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 One part by measure flaked cereal to 2 of water. 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. 15537-15-9 III. Food-Continued. (b) Classes of food-Continued. 4. Fish Compare composition with meat. Compare principles of cooking with meat. 5. Eggs Uses in cookery. Soft cooked; hard cooked. 6. Milk Milking methods. Care of milk. Churning and care of butter. Cottage cheese. Use of condensed milk. 7. Vegetables Consider those common to community. Cook strong-flavored vegetables in uncovered vessels. Practice: Cook such vegetables as are obtainable. En- 8. Bread Baking powder and sour-milk biscuits, corn bread. Yeast bread Proportion of liquid and flour. Temperature of raising. Temperature for oven. 9. Salads Care in cleaning salad plants. Use of dressings. Practice: Prepare and encourage the use of simple green salads, lettuce, cabbage, celery, etc. 10. Desserts— Plain puddings: Rice, cornstarch, and gelatin. Junket. Ginger cake and plain cake. Frozen cream. Pies. III. Food-Continued. (b) Classes of food-Continued. 11. Fruit Good fruit is wholesome and should be eaten freely, both fresh and cooked. Unless perfectly fresh, fruit should be stewed. Add sugar after cooking. Dried fruit must be soaked to replace moisture robbed in drying. Cook slowly at low temperature. Practice: Apple, cranberry, rhubarb, and berry sauce; baked apples, pears, bananas, dried apples, peaches, apricots, raisins, and currants. IV. Kitchen economy: (a) Cost of material. (b) Methods of purchase. (c) Care of supplies. (d) Making menus 1. Food combinations. 2. Individual amounts. 3. Use of left overs; soups, hashes, seasoning. V. Preservation of foods: (a) Canning of fruits and vegetables 1. Demonstrate how to can the various kinds of fruits and vegetables by use of the cold-pack method. (See Farmers' Bulletins of the United States Agricultural Department.) 2. Demonstrate and explain the use of other methods of canning fruits. 3. The proper method of scalding, blanching, paring, coring, stemming, hulling, and seeding the various kinds of fruits. 4. The elimination of waste. NOTE.-Probably one-half of all the fruit and vegetables raised are allowed to go to waste because they are not needed for immediate consumption. Home canning will save this waste. (b) Storage. Importance of root cellars. VI. Kitchen gardening: POULTRY. (Five weeks: Instructions, 13 hours per week; application 22 hours per week.) I. Poultry: Chickens, ducks, geese, turkeys. II. Breeds of chickens: Brahmas, Cochins, Leghorns, Lang shans, Minorcas, Plymouth Rocks, Wyandottes, Rhode Island Reds, which are best for meat, best for eggs, best for dual purpose. III. Proper feed and care. IV. Construction of inexpensive house and care of same. V. Selection of eggs for hatching; loss of fertility in eggs. VII. Feed and care of chicks. VIII. Diseases and treatment: Cholera, roup, gapes, pip. SEWING. (Thirty weeks: Instruction, 11 hours per week; application 22 hours per week.) I. Before beginning garment-making certain terms should be learned, as: Draft, field, pattern, selvedge, right side, etc. II. Talks on neatness, order, accuracy, economy of time, position for work, use and value of implements and material are given in connection with practical work. III. Supply each pupil with tape measure and teach the yard and its divisions. Drill in accurate measurement of material. IV. Study the standard makes of paper patterns. Compare as to fit, seam, allowance and construction guides. Consider methods of placing on the goods and marking construction lines. V. Teach the construction of a sewing machine and develop the need of care in running, cleaning, and oiling. Speeding produces a jerky movement, bad for machine, work, and operator. No machine at any price will give the best service when not understood and well cared for. Work with regular, even movement of the feet. A machine in constant use should be sparingly oiled each day and cleaned once a week. Learn to thread and needle the machine, to regulate the upper and under stitch, and use the common attachments. VI. Talks on the origin, manufacture, use, and durability of cotton, wool, and linen fabrics. VII. Take up the problem of cost in connection with each garment. VIII. Shrink gingham or loose-weave material before cutting, Method: Put one cup of salt in a bucket of warm water. Allow the goods to soak in this several hours or overnight. Rinse in cold water and hang to drip dry., Press. IX. To develop speed and responsibility, the construction of a second garment is recommended. X. Art needlework and lace making should be taken up with special reference to the practical application of Indian design in home decoration. XI. Constructive work: Bag with pincushion: Measuring, basting, overhanding, backstitching, hemming, running. Napkin: French hem. Belt: Mitering corners, turning points, machine stitching. Kitchen apron with bib: Cutting straight lengths, overcasting, cutting, and applying bias facing; turning hem; tailored belt; buttonhole; blindstitching; sewing on two-holed buttons. Petticoat: Flat fell, use of tucker, gathering ruffle, insert ruffle under tuck, finish placket, sewing on four-holed button, piecing bias bands, featherstitching. Princess apron: Placing pattern and cutting, joining bias seams, turning circular hem. Corset cover: Making peplum, sewing on lace. Mending stockings and cutting down stockings, darning stitch, fell stitch. Patch figured and woolen goods: Matching design, use of faded patch to match material, catstitching. Drawers: New placket, use of gusset, use of insertion. Child's rompers: Consider simplicity, durability, and appropriateness of material selected, such as linen, percale, poplin or piqué; welt seam; neck finish; leg finish. Plain work dress: Amount of material, style, measurements, adapting pattern to measurements, placing pattern on goods, marking center lines, tracing stitching lines. LAUNDERING. (Fifteen weeks: Instruction, 13 hours per week; application, 22 hours per week.) (a) Sorting clothes as to— 1. Color. 2. Material. 3. Use. (b) Stains: 1. Remove before washing. 2. Consider origin, as meat, egg, milk, fruit, vegetable, medicine, mildew, ink, mineral, or acid. (c) Washing white clothes: 1. Value of soaking. 2. Use of soap, water, washboard, and machine. 4. Rinse to remove loosened dirt. 5. Blue to overcome yellow tinge. 6. Starch To improve appearance by stiffening. To keep clean longer. 7. Drying— Hang in open air and sunlight; clean pins and line. |