Ontario Teachers
Ontario Teachers' Manuals: Household Science in Rural Schools
作者：Ontario. Department of Education
体例：题 章数：373
字数：248,352 来源：Project Gutenberg
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- 本站收录 1 个来源：Project Gutenberg（248,352 字）。
- 分章依据
- 按「题」标记切分为 373 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 665 字。
- 原文溯源
cache/epub/20557/pg20557.txt（Project Gutenberg）
章节目录
共 373 题- AUTHORIZED BY THE MINISTER OF EDUCATION
- CONTENTS
- PAGE
- Preface vii
- Use of the Fireless Cooker in the Preparation of Lunches 218
- Special Grants for Rural and Village Schools 221
- PREFACE
- THREE SHORT COURSES IN HOME-MAKING
- INTRODUCTION
- LIBRARY ON HOME ECONOMICS FOR THE RURAL SCHOOL
- TWENTY LESSONS IN THE CARE OF THE HOME
- SUGGESTIONS TO THE TEACHER
- EQUIPMENT
- REFERENCE BOOKS
- LESSON I: ARRANGEMENT AND CARE OF THE KITCHEN
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- Questions Used to Develop the Lesson
- LESSON II: CARE OF CUPBOARDS AND UTENSILS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON III: CARE OF FOODS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON IV: DISPOSAL OF WASTE
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON V: MAKING SOAP
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON VI: SETTING AND CLEARING THE TABLE
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON VII: WAITING ON TABLE
- SUBJECT MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSONS VIII AND IX: GENERAL CLEANING OF A ROOM
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON X: CARE OF THE BED-ROOM
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XI: CARE OF LAMPS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XII: PREVENTION OF PESTS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XIII: REMOVING STAINS, BLEACHING FABRICS, AND SETTING COLOURS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XIV: WASHING DISH-TOWELS, APRONS, ETC.
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XV: IRONING
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSONS XVI AND XVII: CARE OF THE BABY
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XVIII: COST OF FOOD, CLOTHING, AND HOUSE
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XIX: HOW TO KEEP ACCOUNTS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XX: CARE OF THE EXTERIOR OF THE HOUSE
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- REFERENCE BOOKS
- TWENTY LESSONS IN COOKING
- SUGGESTIONS TO THE TEACHER
- ABBREVIATIONS AND MEASUREMENTS
- TABLE OF LEVEL MEASUREMENTS
- COMPARISONS BETWEEN WEIGHTS AND MEASURES
- REFERENCE BOOKS
- LESSON I: DISCUSSION OF FOODS AND COOKING
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- Questions Used to Develop the Lesson
- LESSON II: PREPARING AND SERVING VEGETABLES
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- How does boiling compare with baking--
- LESSON III: THE VALUE OF CARBOHYDRATES IN THE DIET
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- EXPERIMENT TO SHOW THE PRESENCE OF STARCH IN POTATOES
- METHOD OF WORK
- LESSON IV: FRUITS AND VEGETABLES
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON V: FATS--VEGETABLES--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- EXPERIMENTS IN USING STARCH FOR THICKENING
- CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
- METHOD OF WORK
- Questions Used to Develop the Lesson
- LESSON VI: CEREALS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON VII: CLASSIFICATION OF FOODS--Reviewed
- SUBJECT-MATTER
- METHOD OF WORK
- BLACK-BOARD SUMMARY
- 1. _Water_--builds and repairs the tissues, regulates the system--
- 3. _Carbohydrates_--give heat and energy to the body--
- 4. _Fats_--give heat and energy to the body--
- 5. Protein--builds and repairs the tissues--
- 1. To give variety.
- LESSON VIII: THE PLANNING AND SERVING OF MEALS
- SUBJECT-MATTER
- EXAMPLES OF WELL-CHOSEN MENUS
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON IX: MILK
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON X: SOUPS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XI: EGGS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XII: SIMPLE DESSERTS--CUSTARDS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XIII: BATTERS AND DOUGHS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XIV: BATTERS AND DOUGHS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XV: MEATS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XVI: BAKED PORK AND BEANS--BAKING-POWDER BISCUITS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPE
- METHOD OF WORK
- LESSON XVII: BUTTER CAKES--PLAIN YELLOW CAKE--COCOA--COFFEE--TEA
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- LESSON XVIII: YEAST BREAD
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- PRELIMINARY PLAN AND METHOD OF WORK
- RECIPES
- LESSON XX: SUGAR
- SUBJECT-MATTER
- PRELIMINARY PLAN
- RECIPES
- METHOD OF WORK
- TWENTY LESSONS IN SEWING
- SUGGESTIONS TO THE TEACHER
- REFERENCE BOOKS.
- LESSON I: PREPARATION FOR SEWING
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON II: HEMMING TOWELS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON III: HEMMING TOWELS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON IV: BAGS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON V: BAGS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON VI: BAGS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON VII: BAGS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON VIII: BAGS--Continued
- SUBJECT-MATTER
- 2. Slip one fold under the other and hem down the folded edges.
