X 174 P2 P5 922 opy 1 DEPARTMENT OF EDUCATION STATE OF ALABAMA ': ..SHI MANUAL OF HOME-MAKING EDUCATION 1922 ^\^v>a^ . DEPARTMENT OF EDUCATION STATE OF ALABAMA MANUAL OF HOME-MAKING EDUCATION JOHN W. ABERCROMBIE Superintendent of Education 1922 ^^t\1\ ^^^.t STATE BOARD OF EDUCATION GOVERNOR THOS. E. KILBY MRS. T. G. BUSH DR. R. H. McCASLIN A. H. CARMICHAEL L. B. MUSGROVE DR. T. D. McCALL A. L. TYLER JOHN W. ABERCROMBIE, Executive Secretary LlBf^ARY OF CONGRFSS RECEIVED JUL151922 DOCUMtNTSJ c>.V.>?i ' ACKNOWLEDGEMENTS In preparation of this manual the State Department of Education wishes to acknowledge the valuable services of the teachers of vocational courses in home-making throughout the State who assisted in making the course of study, tried it out during the year, and assisted in revising it. TABLE OF CONTENTS Page Table of Contents 4 Foreword 5 General Plan 7 Clothing. First Year — Fifteen Weeks 9 Foods. First Year — Fifteen Weeks 18 The House. First Year — Six Weeks 35 Clothing. Second Year — Twelve Weeks 41 Foods. Second Year — Twelve Weeks 45 The House. Second Year — Six Weeks 53 Child Welfare. Second Year — Three Weeks 59 Home Management. Second Year — Three Weeks 62 Bibliography — Books. Child Welfare 65 Clothing 65 Foods 65 Health 65 Home Management 63 The House 66 Related Books 66 Bibliography — Bulletins. Child Welfare 67 Clothing : 67 Foods 68 Health 69 The House 70 Related Bulletins 70 Home Economics Laboratories. Rooms and Furniture 71 Equipment 71 Score Cards — For Home Economics Departm^ent 75 Requirements for State Aid in Vocational Home-Making in All-Day Schools 76 FOREWORD This bulletin entitled "Manual of Home-Making Educa- tion," should prove instructive to those interested in that sub- ject. It should be of special value to those in search of infor- mation bearing on vocational home economics as taught under the Federal and State vocational education acts. This bulletin is issued as a guide to teachers of home eco- nomics in the hope that it may prove useful to them in pre- paring those young ladies who come under their instruction to meet their immediate problems of life, to be useful mem- bers of their families, and to acquire knowledge and skill of value to them. State Superintendent of Education. GENERAL PLAN THIS course of study is planned for teachers of Home- Makings as a guide in planning their courses. It is intended to be suggestive and not exhaustive in the problems mentioned and in subject matter, demon- strations, illustrations and related material given. The problems may be changed to suit community and class needs but should take about the same degree of skill and show "the same progress over each succeeding problem. Aims. The aim of the work is to teach the girl to meet her imme- diate problems, to live as a useful member in her family, to acquire certain information and skill which will be useful to her as a home-maker in later life. The daily aim is: "To do common things uncommonly well." Each problem should be the simplest of its kind — the simplest undergarments — the easiest dress — potatoes cooked in the commonest way — the plainest cake — but each done to perfection of its kind. Good standards must be created, for this work is the foundation of future sch?>ol work and future home-making. Content of Course. Foods, Clothing, The House, Child Welfare, Management of the Home. Units. The work is planned to be offered in units. order is suggested : The following First Year Clothing Foods The House Clothing Foods 10 weeks 10 wesks 6 weeks 5 weeks Second Year 5 weeks Foods Clothing House Clothing Child Welfarr Management 12 weeks 6 weeks 6 weeks 6 weeks 3 weeks 3 w^eeks The food lessons need not be given in the order suggested. However, it is recc mm ended that the work begin with suppers since the girl may go home and help with or prepare supper at once. This is the easiest meal with which a school girl can assist and it shows the p:irents that the school intends to help the home. The candy and special holiday lessons may be given any time desired. Christmas problems are given in clothing work one year and in food work the other. The meat curing lessons should consume a week at the meat killing season of the community. The home practice work presents suggestive problems from which a girl may choose her home work. These should take the place, part of the time, of work on the class problem. The study and report problems are to be reported on in class. A topic may be given to one girl or a group of two or three to work out. The information gained may be presented orally or through charts, samples, posters, etc. "The knowledge and skill which should be gained" is the yard stick by which the teacher measures the results of any given period of work. The year's work should result in self- improvement for every member of the class, definite help in meeting family problems and knowledge and skill which will be of value in later years. The use of the word "projer^ " has been purposely omitted as home work can not be adequately supervised at this time. Related work. The related work in the eighth grade will be general science ; in the ninth grade health work for girls. Credits. For the home-making courses one and one-half credits will be given each year if the period is 120 minutes daily. For the related work one hour credit will be given each year. CLOTHING First Year — Fifteen Weeks Aim. Purchasing and care of clothing and personal belongings, and construction of simple garments. Developing judgment as to color and design. The relation of clothing to health should be given special attention. Each problem should be carefully planned on paper before making. Give the girl a chance to do good work. Any problem may be made of new or old material. Each girl should do some made over problems and seme for other members of the family. One problem only is to be selected by the girl from each list. The problem selected should always contain new learning difficulties for her or repeat those which she did not master in her previous problem. Subject matter. Necessary articles — box for work, box for tools, scissors, pins, needles, thimble, tape, thread. Points in selection. Suitable box. Marking articles. Sewing out- Illustrative material, demonstrations. fit- Complete sewing outfit properly marked. Related material. Good materials for scissors, needles, pins. Subject matter. Selection of materials. Size of articles. Use of scissors, thimble. Straightening, measuring, cutting materials, basting. Use of machine. Name and uses of parts of machine. Straight stitching, French seams, plain hem. No fancy Towel, Pil- stitches used. low Case, Illustrative material, demonstrations. dJ^^Bag.^^""' Samples of suitable materials with prices. Fin- (4 lessons.) ished articles. Use of machine, scissors, thim- ble, needle. Basting. Steps in French seam. Related material. Test for linen, toweling. Time and cost record of every article made. Care of sewing machine. 10 Subject matter. Purpose of clothing. Selection of style. Se- Nightgown, lection of materials. Identification of muslin, Bungalow percale. Testing, altering pattern. (Each girl Apron,' sifp— make pattern for herself.) Planning, cutting. two piece, Finishes for neck. Cutting, joining, applying torn" round^' ^^^^- Shaped hem. neck. There is Illustrative material, demonstrations. no problem in Plain finished garments. Pictures. 