Ontario Teachers' Manuals: Household Management

About this eBook

Author

Ontario. Department of Education

Credits

Produced by Suzanne Lybarger, Emmy and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/Canadian Libraries)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Home economics

Category

Text

eBook-No.

24656

Project Gutenberg

https://www.gutenberg.org/ebooks/24656

Release Date

February 20, 2008

Copyright

Public domain in the USA.

Contents

1. 1.ONTARIO TEACHERS' MANUALS — HOUSEHOLD MANAGEMENT
2. 2.CONTENTS
3. 3.PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY — DETAILS — FORM III: JUNIOR GRADE — FORM III: SENIOR GRADE — FORM IV: JUNIOR GRADE — FORM IV: SENIOR GRADE
4. 4.HOUSEHOLD MANAGEMENT
5. 5.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
6. 6.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
7. 7.CHAPTER III — FORM III: JUNIOR GRADE — CORRELATIONS
8. 8.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
9. 9.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
10. 10.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
11. 11.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
12. 12.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
13. 13.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
14. 14.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
15. 15.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
16. 16.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
17. 17.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
18. 18.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
19. 19.BIBLIOGRAPHY — THE HOME — SCIENCE AND SANITATION — FOOD AND DIETETICS — COOKING AND SERVING — LAUNDRY WORK — HOME NURSING — ECONOMICS — MAGAZINES — Transcriber's Notes:

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