Cotton, linen, woollens, paper Salt, sugar, tea, coffee, cocoa, cheese, butter, cereals. KITCHEN AND EQUIPMENT: Arrangement of a convenient kitchen Necessary utensils. FORM III: SENIOR GRADE CLEANING: Elementary principles of cleaning Practice in cleaning dishes, tables, sinks, towels. COOKERY: Table of cooking measurements A recipe (parts, steps in following) Reasons for cooking food; kinds of heat used; methods of cooking Practice in making simple dishes of one main ingredient. SERVING: Setting the table Table service and manners. FORM IV: JUNIOR GRADE THE KITCHEN FIRE: Requirements of a fire Comparative merits of fuels Construction and care of a practical stove. STUDY OF FOODS: Uses of food to the body Necessary elements in food Composition of the common foods, excepting meat and fish. COOKERY: Practice lessons in preparing and cooking the common foods, (milk, eggs, meat, fish, fruit, vegetables) Cooking and serving a simple breakfast and a luncheon. CARE OF THE HOUSE: Review of methods of cleaning taken in Form III Cleaning and care of household metals Sweeping and dusting Care of a bed-room. LAUNDRY WORK: Necessary materials and the action of each Process in washing white clothes. NOTE.--These subjects are intended to be taught simply (not technically). In schools where there is no laundry equipment, the order of work may be developed in class and the practice carried on at home. FORM IV: SENIOR GRADE PRESERVATION OF FOOD: Causes of decay, principles and methods of preservation Practice in canning. COOKERY: Practice lessons to review cooking common foods Flour (kinds, composition of white flour); flour mixtures (kinds, methods of mixing, lightening agents) Practice in making bread and cake Practice in cooking meat Cooking and serving a simple home dinner at a fixed cost. FOODS: Composition of meat and fish Planning meals so as to obtain a broad balance of food elements. INFANT FEEDING: Proper food; pasteurizing milk Care of bottles and food Schedule for feeding. HOUSEHOLD SANITATION: Disposal of waste Principles and methods of sterilizing and disinfecting. HOME NURSING: Two simple lessons to include the following: 1. The sick-room (location, size, ventilation, care) 2. Care of patient's bed, and diet 3. Making of mustard and other simple poultices. NOTE.--Where no equipment has been provided, a large doll and doll's bed will serve. LAUNDRY WORK: Washing of woollens (the processes). HOUSEHOLD MANAGEMENT CHAPTER I INTRODUCTION