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Ontario Teachers’ Manuals: Household Management

by Ontario. Department of Education

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Ontario Teachers’ Manuals: Household Management by Ontario. Department of Education.

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ONTARIO TEACHERS' MANUALS5
HOUSEHOLD MANAGEMENT6
PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY17
DETAILS FORM III: JUNIOR GRADE17
FORM III: SENIOR GRADE18
FORM IV: JUNIOR GRADE18
FORM IV: SENIOR GRADE19
HOUSEHOLD MANAGEMENT21
CHAPTER I22
INTRODUCTION22
CORRELATION WITH OTHER SCHOOL SUBJECTS23
ROOMS25
EQUIPMENT27
TABLES28
SEATS30
RACKS31
SINKS31
CLASS CUPBOARD32
STOVES33
BLACK-BOARDS34
ILLUSTRATIVE MATERIAL35
BOOK-CASE36
UTENSILS36
EQUIPMENT FOR TWENTY-FOUR PUPILS I. CLASS TABLE37
II. SINK AND WALLS39
III. GENERAL CUPBOARD EQUIPMENT39
IV. KITCHEN LINEN41
V. CLEANING CUPBOARD42
VI. LAUNDRY EQUIPMENT42
VII. DINING-ROOM EQUIPMENT42
VIII. MISCELLANEOUS43
EQUIPMENT FOR ORDINARY CLASS-ROOMS43
FOOTNOTE:46
PACKING-BOX EQUIPMENT46
FOR CLASS47
INDIVIDUAL EQUIPMENT FOR SIX PUPILS49
CHAPTER II50
SUGGESTIONS FOR CLASS MANAGEMENT TEACHERS' PREPARATION50
NUMBER IN THE CLASS50
UNIFORMS, ETC.50
DISCIPLINE51
DIVISION OF THE PERIODS51
HOUSEHOLD MANAGEMENT52
JUNIOR FOURTH CARD52
ASSIGNMENT OF WORK53
SUPPLIES54
PRACTICE WORK AT HOME54
GENERAL SUGGESTIONS55
SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT55
CHAPTER III58
FORM III: JUNIOR GRADE58
CORRELATIONS58
CHAPTER IV62
FORM III: SENIOR GRADE LESSON I62
Survey of Equipment, Uniform, etc.63
LESSON II Use of Equipment64
Development of a Lesson on Cleaning MEANING OF CLEANING64
METHODS OF CLEANING65
COMMON HOUSEHOLD CLEANSING AGENTS66
BLACK-BOARD OUTLINE66
LESSONS III, IV, ETC.67
DISH WASHING67
TABLE CLEANING (CLASS WORK)68
SINK CLEANING69
DUSTING69
MEASURES AND RECIPES70
MEASURES70
TABLE OF EQUIVALENT MEASURES AND WEIGHTS72
PLAN OF LESSON ON MEASURING TIME LIMIT73
PREPARATION73
DEVELOPMENT73
PRACTICAL WORK TO APPLY MEASURING74
SERVING75
NOTE-TAKING75
HOUSEKEEPING76
RECIPE FOR COCOA76
RECIPES76
CHAPTER V79
FORM III: SENIOR GRADE (Continued) COOKERY79
LESSON ON THE THERMOMETER80
LESSONS II, III, IV, ETC.82
Plan of Lesson on Boiling Carrots AIM82
TIME LIMIT82
PREPARATION FOR PRACTICAL WORK83
PRACTICAL WORK83
DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING84
SERVING84
HOUSEKEEPING84
RECIPE: BOILED CARROTS85
Plan of Lesson on Simmering: Apples INTRODUCTION85
DISCUSSION OF RECIPE85
PRACTICAL WORK86
DEVELOPMENT OF IDEAS OF SIMMERING86
SERVING87
HOUSEKEEPING87
RECIPE (INDIVIDUAL): CODDLED APPLES87
METHODS OF COOKING: DETAILS BOILING87
SIMMERING88
STEAMING89
STEEPING90
TOASTING90
BROILING91
PAN-BROILING92
SAUTÉING92
BAKING93
FRYING94
SUGGESTIONS FOR THE USE OF LEFT-OVERS BREAD96
CAKE96
MEAT97
FISH97
EGGS97
CHEESE97
VEGETABLES98
CANNED FRUIT98
BEVERAGES98
MEANING OF BEVERAGES99
KINDS OF BEVERAGES99
TEA99
COFFEE100
COCOA100
CHOCOLATE101
TABLE SETTING101
PREPARATION101
ARRANGEMENT102
TABLE MANNERS104
RULES FOR CORRECT TABLE MANNERS104
CHAPTER VI106
FORM IV: JUNIOR GRADE THE KITCHEN106
THE KITCHEN FIRE106
LESSON I Requirements of a Kitchen Fire107
HEAT108
OXYGEN108
FUELS109
THE KITCHEN STOVE LESSON II110
THE FIRELESS COOKER112
PRINCIPLES OF THE FIRELESS COOKER113
REASONS FOR THE USE OF THE FIRELESS COOKER114
WAYS OF USING THE FIRELESS COOKER114
A HOME-MADE FIRELESS COOKER115
CHAPTER VII117
FORM IV: JUNIOR GRADE (Continued) STUDY OF FOOD117
LESSON I USES OF FOOD117
LESSON II NECESSARY SUBSTANCES IN FOOD119
SOURCES OF FOOD119
STUDY OF THE COMMON FOODS120
STUDY OF MILK Lesson I COMPOSITION120
Lesson II FOOD VALUE122
CARE122
EFFECT OF HEAT122
STUDY OF EGGS Lesson I PARTS123
METHODS OF PRESERVING123
TESTS124
CARE125
Lesson II COMPOSITION125
EFFECT OF HEAT ON EGGS126
CONCLUSIONS126
Lessons III, IV, etc. USES OF EGGS127
STUDY OF VEGETABLE FOOD128
Lesson I SOURCE128
PARTS OF PLANTS USED AS FOOD128
Lesson II COMPOSITION OF ANY PART OF A PLANT129
COMPOSITION OF POTATO JUICE130
GENERAL COMPOSITION OF PLANT JUICE131
Lesson III131
COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS132
Lesson IV133
DRIED VEGETABLES AND FRUIT133
THE COOKING OF VEGETABLE FOOD134
GENERAL RULES FOR COOKING VEGETABLES135
PREPARATION135
COOKING135
VEGETABLE RECIPE135
GENERAL RULES FOR COOKING FRUIT FRESH FRUIT136
DRIED FRUIT136
Lessons V, VI, etc.136
POINTS IN COOKING POTATOES137
USE OF STARCH TO THICKEN LIQUIDS137
EXPERIMENTS IN USING STARCH FOR THICKENING137
CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS138
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.138
VARIATIONS OF BASIC RECIPE139
CREAM OF VEGETABLE SOUPS139
PRINCIPLES OF CREAM SOUPS140
OUTLINE OF LESSONS ON COOKING SEEDS CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY140
LEGUMES: PEAS, BEANS, LENTILS141
NUTS142
SALADS142
INGREDIENTS OF SALADS142
FOOD VALUES OF SALADS143
PREPARATION OF SALAD INGREDIENTS143
DRESSINGS FOR SALADS144
STUDY OF MINERAL FOOD145
SUMMARY OF SOURCES OF MINERAL FOODS146
DIET146
REFERENCE TABLES OF FOOD CONSTITUENTS147
PREPARING AND SERVING MEALS149
RULES FOR SERVING149
CHAPTER VIII151
FORM IV: JUNIOR GRADE (Continued) CARE OF THE HOUSE151
DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM151