The Project Gutenberg eBook ofOntario Teachers' Manuals: Household Science in Rural SchoolsThis 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 Science in Rural SchoolsAuthor: Ontario. Department of EducationRelease date: February 10, 2007 [eBook #20557]Language: EnglishCredits: Produced by Sigal Alon, Turgut Dincer 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 SCIENCE IN RURAL SCHOOLS ***
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 Science in Rural SchoolsAuthor: Ontario. Department of EducationRelease date: February 10, 2007 [eBook #20557]Language: EnglishCredits: Produced by Sigal Alon, Turgut Dincer 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 Science in Rural Schools
Author: Ontario. Department of Education
Author: Ontario. Department of Education
Release date: February 10, 2007 [eBook #20557]
Language: English
Credits: Produced by Sigal Alon, Turgut Dincer 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 SCIENCE IN RURAL SCHOOLS ***
Printer's Mark.
page
vii
Three Short Courses in Home-making
1
Introduction
1
A Library on Home Economics for the Rural School
2
Twenty Lessons in the Care of the Home
4
Suggestions to the Teacher
4
Equipment
5
Reference Books
6
Lesson I: Arrangement and Care of the Kitchen
7
Lesson II: Care of Cupboards and Utensils
10
Lesson III: Care of Foods
12
Lesson IV: Disposal of Waste
14
Lesson V: Making Soap
17
Lesson VI: Setting and Clearing the Table
18
Lesson VII: Waiting on Table
21
Lessons VIII and IX: General Cleaning of a Room
23
Lesson X: Care of the Bed-room
25
Lesson XI: Care of Lamps
27
Lesson XII: Prevention of Pests
29
Lesson XIII: Removing Stains, Bleaching Fabrics, and Setting Colours
32
Lesson XIV: Washing Dish-Towels, Aprons, etc
34
Lesson XV: Ironing
35
Lessons XVI and XVII: Care of the Baby
36
Lesson XVIII: Cost of Food, Clothing, and House
39
Lesson XIX: How to Keep Accounts
39
Lesson XX: Care of the Exterior of the House
41
Reference Books
44
Twenty Lessons in Cooking
45
Suggestions to the Teacher
45
Abbreviations and Measurements
48
Table of Level Measurements
48
Comparisons Between Weights and Measures
48
Reference Books
49
Lesson I: Discussion of Foods and Cooking
50
Recipes
52
Lesson II: Preparing and Serving Vegetables
53
Recipes
55
Lesson III: The Value of Carbohydrates in the Diet
58
59
Lesson IV: Fruits and Vegetables
60
Recipes—Open-kettle Method; Cold-pack Method; Single Process Method; Intermittent Method
63
Lesson V: Fats—Vegetables—Continued
66
Recipes
68
Experiments in Using Starch for Thickening
69
Conclusions Based on the Foregoing Experiments
69
Lesson VI: Cereals
70
Recipes
71
Lesson VII: Classification of Foods—Reviewed
73
Black-board Summary
76
Lesson VIII: The Planning and Serving of Meals
76
Examples of Well-chosen Menus
77
Lesson IX: Milk
79
Recipes
81
Lesson X: Soups
82
Recipes
83
Lesson XI: Eggs
85
Recipes
86
Lesson XII: Simple Desserts—Custards
88
Recipes
89
Lesson XIII: Batters and Doughs
90
Recipes
91
Lesson XIV: Batters and Doughs—Continued
92
Recipes
93
Lesson XV: Meats
94
Recipes
95
Lesson XVI: Baked Pork and Beans—Baking-powder—Biscuits
98
Recipes
98
Lesson XVII: Butter Cakes—Plain Yellow Cake—Cocoa— Coffee—Tea
99
Recipes
101
Lesson XVIII: Yeast Bread
103
Recipes
104
Lesson XIX: Serving a Simple Dinner Without Meat—Baked Omelet—Macaroni and Cheese
106
Recipes
106
Lesson XX: Sugar
107
Recipes
108
Twenty Lessons in Sewing
110
Suggestions to the Teacher
110
Reference Books
112
Lesson II: Hemming Towels
113
Lesson III: Hemming Towels—Continued
116
Lesson IV: Bags
119
Lesson V: Bags—Continued
120
Lesson VI: Bags—Continued
122
Lesson VII: Bags—Continued
123
Lesson VIII: Bags—Continued
124
Lesson IX: Darning Stockings
127
Lesson X: Patching
128
Lesson XI: Cutting Out Aprons or Undergarments
130
Lesson XII: Aprons or Undergarments—Continued
132
Lesson XII: Aprons or Undergarments—Continued
134
Lesson XII: Aprons or Undergarments—Continued
135
Lesson XII: Aprons or Undergarments—Continued
136
Lesson XII: Aprons or Undergarments—Continued
137
