The Project Gutenberg eBook ofOntario Teachers' Manuals: Household ManagementThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: Ontario Teachers' Manuals: Household ManagementAuthor: Ontario. Department of EducationRelease date: February 20, 2008 [eBook #24656]Language: EnglishCredits: Produced by Suzanne Lybarger, Emmy and the OnlineDistributed Proofreading Team at http://www.pgdp.net (Thisfile was produced from images generously made availableby The Internet Archive/Canadian Libraries)*** START OF THE PROJECT GUTENBERG EBOOK ONTARIO TEACHERS' MANUALS: HOUSEHOLD MANAGEMENT ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: Ontario Teachers' Manuals: Household ManagementAuthor: Ontario. Department of EducationRelease date: February 20, 2008 [eBook #24656]Language: EnglishCredits: Produced by Suzanne Lybarger, Emmy and the OnlineDistributed Proofreading Team at http://www.pgdp.net (Thisfile was produced from images generously made availableby The Internet Archive/Canadian Libraries)
Title: Ontario Teachers' Manuals: Household Management
Author: Ontario. Department of Education
Author: Ontario. Department of Education
Release date: February 20, 2008 [eBook #24656]
Language: English
Credits: Produced by Suzanne Lybarger, Emmy and the OnlineDistributed Proofreading Team at http://www.pgdp.net (Thisfile was produced from images generously made availableby The Internet Archive/Canadian Libraries)
*** START OF THE PROJECT GUTENBERG EBOOK ONTARIO TEACHERS' MANUALS: HOUSEHOLD MANAGEMENT ***
Emblem
AUTHORIZED BY THE MINISTER OF EDUCATIONTORONTOTHE COPP, CLARK COMPANY, LIMITED
Copyright, Canada, 1916, byThe Minister of Education for Ontario
A Household Management pupil in uniformA Household Management pupil in uniform
pageCourse of Study—Details1Chapter IIntroduction5Correlation with Other School Subjects7Rooms9Equipment12Tables, seats, racks, sinks, class cupboard, stoves, black-boards,illustrative material, book-case, utensils23Equipment for Twenty-four Pupils23Class table, sink and walls, general cupboard equipment, kitchen linen,cleaning cupboard, laundry equipment, dining-room equipment,miscellaneous28Equipment for Ordinary Class-rooms28Equipment, Packing-box30For Class31Individual Equipment for Six Pupils32Chapter IISuggestions for Class Management33Teachers' Preparation33Number in Class33Uniforms, etc. 33Discipline34Division of Periods35Assignment of Work36Supplies37Practice Work at Home37Suggestions, General38Suggestions for Schools with Limited or no Equipment39Chapter III. Form III: Junior GradeCorrelations42Arithmetic, geography, nature study, hygiene, physical training,composition, spelling, manual training, art, sewing45Chapter IV. Form III: Senior GradeScope of Household Management46Equipment, Uniform, etc., Survey of47Equipment, Use of48Cleaning, Development of a Lesson onMeaning of Cleaning49Methods of Cleaning49Common Household Cleansing Agents50Black-board Outline51Dish Washing52Table Cleaning53Sink Cleaning54Dusting54Measures and RecipesMeasures55Equivalent Measures and Weights, Table of58Measuring, Plan of Lesson on58Time limit, preparation, development, practical work to applymeasuring, serving, note-taking, housekeeping, recipe for cocoa62Recipes62Chapter V. Form III: Senior Grade(Continued)CookeryMeaning of Cooking64Reasons for Cooking Food64Kinds of Heat Used64Different Ways of Applying Dry Heat64Different Ways of Applying Moist Heat64Thermometer, Lesson on65Boiling Carrots, Plan of Lesson on68Aim, time limit, preparation for practical work; practical work;development of the ideas of boiling as a method of cooking;serving, housekeeping, recipe in detail70Simmering Apples, Plan of Lesson on70Introduction, discussion of recipe, practical work, developmentof ideas of simmering; serving, housekeeping, recipe (individual)72Methods of Cooking: Details73Boiling73Simmering74Steaming74Steeping75Toasting76Broiling76Pan-broiling77Sautéing78Baking78Frying79Left-overs, Suggestions for the Use of82Bread, cake, meat, fish, eggs, cheese, vegetables, canned fruit84Beverages84Meaning of Beverages84Kinds of Beverages85Tea, coffee, cocoa, chocolate86Table Setting87Table Manners90Chapter VI. Form IV. Junior GradeKitchen Fire, The92Requirements93Heat, oxygen, fuels96Kitchen Stove, The96Fireless Cooker, The99Principles of Fireless Cooker100Reasons for Use of Fireless Cooker100Ways of Using Fireless Cooker100Home-made Fireless Cooker, A101Chapter VII. Form IV: Junior Grade(Continued)Food, Study