4"-6" sam- a^ straight ^^^^ ^^ materials, with price. Simple finishes. (6 lessons.) Show testing, altering and placing of pattern. Steps in making hem. Related material. Calculating amount, cost of materials. Buying by yard instead of fold. Materials torn if pos- sible. Study of cotton-growth, preparation for manufacture, plain weave, bleaching, printing. Test for filling. Charts showing cotton prod- ucts, by-products. Subject matter. Styles. Materials — kind and amounts. Mak- tion°Suit" Pet- ^^^ corset cover pattern from combination, pet- ticoat, Bunga- ticoat from slip. Every girl make pattern. Se- low Apron, lection and buying of inexpensive laces. Put- Use tape in- ting in bands. Plackets. Buttons and button- stead of rib- holes. bon. Omit Illustrative material, demonstrations, trimmings. Finished garments. Pictures. Materials. Sim- either hand pie finishes. Steps in placket, making button- diated"^ ^^^' holes, sewing on buttons. (6 lessons.) Related material. Neck lines. Relation of trimmings to garment. Simple design worked out. Hygienic properties of cotton. Subject matter. Comparison of ready-made and home-made as Purchasing ^^ *^°^t' ^^^^6' ^t, material, construction. Rea- Underwear. sons for buying ready-made. Knit underwear. Comparison cost, fit, wearing qualities, advantages. Stan- 01 readymade j j i and homemade ^^^^ makes. 11 garments. Knit under- wear. (1 lesson.) Illustrative material, demonstrations. Visit to store if possible. Borrow garments if a visit cannot be made. Mail order catalogs. Reports from girls of personal experiences. Related material. Ethics of buying. Textile legislation. Work- ing conditions in mills and manufacturing es- tablishments. Care of Underwear. (3 lessons.) Subject matter. Mending bands, button holes, patching. Mend- ing knit underwear. Laundering, washing, starching, ironing. Illustrative material, demonstrations. Mended garments. Garments properly laun- dered, folded. Related material. Hard and soft water. Softeners, soaps, so^- making. Stain removal — grass, mildew, iron, blood. Making starch. Bleaching. Purchasing and Care of Shoes and Hose. (2 lessons.) Subject matter. Styles of shoes for various occasions — walking, school, etc. Proper fitting. Water proofing shoes. Overshoes. Polishes. Hose — fitting, kinds, standard makes. Making hose last longer. Washing. Mending — runs, holes, tears. Illustrative material, demonstrations. Visit to store if they have a good selection and good fitter. Charts — pictures. Diflferent kinds of hose — seamless, seamed, shaped. Mended hose. Related material. , Care of feet; cause of corns, bunions. Fallen arches. Eflfect of polish on leather. Clothing Budget. Per- sonal ac- counts. (3 lessons.) Subject matter. Necessary clothes for school gitrl in this com- munity. Cost of clothes. Inventory of clothes on hand. Value of keeping accounts. Method of keeping accounts. 12 Illustrative material, demonstrations. Forms for keeping personal accounts. Work out wardrobe considering design, color. Related material. Designing and coloring of clothing according to art principles and costume design. Bank ac- count. Certified check. Checks, drafts, en- dorsing check, money order. Receipts. Charge accounts. Child's Drawers, Un- Subject matter. trude^^^ComW-' Styles and materials for children's garments, nation— Finishes. Interpretation of commercial pat- Review and tern. ferns for^those^^^^^^^^^^'^® material, demonstrations, who have Pictures. Finished garments. Samples of ma- time. Make terials. two garments alike. (5 lessons.) Subject matter. Styles and materials for children's play and Garment school clothes. Shrinking, setting color. Set- with Sleeves, ting in sleeves, yokes. Collars, cuffs, pockets, rhn'd' ^A^^^' Finishes — binding, piping, stitching, folds, etc. Rompers, ^^^^' Illustrative material, demonstrations. Night Govm. Pictures. Finished garments. Finishes — bind- (5 lessons.) i^g^ piping, etc. ; new operations. Related material. Mordants in dyeing. Subject matter. Importance of apron. Materials. Fitting and Apr?i-^c- altering pattern. (Each girl make pattern of torial pattern her own.) Neck finish. Laying gathers. Join- No 8976; Cap ing waist and skirt. Marking garments — —2 of 'each. ^ stitched or outlined at visible place. (10 lessons.) Illustrative material, demonstrations. Finished uniform. Subject matter. U^iform^""^ Washing— different method than before. Iron- (2 lessons.) ^^S- Illustrative material, demonstrations. 13 Kinds of bluing, starches. Show different way of making. Related material. Kinds of starches. Way of making. Bluing. Laundry equipment — boards, tubs, wringers, benches, irons, clothes lines, racks. Christmas Presents, Early in De- cember — Girl should choose problem with new learning difficulties. (5 lessons.) Subject matter. List gifts suitable for various members of fam- ily and friends. Points to consider in selecting gift — cost, use, suitability, attractiveness. Wrapping. Illustrative material, demonstrations. Pictures. Finished articles. Demonstration of stitches. Related material. Color combinations. Suitability of design to space, size of stitches. Work out simple de- signs. Ornamental stitches. Initials, mono- grams. Mending Outer Cotton Garments. (1 lesson.) Subject matter. Consider value of garment in relation to time required to mend. Patching — matched patch, hemmed, overhanded patch. Tears — three cor- nered, straight. Illustrative material, demonstrations. Mended garments. Subject matter. Dry Clean- Removal of stains, spots. Washing, drying, ing, Washmg r>rp««ino- wool Woolen Gar- Pressing wool. ments. Illustrative material, demonstrations. (2 lessons.) Pieces of wool for experimentation. Dry clean and launder actual garments. Related material. Effect of hot water, rubbing, soaps on wool. Use of gasoline, benzine, etc. Tests for wool. 14 Subject matter. Storage— ^gg ^f hangers, shoe trees, dress protectors. be'tweenTea- Protection from moths, dust, sons. Putting Illustrative material, demonstrations. away woolen ^^-^ ^ |jg ^^^^j, ^jj ^^^^ Newspapers. Dem- garments. . . ■ (1 lesson.) onstrate wrappmg. Subject matter. Style. Materials. Trimmings. Shrinking, set- School ting colors. Altering patterns. Matching Dress— ging- plaids, figures, up and down. Joining waist and lin™n, ?ott?n skirt, placket, collars, cufits, belt. Fitting. Com- popli'n. parison of ready-made and home-made dresses. (7 lessons), jj^yg^j^g^^j^g material, demonstrations. Pictures of suitable dresses. Samples of mate- rials. Ways of trimming. Demonstrate lay- ing on pattern, fitting. Ready-made dresses from store. Related material. Spacing, lines in stripes, plaids, arrangement of buttons. Relation of style to figure, mate- rial to style, neck line, etc. Hat, shoes, hose suitable to wear with dress. Subject matter. Making New collars, cuffs. Lengthening skirts, com- — For^hos?^ bining old and new materials, who have Illustrative material, demonstrations, time. Pictures showing combinations of materials, (2 lessons.) ^^^^^ collars and cuffs. Related material. Suitable colors and materials to be combined. Costumes for various occasions. Clothing show in chapel. Subject matter. CoVored^^""^ Setting colors. Preventing fading during laun- Ck)thes— dering. Starching, drying, ironing. Wash made Illustrative material, demonstrations, nlw onlf i? Pieces of materials for experimenting. Laun- soiled. der actual garments. (2 lessons.) Related material. Effect of soap, boiling and sun on color. 