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[Illustration: A Household Management pupil in uniform]
ONTARIO
TEACHERS' MANUALS
HOUSEHOLD MANAGEMENT
AUTHORIZED BY THE MINISTER OF EDUCATION
TORONTO
THE COPP, CLARK COMPANY, LIMITED
COPYRIGHT, CANADA, 1916, BY
THE MINISTER OF EDUCATION FOR ONTARIO
CONTENTS
PAGE
COURSE OF STUDY--DETAILS 1
CHAPTER I
Introduction 5
Correlation with Other School Subjects 7
Rooms 9
Equipment 12
Tables, seats, racks, sinks, class cupboard, stoves,
black-boards, illustrative material, book-case, utensils 23
Equipment for Twenty-four Pupils 23
Class table, sink and walls, general cupboard equipment,
kitchen linen, cleaning cupboard, laundry equipment,
dining-room equipment, miscellaneous 28
Equipment for Ordinary Class-rooms 28
Equipment, Packing-box 30
For Class 31
Individual Equipment for Six Pupils 32
CHAPTER II
Suggestions for Class Management 33
Teachers' Preparation 33
Number in Class 33
Uniforms, etc. 33
Discipline 34
Division of Periods 35
Assignment of Work 36
Supplies 37
Practice Work at Home 37
Suggestions, General 38
Suggestions for Schools with Limited or no Equipment 39
CHAPTER III. FORM III: JUNIOR GRADE
Correlations 42
Arithmetic, geography, nature study, hygiene, physical
training, composition, spelling, manual training, art,
sewing 45
CHAPTER IV. FORM III: SENIOR GRADE
Scope of Household Management 46
Equipment, Uniform, etc., Survey of 47
Equipment, Use of 48
Cleaning, Development of a Lesson on
Meaning of Cleaning 49
Methods of Cleaning 49
Common Household Cleansing Agents 50
Black-board Outline 51
Dish Washing 52
Table Cleaning 53
Sink Cleaning 54
Dusting 54
Measures and Recipes
Measures 55
Equivalent Measures and Weights, Table of 58
Measuring, Plan of Lesson on 58
Time limit, preparation, development, practical
work to apply measuring, serving,
note-taking, housekeeping, recipe for cocoa 62
Recipes 62
CHAPTER V. FORM III: SENIOR GRADE (Continued)
Cookery
Meaning of Cooking 64
Reasons for Cooking Food 64
Kinds of Heat Used 64
Different Ways of Applying Dry Heat 64
Different Ways of Applying Moist Heat 64
Thermometer, Lesson on 65
Boiling Carrots, Plan of Lesson on 68
Aim, time limit, preparation for practical
work; practical work; development of the
ideas of boiling as a method of cooking;
serving, housekeeping, recipe in detail 70
Simmering Apples, Plan of Lesson on 70
Introduction, discussion of recipe, practical
work, development of ideas of simmering;
serving, housekeeping, recipe (individual) 72
Methods of Cooking: Details 73
Boiling 73
Simmering 74
Steaming 74
Steeping 75
Toasting 76
Broiling 76
Pan-broiling 77
Sautéing 78
Baking 78
Frying 79
Left-overs, Suggestions for the Use of 82
Bread, cake, meat, fish, eggs, cheese, vegetables,
canned fruit 84
Beverages 84
Meaning of Beverages 84
Kinds of Beverages 85
Tea, coffee, cocoa, chocolate 86
Table Setting 87
Table Manners 90
CHAPTER VI. FORM IV. JUNIOR GRADE
Kitchen Fire, The 92
Requirements 93
Heat, oxygen, fuels 96
Kitchen Stove, The 96
Fireless Cooker, The 99
Principles of Fireless Cooker 100
Reasons for Use of Fireless Cooker 100
Ways of Using Fireless Cooker 100
Home-made Fireless Cooker, A 101
CHAPTER VII. FORM IV: JUNIOR GRADE (Continued)
Food, Study of 103
Uses of Food 103
Necessary Substances in Food 105
Sources of Food 106
Common Foods, Study of 106
Milk 107
Eggs 110
Vegetable Food, Study of 114
Comparative food value of different parts of
plants 119
Green vegetables, root vegetables and
tubers, ripe seeds (peas, beans, and
lentils) 120
Vegetables, General Rules for Cooking 122
Fruit, General Rules for Cooking 123
Fresh Fruit 123
Dried Fruit 123
Starch, Use of, to Thicken Liquids 124
Flour, Use of, to Thicken Liquids 125
Cream of Vegetable Soups 126
Principles of Cream Soups 126
Seeds, Outline of Lesson on Cooking 127
Cereals 127
Legumes: Peas, Beans, Lentils 128
Nuts 128
Salads 129
Ingredients of Salads 129
Food Values of Salads 129
Preparation of Ingredients 130
Dressings for Salads 130
Mineral Food, Study of 131
Summary of Sources of Mineral Foods 133
Diet 133
Reference Table of Food Constituents 134
Water, mineral matter, protein, sugar, starch,
fat 134
Preparing and Serving Meals: Rules 136
