Foods and Household Management: A Textbook of the Household Arts

Name: Foods and Household Management: A Textbook of the Household Arts
Author: Kinne, Helen

Kinne, Helen

Cooking; Food; Home economics

II. Removal of stains.
     _Wash._
       Table linen.
         1 tablecloth for every four students.
         1 napkin for each student.
         1 doily for each student.

  III. _Wash._
      Bed linen.
        1 sheet for every four students.
        1 pillow case for each student.
      _Iron._
        Tablecloth, napkins, and doilies.

  IV. _Wash._
        Drawers and stockings.
      _Iron._
        Sheets and pillow cases.

  V. _Wash._
      Towels and plain colored pieces.
     _Iron._
      Drawers and stockings.

  VI. _Wash._
      Nightdress and corset covers.
      _Iron._
      Towel and colored clothes.

  VII. _Wash._
      Flannel underwear.
      _Iron._
      Nightdress and corset covers.

  VIII. _Wash._
      Embroideries.
      _Iron._
      Embroideries and flannels.

                             SECOND COURSE

  I. _Wash._
      White skirts.
     _Wash and iron._
      Doilies and drawn work.

  II. _Wash._
      Shirtwaists.
      _Iron._
      White skirts.

  III. _Wash._
       Knit and crocheted articles and flannel waists.
       _Iron._
       Shirtwaists.

  IV. _Wash._
      Woolen dress goods, down quilt, and blankets.
      _Iron._
      Flannel waists.

  V. _Wash._
     Collars and cuffs, child’s dress, ribbons.
     Finish quilt and blankets.

  VI. _Wash._
      Silks.
      _Iron._
      Silks, collars and cuffs, child’s dress.

  VII. _Wash._
      Laces, lace curtains.

  VIII. _Wash._
      Collarettes, stocks, handkerchiefs.
      _Iron._
      Collarettes, stocks, handkerchiefs.
      Finish lace curtains.


                               EXERCISES

1. Why is ironing less necessary than washing?

2. What are the chief cleansing and purifying agents?

3. Explain the difference between hard and soft water. Remedies for
hardness?

4. What is soap, and how does it act?

5. Why do we blue and starch clothes?

6. Describe the methods of forcing water through clothes.

7. Why are clothes boiled?

8. What are some of the labor saving devices and methods in washing and
ironing?

9. Why must clothes be sorted according to fabrics?

10. What are the essentials of a good washing machine?

11. Make a list of the cleansers and chemicals necessary to have on the
laundry shelf.

12. Obtain price lists and estimate the cost of simple but sufficient
laundry equipment.

13. Obtain a laundry list from a commercial laundry. Make a list of the
articles washed at home, and compare cost with the cost of putting out
clothes, estimating fuel, cleansers, labor, and some wear and tear of
apparatus.




                                APPENDIX


                     _CLASSIFICATION OF FOODSTUFFS_

                     Elements required by the body

  Carbon
  Hydrogen
  Oxygen
  Nitrogen
  Sulphur
  Phosphorus
  Iron
  Calcium
  Magnesium
  Potassium
  Sodium
  Chlorine
  Iodine (traces)
  Fluorine (traces)
  Silicon (traces)

                  Foodstuffs furnishing these elements

Public-domain text, read in full here on John Shaqi.

Opening the text

Foods and Household Management: A Textbook of the Household ArtsKinne, Helen

General

Foods and Household Management: A Textbook of the Household Arts

Kinne, Helen

Cooking; Food; Home economics

II. Removal of stains.
     _Wash._
       Table linen.
         1 tablecloth for every four students.
         1 napkin for each student.
         1 doily for each student.

  III. _Wash._
      Bed linen.
        1 sheet for every four students.
        1 pillow case for each student.
      _Iron._
        Tablecloth, napkins, and doilies.

  IV. _Wash._
        Drawers and stockings.
      _Iron._
        Sheets and pillow cases.

  V. _Wash._
      Towels and plain colored pieces.
     _Iron._
      Drawers and stockings.

  VI. _Wash._
      Nightdress and corset covers.
      _Iron._
      Towel and colored clothes.

  VII. _Wash._
      Flannel underwear.
      _Iron._
      Nightdress and corset covers.

  VIII. _Wash._
      Embroideries.
      _Iron._
      Embroideries and flannels.

                             SECOND COURSE

  I. _Wash._
      White skirts.
     _Wash and iron._
      Doilies and drawn work.

  II. _Wash._
      Shirtwaists.
      _Iron._
      White skirts.

  III. _Wash._
       Knit and crocheted articles and flannel waists.
       _Iron._
       Shirtwaists.

  IV. _Wash._
      Woolen dress goods, down quilt, and blankets.
      _Iron._
      Flannel waists.

  V. _Wash._
     Collars and cuffs, child’s dress, ribbons.
     Finish quilt and blankets.

  VI. _Wash._
      Silks.
      _Iron._
      Silks, collars and cuffs, child’s dress.

  VII. _Wash._
      Laces, lace curtains.

  VIII. _Wash._
      Collarettes, stocks, handkerchiefs.
      _Iron._
      Collarettes, stocks, handkerchiefs.
      Finish lace curtains.


                               EXERCISES

1. Why is ironing less necessary than washing?

2. What are the chief cleansing and purifying agents?

3. Explain the difference between hard and soft water. Remedies for
hardness?

4. What is soap, and how does it act?

5. Why do we blue and starch clothes?

6. Describe the methods of forcing water through clothes.

7. Why are clothes boiled?

8. What are some of the labor saving devices and methods in washing and
ironing?

9. Why must clothes be sorted according to fabrics?

10. What are the essentials of a good washing machine?

11. Make a list of the cleansers and chemicals necessary to have on the
laundry shelf.

12. Obtain price lists and estimate the cost of simple but sufficient
laundry equipment.

13. Obtain a laundry list from a commercial laundry. Make a list of the
articles washed at home, and compare cost with the cost of putting out
clothes, estimating fuel, cleansers, labor, and some wear and tear of
apparatus.




                                APPENDIX


                     _CLASSIFICATION OF FOODSTUFFS_

                     Elements required by the body

  Carbon
  Hydrogen
  Oxygen
  Nitrogen
  Sulphur
  Phosphorus
  Iron
  Calcium
  Magnesium
  Potassium
  Sodium
  Chlorine
  Iodine (traces)
  Fluorine (traces)
  Silicon (traces)

                  Foodstuffs furnishing these elements

Public-domain text, read in full here on John Shaqi.

Foods and Household Management: A Textbook of the Household Arts

Foods and Household Management: A Textbook of the Household Arts

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