VII. Pastry:

Review fats

(a) Characteristics of good pastry. Light, flaky, tender. De

Practice: Fruit pies, lemon, custard, pumpkin, squash, to

mato. Judge according to taste.

VIII. Menu making:

(a) All foods represented.

(b) Contrast flavors in different courses. (c) Harmonize flavors in same course.

(d) Use seasonable foods.

Practice: Plan meals with these points in mind. Cook and

serve.

IX. Dining room service:

(a) Table.

(b) Table linen.

(c) China, glassware, silver.

(d) Table accessories.

(e) Style of serving.
(f) Method of serving.
(g) Use of serving table.
(h) Use of serving tray.
(i) Crumbing table.
(j) Use of finger bowl.
(k) Dining-room courtesy.
(7) Good table manners.

(m) The chair.

(n) The knife, fork, and spoon.

(0) The use of fingers.

(p) The use of napkin.

(7) Quick eating.

Cook and serve dinners, English style.

Practice: Sponge, butter cake, cookies, doughnuts, and varieties. Boiled frosting, uncooked-egg frosting, water icing.

XI. Household accounts.

(a) Apportioning the income.

1. Food.

2. Shelter.

3. Clothing.

4. Operating expenses.

5. Savings.

(b) Method of keeping accounts.

(c) Method of payment.

(d) Bank account and check book.

Practice: Personal accounts. Plan budgets for families on stated and variable incomes. Keep account of class purchases.

FOURTH YEAR.

(Forty weeks.-Instruction, 1 hour per week; application, 3 hours per week.)

Aim: Increase of efficiency in planning, cooking, serving, and care of the household and development of power to assume and carry responsibility of household processes.

I. The score card for this year should consider the results of independent work in assuming responsibility for planning, teaching, and executing work of different grades.

II. Home sanitation must receive consideration in the everyday work of the classes; order in place; order in work; methods of cleaning; extermination of household insects; precautions against fire.

III. House planning and furnishing is an important topic to consider in order that the best results may be obtained in convenience, economy of labor, and economy of cost in building. Consider: Arrangement of windows, doors, cupboards, cellars, water supply, etc.

Finish of woodwork and floors.

Cost, effect, and durability of furnishings.

Selection of minimum equipment.

Selection of better equipment.

Compare good and bad walls and wall covering.

Collect pictures of good and bad in furnishing and decoration and compare.

Study hanging of pictures and curtains.

IV. Food requirement is dependent on season and occupation, and

on the weight, sex, and age of the individual. Study cost of foods in relation to nutritive value, season, waste, and requirements of individuals and households.

V. Cost and purchase of food:

Personal attention in buying is important.

Consider quantities to purchase.

Compare weights, measures, and packages.

Determine relative cost of homemade and shop products.

Make frequent marketing trips.

VI. Dietary studies:

Daily protein requirement.

Daily carbohydrate requirement.

Daily fat requirement.

Examine table of standard portions.

Measure out standard portions of common foodstuffs.

Estimate fuel value of different meals.

VI. Dietary studies-Continued.

Measure recipes to determine number of servings.

Plan meals to meet the energy requirements of certain groups and individuals; cook and serve and estimate the cost.

VII. Childrens' diet:

How it differs from that of adults.

Selection of food: Milk, cereals, eggs, fresh vegetables, meat, desserts, water and other beverages.

Importance of proper diet for development.

VIII. Menu making for the lunch box:

Foods.

Sandwiches.
Relishes.

Desserts.

Packing the lunch box-wrap articles in oil paper to prevent dry

out and mussiness.

IX. Invalid cookery:

Selection of foods for the sick; easily digested, appetizing, and small in quantity.

Selection of foods for the convalescent.

Preparation of tray.

Practice: Cooking foods and preparing trays for sick and con

valescent.

X. Salads and their use:

Suitable materials.

Kinds of dressing.

Combinations of foodstuffs.

Garnishing and serving.

Placing in the menu.

XI. Frozen mixtures.

Principles of freezing.

Proportions of ingredients.

Methods of combining ingredients.

Practice: Making of a variety of creams as used in dinners, ban

quets, etc.

XII. Independent work, serving in homes.

SEWING.

FIRST YEAR.

(Forty weeks.-Instruction, 1 hour per week; application, 3 hours per week.)

I. Aim: To teach the principles of plain sewing and lay a foundation for dressmaking. The work of the prevocational course is a prerequisite for intelligent work here.

II. Study the origin, manufacture, use, and cost of fabrics of vegetable fiber: Collect, mount, and compare samples of cotton and linen material as to width, weave, wearing qualities, color, and cost. Test colored samples for stability of color. Experiment in setting different colors.

III. On finishing each garment estimate its cost and compare with the ready-to-wear article as to appearance, durability, and cost.

IV. Study the standard makes of paper patterns. Compare as to seam allowance, fit, and construction guides. Become perfectly familiar with the construction guide before attempting to use the pattern. Consider method of placing on the goods to cut economically.

V. Occasionally duplicate a garment, working independently, to learn the processes. This tends to develop speed and confidence. VI. Bobbin and filet lace are given as optional studies.

VII. Construction work:

Flounced petticoat trimmed with embroidery: Amount of muslin and embroidery required; sewing embroidery to goods; piecing embroidery; gathering flounce and stitching to the skirt in one process.

Man's nightshirt: Selection of material; underarm seams; applied facing hem; collar.

Small girl's kilt pleated skirt: Amount of material required; allowance of material for pleats; making the pleats; adjusting to the waistband.

Shirtwaist: Select material and design; take measurements and adapt paper pattern to them; become familiar with guide chart for cutting and construction; the yoke, the cuff, the collar, the gathering at the waist.

Lengthening a child's outgrown dress; use of a faced or an applied hem.

Baby's cap; crochet inserts and edge for band; hemstitched ties.

Knit lace for neck and sleeves of baby dress; the foundation stitches for knitting lace.

Baby's dress; machine hemstitched hems; French seams; sew on knit lace.