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON IX: DARNING STOCKINGS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON X: PATCHING[A]
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XI: CUTTING OUT APRONS OR UNDERGARMENTS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XII: APRONS OR UNDERGARMENTS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XIII: APRONS OR UNDERGARMENTS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XIV: APRONS OR UNDERGARMENTS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XV: APRONS OR UNDERGARMENTS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XVI: APRONS OR UNDERGARMENTS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XVII: METHODS OF FASTENING GARMENTS
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XVIII: METHODS OF FASTENING GARMENTS--Continued
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- LESSON XX: A CAP TO WEAR WITH THE COOKING APRON
- SUBJECT-MATTER
- PRELIMINARY PLAN
- METHOD OF WORK
- HOUSEHOLD SCIENCE EQUIPMENT
- MATERIALS REQUIRED
- STOCK BILL
- TOOLS
- DIRECTIONS FOR MAKING
- I Cutting and Squaring Stock--
- II Assembling--
- 1. Check up the dimensions of the pieces squared up for the frame.
- 3. Nail the frame together.
- 1. For the back, cut eleven pieces of ceiling 31-1/4" long.
- 1. Cut eight pieces of flooring 36" long for the top.
- 1. Nail the casing, which is 1-3/4" wide, on the front of the cabinet.
- 1. Plane off the groove edge of one piece and match them all together.
- 1. Unscrew the swing tops from the cabinet to put the zinc on.
- 7. Put the zinc on the swing tops in the same manner.
- 8. Fasten the swing tops again to the top of the cabinet.
- 3. Put the partitions in the drawer as called for by this plan.
- III Finishing--
- 1. Set all the nails and putty the holes.
- 2. Sandpaper the cabinet carefully.
- 4. Paint the inside with two coats of white enamel.
- EQUIPMENT FOR RURAL SCHOOL HOUSEHOLD SCIENCE CABINET--NO. II
- For Six Pupils
- For Eight Pupils
- For Twelve Pupils
- HECTOGRAPH
- THE RURAL SCHOOL LUNCH
- THE BOX LUNCH
- CONTENTS OF THE LUNCH BOX
- SANDWICH MAKING
- SUGGESTIONS FOR SANDWICH FILLING
- 1. Egg and ham:
- 2. Raisin filling:
- 3. Fig filling:
- 4. Egg:
- 6. Equal parts of grated cheese and chopped olives
- 7. Sardines with lemon juice or a little dressing
- 8. Chopped dates with a little cream. Nuts may be added.
- 9. Thinly sliced tomatoes (seasonal)
- 10. Sliced cucumbers
- 11. Marmalade. Chopped nuts may be added.
- SUGGESTIONS FOR PLANNING
- For the older pupils, baked beans
- SUGGESTIONS FOR DESSERTS
- Cup custards of various flavours
- Cookies with nuts and fruits
- Cakes--not too rich
- Pies well made and with good filling
- Candy--plain home-made
- Preserves
- Canned fruits
- Fresh fruits
- PACKING THE LUNCH BOX
- RULES FOR PACKING
- EQUIPMENT FOR PACKING
- SERVING A HOT DISH
- 1. It enables the pupils to do better work in the afternoon.
- 5. It teaches neatness.
- 6. It gives opportunity to teach table manners.
- 7. It strengthens the relationship between the home and the school.
- THE METHOD
- SUGGESTED MENUS
- 1. _Potato soup_, meat sandwiches, orange, sponge cake
- 4. _Cocoa_, date sandwiches, celery, graham crackers, apple
- SUGGESTIONS FOR HOT DISHES FOR FOUR WEEKS
- RECIPES SUITABLE FOR THE RURAL SCHOOL LUNCH
- USEFUL BULLETINS
- HOUSEHOLD SCIENCE WITHOUT SCHOOL EQUIPMENT
- FIRST METHOD
- 1. Scrub, scrape, and rinse the carrots.
- 2. Cut them into pieces by dicing them.
- 3. Place the pieces in a sauce-pan.
- 4. Set over the fire and cover with boiling water.
- 6. Serve in a hot vegetable dish.
- SECOND METHOD
- THE FIRELESS COOKER
- DIRECTIONS FOR FIRELESS COOKER--NO. I
- THE OUTSIDE CONTAINER
- THE INSULATING MATERIAL
- THE INSIDE CONTAINER
- THE KETTLE
- EXTRA SOURCE OF HEAT
- COVERING PAD
- DIRECTIONS FOR FIRELESS COOKER--NO. II
- METHOD OF MAKING
- DIRECTIONS FOR FIRELESS COOKER--NO. III
- METHOD OF MAKING
- USE OF THE FIRELESS COOKER IN THE PREPARATION OF LUNCHES
- SPECIAL GRANTS FOR RURAL AND VILLAGE SCHOOLS