15 Freshening Hats. (5 lessons.) Subject matter. Dyeing straws and trimmings. Freshening rib- bons. Bindings, facings, new linings. Illustrative material, demonstrations. Dyes. Materials to demonstrate points to be taught. Related material. Hats becoming to different faces. Home Practice Work Care of clothes Shoes Hose Mending underwear Mending buttonholes Sewing on buttons Family mending Family washing Caring for laundry Making garments Making-over garments. Garments for another member of family. Extra undergarments. Freshening last year's clothes — h ems, collars, cuffs, etc. Soap making. Study and Report Problems Selection Styles, materials, trim- mings for underwear. Gingham suitable for dif- ferent individuals. Styles, materials suitable for school dress. Self trimmings for sum- mer dresses. Hand made trimmings for summer dresses. Materials, styles for chil- dren's clothes. Purchasing Making out a mail order. Needed clothes for any sea- son. Informational Manufacture of cotton, cot- ton products. Contrast home and ready- made garments. ■ Launder materials to show shrinkage. 16 Cleaning home sewing ma- Effect of soap, lye, sun- chine, shine, ironing on colored materials. Time element in cooking starch. Adding kerosene, lard, par- affin to starch. Knowledge and Skill to be Gained Selection : Suitable styles, materials and trimmings for simple under- garments and to purchase ready-made underwear. Good wearing, suitable shoes and how to care for them. Suitable materials and styles for school dress. Line and color suited to the individual. Tests for cotton, linen, wool. Identification with use, price, width — muslin, crepe, long- cloth, cambric, nainsook, gingham, calico, percale, sateen, pique. Needles, thimble, scissors: Use. Patterns : Take measures, understand directions, alter, cut out, using simple dress pattern. Machine: Thread, fill bobbin, regulate stitch, clean, oil, change needle, and do straight stitching. Sewing processes — how and when to use: Seams, straight, French. Facing, cut, join, apply, true bias. Placket, hemmed, faced. Hem, straight, shaped. Sleeves, set in, put on cuffs. Collar, finish edge, put on with bias facing. Join waist and skirt. Fasteners — make buttonholes, sew on buttons, snaps, hooks, eyes. Fitting garment. Daily care of clothes: Hangers, airing. I 17 Mending : Darning hose. Plain patching. Mending button holes. Laundering : White personal clothes, colored dresses. Shrinking, setting colors. Use of soaps. Softening water. Making starch. Clothing budget: List of clothes needed by a school girl in that community. Cost and value of all garments made. Personal accounts: Keep personal accounts at least three months. 18 FOODS First Year — Fifteen Weeks Aim. Selection and care of food. Preparation and serving of simple balanced meals. Digestion of food. The relation of food to health should have special attention. The girls should learn first to prepare well the foods eaten in that community. Small quantities may be prepared to teach manipulative processes such as pastry making, biscuit mak- ing, etc. The process should not be considered taught until a family sized recipe is cooked by the girl. The girls should always serve and eat properly any food cooked. Materials should be brought from home and products taken home for a regular meal as much as possible. Dishes may be prepared for the neighbors or the teachers. Food may be sold at noon. There is an added incentive for good work when the food is used by people who need the food as part of a regular meal. SUPPERS First Week Subject matter. Need for food. Value and ways of using fruit Stfwed^ Fruit '" ^^^^- booking fresh and dried fruit. Use Care of labor- of stove. atory. Illustrative material, demonstrations. Lighting stove or building fire. Coring apple. Related material. Housekeeping duties. Care of laboratory. Dish washing, preparation, method, general instruc- tions, care of towels. Subject matter. Boiled pota- Starch cookery. Value of potatoes in diet. ^^^^vTh^^tf ^ Ways of serving potatoes, mashed ' Illustrative material, demonstrations, browned in Pictures of starch grains. Peeling, dicing. pota- ptace^for" ^^^^• utensils. Related material. Digestion of starch. Distinguish between boil- nig and simmering. Test for starch with iodine. Change in starch when cooked. Drop bis- cuits. Tea — hot or cold. Study oven. Creamed eggs. Plan supper. 19 Subject matter. Leavening agents, flour mixtures. Manipula- tion. Use of oven. Value of tea. Making tea. Illustrative material, demonstrations. Action of soda, sour milk. Make biscuits. Related material. Use of soda. Composition baking powder. Oven temperature for baking biscuit. Stove: fire box, drafts, heating oven, etc. Subject matter. Ways of cooking eggs. Effect of heat on pro- tein. White sauce, ingredients, proportions, methods of combining, scalding milk. Plan- ning meal. Food principles involved in bal- anced meal. Serving simple family meal. Illustrative material, demonstrations. White sauce. Plan meal. Assign all work. Plan order of procedure. Set table. Related material. Effect of heat on protein. Action of egg on sil- ver. Cleaning silver. Subject matter. p Serve same foods as prepared in previous les- and serve sons. Scour knives, forks. Clean oil stove, supper. Clean Illustrative material, demonstrations, certain cook- Scouring knives, ing utensils, -r, , , ^ . • i Part cook Related material. meal, others Scouring materials. <;lean. Action in scouring. Gelatin dessert — plain, fruit added. Second Week Subject matter. Proportion of gelatin to liquid. Method of pre- paring. Nutritive value. Variations. Illustrative material, demonstrations. Adding of fruit when partially congealed. Related material. Source of gelatin. Effect of heat and acid on gelatin. 20 Subject matter. Fried corn Selection of corn. Composition. Preparation. and corn a la Ysdue as food. bouthem. Illustrative material, demonstrations. Chart showing composition of cereals. Related material. Cereals used as food. Cost. Experiments showing starch digestion. Rolled bis- cuit (sour milk and soda). Clean aluminum. Subject matter. Doughs — proportion of liquid to flour. Han- dling of dough. Kneaded and unkneaded bis- cuit. Illustrative material, demonstrations. Manipulation. Related material. Proportion of soda to sour milk. Soda and molasses. Soda and chocolate. Action of foods on aluminum. Macaroni and tomatoes. Macaroni and cheese. Fruit drink. Plan supper. Subject matter. Food principles and their use. Combining of foods. Cooking of macaroni. Value of toma- toes. Vitamines. Food value of cheese. Cook- ing of cheese. Use of fruit drinks. Danger in popular commercial soft drinks. Plan meal, using similar or same foods as those cooked this week. Illustrative material, demonstrations. Assign work. Plan order of procedure. Pic- tures of rats with and without vitamine diet. Related material. Buying foods. Charge accounts at store. Ta- ble of weights and measures. Prepare and serve Subject matter. Clean \YsLsh. windows. supper, part of kitchen. Clean cupboards. Clean alum- mum. 21 Thix-d Week Subject matter. Cornstarch Thickening agents. Ways of preventing lumph ^lain^"^ocoa- ^^^' Ingredients used. Proportions. Method nut, chocolate, of preparing. Illustrative material, demonstrations. Adding starch to prevent lumping. Related material. Source of cocoanut. Preparation for market. Protein digestion. Rolls. Scal- loped dish. Salads — potato, vege- table. Mayon- naise and oil dressing. Rolls— parker-house clover leaf, finger. Hot chocolate. Plan supper. Subject matter. Yeast and its action. Flours for bread. Han- dling of bread. Baking. Comparison of rolls. Qualities of good rolls. Preparing of scalloped dishes. Illustrative material, demonstrations. Kneading bread, shaping of rolls. Related material. Growth of yeast. Use in making bread. Ef- fect of heat and cold on yeast. Addition of sugar. Subject matter. Use of left overs. Value of salad. Ingredients used in dressing. Preparation. Preventing curdling. Emulsions. Garnishing. Amount of dressing on salad. Illustrative material, demonstrations. Make salad dressing. Combinations of vegeta- bles and garnishings. Related material. Care of food in home. Care of cupboard, re- frigerator. Subject matter. Ingredients in rolls. Preparation. Variations., Value of chocolate. Ingredients. Preparation.. Adding salt, vanilla. Avoiding sediment, scum,, in making. Milk in diet. Illustrative material, demonstrations. Shaping rolls. Chocolate and cocoa exhibits.. 