations.
Favors, decorations, pictures.
Related material.
Making favors, decorations. Color schemes.
Meat cur-
ing.
Tenth Week
Lessons in meat curing which were not taught in
first year.
Nutrition.
Feeding the
family.
(2 weeks.)
Subject matter.
Plan meals. Criticise and reconstruct home
meals. Needs of various members of family —
age, occupations. Plan individual meals. Work
out 100 calorie portions. Diet in abnormal con-
ditions.
Talk by doctor, nurse.
52
Home Practice Work
Canning, drying, preserving,
pickling, jelly-making.
Storing family supply of eggs
in water glass.
Plan, prepare, serve any meal.
Do family marketing for
week.
Prepare school lunch.
Care of milk and butter.
Make refreshments for party.
Care of kitchen at week ends.
Care of linens, silver.
Try new methods of cooking.
Study and Report Problems
Home range.
Leavening agents.
Comparative cost of staple
products.
Plan meals for week.
Keep account for family.
Knowledge and Skill to be Gained
Select food and plan balanced meals for family.
Preparation of all ordinary dishes used in family.
Follow directions and judge recipes as to proper proportions.
Make good preserves, can vegetables properly.
Preserve eggs and care for meat in home.
Care for kitchen, food and utensils in sanitary manner.
Know high standard required for finished product.
53
THE HOUSE
Second Year — Six Weeks
Aim.
Making the home attractive and convenient and caring for
it properly.
MAKING IMPROVEMENTS IN THE HOME
Planning
improve-
ments.
(1 lesson.)
Subject matter.
Amount of money to be spent. Work done by
family or hired. Sources of information in re-
gard to work desired. Each pupil draw plan
of house with which she is familiar. Outline
brief description of it — floor and wall finishes,
outside appearance, etc.
Illustrative material, demonstrations.
Floor plans of homes similar to those in neigh-
borhood.
Subject matter.
Running Source of water. Means of getting water into
water, heater, house. Original cost. Cost of upkeep. Kinds
sink, bath-
room, drain-
age. Sewage
disposal.
(1 lesson.)
of heaters, sinks, tubs. Good and bad points in
each.
Illustrative material, demonstrations.
Bulletins, pictures. Catalogs from houses in-
stalling such equipment.
Related material.
Principle of pressure tanks. Sewage disposal:
farm home methods, city system, final disposal.
Electricity
for lights,
equipment.
(1 lesson.)
Subject matter.
Electricity: source of power. Original cost.
Cost of upkeep. Lighting. Equipment: iron,
toaster, washing machine, churn.
Illustrative material, demonstrations.
Bulletins, pictures. Catalogs from manufac-
turers of lighting plants and others.
Related material.
Study of electricity.
54
Cupboards,
closets,
shelves, etc.
(1 lesson.)
Subject matter.
Need for storage space. Space to be used.
Closets: shelves, rods, drawers at bottom, dou-
ble doors. Cupboards, height, depth of shelves,,
distance apart. Shelves: use. Window seats,,
storage chests, etc.
Illustrative material, demonstrations.
Pictures from magazines. Drawings.
Additional
space: rooms,
porches. New
floors.
(1 lesson.)
Subject matter.
Need for mxore room. Relation to rest of house,.
convenience, outside appearance. Size, lighting-
of room. Floors, kinds of wood, cost.
Illustrative material, demonstrations.
Drawings. House plans.
Related material.
Woods used in different parts of house.
Fui'niture.
(3 lessons.)
Subject matter.
Money to be spent. Usage: amount, kind..
Length of service desired. Rest of furniture.
Styles of furniture. Points in construction.
Wood — finishes. Upholstery.
Illustrative material, demonstrations.
Furniture. Catalogs. Articles, pictures fromi
magazines. Visit store.
Related material.
Good and bad taste in furniture.
Furnish-
ings.
(2 lessons.)
Subject matter.
Money to be spent. Other furnishings, furni-
ture. Furnishings: usage, amount, kind, length
of service desired. Materials suitable for cur-
tains, draperies, pillows, scarfs, rugs, carpets,,
linen, bedding.
Illustrative material, demonstrations.
Samples of materials. Magazine articles. Fin-
ished pieces. Visit store.
Related material.
Good and bad taste in furnishings.
55
Pictures.
"(1 lesson).
Subject matter.
Kinds of pictures for different rooms. Sizes of
pictures for space. Frames, mats. Hanging,
wires, grouping. Study few good pictures.
Illustrative material, demonstrations.
Small pictures. Books from Perry, Brown, etc.
Pictures from magazines.
Related material.
Appreciation of pictures for home.
Subject matter.
Purchasing of stoves, washing machines, re-
frigerators, cooking utensils, dishes, brooms,
mops, brushes, etc. Points : money to be spent ;
usage, amount, kind; length of service desired.
Materials from which made. Cost of upkeep in
time, energy, money.
Illustrative material, demonstrations.
Visit stores. Catalogs. Magazine articles.
Related material.
Metals : cost, wearing qualities, upkeep.
Paints,
■stains, var-
nishes, wall
paper.
(1 lesson.)
Subject matter.
Woods, kinds, cost, good points. Finishes,
kinds, costs, good points, applying, care. Wall
papers, kind, cost, hanging, care.
Illustrative material, demonstrations.
Samples from paint companies. Wall paper
books.
Related material.
Paints, stains, varnishes. Preservation of
wood, mixing. Colors.
Color
scheme for
liouse.
(1 lesson.)
Subject matter.
Room as a whole. Relation to other rooms.
Harmony. Balance. Restfulness. Combina-
tion of colors.
Illustrative material, demonstrations.
Alabastine Co. Samples.
Living
room, halls,
dining room,
bedrooms,
porches,
kitchen.
(5 lessons.)