Lesson XVII: Methods of Fastening Garments
138
Lesson XVIII: Methods of Fastening Garments—Continued
140
Lesson XIX: A Padded Holder for Handling Hot Dishes—Binding
142
Lesson XX: A Cap to Wear with the Cooking Apron
144
Household Science Equipment
146
Household Science Cabinet
Materials Required, Stock Bill, Tools, Directions for Making
161
Equipment for Rural School Household Science Cabinet—No. I
173
Equipment for Rural School Household Science Cabinet—No. II
174
177
The Rural School Lunch
178
The Box Lunch
179
Contents of the Lunch Box
181
Sandwich Making
182
Suggestions for Sandwich Fillings
182
Suggestions for Planning
183
Suggestions for Desserts
184
Packing the Lunch Box
184
Rules for Packing
184
Equipment for Packing
185
Serving a Hot Dish
186
The Method
186
Suggested Menus
189
Suggestions for Hot Dishes for Four Weeks
189
Recipes Suitable for the Rural School Lunch
191
Useful Bulletins
200
Household Science Without School Equipment
201
First Method
201
Second Method
204
The Fireless Cooker
208
Directions for Fireless Cooker—No. I
210
The Outside Container
210
The Insulating Material
212
The Inside Container
214
The Kettle
214
Extra Source of Heat
215
Covering Pad
215
Directions for Fireless Cooker—No. II
217
Method of Making
217
Directions for Fireless Cooker—No. III
217
Method of Making
218
Use of the Fireless Cooker in the Preparation of Lunches
218
Special Grants for Rural and Village Schools
221
This Manual is issued for the purpose of encouraging the introduction and furthering the progress of Household Science in the rural schools of this Province. There are 903 urban and 5,697 rural schools, and 45.87% of the school population is in attendance at the latter schools. The value of Household Science as an educational and practical subject has been recognized, to some extent, in the urban schools of the Province but, up to the present, little attempt has been made to give the subject a place among the activities of the rural schools.
There is a wide-spread impression that it is not possible in Household Science to give any instruction that is of value without the provision of separate rooms, elaborate equipment, and specially trained teachers. Where these conditions exist, of course, the best work can be accomplished; but, even where they cannot be realized, much may be done toward giving definite, useful instruction in the cardinal principles of home-making, which should be learned by every girl. There is certainly not a single rural school where some practical work in sewing and some valuable lessons in the care of the home may not be given. As for cookery, it is doubtful if there is a single school so small and so helpless that it is unable to use the hot noon-day lunch as a method of approach to this branch of the subject.
Students of the physical welfare of children are rapidly coming to the conclusion that a warm mid-day meal greatly increases the efficiency of the pupil and determinesto a large extent the results of the afternoon's study. There are other benefits to be derived from a school lunch well prepared under proper conditions. In many communities it has been the means of bringing about a healthy and satisfactory co-operation between the school and the home, of developing a higher social life in the neighbourhood, and of introducing into the school a Household Science course, which has proved as great a benefit to the farmer's wife as to his children.
This Manual deals entirely with conditions that exist in our rural schools and outlines only such plans and schemes as can be carried out, even in adverse circumstances, by alert trustees, sympathetic inspectors, and resourceful teachers.
Permission has been obtained from the Bureau of Education, Washington, U.S.A., to make use of a recently issued bulletin—"Three Courses in Home-making for Rural Schools", and of various bulletins issued by State Agricultural Colleges. The freest use has been made of this material, and the permission to do so is hereby gratefully acknowledged.