22 Assign work for supper. Related material. Source of chocolate. Experiments showing di- gestion of protein. Subject matter. Prepare and Four prepare meal. — Half of class prepare food serve supper. previously cooked to take home or for neigh- bors. Individual work. Bring materials from home. Remainder clean kitchen. Consider savi«ng steps, time, use of unnecessary dishes, getting meal done on time. Related material. Cost of meal. Arrangement of tools to save work. les SCHOOL LUNCHES Fourth Week Subject matter. Drop cook- Ingredients in cakes and cookies. Methods of combining. Oven tests. Necessity for sweets. Illustrative material, demonstrations. Mixing and dropping. Related material. Study stove and oven, fuels. Subject matter. Cottage Care of milk in the home. Value of milk and €116636 3.ncl its combinations. cheese in diet. Effect of heat on milk. Method of making. Combinations in serving. Illustrative material, demonstrations. Making cottage cheese. Related material. Making commercial cheese. Subject matter. Loaf bread. Difference in making rolls and bread. Hard Stuffed eggs. ^^^^^^ g^g.g^ Seasonings. Illustrative material, demonstrations. Stuffing eggs. 23 Related material. Wheat — preparation of flour. Kinds. Gluten in flour. Whole wheat in diet. Causes of con- stipation, liaxative foods. Subject matter. Sandwiches Kinds of bread. Cutting bread. Fillings, dres^- — bread, bis- ings. Ingredients. Method of combining. Place cuit. Prepara- jn meal. Value in diet. Illustrative material, demonstrations. Cutting, Spreading. Related material. Emulsions of fats. Fat digestion. tion of may onnaise. Subject matter. Plan pre- Boxes for lunches. Packing, pare and packHlustrative material, demonstrations, lunches to be Wrapping. eaten at noon. Fifth Week Subject matter, g , , Milk needed for children. Value of milk for tard. sick and well. Ingredients. Food value of eggs. Eggs, flour, cornstarch used as thickening. Baking — temperature. Cooling oven. Illustrative material, demonstrations. Baking. Related material. Source. Preparation of starches. Subject matter. Nut bread. Principles involved in making. Use of bread. MaMni^^veast N"uts, raisins as food. Nutritive value. M.ak- cakes. ing dry yeast for home use. Score card for bread. Illustrative material, demonstrations. Score cards. Related material. Indigestion. Causes, results. Subject matter. Sand- Sandwich fillings — meats, combinations. "^^^^^^ Related material. 24 Overcoming indigestion. Laxative foods, eat- ing slowly, etc. Plan diet for person troubled with constipation. Subject matter. Plain cake. Ingredients. Mixing. Bake in small cakes. Vanilla waf- Baking — oven tests. Variations, filnches^for Illustrative material, demonstrations, two weeks. Beating cake. Making wafers. Related material. Diseases due to indigestion. Subject matter. Fancy rolls Variations of plain rolls for lunches, for lunches Illustrative material, demonstrations, pack lunches Posters. Pictures fancy rolls, to be eaten ati^elated material. "°''"- Intestinal disorders. BREAKFASTS Sixth Week Toast Cof- Subject matter, fee. Value of toast in diet. Characteristics of good toast. Variations — buttered, milk, cream, cin- namon, French. Effect of coifee on body. Char- acteristics of good coffee — boiled, drip, perco- lated. Illustrative material, demonstrations. Cutting bread for toast. Testing coffee for adulteration. Related material. Dextrinization. Coffee — Source, preparation. Q . J Subject matter, ried with Food value of cereals. Use in diet. Compari- fruit. Pre- son of cost with other foods. Cooking cereals, pared cereals. Variations. Prepared cereals. Illustrative material, demonstrations. Samples prepared cereals. 25 Related material. Prepared cereals— preparation. Compare cost with uncooked cereal. _, . , ,, Subject matter. Griddle ^, . , cakes. Plan ^ ^^^^ mixtures. Making griddle cakes. Varia- breakfasts for tions of recipe. Types of griddles. Frying week. cakes. Breakfast table service. Illustrative material, demonstrations. Frying cakes. Related material. Organizing work for a meal. Cost of food for a week for an average family. Reports from home. Subject matter. eggs.^ Omelets. Temperature of water. Use of vinegar. Effect Plan break- of heat on eggs. Food value of eggs. Various fast. methods of preparing eggs for breakfast. Poachmg eggs. Plain omelet. Illustrative material, demonstrations. Effect of different temperatures on egg whites Poach egg. Plain omelet. Related material. Income of average family. Amount spent for food. Subject matter. Prepare and Four prepare breakfast. Part of class cook serve break- foods to carry home or for neighbors. Others clean kitchen. Seventh Week Subject matter. Bacon, Food value of meats. Cooking bacon. Cooking grits. gj.j^g uggg ^^ j^^^^^ ^^^ Related material. Types of foods purchased. Ways of saving money m feeding a family without lowering the food value received. 26 Subject matter. Creamed Value of fish. Fish available in this section. fish on toast. Seasons for fish. Selection. Cost. Muffins (Sweet and sour milk). Waffles. Subject matter. Leavening agents. The purpose of folding in whites. Illustrative material, demonstrations. Various baking powders. Folding in egg whites. Frying waffles. Related material. Food needed by school girl (weight, height). Com meal mush. Fruit- stewed. Subject matter. Inexpensive, nutritious breakfast foods. Fry- ing corn meal mush. Using left over cereals. Dried fruits. Economy of dried fruits. Stor- age of dried fruits. Illustrative material, demonstrations. Empty baking powder cans for left over cereals. Related material. Action of acids on metals (cooking utensils). Prepare and serve breakfast. Subject matter. Use of left-over cereal. Part cook meal, part clean kitchen. Others cook food to be sold or taken home. DINNERS Eighth Week Subject matter. Sweet pota- Composition. Cooking sweet potatoes. caSd'l'llht -over night process, bread. Related material. Causes of underweight. Bread Finish bread. Salmon scrapple. Subject matter. Use of canned fish. Combinations of fish and other foods. Making scrapple. Saute scrapple. Make pastry. 