PLAN IMPROVEMENTS IN HOUSE KNOWN TO
PUPIL
Subject matter.
Needed improvements. Improvement to he
done by family, outside help. Cost. Furniture,
furnishings already there. Plan those to be
added each year.
Illustrative material, demonstrations.
Pictures. Visit to remodeled house.
Yard-
flowers,
shrubs.
(1 lesson.)
IMPROVEMENTS OUTSIDE HOME
Subject matter.
Laying out of grounds. Drainage. Location of
trees, shrubs, hedges, grass. Flowers for ev-
ery season ; spring flowers, summer, fall. Vines,
tall flowers. Native plants. Beds. Porch boxes,
baskets. Soil. Pruning, care.
Illustrative material, demonstrations.
Catalogs. Pictures.
Related material.
Spacing, backgrounds, color combinations in
flowers.
Painting
exterior of
building.
(1 lesson.)
Subject matter.
Painting, value of, kinds, costs, colors, trim-
mings. Location of outhouses, fewer but more
convenient. Sanitation, upkeep of grounds,,
buildings. Lattices and blind fences.
Illustrative material, demonstrations.
Pictures of well kept homes, neat outhouses.
Related material.
Relation of house to grounds.
Buying a
home.
(1 lesson.)
Subject matter.
Money to be spent. Size of house needed.
Yard: drainage, trees, size. Location in rela-
tion to business. Improvements made, needed.
Road or street: kind, condition, much traveled.
57
Furnace, running water, bathroom. Arrange-
ment, size of room, storage places. Methods of
financing a place.
Subject matter.
Kitchen Care of aluminum, glassware, tin, iron, nickel,
equipment. copper, silver, stoves, refrigerator, etc. Clean-
ing agents. Prevention of abuse of equipment.
Illustrative material, demonstrations.
Cleaning agents. Show use. Putting wicks in
stove.
Related material.
Cause of tarnishes. Removal.
Subject matter.
^^^?^^T Sweeping, mopping. Care of waxed floors.
carpets. ' Wiping down walls. Cleaning wall paper. Dust-
ing. Sweeping rags, carpets. Cleaning with
salt, sawdust, etc. Seasonal cleaning. Vacuum
cleaners.
Illustrative material, demonstrations.
Proper way of cleaning floors, walls, rugs, etc.
Subject matter.
Linens. Removing stains. Washing linens, quilts, blan-
Bedding. Cur- kets. Washing curtains, shaking, mending,
^yi^- laundering.
Illustrative material, demonstrations.
Mended lace, net curtains.
Subject matter.
Household Danger of household pests. Habits of common
pests. pests. Commonest causes of prevalence of
(1 lesson.) most. Seasons for fighting pests. Habits of
ants, flies. Disinfectants and traps.
Illustrative material, demonstrations.
Eradicators.
58
Home Practice Work
Rearranging furniture in any
room for convenience, bet-
ter artistic arrangement.
Refinish furniture,
Refinish walls, floors.
Hang curtains, pictures.
Care for any room.
Care for silver, glassware,
linen.
Launder quilts, blankets.
Make house or yard more
sanitary.
Plan flowers for house or
yard.
Study and Report Problems
Make plans for simple im-
provements costing $25,
$50, $100.
Plan better storage space in
house.
Draw plan for more conven-
ient kitchen.
Plan improvement of
grounds.
Collect practical house clean-
ing helps.
Knowledge and Skill to be Gained
Make a home more attractive by using to better advantage
what is already there.
Use paints, varnishes, stains to refinish furniture, walls, floor.
Plan additional storage space, additional room or porches.
Care for the house in the simplest most convenient way.
59
ing.
(3 lessons.)
CHILD WELFARE
Second Year — Three Weeks
Aim.
To give the girl some basic points on the care and rearing
of children.
Subject matter.
Infant feed- Nature's feeding: digestive process, mother's
milk. Care of mother's health. Regularity of
feeding. Technique of nursing. Artificial feed-
ing, supplementary feeding. Care and selection
of milk, pasteurization, sterilization. Care
after preparation. Care of bottle, nipple. Prep-
aration of bottle. Technique of bottle nursing.
Common mistakes in infant feeding. Compari-
son of mother's milk with cow's, goat's. Pro-
prietary foods. Advantages and disadvantages.
Irregularity in feeding, over and under feeding.
Composition of food. Milk not properly pre-
pared. Addition of other food: water, fruit,
tomato juices, beef juice, broth, barley water,
crisp toast, addition of vegetables. Age of
weaning, method of weaning.
Illustrative material, demonstrations.
Pasteurize, sterilize milk. Prepare bottle. Mod-
ify milk. Types of bottles. Milk sugar. Pro-
prietary foods.
Related material.
Review value of different food principles in diet.
Digestion.
Environ-
ment.
(1 lesson.)
Subject matter.
Light, heat, ventilation of rooms. Furnishings
(bed, crib, other equipment). Baby sleep alone.
Use of pillow. Care of room. Clean infant's
room.
Illustrative material, demonstrations.
Make posters of well arranged room to use for
baby.
Subject matter.
(2 lessons.) Materials suitable for each garment. Style of
Clothing. garments. Care of clothes. Laundering baby's
clothes, starching, stretching hose, shirts.
60
Illustrative material, demonstrations.
Pictures. Finished garments. Materials.
Physical
development.
(1 lesson.)
Subject matter.
Relation of weight to age and health. Regular
gain, increase in height, weight. Development
of muscular action, senses, speech. Teeth.
Illustrative material, demonstrations.
Weight and height chart for baby.
Physical
care.
(1 lesson.)
Subject matter.
Necessity of bathing. Temperatures of water,
room. Method of bathing. Toilet articles —
soaps, powders. Exercise, outdoor life. Sleep
— regularity, amount, time. Handling, lifting.