of103Uses of Food103Necessary Substances in Food105Sources of Food106Common Foods, Study of106Milk107Eggs110Vegetable Food, Study of114Comparative food value of different parts of plants119Green vegetables, root vegetables and tubers, ripe seeds(peas, beans, and lentils)120Vegetables, General Rules for Cooking122Fruit, General Rules for Cooking123Fresh Fruit123Dried Fruit123Starch, Use of, to Thicken Liquids124Flour, Use of, to Thicken Liquids125Cream of Vegetable Soups126Principles of Cream Soups126Seeds, Outline of Lesson on Cooking127Cereals127Legumes: Peas, Beans, Lentils128Nuts128Salads129Ingredients of Salads129Food Values of Salads129Preparation of Ingredients130Dressings for Salads130Mineral Food, Study of131Summary of Sources of Mineral Foods133Diet133Reference Table of Food Constituents134Water, mineral matter, protein, sugar, starch, fat134Preparing and Serving Meals: Rules136Chapter VIII. Form IV: Junior Grade(Continued)House, Care of the138Bed-room, Directions for Care of138Sweeping, Directions for139Dusting, Directions for140Metals, Care and Cleaning of140Iron or steel, tin, granite and enamel ware, aluminium, zinc,galvanized iron, copper or brass, silver, recipe for silver polish144Chapter IX. Form IV: Junior Grade(Continued)Laundry Work145White Cotton and Linen Clothes, Lesson onWashing145Materials—water, alkalies, soap, soap substitutes or adjuncts,blueing, starch149Preparation for Washing150Process of Washing151Removal of Stains152Woollens, Outline of Lessons on Washing153Experiments with Cloth Made ofWoolFibre154Points in Washing Woollens156Steps in Washing Woollens156Chapter X. Form IV: Senior GradeFoods157Food, Preservation of158Bacteria158Canning160Jams and Preserves163Jelly164Pickling165Chapter XI. Form IV: Senior Grade(Continued)Cookery166Flour, Outline of Lesson on166Sources of flour, kinds of flour made from wheat, compositionof white flour, kinds of wheat flour, tests for bread flour167Flour Mixtures, Outline of Series of Lessons on168Meaning of flour mixtures, kinds of flour mixtures, methodsof mixing flour mixtures, framework of flour mixtures, lighteningagents used in flour mixtures169Experiments170Baking-powder170Cake making171Classes of cake, directions for making cake, rules for mixing cake,directions for baking cake173Recipe for Basic Cake174Variations of Recipe for Basic Cake174Spice cake, nut cake, fruit cake, chocolate cake174Recipe for Basic Biscuits175Variations of Recipe for Basic Biscuits175Sweet biscuit, fruit biscuit, scones, fruit scones, short cake forfruit, dumplings for stew, steamed fruit pudding175Bread Making176Yeast, Outline of Lessons on177Bread Making, Practical179Ingredients of plain bread, amount of ingredients for one smallloaf, process in making bread180Breads, Fancy180Bread-mixer, The182Pastry183Pastry, outline of lesson on—ingredients184Notes on flour, fat, water: lightening agents used in pastry:kinds of pastry: amount of ingredients for plain pastryfor one pie184Chapter XII. Form IV: Senior Grade(Continued)Meat186Names of Meat187Parts of Meat188Composition of Fat188Composition of Bone188Composition of Muscle190Meat Experiments191Selection of Meat192Care of Meat193General Ways of Preparing Meat193Notes on Tough Meat193Digestibility of Meat195General Rules for Cooking Meat198Baking, broiling, boiling, stewing, beef juice199FishPoints of Difference Between Fish and Ordinary Meat199Kinds of Fish200Selection of Fish200Cooking of Fish200Gelatine200Source201Commercial Forms201Properties201Steps in Dissolving201Value in Diet202Ways of Using202Frozen Dishes203Value203Kinds203Water ice, frappé sherbet, ice cream, plain ice cream, mousse203Practical Work204Freezing, packing, moulding204Planning of Meals205Chapter XIII. Form IV: Senior Grade(Continued)Infant Feeding208Modified Milk, Recipe for209Pasteurizing Milk, Directions for209Bottles, Care of210Food, Care of210Feeding, Schedule for211Chapter XIV. Form IV: Senior Grade(Continued)Household Sanitation212Means of Bacteria Entering the Body212Common Disease-producing Bacteria213Methods of Sanitation214Disposal of Waste in Villages and Rural Districts215Methods of Disinfecting215Home Nursing216Sick Room, The216Location, furniture, ventilation, care216Disinfecting, Methods of218Patient, The218Care of the bed, and diet218Poultices221Fomentations222BibliographyHome, The223Science and Sanitation223Food and Dietetics223Cooking and Serving224Laundry Work224Home Nursing225Economics225Magazines225