Only such theory as can be readily assimilated has been given; and the teacher is advised for further information and help to consult the Manuals issued by the Department of Education onHousehold ManagementandSewing. Those who wish to become thoroughly competent and to earn the highest Departmental grants should attend the Summer Schools provided by the Department of Education. Under certain conditions the expenses of teachers attending these courses are paid by the Department.
Nothing has been included or recommended that cannot be accomplished in the average rural school; and trustees, teachers, and inspectors are urged to make a beginningby selecting the lessons that appeal to them as being most suitable to the districts in which their schools are situated.
By careful planning and a wise use of the time before and after school and during recess, the regular organization of the school need not be interfered with; and, in addition to the educational and social advantages to be derived from undertaking this work, much benefit will result from the increased interest taken in the school by the parents and the general public.
It is not essential that the lessons in this Manual should be taken exactly in the order given. Any other arrangement called for by the peculiar circumstances of the school is admissible.
The Inspector of Manual Training and Household Science is ready at all times to visit rural schools for the purpose of conferring with the Public School Inspectors, the trustees, and the teachers regarding the introduction of Household Science as a regular subject of the school curriculum.
HOUSEHOLD SCIENCE IN RURAL SCHOOLS
The three brief courses in home-making outlined in this Manual have been especially prepared for use in elementary rural schools. They are in no sense complete outlines of the subjects with which they deal; rather, they indicate a few of the important phases of food study, sewing, and the care of the home with which the pupil in the elementary school should become familiar. The underlying thought for each problem should be: "Will this help the pupils to live more useful lives, and will it lead to better conditions in their homes?"
The lessons are purposely made simple, and the plans are definitely outlined, so that even the inexperienced teacher may be able to achieve a certain measure of success. The experienced teacher will find in them suggestions that may be of value in the further development of the course.
The teacher who desires to use this course will necessarily have to adapt it to her own community, and it is hoped that she may be able to do this with but little alteration. While conditions of living and choice of foods differ in various parts of the Province, the general principles of nutrition, the rules of sanitation, and the methods of cooking and serving are much the same for all.
Owing to the difficulty of securing time on the programme for frequent lessons in home-making, each of the courses has been limited to twenty lessons. Some teachers may not be able to have a greater number of lessons during the school year, and they may find it well to carry the three courses through three successive years. In other schools, where more frequent lessons can be given, it may be well to offer all three courses during one year. The courses in cooking and the care of the home can be advantageously combined, as many of the problems in both are related. The lessons in sewing may be given on another day of the week, or it may be well to give them early in the year, to be followed, later, by the cooking lessons. Thus an opportunity will be furnished for the making of the cooking aprons and the hemming of the towels.
It is most desirable that periods of at least forty minutes should be provided for all the practical lessons. Longer periods will be necessary for some of them, such as the preparation and the serving of a meal. If no practical work is undertaken in the lesson, a forty-minute period is sufficient.
In addition to the text-books recommended as sources of special reference for the rural teacher, the following books, bearing on home economics or on methods of teaching, are suggested for the rural school library. These books have been chosen with the threefold purpose of providing references for the teachers, reading matter for the pupils, and a lending library for the parents.
Laundering. Balderston, L. Ray. Pub. by the Author. Philadelphia
$1.25
Country Life and the Country School. Carney, M. Row, Peterson & Co., Chicago
$1.25
How the World is Fed. Carpenter, F. O. American Book Co., New York
0.60
How the World is Clothed. Carpenter, F. O. American Book Co., New York
0.60
How the World is Housed. Carpenter, F. O. American Book Co., New York
0.60
How We Are Clothed. Chamberlain, J. F. Macmillan's, Toronto
0.40
How We Are Fed. Chamberlain, J. F. Macmillan's, Toronto
0.40
How We Are Sheltered. Chamberlain, J. F. Macmillan's, Toronto
0.45
Bacteria, Yeasts, and Molds in the Home. Conn, H. W. Ginn & Co., Boston
1.00
The Boston Cooking-school Cook Book. Farmer, F. M. Little, Brown & Co., Boston. (McClelland, Goodchild & Stewart, Toronto)
1.80
The Rural School Lunch. Farnsworth, N. W. Webb Pub. Co., St. Paul, Minn.
0.25
Clothing and Shelter. Kinne, H., and Cooley, A. M. Macmillan's, Toronto
1.10
Foods and Household Management. Kinne, H., and Cooley, A. M. Macmillan's, Toronto
1.10
Means and Methods of Agricultural Education. Leake, A. H. Houghton, Mifflin Co., New York. (Thos. Allen, Toronto)
2.00
Rural Hygiene. Ogden, H. N. Saunders, Philadelphia
1.50
Health and Cleanliness. O'Shea, M. V., and Kellogg, J. H. Macmillan's, Toronto
0.56
Rural Education. Pickard, A. E. Webb Pub. Co., St. Paul, Minn.
1.00
Manual of Personal Hygiene. Pyle, W. L. Saunders, Philadelphia
1.50
Feeding the Family. Rose, M. S. Macmillan's, Toronto
2.10
Food Products. Sherman, H. C. Macmillan's, Toronto
2.00
The purpose of this course is to give the pupils instruction in various household tasks, in order that better living conditions may be secured in the homes. The beauty and sacredness of an ideal home life should receive emphasis, so that the pupils may be impressed with the importance of conscientious work in the performance of their daily household duties. They should have some insight into the sanitary, economic, and social problems that are involved in housekeeping, so that they may develop an increased appreciation of the importance of the home-maker's work.
The two most important things to be taught are "cleanliness and order". Too much emphasis cannot be placed on the value of fresh air and sunshine and the necessity for the free use of hot water and soap. The value of property should also be emphasized. Economy in the purchase and handling of house furnishings and equipment should be considered. Instruction should also be given in the care of foods and clothing and in the care and arrangement of furniture. Simple instruction in the care of babies should be given, since the older children are often responsible, to some extent, for the care of the younger members of their families.
In some of the lessons more subjects may be suggested than the teacher will have time to take up in a single period. In that case it will be well for her to choose the subject which seems most vital to the immediate needs ofthe community. In many cases she may be able to give an increased number of lessons. Practice and drill in all of the processes involved in housewifery are essential to successful training.
If a cupboard and a table have been arranged for the use of the cooking classes, most of the suggested work can be carried out with the school equipment. Where there is no equipment in the school and school conditions do not approximate home conditions, it may be possible to secure permission to give the lesson after school hours in the home of one of the pupils who lives nearby.
In each lesson the teacher, while giving the pupils helpful general information on the subject under discussion, should strive to impress on them the importance of doing some one simple thing well.
The rural teacher who is eager to make her school-room an attractive place may devote some time in these lessons to such problems as the hanging and the care of simple curtains, the care of indoor plants, the arrangement of pictures, the planning of storage arrangements for supplies and of cupboards for dishes, and the preparations for the serving of the school lunch.
In order to teach these lessons effectively, it is desirable to have the following simple equipment on hand. Additional special equipment may be borrowed from the homes.
Broom, 1
Dust-pan, 1
Cloths for cleaning, 6
Garbage can (covered), 1
Dish-cloths, 2
Lamp, 1
Dish-towels, 12
Oil-can, 1
Dust-brush, 1
Rural Hygiene. Brewer, I. W. Lippincott Co., Philadelphia
$1.25
The Healthful Farmhouse. Dodd, H. Whitcomb & Barrows, Boston
.60
Community Hygiene. Hutchinson, Woods. Houghton, Mifflin Co., New York. (Thos. Allen, Toronto)
.65
Foods and Sanitation. Forster, G. H., and Weigley, M. Row, Peterson & Co., Chicago
1.00
The Home and the Family. Kinne, H., and Cooley, A. M. Macmillan's, Toronto
.80
Housekeeping Notes. Kittredge, M. H. Whitcomb & Barrows, Boston
.80
Practical Home-making. Kittredge, M. H. The Century Co., New York
.70
A Second Course in Home-making. Kittredge, M. H. The Century Co., New York
.80