27 Subject matter. Ingredients for pastry. Proportions. Charac- ter of good pastry. Combining ingredients. Baking pastry. Score card for pastry. Place of pastry in diet. Illustrative material, demonstrations. Cutting in fat. Handling pastry. Baking pas- try. Related material. Carriers of disease — food, air, animals, people, clothing. Subject matter. Make pies Review white sauce — cream, co- coanut, choco late, lemon. Plan dinner menu. Proportions. Flour and starch as thickening. Making meringue. Bal- anced meals. Consideration of day s diet in- stead of meal. Organization of work. Table service. Illustrative material, demonstrations. Beating whites. Lay table for dinner. Related material. Deficiency diseases. Cause, treatment, diet. Prepare and serve dinner. Subject matter. Setting of table for dinner. Arrangement of flowers. Home table service for dinner. Four prepare dinner. Others do work for needed practice. Cabbage — boiled, cream- ed, escalloped Ninth Week Subject matter. Succulent vegetables. Classification. Compo- sition. Value of vitamines, minerals, cellulose. Cooking strong flavored vegetables. Method of cooking cabbage. Preventing odors of food in house. Roast pork. Subject matter. Place of meat in the diet. Pork as food. Use of various cuts of pork. Ways of cooking, sauces and gravies used with pork. Uses of cold roast meat. 28 Illustrative material, demonstrations. Cuts of pork. Picture of crown roast. Related material. Diseases caused by eating pork. Digestibility of pork. Subject matter. ^ , Foods combined according to taste. Pork, cran- jelly, berries or apple sauce; pie, cheese; cottage cheese, strawberry jam. Making jelly, jam, marmalade of cranberries. Preparation of fruit, cooking, amount of sugar. Illustrative material, demonstrations. Glass of cranberry jelly. Subject matter. Apple pie. Making pastry. Preparing for several days — adding liquid later. Variations in amount, kind of fat. Pie with uncooked filling, two crust. Kinds of apples for pie. Seasonings. Illustrative material. Top crust — air holes, moistening edge, press- ing together. Slicing apples for pie. Tenth Week Subject matter. scaUoped po^ Baking potatoes. Seasonings. Time saving in tatoes. Plan meal preparation. Foods prepared in morning dinners for for dinner. hTme!^^^ ^ *^^Illustrative material, demonstrations. Removing potato from jacket. Subject matter. _ Make bread. Review of bread making. Study of vitamines. Polished, unpolished rice. Illustrative material, demonstrations. Charts showing relative vitamine content of foods. Related material. Deficiency diseases. 29 Subject matter. Rice, tapio- Use of left overs. Inexpensive foods, ca and potato jjjyg^j.^^j^,g material, demonstrations, pudding. r< 4-- 4-4- Gratmg potato. Related material. Deficiency diseases. en (Use in dinner the next day). Subject matter. Dress chick- Selection of chicken. Picking, cleaning, draw- ing, cutting. Ways of preparing. Illustrative material, demonstrations. Dress chicken. Related material. Consider foods as to relative value in furnishing energy, tissue building, minerals, water, vita- mines. Subject matter. Prepare and Plates served at table by host. Four prepare serve dinner. dinner. Others clean kitchen, silver, etc., doing work not done before. Steak, broiled, Swiss. Eleventh Week Subject matter. Food value of meats. Cuts of beef for steak. Effect of heat on connective tissue. Cooking of tough meat as Swiss steak. Illustrative material, demonstrations. Beef chart. Related material. Garbage disposal. Greens — turnips, col- lards. Corn bread. Subject matter. Cooking green vegetables. Value in diet. Mak- ing corn bread. Food value. Illustrative material, demonstrations. Charts showing mineral content of foods. Related material. Minerals in diet, sources, kinds in food, value. Absorption of food into blood. 30 Subject matter. Plain cake Combining materials for cake. Variations, meals^ f or ^two Baking — oven tests. Foods prepared at one weeks at meal to be used at another, home. Illustrative material, demonstrations. Type menus. Subject matter. Sponge Difference between sponge and butter cake, cake. Icing Eggs used as leavening. Combining materials, for plain cake. Baking — oven tests, time. Cooked and un- cooked icings. Tests for cooked. Illustrative material, demonstrations. Making sponge cake. Related material. Elimination of waste in body. Review entire process of digestion. Subject matter. servT^dinner" Four prepare meal. Rest of class make cake and cookies to carry home or sell. The following four weeks to be given whenever advisable : Twelfth Week Subject matter. Cutting. Use of different parts. Methods of Caring for preserving. Salting. Smoking meat. Pressed home.^"(Partto ^n^at of head, liver, heart. Pickling feet, tongue, be done by Rendering lard. Making sausage, mincemeat, first year Seasoning, class and partTn . .- ^ • i i ^ ,- by second Illustrative material, demonstrations. year.) Take to a home to see cutting up of pork. Se- cure the privilege of preparing the various things for some one who has butchered. Related material. Diseases from eating pork. 31 Pies — one, two crust. Vary amount and kinds of shortening. Use of left- over pastry. Frozen des serts. DESSERTS TO CARRY HOME OR SELL Thirteenth Week Subject matter. Proportions of shortenings. Effect of varying this amount. Kinds of fat which may be used in pastry. Tarts, patty cases. Cheese straws. Illustrative material, demonstrations. Tarts, patty cases. Kinds of shortening. Subject matter. Ices, ice cream mixtures. tion of salt, ice. Packing. Related material. Principles of freezing foods salt water. Freezing — propor- Ripening. Temperature of Cakes. Va- riations of plain cake. Subject matter. Ingredients necessary. Variations. Principles governing variations in fat, liquid, sugar. Illustrative material, demonstrations. Baking powder. Related material. Kinds of baking powder. Advantages and dis- advantages of different types — gas production, cost, flavor, keeping quality. Effect of chang- ing amount of fat, eggs, sugar, liquid. Puddings — steamed, baked. Subject matter. Icings for cakes made yesterday. Principles of making. Syrup tests. Cottage pudding. In- dian meal — suet pudding. Method of making, food value. Sauces. Related material. Steam in cooking. Subject matter. Gelatin des- Source of gelatin in relation to meat. Various serts— snow forms and kinds. Compare cost, time in prep- sponie^'Boikd oration. custard. Illustrative material, demonstrations. Various kinds. 32 Related material. Commercial preparation of gelatin. Prepare fruit for jelly — strawberry, dried apple. PRESERVATION OF FRUIT AND VEGETABLES Fourteenth and Fifteenth Weeks Subject matter. Reasons for preserving food. Ways of pre- serving fruit, vegetables. Agents used in pres- ervation. Steps necessary in preserving. Se- lection of fruit to be preserved. Complete ster- ilization. Jelly making — selection of fruit, ex- traction of juice. Bottling of juice for future. Illustrative material, demonstrations. Pictures. Canned products. Jar of perfect jelly. Jelly bag. Related material. Spoiling of food. Fermentation, causes, pre- vention. Finish jelly Subject matter. Steps in jelly making. Pectin study — solution in hot water, precipitation with alcohol. Hy- ■ drolysis on boiling with acid, occurrence. Pro- portions of sugar. Heating sugar. Cooking juice, straining. Canning. Sealing, sorting. Score card for jelly. Illustrative material, demonstrations. Commercial pectin. Score cards. Related material. Pectin from other sources. Making pectin. Jam or marmalade — canned fruit, strawberry, orange. Subject matter. Preserving with sugar. Method — open kettle, open kettle and water bath. Marking canned goods. Score card for marmalad-. Illustrative material, demonstrations. Jars of preserves, labels, score cards. Related material. Sugar — source, preparation. 