CHAPTER VIII. FORM IV: JUNIOR GRADE (Continued)
House, Care of the 138
Bed-room, Directions for Care of 138
Sweeping, Directions for 139
Dusting, Directions for 140
Metals, Care and Cleaning of 140
Iron or steel, tin, granite and enamel ware,
aluminium, zinc, galvanized iron, copper or
brass, silver, recipe for silver polish 144
CHAPTER IX. FORM IV: JUNIOR GRADE (Continued)
Laundry Work 145
White Cotton and Linen Clothes, Lesson on
Washing 145
Materials--water, alkalies, soap, soap substitutes
or adjuncts, blueing, starch 149
Preparation for Washing 150
Process of Washing 151
Removal of Stains 152
Woollens, Outline of Lessons on Washing 153
Experiments with Cloth Made of Wool Fibre 154
Points in Washing Woollens 156
Steps in Washing Woollens 156
CHAPTER X. FORM IV: SENIOR GRADE
Foods 157
Food, Preservation of 158
Bacteria 158
Canning 160
Jams and Preserves 163
Jelly 164
Pickling 165
CHAPTER XI. FORM IV: SENIOR GRADE (Continued)
Cookery 166
Flour, Outline of Lesson on 166
Sources of flour, kinds of flour made from
wheat, composition of white flour, kinds of
wheat flour, tests for bread flour 167
Flour Mixtures, Outline of Series of Lessons on 168
Meaning of flour mixtures, kinds of flour
mixtures, methods of mixing flour mixtures,
framework of flour mixtures, lightening
agents used in flour mixtures 169
Experiments 170
Baking-powder 170
Cake making 171
Classes of cake, directions for making cake,
rules for mixing cake, directions for baking
cake 173
Recipe for Basic Cake 174
Variations of Recipe for Basic Cake 174
Spice cake, nut cake, fruit cake, chocolate
cake 174
Recipe for Basic Biscuits 175
Variations of Recipe for Basic Biscuits 175
Sweet biscuit, fruit biscuit, scones, fruit
scones, short cake for fruit, dumplings for
stew, steamed fruit pudding 175
Bread Making 176
Yeast, Outline of Lessons on 177
Bread Making, Practical 179
Ingredients of plain bread, amount of ingredients
for one small loaf, process in
making bread 180
Breads, Fancy 180
Bread-mixer, The 182
Pastry 183
Pastry, outline of lesson on--ingredients 184
Notes on flour, fat, water: lightening
agents used in pastry: kinds of pastry:
amount of ingredients for plain pastry
for one pie 184
CHAPTER XII. FORM IV: SENIOR GRADE (Continued)
Meat 186
Names of Meat 187
Parts of Meat 188
Composition of Fat 188
Composition of Bone 188
Composition of Muscle 190
Meat Experiments 191
Selection of Meat 192
Care of Meat 193
General Ways of Preparing Meat 193
Notes on Tough Meat 193
Digestibility of Meat 195
General Rules for Cooking Meat 198
Baking, broiling, boiling, stewing, beef juice 199
Fish
Points of Difference Between Fish and Ordinary
Meat 199
Kinds of Fish 200
Selection of Fish 200
Cooking of Fish 200
Gelatine 200
Source 201
Commercial Forms 201
Properties 201
Steps in Dissolving 201
Value in Diet 202
Ways of Using 202
Frozen Dishes 203
Value 203
Kinds 203
Water ice, frappé sherbet, ice cream, plain
ice cream, mousse 203
Practical Work 204
Freezing, packing, moulding 204
Planning of Meals 205
CHAPTER XIII. FORM IV: SENIOR GRADE (Continued)
Infant Feeding 208
Modified Milk, Recipe for 209
Pasteurizing Milk, Directions for 209
Bottles, Care of 210
Food, Care of 210
Feeding, Schedule for 211
CHAPTER XIV. FORM IV: SENIOR GRADE (Continued)
Household Sanitation 212
Means of Bacteria Entering the Body 212
Common Disease-producing Bacteria 213
Methods of Sanitation 214
Disposal of Waste in Villages and Rural Districts 215
Methods of Disinfecting 215
Home Nursing 216
Sick Room, The 216
Location, furniture, ventilation, care 216
Disinfecting, Methods of 218
Patient, The 218
Care of the bed, and diet 218
Poultices 221
Fomentations 222
BIBLIOGRAPHY
Home, The 223
Science and Sanitation 223
Food and Dietetics 223
Cooking and Serving 224
Laundry Work 224
Home Nursing 225
Economics 225
Magazines 225
PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY
DETAILS
FORM III: JUNIOR GRADE
BILLS OF HOUSEHOLD SUPPLIES:
Furniture, bed and table linen, material for clothing
Fuel, meat, milk, groceries
Weekly or monthly expenses of an average household
Comparison of home and store cost of cooked food, such
as cake, bread, meat, canned fruit.
