Ontario Teachers' Manuals: Household Management

The pupils have been working with some of the well-known foods in all of their recipes and should have a fair knowledge of how to prepare them in simple ways for the table. It i...

After a number of practice lessons have developed in the pupils a certain ability and self-confidence in working, formal cookery may be introduced, and the following ideas shoul...

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 inadeq...

The first work in cookery, for this Form, should consist of practice lessons, which will test the ability of the class in cooking the simple animal and vegetable foods. The reci...

As meat is rather a complex food the teaching of which involves a good many lessons, and as it does not lend itself as well as other foods to the making of dishes useful in prac...

In introducing the practical side of Household Management to a class, it is an advantage to let them have a general idea of what the subject includes. They will then work with m...

As the principles of sanitation are based on a knowledge of bacteria, the facts concerning these microscopic plants, which were taught in the lesson on the "Preservation of Food...

In no subject is careful planning of the details of the lesson more important than in Household Management. The definite length of the period allowed in the school programme for...

This work is but a continuation of the lessons on cleaning. It is the process of removing foreign matter from cotton, linen, woollen, or silk fabrics by the use of water and add...

At the beginning of the year's work in Form IV, several lessons should be spent in reviewing the methods of cooking and cleaning taught in the previous year. This may be done by...

The Senior Fourth class is the preparatory class for entrance into the high school, and for many girls it is the final school year. For this reason the Course of this year shoul...

The pupils of Form IV Junior should be urged to take entire care of their own bed-rooms. The Household Management teacher can do much to encourage them in this. She may include...

This subject is more suitable for older students than for those attending the public and separate schools, but, because of its importance and the fact that many girls never go b...

The pupils of Form III, Junior, are generally too small to use the tables and stoves provided for the other classes and too young to be intrusted with fires, hot water, etc.; bu...

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 District...

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 M...

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 fo...

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, Less...

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...

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 C...

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,...

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 Washin...

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...

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...

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 10...