Tentative Course of Study for United States Indian Schools

(d) Special talks concerning woman's care of herself during preg nancy, proper preparation for the child, bathing and care of a newborn infant, the feeding and care of the child.

(e) Talks on marriage, conduct of girls during courtship, the beauties of home life, etc.

COOKING.

(Forty weeks: Instruction, 14 hours per week; application, 22 hours per week.) I. The kitchen:

(a) Equipment—

1. Stove: Fire box, dampers, ash pan, oven, stovepipe.
2. Rules for building fire.

3. Table: Size, use, and care.

4. Utensils: Kinds and care.
5. Measurements.

(b) Personal habits as to

1. Dress: Cotton, clean.

2. Hands: Nails clean.

3. Hair: Covered.

4. Towel and holder: Use and care.

() Dishwashing

1. Requisites.

2. Preparation: Sorting and scraping.
3. Order of washing.

4. Care of dishcloth and towel.

5. Disposal of dishwater.

6. Separation and disposal of garbage.

(d) Lamps-Use and care.

(e) Cupboards and refrigerator

1. Order of arrangement.

2. Sanitary care.

II. The dining room:

(a) Setting the table.

(b) Serving the meal.

(d) Clearing table and care of left overs. (e) Care of the room.

III. Food:

(a) Methods of cooking

1. In hot water: Boiling, steaming, stewing.
2. In hot air: Broiling, roasting, baking.

3. In hot fat: Frying, sautéing.

4. Fireless cooker: Combination of methods.

5. Practice: Practical application of each method to common foods.

III. Food-Continued.

(b) Classes of foods

1. Beverages—

Compare decoction and infusion.

Methods of preparation applied to beverages commonly used.

Practice: Coffee, tea, chocolate, cocoa, milk.

2. Cereals

The principal nutriment to be considered in cooking
cereals is starch. To gelatinize it and soften the
cellulose of cereals requires thorough cooking.
Classes Flaked and granular-More water absorbed by
granular.
Preparation.
Ingredients-

One part by measure flaked cereal to 2 of water.
One part by measure granular cereal to 3 to 4 of

water.

One part by measure cracked corn, wheat, or corn meal to 4 to 6 of water.

One cup dry cereal will serve 3 or 4 people. One teaspoon of salt to 1 quart water. Utensils: Measuring cup, fork, double boiler. Method: Have water in lower part of double boiler; have required amount measured and salted in upper part directly over fire. Measure cereal and when water is boiling rapidly shake cereal in so slowly that water does not stop boiling. The first secret of well cooked cereal: Shake vessel to prevent grains settling. Cook for about five minutes. If necessary, lift with a fork to prevent sticking, but never stir flaked cereals. First cooking opens starch grains. Place in the outer boiler and cook at least 1 hour-2 or 3 is better for oat flakes. The fireless cooker is excellent to cook cereal overnight.

3. Meats

Meat cookery depends on the proper application of fundamental principles.

Proteins are hardened by strong heat.

Fiber is softened by long, slow, moist cooking.

Juices are extracted by soaking in cold water and slow heating.

Practice: Apply principles in the cooking of tough and tender cuts of beef, mutton, pork, and poultry. Meat stews, broths, and soups.

INDUSTRIAL WORK-BOARDING SCHOOLS.

FIRST, SECOND, AND THIRD GRADES.

The industrial training of first, second, and third grade pupils attending boarding schools will be given in the regular industrial details by detailing them to work with pupils in the prevocational division.

In assigning pupils to the various industrial details due regard must be given to age, physical condition, kind of work, and hours of service.

FOURTH, FIFTH, AND SIXTH GRADES.

HOME TRAINING.

This course is to be given to all girls. At least 10 weeks' practice in housekeeping and 30 minutes' instruction daily should be given. Special emphasis should be placed on the last topic in this outline-Motherhood and Child Welfare. This course aims to be a careful and intimate preparation for home making, marriage, and motherhood. Such instruction is of special importance to Indian girls, who will return to a life under more or less primitive conditions, and perhaps in communities in which there will be no one to whom they may go for advice. This is not a class-room course, but is to be given by the matron in her own room or in the girls' reading room or in some other room in the girls' quarters, where there may be much informality and discussion. The class hour should be fixed for the convenience of the matron. Some of the more scientific lectures may be given by the school physician and the school nurse, but the course is in charge of the matron. She should admit girls to this class in her discretion, considering not school attainment, but age, physical development, and the probability of the girl leaving school before completing the vocational course.

Before the end of the course each girl should be required to make a complete infant's layette.

I. The house:

(a) Its parts and uses. (b) Evolution.

2. Mosquitoes.

3. Vermin.

4. Disease germs.

5. Sweeping and dusting. 6. Receipts for treating floors. (d) Bedroom

1. Bed making,
2. Ventilation.

3. General care.

(e) Living room

1. Furnishings.
2. Care.

(f) Bathing facilities—

1. The bathroom.
2. Substitutes.

(g) Home decoration.

(h) Toilets

1. Indoor.

2. Outdoor.

II. Water supply.

(a) Wells.

(b) Cisterns.

III. Personal hygiene.

(a) Bathing.

(b) Care of hair and nails.

IV. Housekeeper's responsibilities:

(a) Care and training children.

(b) Economy in use of time, money, and supplies.

(c) Cultivation of judgment in selection of clothing, millinery, and house furnishing, books, papers, magazines, placing special emphasis on literature suitable for children.

(d) Social duties and obligations

1. Duties of hostess.

2. Proper conduct in the home, on the street, in public, as a guest.

V. Motherhood and child welfare:

(a) Importance of proper parentage.

(b) Physiological changes during and after adolescence.