SOURCES OF HOUSEHOLD MATERIALS:
Fuel
Timber for building, and furniture
Cotton, linen, woollen, paper, china
Common groceries, such as salt, sugar,
spices, tea, coffee, cocoa, cheese, butter, cereals
Cleansing agents, such as coal-oil,
gasolene, turpentine, whiting, bathbrick, soap.
MANUFACTURE OF HOUSEHOLD MATERIALS:
Cotton, linen, woollens, paper
Salt, sugar, tea, coffee, cocoa, cheese, butter, cereals.
KITCHEN AND EQUIPMENT:
Arrangement of a convenient kitchen
Necessary utensils.
FORM III: SENIOR GRADE
CLEANING:
Elementary principles of cleaning
Practice in cleaning dishes, tables, sinks, towels.
COOKERY:
Table of cooking measurements
A recipe (parts, steps in following)
Reasons for cooking food; kinds of heat used; methods of cooking
Practice in making simple dishes of one main ingredient.
SERVING:
Setting the table
Table service and manners.
FORM IV: JUNIOR GRADE
THE KITCHEN FIRE:
Requirements of a fire
Comparative merits of fuels
Construction and care of a practical stove.
STUDY OF FOODS:
Uses of food to the body
Necessary elements in food
Composition of the common foods, excepting meat and fish.
COOKERY:
Practice lessons in preparing and cooking the common foods,
(milk, eggs, meat, fish, fruit, vegetables)
Cooking and serving a simple breakfast and a luncheon.
CARE OF THE HOUSE:
Review of methods of cleaning taken in Form III
Cleaning and care of household metals
Sweeping and dusting
Care of a bed-room.
LAUNDRY WORK:
Necessary materials and the action of each
Process in washing white clothes.
NOTE.--These subjects are intended to be taught
simply (not technically). In schools where there
is no laundry equipment, the order of work may
be developed in class and the practice carried
on at home.
FORM IV: SENIOR GRADE
PRESERVATION OF FOOD:
Causes of decay, principles and methods of preservation
Practice in canning.
COOKERY:
Practice lessons to review cooking common foods
Flour (kinds, composition of white flour); flour
mixtures (kinds, methods of mixing, lightening agents)
Practice in making bread and cake
Practice in cooking meat
Cooking and serving a simple home dinner at a fixed cost.
FOODS:
Composition of meat and fish
Planning meals so as to obtain a broad balance of food elements.
INFANT FEEDING:
Proper food; pasteurizing milk
Care of bottles and food
Schedule for feeding.
HOUSEHOLD SANITATION:
Disposal of waste
Principles and methods of sterilizing and disinfecting.
HOME NURSING:
Two simple lessons to include the following:
1. The sick-room (location, size, ventilation, care)
2. Care of patient's bed, and diet
3. Making of mustard and other simple poultices.
NOTE.--Where no equipment has been provided, a
large doll and doll's bed will serve.
LAUNDRY WORK:
Washing of woollens (the processes).
HOUSEHOLD MANAGEMENT
CHAPTER I
INTRODUCTION
Until a comparatively recent period, education was regarded mainly as a
means of training the intellect, but this conception of education is now
considered incomplete and inadequate. Our ideas of the purpose of
schools are becoming broader, and we have decided that not only the
mental nature, but all the child's activities and interests, should be
given direction by means of the training given in our schools. We
believe also that these activities and interests can be used to
advantage in assisting the mental development.
Household Management aims to educate in this way, by directing the mind
to ideas connected with the home and by training the muscles to perform
household duties.
Though deemed essentially practical, this subject will, if rightly
presented, give a mental training similar to other subjects of the
Course of Study. It should do more. While a pupil is made familiar with
the duties of home life and with the materials and appliances used in
the home, she will be unavoidably led to think of the work of the larger
world and to realize her relation to it. When such knowledge comes, and
a girl begins to feel that some part of the world's work depends on her,
true character-building will begin.