Training for regular habits (feeding, sleep,
bowel movement). Habits to avoid (crying,,
sucking fingers, bed wetting, etc.)
Illustrative material, demonstrations.
Give baby a bath. Make posters. Contrasting
good and bad conditions for baby.
Common
ailments. Con
tagious dis-
eases.
(3 lessons.)
Subject matter.
Symptoms, cause, treatment of common ail-
ments: convulsions, colic, cramp, earache, for-
eign bodies in eye, ear, nose, throat, stomach,
constipation, diarrhea, adenoids, croup. Symp-
toms, cause, treatment, spreading, after effects
in measles, mumps, whooping cough, scarlet fe-
ver, chicken pox, diphtheria, tuberculosis.
Illustrative material, demonstrations.
Talk by nurse or doctor.
Subject matter.
ol(kr° children Meals for different ages. Proportions of vari-
(2 lessons.) ous nutrients, minerals, vitamines. Prepara-
tion of food. Method, time and temperature of
cooking. Variation of recipes and foods. Ways
of using milk. Teaching child to feed itself.
Preparation of one day's diet for pre-school age
children.
Illustrative material, demonstrations.
Posters, pictures, trays.
61
Amuse-
ments for in-
fants.
(1 lesson.)
Subject matter.
Kinds of toys. Sanitation of toys. Time to
amuse babies. Harm of playing with babies.
Kissing and fondling.
Illustrative material, demonstrations.
Good and bad toys.
Discipline
and education
(1 lesson.)
Subject matter.
Good and bad habits, obedience. Punishments
need, kind, degree, time. Treatment of child as
a human being. Living habits child is expected
to acquire: truthfulness, honesty, promptness,
etc. Answer questions of child truthfully. In-
structive games and stories. Social etiquette.
Illustrative material, demonstrations.
Articles in woman's magazines.
Home Practice Work
Bathe and dress small child.
Prepare baby's bottle.
Prepare such foods as fruit
juice, prunes, gruels, etc.
Weight and height chart for
baby.
Put baby to bed daily for two
weeks.
Make suitable clothing for
child.
Make toys for children —
cloth dolls, animals, bean
bags, etc.
Tell good story to child or
children.
Teach three good games to
small children.
Care for child one hour each
day for three weeks.
Knowledge and Skill to be Gained
Simple principles of infant feeding.
Physical development and care of children.
Discipline of children. Good habits.
Common ailments, simple remedies.
Amusements — toys, games, stories for various ages.
Study and Report Problems
Children's digestive disor-
ders.
Charts of proper and improp-
er foods for children of va-
rious ages.
Chart of normal development
of child.
List of good stories for chil-
dren between 2-4, 4-7, 7-12
years of age.
List of games for small chil-
dren,
Alabama Child Labor Laws,
62
HOME MANAGEMENT
Second Year — Three Weeks
Aim.
Saving of time, energy and money in the management of
a home.
Saving Steps
Subject matter.
Saving steps, time, energy. Work areas in
kitchen. Saving steps : kitchen furniture in re-
lation to dining room, dresser near clothes
closet, sewing table near machine, etc. Study
arrangement of furniture in school laborato-
ries.
Illustrative material, demonstrations.
Illustrations of rearranged kitchen. Diagram
of inconveniently arranged kitchen. Show
steps taken in preparing a meal.
Related material.
Good lighting, ventilation.
Arrange-
ment of fur-
niture.
(3 lessons.)
Labor sav-
ing devices.
(2 lessons.)
Subject matter.
Labor saving devices : fireless cooker, iceless re-
frigerator, cold box, pressure cooker, work
stool, work table on castors, scrubbing chariot,
shoe blacking box, washing machine, serving
wagon, electrical appliances, dish drainer, wa-
ter in house, sinks. Consider cost, time used,
upkeep.
Illustrative material, demonstrations.
Pictures. Home-made conveniences.
System in
home.
Daily, week-
ly, seasonal
schedules.
(3 lessons.)
Subject matter.
Schedules: use, value. Points in making, work
to be done, number to do work. Daily tasks:
meals, dishes, make beds, etc. Weekly tasks:
laundry work, sunning beds, cleaning pans,
marketing, etc. Seasonal tasks : storing clothes,
sewing, washing curtains, shopping for clothes,
canning food. Value of having a place for
things.
63
Illustrative material, demonstrations.
Lists of work to be done. Schedules permit-
ting school girls to help at home.
Subject matter.
Finances. Meaning of budget. Income — amount, sources.
Family bud- Expenses. Division of income, points govern-
^^(3 lessons.) ^^S division. Make budget for family with in-
come and problems similar to those in neigh-
borhood.
Illustrative material, demonstrations.
Tables showing expenditures. Tentative bud-
get of other families.
Subject matter.
Account Reasons for keeping accounts. Simple method
^^^P^"S- of keeping accounts. Keeping accounts of bills,
filing bills, receipts. Credit, cash, installment
plan of buying. Making out mail orders, money
orders, registry, postal insurance.
Illustrative material, demonstrations.
Forms for family accounts.
Subject matter.
, . Banking: value of bank account, kinds, opening
Savh\?s."^" an account, checks, drafts, traveler's, cashier's
(1 lesson.) check, receipts, safety deposit boxes. Savings:
interest paid, bank, bonds, certificates, etc. In-
surance.
Illustrative material, demonstrations.
Visit to bank if possible. Various forms used
in banking.
Related material.
Savings through care of health, clothes, food.
Subject matter.
Hi her life ^^^^ improvement. Magazines. Recreation,
(i^lelson.)^ Home entertainment. Church activities. Civic
activities. Education. Travel.
Illustrative material, demonstrations.
Good magazines. Stories to be read aloud.
Games.
64
Home Practice Work
Make tentative family budget.
Keep famil accounts for one
month.
