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Ontario. Department of Education. Ontario Teachers' Manuals: Household Management
Ontario Teachers' Manuals: Household Management
Table of Contents
PUBLIC AND SEPARATE SCHOOL. COURSE OF STUDY
DETAILS
FORM III: JUNIOR GRADE
FORM III: SENIOR GRADE
FORM IV: JUNIOR GRADE
FORM IV: SENIOR GRADE
HOUSEHOLD MANAGEMENT
CHAPTER I
INTRODUCTION
CORRELATION WITH OTHER SCHOOL SUBJECTS
ROOMS
EQUIPMENT
TABLES
$1
SEATS
RACKS
SINKS
CLASS CUPBOARD
STOVES
BLACK-BOARDS
ILLUSTRATIVE MATERIAL
BOOK-CASE
UTENSILS
EQUIPMENT. FOR TWENTY-FOUR PUPILS
I. CLASS TABLE
II. SINK AND WALLS
III. GENERAL CUPBOARD EQUIPMENT
IV. KITCHEN LINEN
V. CLEANING CUPBOARD
VI. LAUNDRY EQUIPMENT
VII. DINING-ROOM EQUIPMENT
VIII. MISCELLANEOUS
EQUIPMENT FOR ORDINARY CLASS-ROOMS
FOOTNOTE:
PACKING-BOX EQUIPMENT
FOR CLASS
INDIVIDUAL EQUIPMENT FOR SIX PUPILS
CHAPTER II
SUGGESTIONS FOR CLASS MANAGEMENT
TEACHERS' PREPARATION
NUMBER IN THE CLASS
UNIFORMS, ETC
DISCIPLINE
DIVISION OF THE PERIODS
HOUSEHOLD MANAGEMENT
JUNIOR FOURTH CARD
ASSIGNMENT OF WORK
SUPPLIES
PRACTICE WORK AT HOME
GENERAL SUGGESTIONS
SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
CHAPTER III
FORM III: JUNIOR GRADE
CORRELATIONS
CHAPTER IV
FORM III: SENIOR GRADE
LESSON I
Survey of Equipment, Uniform, etc
LESSON II
Use of Equipment
Development of a Lesson on Cleaning
MEANING OF CLEANING
METHODS OF CLEANING
COMMON HOUSEHOLD CLEANSING AGENTS
BLACK-BOARD OUTLINE
LESSONS III, IV, ETC
DISH WASHING
TABLE CLEANING (CLASS WORK)
SINK CLEANING
DUSTING
MEASURES AND RECIPES
MEASURES
TABLE OF EQUIVALENT MEASURES AND WEIGHTS
PLAN OF LESSON ON MEASURING
TIME LIMIT
PREPARATION
DEVELOPMENT
PRACTICAL WORK TO APPLY MEASURING
SERVING
NOTE-TAKING
HOUSEKEEPING
RECIPE FOR COCOA
RECIPES
CHAPTER V
FORM III: SENIOR GRADE (Continued)
COOKERY
LESSON ON THE THERMOMETER
LESSONS II, III, IV, ETC
Plan of Lesson on Boiling Carrots
AIM
TIME LIMIT
PREPARATION FOR PRACTICAL WORK
PRACTICAL WORK
DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
SERVING
HOUSEKEEPING
RECIPE: BOILED CARROTS
Plan of Lesson on Simmering: Apples
INTRODUCTION
DISCUSSION OF RECIPE
PRACTICAL WORK
DEVELOPMENT OF IDEAS OF SIMMERING
SERVING
HOUSEKEEPING
RECIPE (INDIVIDUAL): CODDLED APPLES
METHODS OF COOKING: DETAILS
BOILING
SIMMERING
STEAMING
STEEPING
TOASTING
BROILING
PAN-BROILING
SAUTÉING
BAKING
FRYING
SUGGESTIONS FOR THE USE OF LEFT-OVERS
BREAD
CAKE
MEAT
FISH
EGGS
CHEESE
VEGETABLES
CANNED FRUIT
BEVERAGES
MEANING OF BEVERAGES
KINDS OF BEVERAGES
TEA
COFFEE
COCOA
CHOCOLATE
TABLE SETTING
PREPARATION
ARRANGEMENT
TABLE MANNERS
RULES FOR CORRECT TABLE MANNERS
CHAPTER VI
FORM IV: JUNIOR GRADE
THE KITCHEN
THE KITCHEN FIRE
LESSON I
Requirements of a Kitchen Fire
HEAT
OXYGEN
FUELS
THE KITCHEN STOVE
LESSON II
THE FIRELESS COOKER
PRINCIPLES OF THE FIRELESS COOKER
REASONS FOR THE USE OF THE FIRELESS COOKER
WAYS OF USING THE FIRELESS COOKER
A HOME-MADE FIRELESS COOKER
CHAPTER VII
FORM IV: JUNIOR GRADE (Continued)
STUDY OF FOOD
LESSON I
USES OF FOOD
LESSON II
NECESSARY SUBSTANCES IN FOOD
SOURCES OF FOOD
STUDY OF THE COMMON FOODS
STUDY OF MILK
Lesson I
COMPOSITION
Lesson II
FOOD VALUE
CARE
EFFECT OF HEAT
STUDY OF EGGS
Lesson I
PARTS
METHODS OF PRESERVING
TESTS
CARE
Lesson II
COMPOSITION
EFFECT OF HEAT ON EGGS
CONCLUSIONS
Lessons III, IV, etc
USES OF EGGS
STUDY OF VEGETABLE FOOD
Lesson I
SOURCE
PARTS OF PLANTS USED AS FOOD
Lesson II
COMPOSITION OF ANY PART OF A PLANT