The purpose of this Manual is to assist teachers in presenting Household
Management to public and separate school classes in such a way as to
attain these ends. It is hoped that it will be especially useful to
those teachers whose training in the subject has been limited.
An attempt has been made to explain the work of Form III Senior, and of
the Junior and Senior divisions of Form IV. The topics of Form II Junior
are not discussed, as the work of this Form is intended to be taught as
information lessons, for which general methods will suffice. In the
other Forms mentioned, the topics of lessons are outlined in detail, but
the method of presentation is not given except in typical cases. Both
outline and method are intended to be merely suggestive and to leave
opportunity for the teacher's originality.
In cases where topics seem incompletely outlined, it is due to the fact
that they are treated in other school subjects or postponed until the
pupils reach a more advanced stage of mental development.
The order of lessons is optional, also the amount of work each should
include, unless this is specially stated.
Many lessons are suitable for rural schools, which have no equipment
except what the ingenuity of the teacher may provide. In such schools,
the teacher may perform the practical work, while the class observes.
Throughout the lessons, there is the difficulty of presenting scientific
facts to immature minds in a way that will be simple and clear. The use
of technical language would often assist the expression, and this is apt
to be unconsciously employed, but there is danger of such forms of
speech not being intelligible to the pupils; the teacher should
therefore choose her words carefully. Technical terms may be taught, but
this is not advised in Junior classes, unless really necessary. If the
facts are intelligently related to the experiences of the pupils, that
is all that is desired.
Temperatures, as indicated by Fahrenheit thermometers, have always been
given, as this scale is best known in the home.
Since this Manual is designed for teachers, few recipes have been
furnished. The books of reference which are appended will supply these
and additional information on the subject.
CORRELATION WITH OTHER SCHOOL SUBJECTS
One of the benefits of placing Household Management in a Course of Study
is that it relates the knowledge gained in school to the home life.
The Household Management teacher has great opportunity for this
correlation. She should be more than a teacher of household duties. She
should lead the pupils to see the importance and necessity of mastering
the other school subjects. Wherever interest in these subjects has
already been established, this interest will form a basis for
development in many Household Management lessons.
Then, too, the teachers of other subjects should, as far as possible,
work with the Household Management teacher in relating their instruction
to the operations and requirements in the home. If the teachers
co-operate in planning their lessons, the pupils will receive a deeper
impression of the facts learned in each subject and will have an
increased interest in the work, through seeing how one branch of
knowledge is related to another.
The following will show how some of the subjects are related to the
class work of Household Management:
Arithmetic.--This subject is used in household accounts, in
measurements, in the division of recipes, and in computing the cost of
foods prepared for the table.
Reading.--The pupils should be asked to read aloud the recipes and their
notes and should be required to do this distinctly and accurately.
Spelling, Writing, Language Work.--In writing recipes and notes, in
stories of household topics, and in written answers, the teacher should
insist on neat writing, correct spelling, and good English.
Geography.--The study of materials for food, clothing, and house
furnishings brings before the mind our commercial relations with foreign
countries and the occupations of their inhabitants. It also suggests
consideration of climate and soils.
History.--The evolution of furniture and utensils, of methods of
housekeeping, and of preparing and serving food, brings out historical
facts.
Elementary Science.--Throughout the Course, this subject is the
foundation of much of the instruction given, as it explains the
principles underlying household industries. Soap-making, bread-making,
preservation of food, and the processes of cooking and cleaning are
examples of this.
Some knowledge of elementary science is also necessary to an
understanding of the construction and practical working of the kitchen
stove, the fireless cooker, the cream separator, and many household
appliances. Its principles determine the methods of heating, lighting,
and ventilating.
Physiology and Hygiene.--The study of food and the planning and
preparation of meals should include a knowledge of the body and its
requirements. The sanitary care of the house and its premises is
directly related to hygiene.
Nature Study.--Animals and plants furnish us with most of our food, and
familiarity with these is necessary to the housekeeper. A knowledge of
the structure of animals is essential in studying the cuts of meat; the
structure of plants and the functions of their different parts give a
key to the value of vegetable food.
Physical Training.--The class should be carefully trained throughout in
correct muscular movements. The position of the body should be closely
watched in working and in sitting, and the classes should enter and
leave the room in systematic order.
Manual Training.--The practical part of housekeeping demands constant
use of the hands. The teacher should be watchful of awkward handling of
materials and utensils and be careful to correct it. She should require
deft, natural movements until they become habits.
Art.--Ideas of colour and design should be applied in choosing
wall-papers, carpets, dishes, furniture, and clothing. The pupils might
be asked to make original coloured designs for these household articles.