33 Subject matter. Can peas, Difficulty in preserving some vegetables, corn or beans, termittent process. Selection, preparation vegetables. Blanching, long time cookery. Illustrative material, demonstrations. Canned products. Jars. Related material. Spores. Commercial preservatives. In- of Can toma- toes. Subject matter. Opening kettle canning of vegetables. tion, preparation. Fancy pack. Plain Tomatoes for soup. Illustrative material, demonstrations. Packing. Selec- pack. Pickles, beet or pear, Subject matter. Preserving by pickling. Methods. Foods pickled. Related material. Acid as preservative. Vinegar, salt, spices. Can fruit— Subject matter, pears, straw- berries. Open kettle canning of fruit. Syrups. Home Practice Work Cook all dishes prepared at school. Plan, prepare and serve sim- ple family suppers, break- fasts, or dinners. Pack lunches for father or to bring to school. Canning fruits or vegetables. Make jellies, pickle. Make lard, sausage or pressed meat. Bake bread, cake, pies, cook- ies. Care of silver, glassware, chi- na, kitchen utensils, stove. Eradicate flies or other household pests. Study and Report Problems Type of stove used at home — drafts, oven, fuel, etc. Foods purchased for home use — preparation, transpor- tation, use, as spices, sug- ar, etc. Local food supply. Cost of food at home for a week. Time study in meal prepara- tion. Variations in pattern recipes. Chart showing prices throughout year, eggs, but- ter, milk, etc. Stud}'- of rice. Curing pork in the home. Keeping sweet potatoes. 34 Knowledge and Skill to be Gained Food principles. Effect of cooking and various temperatures upon protein, starch, fat, minerals, water, vitamines. Plan balanced meals of food used in the community. Serve simple family meals. Prepare common dishes in family quantity. Identify cuts of pork. Make lard, sausage. Make jelly. 35 THE HOUSE First Year — Six Weeks Aim. Interesting a girl in making her room more attractive, making the best use of whatever is in the home and caring for it easily and well. THE GIRLS' ROOM Subject matter. Simple types of furniture for girl's room. Amount needed. Possibilities of re-finishing. Refinishin^^ Paints, varnishes. Removing varnish or paint. furniture. Box Mixing paints. Applying first coat. Making furniture. designs. Finishing furniture. Window seats, (5 lessons.) ^^^^^^ ^se of cretonne. Illustrative material, demonstrations. Get material from advertisements in woman's magazines. Furniture catalogs. Simple furni- ture which can be refinished. Woods stained and varnished. Illustrations from magazines. Related material. Composition of paint, varnish, stains. Its effect upon wood. Good lines in furniture. Subject matter. Floors, floor Woods. Finishes for floors. Carpets. Rugs, covering. Rugs from old rags. Dyeing old clothes for (1 lesson). rugs. Braid or crochet rugs. Button hook to crochet rugs. Illustrative material, demonstrations. W^oods stained with floor finishes. Rag rugs. Rug catalogs. Related material. Effect of dye on cloth. Subject matter. Wall pic- Wall finishes. Suitable pictures. Mounting. tures. Frame Framing with passe-partout. Hanging pic- pictures, tures. Useless brie a brae. Calendars. (1 lesson.) Illustrative material, demonstrations. Wall finishes. Wall papers. 36 Related material. Color schemes for rooms. Kalsomine, alabas- tine, cutting glass. Spacing in framing and hanging pictures. ^ Subject matter. , Use, kind. Linens suitable for bedding, scarfs, curtatns, ' etc. Sizes, designs. Each girl make one. (May- draperies, be laboratory work on later days.) scaSs^'sheets Illustrative material, demonstrations, pillow' cases. ' Sample of suitable material. Finished articles. (3 lessons.) Related material. Suitability of design to material. Arrange- ment, size, spacing of design. Suiting colors to walls and other finishings. Care of • room. Daily care. (1 lesson.) Subject matter. Arrangement of furniture. Making bed, air- ing, turning mattress. Care of clothes. Dust- ing. Illustrative material, demonstrations. Take to a room and do the work. Related material. Relation of dust and dirt to disease. Weekly care. (1 lesson.) Subject matter. General order of cleaning. Care of toilet arti- cles. Sweeping room, cleaning windows, wood- work, floors, mirrors. Illustrative material, demonstrations. Take to a room and do the work. Dusters, mops, brooms, and other cleaning supplies needed. Related material. Effect of cleaning agents on wood, glass, ivory, etc. Launder sheets, pillow- cases. (1 lesson.) Subject matter. Mending bed linens. Stain removal. Launder sheets, pillow cases. Illustrative material, demonstrations. Mended bed linens. Related material. Chemistry of removing stains. 37 Subject matter. T , Launder woolen blanket. Use of soap and bo- blankets, rax. Temperature of water, handling, wring- quilts, ing out, drying. Muslin facing to protect quilts. (2 lessons.) Storing blankets and quilts during summer. Illustrative material, demonstrations. Facing for quilt. Moth balls, cedar oil, etc. Related material. i Action of soaps, washing powder, hot water,, and wringing on wool. Protection of wool against moths. Subject matter. Shaking curtains. Mending. Laundering. Dry- Launder ing. ^"r^l"^ ) Illustrative material, demonstrations. ^ ■ Mended curtains. Related material. Length of curtains. Designs. Draperies and curtains. GENERAL IMPROVEMENTS IN THE HOME Subject matter. The yard. Lawn, shrubs, outdoor shrubs, pruning. Out- House flowers, door flowers : repotting, separating, preparing (1 lesson.) beds, soil, planting, keeping flowers through winter. Flowers for winter blooming: boxes> baskets, choosing soil, care in house. Arrang- ing flowers in vases. Illustrative material, demonstrations. Pictures of yards. Seed catalogs. Pots, bas- kets, boxes, painted cans, gourds. Soil sam- ples. Knives for pruning. Vases. Flowers ta be arranged. Related material. Soil needed for plants. Fertilizers. Subject matter. Table linen. Selection of table linens. Muslin, oil cloth, etc.,. Luncheon sets, for luncheon sets. Making luncheon set or (2 lessons.) lu^ch cloth. (May be laboratory work on later days.) 38 Illustrative material, demonstrations. Pictures. Sample materials. Finished articles. Related material. Artistic setting of table. Subject matter. Care of ta- Mending table linen. Stain removals. Laun- ^^%^'?eTsons ) Bering linens. Illustrative material, demonstrations. Mended linens. Related material. Chemistry of stain removal. Subject matter. A conven- Arrangement of furniture to save steps. Mo- ient kitchen. tion studies. Time studies. Value of schedule. ment^Lfbor ^^rk table on castors. Stool. Iceless ref rig- saving erator. Fireless cooker, devices. Illustrative material, demonstrations. Drawings of kitchens showing arrangement of furniture. Related material. Principle of fireless cooker. Iceless refrigera- tor. Cleaning agents. SANITATION IN THE HOME Subject matter. Yard out Drainage of yard. Water holes — cause of mo- houses. Clean- squitoes. Tin cans, rubbish, care of toilets, up day at Lime, ashes, other disinfectants. Deodorants. (2 lessons.) Illustrative material, demonstrations. Posters. Pictures. Score card for yard. Related material. Relation of filth to disease. Subject matter. Cleanliness Kinds of sinks, bathroom, refrigerator. Ad- in house. vantages, disadvantages, care. Garbage dis- (1 lesson.) , ^ ' ^ , r. , ^ , posal. Kmds and care of garbage cans. Feed- ing hogs and chickens. 