| page |
| Course of Study—Details | 1 |
| Chapter I |
| 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, utensils | 23 |
| Equipment for Twenty-four Pupils | 23 |
Class table, sink and walls, general cupboard equipment, kitchen linen,
cleaning cupboard, laundry equipment, dining-room equipment,
miscellaneous | 28 |
| Equipment for Ordinary Class-rooms | 28 |
| Equipment, Packing-box | 30 |
| For Class | 31 |
| Individual Equipment for Six Pupils | 32 |
| Chapter II |
| 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 Work at Home | 37 |
| Suggestions, General | 38 |
| Suggestions for Schools with Limited or no Equipment | 39 |
| Chapter III. Form III: Junior Grade |
| Correlations | 42 |
Arithmetic, geography, nature study, hygiene, physical training,
composition, spelling, manual training, art, sewing | 45 |
| Chapter IV. Form III: Senior Grade |
| 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 |
| Common Household Cleansing Agents | 50 |
| Black-board Outline | 51 |
| Dish Washing | 52 |
| Table Cleaning | 53 |
| Sink Cleaning | 54 |
| Dusting | 54 |
| Measures and Recipes |
| Measures | 166 |
Sources of flour, kinds of flour made from wheat, composition
of white flour, kinds of wheat flour, tests for bread flour | 167 |
| Flour Mixtures, Outline of Series of Lessons on | 168 |
Meaning of flour mixtures, kinds of flour mixtures, methods
of mixing flour mixtures, framework of flour mixtures, lightening
agents used in flour mixtures | 169 |
| Experiments | 170 |
| Baking-powder | 170 |
| Cake making | 171 |
Classes of cake, directions for making cake, rules for mixing cake,
directions for baking cake | 173 |
| Recipe for Basic Cake | 174 |
| Variations of Recipe for Basic Cake | 174 |
| Spice cake, nut cake, fruit cake, chocolate cake | 174 |
| Recipe for Basic Biscuits | 175 |
| Variations of Recipe for Basic Biscuits | 175 |
Sweet biscuit, fruit biscuit, scones, fruit scones, short cake for
fruit, dumplings for stew, steamed fruit pudding | 175 |
| Bread Making | 176 |
| Yeast, Outline of Lessons on | 177 |
| Bread Making, Practical | 179 |
Ingredients of plain bread, amount of ingredients for one small
loaf, process in making bread | 180 |
| Breads, Fancy | 180 |
| Bread-mixer, The | 182 |
| Pastry | 183 |
| Pastry, outline of lesson on—ingredients | 184 |
Notes on flour, fat, water: lightening agents used in pastry:
kinds of pastry: amount of ingredients for plain pastry
for one pie | 184 |
| Chapter XII. Form IV: Senior Grade (Continued) |
| 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 |
| General Ways of Preparing Meat | 193 |
| Notes on Tough Meat | 193 |
| Digestibility of Meat | 195 |
| General Rules for Cooking Meat | 198 |
| Baking, broiling, boiling, stewing, beef juice |
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