ROOMS
It is most desirable to have Household Management include all home
operations and, to make this possible, more than one room should be
provided. Many school boards, however, in introducing the work, find
that one room is all that can be afforded. Where this is the case, it is
necessary that this room be equipped as a kitchen, though it must be
used for other purposes as well. It will serve also for table-setting
and serving, for simple laundry work, for lessons in home-nursing, and
for sewing.
[Illustration: A Household Management class at work]
This kitchen should be large and airy, so that the class can work
comfortably and conveniently. A room having greater length than width
admits of the best arrangement.
On account of the odours that arise from cooking and other domestic
operations, the kitchen should be on the top floor and should have more
adequate means of ventilation than ordinary class-rooms. A north
exposure makes it cooler in summer.
[Illustration: Opposite end of Household Management class-room, showing
the black-board and class cupboard]
EQUIPMENT
In planning an equipment, one must be guided by the conditions to be
met. It is difficult to be definite in details, but certain general
principles should be observed.
The entire equipment should be suited to the needs of the pupils, and it
should also be one which it is desirable and possible for them to have
in their own homes.
[Illustration: A Household Management class-room, showing tables, sinks,
and stoves]
The walls and floor should be washable, and they, as well as the
furniture, should have plain, smooth surfaces which do not catch dust
and are easily cleaned.
The sinks, stoves, tables, and cupboards should be placed so as to save
steps.
TABLES
Where economy is necessary, movable tables may be used, but the fixed
ones are to be preferred. The latter may be placed in the form of a
hollow square or an oval, with openings from opposite sides to give
convenient access to a centre table, which can be used for supplies or
as a dining table.
[Illustration: Section of a table designed for two pupils]
Drawers and cupboards to hold the necessary utensils and supplies should
be provided in the tables for each pupil. Provision may also be made
under the table top for desk boards, which may be pulled out when notes
are written, in order to allow the pupils to sit comfortably in front of
the cupboards. The table top should be of hard wood or some
non-absorbent material, jointed in narrow strips in order to prevent
warping. Part of this must be protected by a metal or glass strip on
which to set the individual stoves or hot dishes.
[Illustration: Contents of a table cupboard equipped for two pupils]
A working drawing and design of the tables used in the Normal Schools
may be obtained from the Department of Education, Toronto.
[Illustration: Contents of an individual utensil drawer]
[Illustration: Contents of an individual supply drawer]
SEATS
The seats may be swing seats, stools, or chairs. The swing seats are
noiseless and easily put out of the way, but are uncomfortable and
unsteady, so that the pupils are inclined to prop themselves by placing
their elbows on the table. The stools and chairs are noisy and occupy a
great deal of room, but the latter are restful and conducive to the
correct position of the pupils, the importance of which cannot be
over-estimated. The former are inexpensive, if made with a plain, wooden
top. Both should admit of being pushed under the table, and for this
reason the chairs should have folding backs. The legs should be tipped
with rubber in order to minimize the noise.
[Illustration: A class towel rack]
RACKS
Towel racks should be placed near the sinks and, if possible, should
allow space for hanging the towels without folding. In some tables a
towel rack may be attached to one of the sides.
SINKS
A sink at each corner of the room saves much time and inconveniences in
the work. Each of these should be provided with hot and cold water. They
may be made of porcelain or of enamelled iron.
[Illustration: A class gas range, showing high ovens]
CLASS CUPBOARD
A large class cupboard in two sections, having glass doors in the upper
part to show the class china and glass, should be placed where it will
be most convenient and add to the attractiveness of the room. This
cupboard will hold the dinner set and extra dishes and utensils, as well
as the linen and some staple food supplies. A refrigerator is desirable
for such foods as butter, eggs, meat, etc.
[Illustration: A class cupboard]
STOVES
[Illustration: Individual table stoves
(_a_) a gas stove
(_b_) an electric stove
(_c_) a blue-flame kerosene stove
(_d_) an ordinary kerosene stove]
The stoves provided will depend on the fuel that is available in the
neighbourhood. Wood is still in use in some rural sections, while coal
is the ordinary fuel in small towns and villages. Where either of these
fuels is commonly used, there should be two ranges. One should be for
coal or wood, to teach the use of the home fuel, and the other an oil,
gas, or electric stove, to demonstrate the time and labour saved the
housekeeper by the use of one of these. If possible, the stoves should
have high ovens, to obviate the necessity of stooping. A section of
glass in the oven door is a great convenience, as it allows the
contents of the oven to be easily watched.