Follow schedule for a week.
Arrange furniture in one
room to save steps.
Make one labor saving device.
Study and Report Problems
Make schedules: daily, week-
ly or seasonal.
Work out system of keeping
family accounts.
Ways of saving money.
Select good magazines.
Plan games suitable for chil-
dren at home.
Plan simple entertainment
for family.
Knowledge and Skill to be Gained
Plan usable work schedules.
Arrange equipment conveniently.
Make tentative budget for family in community.
Handle ordinary family and personal finances.
65
BOOKS
Child Welfare
*Holt's Care and Feeding of Children— D. Appleton & Co., 35 West 32d
St., New York.
Read's Mothercraft Manual — Little, Brown & Co., 34 Beacon St., Boston.
Washbume's Study of Child Life — American School of Home Econom-
ics, Chicago, 111.
Clothing
*Balderston's Laundering — L. R. Balderston, 1224 Cherry St., Philadel-
phia.
*Baldt's Clothing for Women — J. B. Lippincott Co., Washington Square,
Philadelphia, Pa.
*McGowan and Waite's Textiles and Clothing — Macmillan Co., 17 Hous-
ton St., Atlanta, Ga.
Winterburn's Principles of Correct Dress — Harper Bros., Franklin
Square, New York City.
*Woolman's Clothing, Choice, Care, Cost- — J. B. Lippincott Co., Washing-
ton Square, Philadelphia, Pa.
Foods
Allen's Table Service — Little, Brown & Co., 34 Beacon St., Boston.
*Chambers's Breakfasts, Luncheons and Dinners — Boston Cookery School
Magazine Co., Boston, Mass.
*Conn's Bacteria, Yeasts and Molds — Ginn & Co., Cor. Edgewood Ave.
and N. Pryor St., Atlanta, Ga.
*Dowd and Jameson's Food and Its Preparation — John Wiley & Sons,
New York City.
Elliott's Household Bacteriology — American School of Home Economics,
Chicago, 111.
""Farmer's Boston Cookery School Cook Book — Little, Brown & Co., 34
Beacon St., Boston.
McCollum's Newer Knowledge of Nutrition — Macmillan Co., 17 Houston
St., Atlanta, Ga.
*Poweirs Successful Canning and Preserving — Lippincott Co., Washing-
ton Square, Philadelphia.
*Rose's Feeding the Family — Macmillan Co., 17 Houston St., Atlanta, Ga.
Sherman's Food Products — Macmillan Co., 17 Houston St., Atlanta, Ga.
*Willard and Gillett's Dietetics for High School— Macmillan Co., 17
Houston St., Atlanta, Ga.
Health
Delano's Home Hygiene and Care of Sick, Red Cross Book— Blakeston's
Sons & Co., Philadelphia, Pa.
♦First choice.
66
*Elliott's Household Hygiene— American School of Home Economics,
Chicago.
Galbraith's Personal Hygiene and Physical Training for Women— W. B.
Saunders Co., West Washington Square, Philadelphia, Pa.
*Lynch's First Aid and Relief— Blakeston's Sons & Co., Philadelphia, Pa.
*Pope's Home Care of Sick — American School of Home Economics,
Chicago.
Pope's Textbook of Simple Nursing Procedure for High School— G. P.
Putnam's Sons, New York City.
^Sampson's Prevention of Disease and Care of Sick, Misc. Pub. No. 17—
U. S. Public Health Service, Treasury Dept.
Home Management
*Abers Successful Family Life— J. B. Lippincott Co., Washington Sq.,
Philadelphia, Pa.
Frederick's New Housekeeping— Doubleday, Page & Co., Garden City,
N. Y.
*Taber's Business of the Household— J. B. Lippincott Co., Washington
Square, Philadelphia, Pa.
The House
*Balderston's Housewifery— J. B. Lippincott Co., Washington Square,
Philadelphia, Pa.
Bevier's The House — American School of Home Economics, Chicago.
Broadhurst's Home and Community Hygiene — J. B. Lippincott Co.,
Washington Square, Philadelphia, Pa.
Clark's Care of the House — Macmillan Co., 17 Houston St., Atlanta, Ga.
Izor's Costume Design and Home Planning — Atkinson, Mentzer & Co.,
2210 S. Park Ave., Chicago, 111.
Parson's Interior Decoration — Doubleday, Page & Co., Garden City, N. Y.
Qulnn's Planning and Furnishing the Home — Harper Bros., Franklin
Square, New York City.
White's Successful Houses and How to Build Them — Macmillan Co., 17
Houston St., Atlanta, Ga.
Related Books
Ball and West's Household Arithmetic — J. B. Lippincott Co., Washing-
ton Square, Philadelphia, Pa.
Cooley's Teaching Home Economics — Macmillan Co.. 17 Houston St.,
Atlanta, Ga.
Dean of Girls — Manners and Conduct — Allyn & Bacon, .50 Beacon St.,
Boston.
Hunt's Life of Ellen H. Richards — Whitcomb & Barrows, Boston, Mass.
Hunter and Whitman's Civic Science in the Home — American Book Co.,
300 Pike St., Cincinnati.
Keene's Mechanics of the Household — McGraw, Hill & Co., New York
City.
*First choice.
67
Lynde's Physics of the Household — Macmillan Co., 17 Houston St., At-
lanta, Ga.
Richards's Art of Right Living — Whitcomb & Barrow, Boston, Mass.
Richardson's Adventures in Thrift — Bobbs, Merrill, Philadelphia, Pa.
Richardson's The Woman Who Spends — Whitcomb & Barrow, Boston,
Mass.
Snell's Elementary Household Chemistry — Macmillan Co., 17 Houston
St., Atlanta, Ga.
*Starrett's Charm of Fine Manners — J. B. Lippincott Co., Washington
Square, Philadelphia, Pa.