39 Illustrative material, demonstrations. Cleaning agents. Types of garbage cans. Score card for home. Related material. Relation of cleanliness to spoiling of food, dis- ease. Cost of unsanitary conditions in the home. Household pests. (1 lesson.) Subject matter. Flies, mice, roaches, moths, ants, bedbugs. Habits. Breeding places. Method of destroy- ing. Preventative measures. Illustrative material. Insecticides, fly, mouse, rat traps. Related material. Poisons. Antidotes for poisons. Milk sup- ply. Water supply. (1 lesson.) Subject matter. Health of cows, men handling cows or milk. Sanitation in barns. Care of milk in dairy. De- livery of milk. Care of milk in home. Water — uses, sources, character of wells, cisterns. Location of wells. Sources and danger of con- tamination. Illustrative material, demonstrations. Milk bottles, pictures, etc. Drawings showing seepage into wells. Related material. Relation of milk and water supply to health. Typhoid fever, tuberculosis. State laws gov- erning health. Work of State Board of Health.. Subject matter. Groceries, Protection 6f food in stores. Boxes, glass cases, meat markets. Handling. Flies, bugs, dust. (1 lesson.) Illustrative material, demonstrations. Score cards for judging stores supplying food. Related material. Disease carriers. Preservatives used in foods. 40 Home Practice Work "Window box. Flower centerpiece on dining table or in living room for two weeks. Plant some spring yard flow- ers. Pot flowers for house. Care for yard for two weeks. Refinish a piece of furniture. Frame picture. Make window seat. Make some kitchen labor sav- ing devices. Fix curtains for a room. Help launder quilts, comforts or blanket. Launder table linen, remov- ing stains. Care of stove for two weeks. Wash windows of room. Study and Report Problems Choose furniture suitable for bedroom. Find out cost of various fur- nishings. Varnish, paints, etc., cost, care, combinations. Floor coverings, kinds, cost, wearing qualities. Comparative merits of clean- ing agents. Study of home stove, drafts, oven, flues. Knowledge and Skill to be Gained Select suitable furniture for girls' room. Appreciate good pictures. Arrange flowers attractively. Launder table and bed linens. Care for bed and bedding. Care for kitchen, stove, cooking utensils, pantry and refrig- erator. Arrange kitchen furniture and equipment to save steps. 41 CLOTHING Second Year — Twelve Weeks Aim. Purchasing and care of clothing and personal belongings and construction of clothing. Handling woolen and thin cot- ton materials. This course is based on the knowledge and skill gained in the first year. Subject matter. Fancy stitches. Rolling and whipping. Use of Undergar- attachments — tucks, hemmer, etc. Laces, em- ^ew a^othrng broideries for underwear. Fancy stitches. l)udget. Make clothing inventory. Revise budget. (5 lessons.) Illustrative material, demonstrations. Pictures of finished undergarments. Finished garments. Ornamental stitches. Other fin- ishes. Fine material for underwear. Related material. Care of sewing machine. Work out simple, dec- orative stitches. Spacing for tucks. Width of ruffles, hems. Subject matter. Pajamas, Selection of materials. Put in yokes. Middy night shirt, collar. Bound pocket. Emblems. "^^8 ^lessons.) -^^^^^^^'^^^^^ material, demonstrations. Sample of materials. Finished garment. Steps in bound pocket. Applied yoke. Related material. Cotton tests. Sizing. Subject matter. Planning garment. Ripping, mending, wash- woden^glT-^ ing, pressing woolen materials. Cutting gar- ment—middy ment. Finishing woolen seams. Placket. Press- skirt, middy, ing. Hemming by hand. Finishes : bound but- orTwid'-rgL- *°^ ^°^^®' ^^^ow points, braiding, piping, bind- ment. ing, embroidering. (10 lessons. )Illustrative material, demonstrations. Pictures. Wash, dry, press, pieces of woolen materials. Textile tests. Steps in finishes. 42 Related material. Value of wool for garments. Woolen tests. Effect of chemicals on wool. Removing spots. Woolen industry. Adulterations. Dyeing wooL Subject matter. Buying Points to consider in any garment — cost, use^ dotheTfor other clothing, durability. Hats — shape of winter. Wool face, Coloring. Care of clothes. Importance of and silk gar- overshoes. gloves', hose'. Illustrative material, demonstrations, shoes. Visit to store. Borrow garments from store. (2 lessons.) Related material. Tests for silk. hats. Subject matter. Cleaning ribbons. Steaming velvets. Dyeing- Renovating — j.^^ Cutting brims. New facings, linings, (l' 'lesson.) Care of hats. Illustrative material, demonstrations. Last year's hats. Applying new facings, lin- ings. Making bows. Related material. Color and material combinations. Subject matter. Dry clean- Home dry cleaning. Removing stains. Use of ^2 lessons.) gasoline, benzine, chloroform, ether, etc. Press- ing. Illustrative material, demonstrations. Cleaning agents. Related material. Action of cleaning agents. Subject matter. laundry^ Preparation for washing — water, soaps, blues, (3 lessons.) starches, mending, stain removal. Sorting clothes. Order and method of work. Washing, rinsing, starching, drying, ironing. Putting away clothes. 43 Related material. Effects of different soaps on various textiles. Removing bluing. Laundry equipment — ma- chines. _, ., , Subject matter, cotton or lin- Selection style, material. Seams, flat fell, en dress. pressing. Finishes, braids, bindings, buttons, (8 lessons.) ^ound button holes. Illustrative material, demonstrations. Pictures, patterns. Materials. Finishes. But- tons. Steps in bound button holes, other fin- ishes. Related material. Tests for linen. Harmony in line style and color to different figures. Subject matter. Made over Possibilities in freshening old garments. Com- ^^(S^lessons.) bining materials. Any individual problems. Illustrative material, demonstrations. Dresses of two materials. Satin petti- Subject matter, coat or slip. Review operations. Scallop at bottom. (Speed prob- Related material, rapid work- Mercerizing cotton. Vegetable silk. ers.) Subject matter. Thin sum- Selection — style, material. Permanent organ- mer dress. die. Working on sheer material. Organdie (Voile, organ- flowers, other self trimmings, sue ging- Illustrative material, demonstrations, ham). Catalogs. Visit to store. Samples. Self trim- (9 lessons.) mings. Related material. Color tests. Subject matter. Hats of Suitability of shape, material. Selection of teriaf*^^^ "^^' ^^^P^' material. Cutting. Making and apply- (10 lessons.) ^^S" P^rts of hat, finishes, lining. Illustrative material, demonstrations. Visit to store to select shape. 44 Home Practice Work Use of attachments on home machine. Make undergarments for oth- er members of family. Make middy, dress for an- other member of family. Make over dress. Assist with family mending. Care for shoes. Study and Report Problems New ornamental stitches. Garments using tailored fin- ishes. Test wool, linen, silk, cotton materials for color, dura- bility, adulterations. Standard brands hose. Structure of foot, proper shoes. Materials for winter coats. Plan spring clothes. Knowledge and Skill to be Gained Selection : Choose suitable clothing for all occasions. Get value for money spent. Tests for silk. Identification with use, price and width of serge, broad- cloth, damask linen, linen, crepe de chine, pongee, taffeta. Machine : Use attachments. Construction : Make middy, tailored cotton dress. Handle wool, sheer cotton materials. Mending wool. Laundering : Do family washing. 