For individual work small table stoves are required. These may be
supplied with oil, alcohol, gas, or electricity, as may be most readily
obtained. These stoves may be arranged so that they can be swung from
the table when not in use. In this way more room is provided for work,
and the table is more easily cleaned. The tops of the stoves should be
wide and flat, so that cooking dishes will not easily upset.
A fireless cooker, though not really necessary, is most helpful. Where
funds are lacking, one may be made by the pupils at small expense. A
barrel, wooden box, or large pail may be filled with hay or excelsior,
and small, covered, granite pails may be used to contain the food.
BLACK-BOARDS
The black-boards should be of slate or glass, and as large as the size
of the room allows. The windows and doors should be so placed that there
will be unbroken stretches of wall for this purpose. Part of the
black-board should be provided with a sliding board which, when
required, can be drawn to conceal what is written. A separate
black-board for current prices of common food materials is an excellent
idea. The responsibility of keeping these prices correct should be given
to the pupils.
ILLUSTRATIVE MATERIAL
A cabinet, or display case, for illustrative material, is of great
educational value and, to the pupils, is one of the most attractive
features of the room. The following list of specimens is suggestive for
this:
[Illustration: A display cabinet--canned fruit]
1. Standard china, such as Crown Derby, Wedgewood, Limoges, Dresden,
Beleek, etc.
2. Standard carpet, such as Axminster, Wilton, Brussels, Tapestry
3. Woods used for furniture and building
4. Food materials in various stages of preparation, such as sugar,
spices, cereals, tea, coffee, cocoa
5. Fruit canned by the pupils
6. Designs for wall-paper, linoleum, dishes, etc., made by the pupils.
Other illustrative material in the form of charts showing the
comparative values of the common foods, or illustrating cuts of meat or
different kinds of vegetables and fish, will be found to aid greatly in
making the teaching effective. There are few of these to be obtained,
but home-made ones may be prepared from cuts in bulletins and magazines.
Pictures illustrating the production and manufacture of food may also be
mounted and used.
BOOK-CASE
Book shelves should be provided, where a small library of books bearing
on the various phases of the subject may be kept, together with the
Government Bulletins and some well-chosen periodicals and magazines.
These may be selected from the _Catalogue of Books_ which has been
prepared by the Department of Education.
UTENSILS
In regard to the selection of small articles required, such as dishes
and utensils of various kinds, the greatest care should be exercised.
This part of the equipment can be exactly duplicated by the pupils in
their homes, and in this way may be of educational value to the
community. The cooking and serving dishes should combine quality,
utility, and beauty.
It is not economy to buy cheap utensils. As far as possible, they should
be chosen with smooth, curved surfaces, as seams and angles allow
lodging places for food and make the cleaning difficult.
Everything should be of good quality, the latest of its kind that has
been approved, and, at the same time, have a shape and colour that is
artistic.
It is wise to buy from stock which can be duplicated if breakages occur,
so that the equipment may be kept uniform. For individual work the
utensils should not be too large.
Coloured granite ware is best for most of the cooking dishes. Where tin
is necessary, it should be of a good quality. Crockery is desirable for
some bowls, jars, and serving dishes. Spoons and serving forks should be
of Nevada silver, and knives of the best steel with well-made wooden
handles.
The cost of this part of the equipment and the number of articles
purchased must of course depend on the funds available. The following
list is intended to give what is really desirable in a specially
equipped room, at prices which are a fair average.
EQUIPMENT
FOR TWENTY-FOUR PUPILS
I. CLASS TABLE
1. UTENSIL DRAWER:
24 plates, enamel, 9 inch $0.70
14 " white crockery, 7 inch .80
24 bowls white crockery, 7 inch 3.60
24 " " " 5 1/2 inch 1.20
24 enamel bowls, 6 inch 2.40
24 popover cups 1.80
24 bakers, crockery (oval) 1.20
24 platters, " (small) 1.50
24 sieves (wire bowl) 1.30
24 spoons, wooden 1.92
24 spatulas, wire handle 7.20
24 knives, paring 2.00
24 forks, Nevada silver 2.50
24 spoons, table, Nevada silver 2.50
48 spoons, tea, " " 1.20
24 cups, measuring, tin 2.40
2. SUPPLY DRAWER:
12 boxes (for flour), tin 10.00
12 " (for sugar), " 7.50
12 cheese jars (for salt) .68
24 shakers, glass 2.40
24 bread tins 4.32
24 biscuit cutters .72
13 safety match-box holders 1.62
3. SUPPLY CUPBOARD:
12 double boilers 5.76
24 stew pans, tin cover, wooden knob 4.56
24 frying-pans 1.20
24 saucepans 2.16
12 knife-boards 1.80
12 meat boards 3.00
6 scrub basins 1.50
12 dish pans 6.00
12 rinsing pans 3.00
12 draining pans 3.00
6 tea-kettles 3.00
12 scrub-brushes 2.00
12 vegetable brushes .30
12 soap dishes .75
12 garbage crocks .96
24 asbestos mats 1.10
II. SINK AND WALLS
1 garbage pail, galvanized iron 1.00
1 waste-paper basket, willow (large) .75
1 soap dish .11
1 brush, hand .03
1 brush, scrub .17
2 basins, hand, enamel .40
2 basins, scrub, enamel .50
1 dish pan .70
1 crock for washing soda .30
2 towel racks 1.50
1 clock 5.50
12 tablets for housekeeping rules .70
III. GENERAL CUPBOARD EQUIPMENT
2 kettles, granite 1.50
1 tea-kettle, granite .85
1 saucepan .28
1 saucepan .35
5 covers, tin .25
1 pie pan .10
1 coffee-pot .32
6 saucepans, 1 qt. size, white enamel 1.08
1 double boiler .59
6 covers, tin .30
1 soup ladle, enamel .09
2 pudding dishes, white enamel .40
12 strainers and mashers 1.80
1 kneading pan .85
3 steamers .67
10 graters 1.00
2 vegetable baskets .30
6 potato mashers .48
4 muffin pans .60
24 patty-pans .20
12 Dover egg beaters 1.20
1 spice box .50
1 japanned tray .25
24 wire toasters 2.40
1 egg spade .15
1 scale 3.10
1 freezer 3.00
1 cast-iron frying-pan .40
1 dripping pan .25
2 roasting pans .60
1 quart measure, granite .60
1 pint measure, " .45
1 funnel, tin .05
4 baking sheets 7" × 17" .92
6 " " 10" × 10" 1.08
24 cups and saucers 1.30
24 tumblers 1.50
6 platters .36
6 plates .34
6 pitchers, 1 1/2 pt. 1.00
3 brown bowls, 2 qt. .75
2 brown bowls .25
nest of mixing bowls 1.00
6 glass measuring cups .60
6 glass lemon reamers .60
6 tea-pots (pint) 1.50
1 covered crock .25
1 doz. 1 qt. fruit jars .65
1 " 2 qt. " " .75
1 " 1 pt. " " .55
1 meat chopper 3.10
1 bread knife .25
1 bread board .25
2 knives, French .85
2 spoons, granite .21
1 fork, large wooden handle .15
2 can openers .20
1 corkscrew .25
1 bunch skewers .15
1 brush, pastry .05
1 knife sharpener .25
3 graters, nutmeg .09
1 box toothpicks .05
1 pad tissue paper .05
3 scissors 1.25
1 doz. jelly glasses .35
1 cream and sugar .30
24 rolling-pins 3.00
1 butter spade .15
1 file and catch .65
3 doz. test-tubes .90
1 " thermometers (Dairy) 2.50
2 lamp chimneys .30
1 bell .40
IV. KITCHEN LINEN
36 yards towelling (3 doz. dish towels) 5.40
16 " " (4 doz. wash cloths) 2.40
13 " check towelling (3 doz. dish cloths) 1.60
6 " towelling .75
6 " " (6 meat cloths) .60
1 1/2 " flannelette (oven cloths) .23
12 " cheesecloth .60
1 3/8 " denim (stove apron) .27
2 " flannelette (for polishing silver) .20
chamois .25
V. CLEANING CUPBOARD
1 stove apron .27
1 stove brush .25
1 dauber .10
3 whisk brooms .45
1 dust-pan .20
1 pair stove mitts .30
1 broom .45
VI. LAUNDRY EQUIPMENT
14 pony wash-boards 1.75
6 doz. clothes-pins .10
1 clothes-line .25
VII. DINING-ROOM EQUIPMENT
1. China and Glass:
1 flower vase .25
1 dinner set, Limoges china 15.50
1 doz. water glasses .80
1 glass fruit set 1.50
2. Silver and Steel:
2 doz. teaspoons 4.20
1 " dessert spoons 4.00
1/2 " tablespoons 1.15
1 " dessert knives 4.50
1 " dessert forks 4.50
1 " dinner knives 4.50
1 " dinner forks 4.50
1 carving set 2.00
1 butter pick .20
3. Linen, etc.:
1 silence cloth 1.50
1 4 yd. table-cloth 5.40
1 doz. napkins 2.75
1 centre-piece .40
2 doylies .50
2 tray cloths 1.00
VIII. MISCELLANEOUS
1 "First Aid" cabinet 10.00
1 fire blanket 2.00
EQUIPMENT FOR ORDINARY CLASS-ROOMS
In some schools it is impossible to set aside a special room for
Household Management work, and the ordinary class-room is all that is
available. In such cases the equipment must be a movable one, and gas
stoves and plumbing are impossible. Table tops may be placed on
trestles or laid across the ordinary desks, and oil or alcohol lamps
must be used. These and the necessary utensils may be kept in a cupboard
in the room.