Tarbell's The Business of Being a Woman — Macmillan Co., 17 Houston
St., Atlanta, Ga.
BULLETINS
Child Welfare
Baby's Clothes, No. 29 — Iowa State College of Agr., Ames.
Care of Children, Nos. 1, 2, 3 — U. S. Dept. of Labor, Children's Bureau.
Eyesight of School Children, No. 65 — U. S. Dept. of Interior, Bureau of
Education.
Foods for Young Children, No. 717 F. B.*— U. S. Department of Agri-
culture.
Infant Care — West — U. S. Dept. of Labor, Children's Bureau.
Infant Mortality, No. 72 — U. S. Dept. of Labor, Children's Bureau.
Marriage and Motherhood — The Oregon School Hygiene Society, Port-
land, Oregon.
Parent's Part, The— N. J. State Dept. of Health, Bureau of Venereal
Disease, Trenton, N. J.
Problems in Child Welfare, No. 18 — Ohio State University, Columbus,
Ohio.
When and How to Tell the Children, No. 3 — The Oregon Social Hygiene
Society, Portland, Oregon.
Clothing
Approved Methods of Laundering — Proctor Gamble Co., Cincinnati, Ohio.
Buying and Testing Textiles for Home Use, No. 28 — Iowa State College
of Agr., Ames.
Clothes for the School Girl, No. 24 — Iowa State College of Agr., Ames.
Clothing for the Family, No. 23 — Federal Board for Vocational Educa-
tion, Washington, D. C.
Clothing Thrift Emergency Leaflet, No. 51 — Iowa State College of Agr.,
Ames.
Girls Clothing Clubs, No. 21 — N. J. State College of Agr., New Bruns-
wick.
Handbook for First Year Sewing for Home Demonstration Clubs, No. 20
— Florida State College for Women, Tallahassee.
*F. B. refers to Farmer's Bulletin.
68
Home Laundering, No. 1099 F. B.*— U. S. Department of Agriculture.
Laundering in the Home and Laundering Made Easier, F. B.* — U. S.
Department of Agriculture.
Making Clothes Last Longer, No. 113 — University of Wisconsin, Madi-
son.
New Clothes at Small Cost, No. 91— University of Wisconsin, Madison.
Planning the Costume, No. 25 — Iowa State College of Agr., Ames.
Removal of Stains from Clothes, No. 861 F. B.*— U. S. Department of
Agriculture.
Saving Labor and Material by Easier Laundering Methods, No. 5 — U.
S. Dept. of Agr., Thrift Leaflet.
Selection and Care of Clothes, No. 1089 F. B.*— U. S. Department of
Agriculture.
Some Points in Choosing Textiles — University of Illinois, Urbana.
Thrift Leaflets in Clothing — U. S. Department of Agrciulture.
Use and Alteration of Commercial Patterns, No. 27 — Iowa State College
of Agr., Ames.
Foods
Alum in Foods, No. 103 F. B.* — U. S. Department of Agriculture.
Baking in the Home, No. 1136 F. B.* — U. S. Department of Agriculture.
Bread and Bread Making in the Home, No. 807 F. B.* — U. S. Department
of Agriculture.
Care of Food in the Home, No. 375 F. B.*— U. S. Department of Agri-
culture.
Care of Milk and Its Uses in the Home, No. 413 F. B.*— U. S. Depart-
ment of Agriculture.
Cereals in the Diet — Cornell University, Ithaca, N. Y.
Diet for the School Child, No. 2 — Dept. of Interior, Bureau of Education.
Diet for the School Child, No. 57 — University of Iowa, Iowa City.
Drying Fruits and Vegetables in the Home, No. 841 F. B.* — U. S. De-
partment of Agriculture.
Economical Use of Meat in the Home, No. 391 F. B. — U. S. Department
of Agriculture.
Egg Substitutes and So-Called Egg Savers, No. 7 F. B.*— U. S. Depart-
ment of Agriculture.
Essentials in the Selection of Beef, No. 206 — -University of Illinois, Ur-
bana.
Facts About Milk, No. 42 F. B.*— U. S. Department of Agriculture.
Farm Butter Making, No. 541 F. B.* — U. S. Department of Agriculture.
Fats and Their Economical Use in the Home, No. 469 F. B.* — U. S.
Department of Agriculture.
Food for the Family, No. 10 — Iowa State College of Agr., Ames.
Food Values, No. 975 F. B.*— U. S. Department of Agriculture.
Good Water for Farm Homes, No. 70 — Ohio State University, Columbus.
Home Butchering and Caring for Pork, No. 101 — N. J. College of Agr.,
New Brunswick.
*F. B. refers to Farmer's Bulletin.
69
Home Canning, No. 10 — University of Illinois, Urbana.
Home Canning and Curing of Meats, No. 15 — N. J. College of Agr., New
Brunswick.
Home Canning of Fruits and Vegetables, No. 853 F. B.* — U. S. Depart-
ment of Agriculture.
How to Select Foods, No. 817 F. B.*— U. S. Department of Agriculture.
Lunches for the Rural School, No. 32 — University of Nebraska, Lincoln.
Lunch Hour at School — Dept. of Interior, Bureau of Education.
Making Butter on the Farm, No. 367 F. B.*— U. S. Department of Agri-
culture.
Milk — Its Importance as Food, No. 3 F. B.* — U. S. Department of Agri-
culture.
Ninety Tested, Palatable and Economical Recipes, No. 34 — Teachers'
College, New York City.
Preservation of Vegetables by Fermentation and Salting, No. 881 F. B.*
— U. S. Department of Agriculture.
Principles of Jelly Making — University of Illinois, Urbana.
Production of Clean Milk, No. 602 F. B.*— U. S. Department of Agri-
culture.
Rules for Planning Family Dietary — Cornell University, Ithaca, N. Y.
School Luncheon — Oregon Agr. College, Corvallis.
Three Meals a Day Series— Rand-McNally Co., Atlanta.
Use and Preparation of Food, No. 35 — Federal Board for Vocational
Education, Washington, D. C.
Uses of Foods and the Proper Balancing of the Diet, No. 345 — Univer-
sity of Texas, Austin.
What is Malnutrition, No. 59- — U. S. Dept. of Labor, Children's Bureau.
Wilson's Meat Cookery — Wilson & Co., Chicago, 111.
Health
Child Health Program, No. 5 — Dept. of Interior, Bureau of Education.
Disinfectants, No. 42— U. S. Treas. Dept., Health Bulletin.
Guides to Health— U. S. Treas. Dept., Health Leaflet.
Health Education Charts — Dept. of Interior, Bureau of Education.
Health Teaching in Elementary Schools, No. 10 — Dept. of Interior, Bu-
reau of Education.
Hookworm Diseases — International Health Board, 6 Broadway, New
York.
Malaria — U. S. Public Health Service, Treasury Dept.
Pellagra — Causes — Cure— Metropolitan Life Ins. Co., Chicago, 111.
Physical Development, No. 110 — Oregon Social Hygiene Society, Port-
land.
Plain Talk With Girls, No. 4 — Oregon Social Hygiene Society, Portland.
Posture in School Hygiene — American Posture League, Madison Ave.,
N. Y.
*F. B. refers to Farmer's Bulletin.
73
Posture and Types of Breathing Exercises — American Posture League,
Madison Ave., N. Y.
Standardization of Conditions Affecting Posture — American Posture
League, Madison Ave., N. Y.
Teaching Health, No. 4-6— Dept. of Interior, Bureau of Education.
Tuberculosis Background for Advisers and Teachers, No. 59 — Federal
Board for Vocational Education, Washington, D. C.
Typhoid Fever, No. 69 — U. S. Public Health Service, Treasury Dept.
Venereal Diseases and Health — Alabama State Board of Health, Mont-
gomery.
The House
Bedbug, No. 754 F. B.* — U. S. Department of Agriculture.
Farm House, The — Cornell University, Ithaca, N. Y.
Farm Kitchen as a Work Shop, No. 607 F. B.*— U. S. Department of
Agriculture.
Farm Woman's Problems, No. 148 F. B.* — U. S. Department of Agri-
culture.
Home Laundering, No. 1099 F. B.* — U. S. Department of Agriculture.
Home Made Fireless Cookers and Their Use, No. 771 F. B.*— U. S. De-
partment of Agriculture.
House Cleaning Made Easier, No. 1180 F. B.* — U. S. Department of
Agriculture.
House Fly, No. 851 — Lowe Bros., Dayton, Ohio.
House That Is, The, No. 1175 F. B.*— U. S. Department of Agriculture.
Material for the Household (25c), No. 90 — Supt. of Documents, Bureau
of Standards.
Physical and Chemical Test for the Housewife (10c), No. 19 — Teachers*
(Sollege, New York City.
Pictures for the Home, No. 21 — Iowa State College, Ames.
Safe Disposal of Human Excreta — Alabama State Board of Health,
Montgomery.
Safety for the Household (15c), No. 75 — Supt. of Documents, Bureau
of Standards.
Water Systems for Farm Homes, No. 941 F. B.* — U. S. Department of
Agriculture.
Related Bulletins
Annual Flowering Plants, No. 195 F. B.* — U. S. Department of Agricul-
ture.
Fairy Game, The— Jennie V. McCrillis, No. 114— Allston St., West, Med-
ford, Mass.
Growing Annual Flowering Plants, No. 1171 F. B.* — U. S. Department
of Agriculture.
Home Economics Plays (10c) — S. Deborah Gaines, 1372 E. 57th St.,
Chicago.
Keeping Christmas, No. 97 — Cornell University, Ithaca, N. Y.
*F. B. refers to Farmer's Bulletin.
Government bulletins may be secured from Supt. of Documents, Government Printing
Office, WashinKton, D. C, if they cannot be secured from the Department publishing
them.
71
HOME ECONOMICS LABORATORIES
Equipped for 16
ROOMS AND FURNITURE
Foods department.
Room 28'x30', separate chimney
for cook stove. Windows which
will open from top and bottom.
Windows and doors screened.
Floor, if cement, covered with cork
or linoleum; if wood, painted or
waxed. Blackboard 4'x9' at least.
Tables or desks — tops 2'x5' —
hardwood, metal or composi-
tion top, enclosed drawers for
equipment „ 8
Stools or benches 16
Bulletin board 24"x30" — com-
position board, framed 1
Cupboards — Supply, metal or
made rat proof with metal
sheets or screening
Cupboards — Dish
Cupboards — Extra utensils
Cupboards — Uniform
Towel rack
Supply table 3'x4' with castors...
Waste basket (not open wire)
Closet for cleaning supplies
Coal or wood box
Scuttle (if coal is used)
Clothing department.
Room 28'x30'. Wood floor
painted or waxed.
Desk for teacher 1
Book case or shelves for books
and magazines 1
Blackboard 4'x9' 1
Chairs 21
Waste basket 1
Tables — Sewing, large enough
for four girls 4
Tables — Cutting, 3'x9' or longer 2
Laundry.
Room 15'xl8' (the kitchen can be
used). Cement floor.
Cupboard for supplies 1
Bench for two tubs — of con-
venient height 4
Dining room.
15'xl8' (the sewing room can be
used). The furniture for the din-
ing room may be purchased from
equipment fund in State-aided vo-
cational schools.
Buflfet 1
Dining chairs 6
Dining table 1
Serving table 1
EQUIPMENT
Cooking.