COMPOSITION OF POTATO JUICE
GENERAL COMPOSITION OF PLANT JUICE
Lesson III
COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
Lesson IV
DRIED VEGETABLES AND FRUIT
THE COOKING OF VEGETABLE FOOD
GENERAL RULES FOR COOKING VEGETABLES
PREPARATION
COOKING
VEGETABLE RECIPE
GENERAL RULES FOR COOKING FRUIT
FRESH FRUIT
DRIED FRUIT
Lessons V, VI, etc
POINTS IN COOKING POTATOES
USE OF STARCH TO THICKEN LIQUIDS
EXPERIMENTS IN USING STARCH FOR THICKENING
CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR
VARIATIONS OF BASIC RECIPE
CREAM OF VEGETABLE SOUPS
PRINCIPLES OF CREAM SOUPS
OUTLINE OF LESSONS ON COOKING SEEDS
CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
LEGUMES: PEAS, BEANS, LENTILS
NUTS
SALADS
INGREDIENTS OF SALADS
FOOD VALUES OF SALADS
PREPARATION OF SALAD INGREDIENTS
DRESSINGS FOR SALADS
STUDY OF MINERAL FOOD
SUMMARY OF SOURCES OF MINERAL FOODS
DIET
REFERENCE TABLES OF FOOD CONSTITUENTS
PREPARING AND SERVING MEALS
RULES FOR SERVING
CHAPTER VIII
FORM IV: JUNIOR GRADE (Continued)
CARE OF THE HOUSE
DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
DIRECTIONS FOR WEEKLY SWEEPING
DIRECTIONS FOR WEEKLY DUSTING
CARE AND CLEANING OF METALS
IRON OR STEEL
TIN
GRANITE AND ENAMEL WARE
ALUMINIUM
ZINC
GALVANIZED IRON
COPPER OR BRASS
SILVER
RECIPE FOR SILVER POLISH
CHAPTER IX
FORM IV: JUNIOR GRADE (Continued)
LAUNDRY WORK
OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
Materials
Lesson II
PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
REMOVAL OF STAINS
OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
POINTS IN WASHING WOOLLENS
STEPS IN WASHING WOOLLEN MATERIALS
CHAPTER X
FORM IV: SENIOR GRADE
FOODS
PRESERVATION OF FOOD
CAUSE OF DECAY
BACTERIA
CONDITIONS OF BACTERIAL GROWTH
MEANS OF OVERCOMING BACTERIA
CANNING
CARE OF JARS
PREPARATION OF FRUIT
SYRUP FOR CANNING
METHODS OF CANNING
JAMS AND PRESERVES
POINTS IN MAKING JAM
JELLY
COMPOSITION OF JELLY
PARTS OF FRUIT CONTAINING MOST PECTIN
FRUITS CONTAINING MOST PECTIN
METHOD OF MAKING JELLY
METHODS OF COVERING JAM OR JELLY
PICKLING
CHAPTER XI
FORM IV: SENOR GRADE (Continued)
COOKERY
OUTLINE OF LESSON ON FLOUR
OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES
LESSON I
CAKE MAKING
LESSONS II AND III
BASIC RECIPE FOR CAKE
VARIATIONS OF BASIC RECIPE FOR CAKE
BASIC RECIPE FOR BISCUITS, ETC
VARIATIONS OF BASIC RECIPE FOR BISCUITS
BREAD MAKING
LESSON I
OUTLINE OF LESSONS ON YEAST
LESSON II
PRACTICAL BREAD-MAKING
LESSON III
FANCY BREADS
THE BREAD-MIXER
PASTRY
OUTLINE OF LESSON ON PASTRY
CHAPTER XII
FORM IV: SENIOR GRADE (Continued)
MEAT
LESSON I
LESSON II
LESSON III
GENERAL RULES FOR COOKING MEAT
FISH
GELATINE
FROZEN DISHES
VALUE OF FROZEN DISHES
KINDS OF FROZEN DISHES
PRACTICAL WORK
PLANNING AND PREPARATION OF MEALS
CHAPTER XIII
FORM IV: SENIOR GRADE (Continued)
INFANT FEEDING
RECIPE FOR MODIFIED MILK
DIRECTIONS FOR PASTEURIZING MILK
CARE OF BOTTLES
CARE OF FOOD
SCHEDULE FOR FEEDING A HEALTHY CHILD. DURING THE FIRST YEAR
CHAPTER XIV
FORM IV: SENIOR GRADE (Continued)
HOUSEHOLD SANITATION
1. MEANS OF BACTERIA ENTERING THE BODY
2. COMMON DISEASE-PRODUCING BACTERIA
3. METHODS OF SANITATION
4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS
5. METHODS OF DISINFECTING
HOME NURSING
LESSON I
THE SICK ROOM
METHODS OF DISINFECTING
LESSON II
THE PATIENT
POULTICES
FOMENTATIONS
BIBLIOGRAPHY
THE HOME
SCIENCE AND SANITATION
FOOD AND DIETETICS
COOKING AND SERVING
LAUNDRY WORK
HOME NURSING
ECONOMICS
MAGAZINES