With certain restrictions, the Department of Education assists in
equipping special rooms in villages and rural districts and also in
maintaining instruction in this subject.
[Illustration: Modified equipment for rural schools]
The classes in these schools are usually smaller, so that an outfit
suitable for individual work with a class of twelve will generally
suffice. The following, suggested by the Macdonald Institute, Guelph, is
a good basis and may be modified as desired:
12 bowls, brown $0.85
12 bread tins .95
12 tea cups and saucers 1.25
12 tin measuring cups 1.25
12 egg beaters .30
12 forks .40
12 case knives 1.25
12 paring knives 1.25
12 plates .85
12 saucepans 1.68
12 tablespoons .50
24 teaspoons .40
12 wooden spoons .60
12 stew pans 2.40
12 strainers .65
2 trays .80
1 bowl, yellow .25
1 " " .35
1 " " .45
3 scissors 1.50
5 trestle tables 20.55
6 frying-pans .90
3 tea strainers .15
3 match-box stands .24
1 emery knife .20
3 soap dishes .25
12 pepper shakers 1.50
12 salt shakers 1.50
1 bell .50
4 lemon reamers .40
6 stoves, kerosene 6.00
12 plates, dinner 1.25
6 plates, soup .60
4 jugs .60
1 jug .45
1 butcher knife .30
1 French knife .60
2 spatulas .80
6 teaspoons .10
3 tablespoons .13
4 brushes .20
2 stove mitts .50
4 asbestos mats .20
1 corkscrew .25
4 egg beaters .60
4 wash basins .92
3 draining pans .69
4 dish pans 2.00
6 broilers .48
3 cake tins .35
4 graters .40
3 strainers .75
24 patty pans .20
2 tin dippers .40
2 fibre pails .70
1 colander .35
1 pail, enamel .70
1 pan, enamel .18
3 tea-kettles 2.70
1 saucepan .30
1 saucepan .25
1 saucepan .23
1 saucepan .30
1 double boiler .85
1 kettle, covered .60
[A]1 stove to burn coal or wood 30.00
--------
Total $100.05
FOOTNOTE:
[A] The above may be replaced by a twenty-dollar wood stove or a
ten-dollar, two burner, coal-oil stove.
PACKING-BOX EQUIPMENT
When even the expense of the modified equipment is too great, the
ingenuity of the teacher and the pupils may be used to provide a
"packing-box" equipment suitable for six pupils. The outlay for this
will vary according to what is provided, but it can in no case be
large. The following equipment used by the Department of Domestic
Science, Teachers' College, Columbia University, will be suggestive:
[Illustration: Packing-box equipment]
FOR CLASS
3 bread boards $0.15
1 rolling-pin .05
3 baking-powder can tops, for cookie cutters ..
1 flour sifter .10
1 large frying-pan .25
1 double boiler .50
1 quart kettle .25
1 tea-kettle .50
1 broiler .20
1 garbage can .25
2 pitchers .25
2 apple corers .10
1 chopping knife .10
1 chopping bowl .05
6 muffin tins .12
2 layer-cake tins .10
3 dish pans .45
3 rinsing pans .30
1 strainer .05
6 china plates .30
3 mixing bowls .30
6 sauce dishes .15
6 cups and saucers .30
1 coffee-pot .25
1 tea-pot .10
3 bread pans .15
6 quart jars .30
3 wooden pails with covers .30
6 dish towels .48
3 dish cloths .15
3 hand towels .15
1 broom .30
1 dust-pan .08
1 scrubbing-brush .10
1 scrubbing pail .20
1 Dover egg beater .09
1 pepper shaker .05
1 salt shaker .05
1 baking dish .10
1 bread knife .25
1 corkscrew .10
-----
Total $8.02
1 packing-box table 1.00
1 packing-box cupboard .50
Large blue-flame oil stove $10.00
INDIVIDUAL EQUIPMENT FOR SIX PUPILS
1 white bowl, 1 qt. $0.07
1 measuring cup .05
1 granite plate .10
1 saucepan .05
1 tin cover .05
1 steel fork .10
1 steel knife .10
1 tablespoon .03
2 teaspoons .05
-----
Total .60
1 oil stove .75
1 asbestos mat .05