Sink (17"x36"x9") and conven-
ient height. Open phnnbing,
running water, hot water at-
tachment 1
Basin, Hand _ 1
Stoves, Range standard make,
using fuel of community 1
Oil, gas, or gasoline, standard
make (burners) 12
Ovens — Portable 2
Ovens — Stationary 2
Oil can, 5 gallon, if kerosene or
gasoline is used 1
Clock 1
Garbage can with cover — non-
rusting material 1
Refrigerator, standard make, if
ice can be procured 1
Refrigerator, iceless 1
Fireless cooker — Home made 1
72
Fireless cooker — Standard
make 1
Ice pick 1
Ice shaver -... 1
Flour bin or container — rat
proof, 50 pounds capacity 1
Meal bin or container — rat
proof, 25 pounds capacity 1
Sugar container — 25 pounds 1
Jar for butter 1
Towels — Drying dishes, 1 yard
_ (dozen) 6
Towels — Washing dishes, 12 to
15 inches (dozen) 4
Towels — Paper for hands.
Tea kettle - 2
Scissors 1
Scales (spring 25 lbs.) 1
Meat chopper 1
Roaster - 1
Casserole 1
Waffle irons 2
Skewers (set) 1
Basket for deep fat frying 1
Tea spoon, plated tin 32
Bowl— Earthen, 1 qt 16
Dishes — Small plate 16
Dishes — Sauce dish 16
Dishes— Cup 16
Kitchen fork, steel, wooden
handle 16
Kitchen knife, steel, wooden
handle 16
Mat, 8 inches, asbestos 16
Measuring cup, V2 aluminum,
V2 glass 16
Mixing spoon, V2 wood, V2
metal 16
Pie pan, individual size, 6"
across 16
Pan, granite, aluminum, 1 qt 16
Custard cup, Earthen 16
Table spoon, plated tin 16
Vegetable knife, steel wooden
handle 16
Biscuit cutter, tin 8
Bread board, wood, 14"xl8" 8
Bread pan, heavy tin, medium... 8
Cake pans, various sizes 8
Double boiler, granite or alum-
inum 8
Egg whip, heavy wire 8
Frying pan, iron, small 8
Salt shaker, glass, or aluminum 8
Pepper shaker, glass or alumi-
num 8
Spatula, steel, medium size 8
Rolling pin, wooden or glass,
small size 8
Scrubbing brush, small, wooden
back 8
Strainer wii-e _ 8
Vegetable brush, small, wooden
back _ 8
Baking dish, earthen, 3 pt 4
Bowl, earthen, porcelain, 3 pt.... 4
Cake coolers, heavy wire 4
Coffee pot, small, 1 qt _ 4
Colander, medium size, heavy
tin 4
Dover beater 4
Match holder 4
Muffin pan, deep, 8" blocked
tin 4
Pitcher, earthen, porcelain 1 or
2 qt 4
Potato masher, ricer, heavy
wire 4
Skimmer, small 4
Soap dish 4
Tea pot, earthen, 1 qt 4
Measure, 1 qt. and 1 pt 2
Double boiler, granite, 2 qt 2
Griddle aluminum or iron, me-
dium size - 2
Griddle turner _ 2
Frying pan, aluminum, steel,
medium size 2
Kettle, granite, 4 qt 2
Lemon squeezer, glass 2
Can opener 2
Sauce pan, granite aluminum, 2
quart 2
Flour sifter 2
73
Meat knife, steel _ 2
Pudding mold, 3 pt _ 2
Stove brush 2
Baking sheet, size cf oven 1
Bread knife, steel 1
Bread box 1
Cleaver _ 1
Chopping bov/l, wood 1
Chopping . knif 3, steel 1
Coffee pot, granite, 2 or 3 qt 1
Corlc screw 1
Fryin.o: kettle, medium size 1
Funnel _ 1
Ice cream freezer, standard
m.nke, 4 qt _ 1
Knife sharpener 1
Steamer, medium size 1
Toaster, heavy wire or tin 1
Tray, non rusting metal 1
Fruit jars, glass, standard
make (dozen) 4
Jelly glasses with covers (doz.) 2
Serving
Linen table cloth 2
Napkins 12
Doilies, various sizes 2
Centerpiece 1
Silence cloth, felt, asbestos or
blanket - 1
Dishes: china, neat pattern:
dinner plates 12
bread and butter plates .. 6
cereal 6
cups and saucers 6
sauce dishes 6
soup - 6
tea plates 6
bowls - 6
platter, small, medium 2
vegetable, covered 2
vegetable, uncovered 2
creamer 1
salad bowl 1
sugar bowl 1
tea pot _. 1
Glass: fruit dish 1
water pitcher 1
tumblers 6
salt, pepper (sets) 3
Silver: teaspccns, plated or
sterling 12
forks 6-
knives 6-
soup spoons 6-
tablespocns G
butter knife 1
meat fork _ 1
sugar spoon 1
Carving set 1
Tray for serving 2
Sewing
Machines, a standard make . .. 4
Screens 4
Shears, cutting, Icng blado,
good steel 4
Tape measures '. 4
Yard stick 4
Iron, electric or sad (use laun-
dry equipment) 2
Ironing board 2
Bust form 1
Demonstraticn bo?rd 1
Fitting block, 12" high, 30"
across top 1
Mirror, full length 1
Skirt marker . 1
Laundry
Tubs, galvanized 8
Ironing board, well padded,
movable, staticnary if sepa-
rate laundry 4^
Irons, sad irons in sets of thi'ee,
electric may replace part 4
Basket 2
Boiler, heavy tin, copper 2
Machine, each of different prin-
ciple 2
Wash board, zinc, stone or
glass 2
Whisk broom 2
Wrinrier, ball bearing 2
74
Brush, soft 1
Brush, stiff 1
Clothes rack 1
Kettle for starch, granite,
aluminum 1
Line, if 2, one of improved type 2
Sleeve board 1
Pins, clothes snap _ (doz.) 8
Housewifery
Dustless dusters 4
Scrubbing brushes - 4
Brooms „ _ - 2
Floor mops _ 2
Pails, galvanized, 2 gal _ 2
Sanitary dust pan._ 2
Folding steps 1
Floor brush, short handle 1
Oil mops 1
Radiator brush, if radiators 1
Wall cloths 1
Window map _ _ - — 1
Home Nursing
Bed mattress, springs, pillow,
single bed _ 1
Cabinet for supplies _ — 1
First aid outfit _ 1
Thermometer, clinical — 1
Trays - - 2
Vases, small _ _ 2
Linen doilies 2
sheets 2
pillow cases _ 2
towels, hand and "bath
- _... (each) 2
blanket 1
spread _ 1
SCORE CARD
FOR HOME ECONOMICS DEPARTMENT
The Plant, measured by 25
a. Two rooms well lighted, heated and ventilated... 5
Equipped according to the standard Hst of the
State Department in —
b. Cooking, serving 5
c. Sewing ^
d. Home nursing, housewifery, laundry 5
e. Library of fifty standard books 5
The Teacher, measured by 25
a. Preparation. Two years specialized training
beyond high school. Continued training in ser-
vice through magazines, summer school, etc 5
b. Lesson preparations. Outline lessons, use of
illustrative material, references, home work
definitely assigned 5
c. Teaching ability. Lessons planned clearly.
Work adapted to community and individual
needs. Progress of pupils watched. Co-opera-
tion in all school activities 5
d. Physical appearance. Good health, vigorous,
well poised, good posture, neatly and convention-
ally dressed ^
e. Personal characteristics. Cheerful, courteous,
industrious, tactful, enthusiastic 5
The Class Period, measured by 25
a. 120 minutes daily (80 minutes in other than vo-
cational schools) 5
b. Good discipline, regular places, promptness 5
c. Clean, neat laboratories. Students and teachers
clean and neat. Wash dresses and aprons for
cooking, housewifery, laundering 5
d. General presentation at beginning and review
at end of lesson 5
e. Pupils interested in work, courteous to teacher... 5
The Result — the Girl, measured by 25
a. Increased interest and improvement in work 5
b. Taking entire care of her room at home 5
c. Doing all her mending and assisting with fam-
ily mending 5
d. Making her own underclothes, preparing and
serving simple hom^e meals at the end of the
first year 5
e. Taking an assistant's place in the activities of
the home 5
100
76
REQUIREMENTS FOR STATE AID IN VOCATIONAL .
HOME-MAKING IN ALL-DAY SCHOOLS
One-half of the school day shall be given to home econom-
ics subjects or home economics and related subjects. If the
school day is six hours, this means 180 minutes a day or 900
minutes a week. This may be used in five 120-minute periods
for home economics and seven 45-minute periods, or five 60-
minute periods for related science or arts, four of which are
laboratory periods.
The related subjects shall be art or science related to the
home. Art courses meeting this requirement are applied art
and costume design. Science courses are general science,
health course for girls, hygiene, sanitation, applied biology,
household physics, household chemistry. These classes must
be segregated, having in them only vocational home econom-
ics pupils.
The girls shall be at least fourteen years of age.
The courses shall be offered in the first two years of high
school if only two years work is offered, except by special
arrangement.
Rooms.
Two rooms of suitable size shall be set aside for cooking
and sewing. Both rooms shall be well lighted and ventilated.
The cooking laboratory is to be screened and have a separate
chimney for range.
Equipment.
Five hundred dollars shall be made available the first year
for equipment. (Credit towards this amount will be allowed
for approved equipment on hand. Tables, chairs, cupboards,
bookcases are not equipment.) Seventy-five dollars shall be
available each succeeding year to be expended if necessary, —
this fund to be expended as directed by the State Department
for equipment for teaching cooking, sev/ing, laundering, serv-
ing, housewifery and home nursing and for purchasing refer-
ence books. The first year, $25 of this fund will be used for
reference books and additional books purchased each year as
advised bj^ this Department;
Class.
Size. No class is to exceed 16. The minimum number in
one class is to be 8. If two classes are desired, at least 20 girls
in a school must take such a course for it to be introduced.
77
Maintenance.
Five dollars for each pupil a year is to be allowed by the
school. No fee is to be charged any pupil. The minimum
maintenance fund a year is $100, maxim.um (32 pupils) $160.
The travel of the teacher to one conference, called by the State
Superintendent is to be paid by the school from the mainte-
nance fund. Any maintenance fund not spent becomes addi-
tional equipment fund for the following year.
Text Books.
Text books will be used in all classes as instructed for vo-
cational home economics courses.
Teacher.
Two years training above high school specializing in home
economics, with successful teaching experience is required.
Three years without teaching experience up to and including
the year beginning September, 1922, is required. Four years
without teaching experience beginning September, 1923, is
required. All applicants are to be passed upon by the State
Department in regard to the necessary qualiiications before
any position is offered to any teacher or any contract is en-
tered into.
Time.
Nine months minimum.
Salary.
Three-fourths of a minimum salary of $1,000 and a maxi-
mum salary of $1,200 will be reimbursed from State and Fed-
eral funds. Additional salary may be paid by any local board.
Summer school must be attended three summers out of five if
the teacher is not a college graduate in home economics, the
first two summers to be in succession. One summer must be
attended by college graduates entering the work.
Contract.
The contract must be signed and approved by this Depart-
ment before school opens.
Changes in Requirements.
The State Board reserves the right to make changes in
any of the above requirements at the beginning of any school
year.
LIBRARY or CONOI
miVMi
f?!,
CJRESS
■iliii
0 014 183 557
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