45 FOODS Second Year — Twelve Weeks Aim. Selection and care of food. Preparation and serving of simple balanced meals, diet for various members of family. This course is based on knowledge and skill gained in the first year. First and Second Weeks Subject matter. Selection, preparation, packing, processing. Canning Sterilization of jars for open kettle process, beans, pimen- Canning fruit, toes, pears. Illustrative material, demonstrations. Pictures of canned vegetables. Canned fruits, jellies, etc. Score cards. Bottles, jars, sealing materials. Related material. Bacteria, spores. Molds. Fermentation. Subject matter. Preserves Study pectin — extraction of juice, use of jelly pear, apple, bag, paraffin. Test for good jelly. Prepara- Jelly— apple. tion of sugar. Subject matter. Catsup. Preparation, canning, sealing. Subject matter. , , Preservation by pickling. Preserving agents. Pepper relish. Selection fruit, vegetables. Preparation of vin- Pear pickle. egar, spices. Overnight process. Chow-chow, i^elated material. Food adulterations. Commercial preservatives. SUPPERS Third Week Subject matter. Green vege- Classification of vegetables. Methods of cook- tables, string ing. Composition, importance of vegetables in diet. beans. 46 Illustrative material, demonstrations. Charts showing composition of vegetables. Related material. Use of minerals in body. Fresh fish. Salmon loaf. Bread sticks. Gelatin — fancy. Subject matter. Fish — fresh, canned. Value of fish. Meat sub- stitutes. Composition. Price. Use of left ov- ers. Sauces. Related material. Review digestion. Subject matter. Composition of corn meal. tions in muffins. Recipes. per. Review table service. Related material. Review assimilation of food waste. Food value. Varia- Baking. Plan sup- Elimination of Subject matter. Source, forms, brands. Protein sparers. Vari- ous combinations. Types of desserts — Spanish cream. Bavarian cream. Illustrative material, demonstrations. Fancy molds. Booklets, pictures. Related material. Gelatin in meats. Subject matter. Prepare and Four prepare meal. Use no waitress. Some serve supper. prepare dessert to use at home or sell, others do cleaning not done before. Stuffed po- tatoes. Fourth Week Subject matter. Methods of cooking. Ways of serving. Sea- sonings. Food combinations. Plan suppers for two weeks. Illustrative material, demonstrations. Charts showing composition of starch. Starch grains, raw, cooked. 47 Subject matter. Meat cro- Using left over meats. Seasoning. Creamed Creamed dried beef, meat croquettes. Fats used in deep meats. fat frying. Preventing soaking of fat. Tem- perature of fat. Frying. Related material. Effect of heat on fat. Subject matter. Rolls. Making rolls. Variations for doughnuts. Fried Doughnuts, cakes. Difference between doughnuts, fried fried cakes. ^^^^^ Illustrative material, demonstrations. Handling, frying, draining fat, storing cakes. Related material. Causes of rancidity in fat. Subject matter. Fruit salad. Cooked and mayonnaise dressing. Use of flour in place of part of eggs. Using whole egg in salad dressings. Combinations of fruits for salads. Subject matter. !rve suDDer. Setting table. Home table service. Prepara- tion of foods in the morning for the night meal. serve supper. DINNERS Fifth Week Subject matter. Beef roast. Cuts of beef. Method of cooking different cuts. Roasting meat. Food needed for different oc- cupations. Use of left over meats. Care of meat in home. Illustrative material, demonstrations. Cuts of beef. Visit to market. Subject matter. Soups with- Cream of tomato soup. Combining milk, toma- out stock. toes, vegetable soup with water. Vitamines in Oroutons. .„ , , ^^ , n •, • -r-,^ milk, tomatoes. Value of vitammes. Effect of 48 heat on vitamines. Physical condition deter- mining diet. Making croutons. Illustrative material. Pictures of rats fed on different diets. Related material. Buying canned soups. Subject matter. Food value of dried vegetables. Method of beans! peas. cooking — soaking, changing water in cooking, soda. Bean or pea soup. Boiled beans or peas with pork. Subject matter. Custard Bake beans boiled the day before. Review Sweet potato making pastry. Making and baking custard, or pumpkin Preparing sweet potatoes for pie. Seasoning. ^^^' Plan dinner. Related material. Digestibility of pastry. Subject matter. Prepare and Serving dinner at table. Family service with- serve dinner. out waitress. Sixth Week Subject matter. Strong- fla- Parboiling. Boiled — with cream sauce, with vored vegeta- butter. Stuffed onions. Plan dinner for com- bles, carrots, pany to be served in courses. Table service, turnips, ruta- waitress's duties bagas, onions. wdiuebh s uuueb. Subject matter. Escalloped dishes. Seasonings — baking. Mar- Irish pota- inating. Combinations with potatoes. Hard to, escalloped, , . r-t • ^ salad. cooking eggs. Garnishes. Subject matter. Short cake Short cakes : variations. Cake — biscuit dough. ry^^Steamed^' Preparation of fruit. Cup puddings — fruit and pudding. batter, steamed. 49 Subject matter. Hen for Picking, singeing, drawing, salting. Prepara- Launder table ^^'^^ ^^ stuffing. Roux for roasting. Tempera- linen— clean ture of oven. Time of cooking, silver. Illustrative material. Drawing chicken for roasting. Subject matter. Prepare and Serving dinner in courses using waitress. Carv- serve dinner . j. -u- ^ in courses. ^g roast chicken. Seventh Week Subject matter. Make stock. Use of canned vegetables v/ith Soup with , . , stock. English butter, sauce, peas. Subject matter. Meat with Finish soup with stock. Left over meat. Shep- ' " herd pie. Rice timbales with meat centers and gravy — steamed. Subject matter. Cream Making pastry. Baking. Cream for centers, puffs. Hot variations. wa er pas ly. jUugtxative material, demonstrations. Make puffs. Subject matter. Fruit sal- Combinations. Variations of dressings. Plain ads. Frozen and custard foundation for frozen desserts, desserts. Variations. Ices, sherbets, creams. „ , Subject matter. jrve dinner. Make a time and route schedule to use in pre- paring meal. Check on it as meal progresses. 50 Bread. LUNCHES Eighth Week Subject matter. Flours. Making bread. Loaf bread — rusks, cinnamon rolls. Clean stoves. Related material. Fermentation. Growth of yeast. Sand- wiches. Subject matter. Use. Essentials of good sandwiches. Food suited to age, weight. Mixing of filling. Prep- aration of bread. Wrapping. Use of crusts if cut off. cakrofokies. Subject matter. Difference between butter and sponge cakes. Manipulation, baking. Variations in cake reci- pes for cookies. Addition of fruit, flavors, nuts, etc. Unfrosted cakes, cookies for children. Foods from Subject matter. inches'''' cus Value of milk. cottage cheese. Combinations of cheese with tard, cottage cheese, cocoa. Making baked custard. Making 3e with Making co- nuts, dates, raisins in sandwiches coa. Use of thermos bottle. Pack lunch Subject matter. boxes, picnic. Have Kind of lunch box. Accessories — napkins, dishes, utensils, etc. Food planned according to season — distance to be carried. Illustrative material, demonstrations. Lunch boxes, oil paper, napkins. Fruit cake. CHRISTMAS GOODIES Ninth Week Subject matter. Ingredients. Making. Baking. Frosting. Storing. Illustrative material, demonstrations. Preparation of ingredients. Mixing. Pans for baking. 51 Related material. Oven temperature controlled by ingredients in product, size, shape. Fancy cakes. Fruit cookies. Subject matter. Variations in shapes. Fancy icings. Illustrative material. Cakes, pictures. Icing. Related material. Colorings used in foods. Candy — Fudges, taf- fy, fondant, mints. Subject matter. Sugar. Time of cooking. Tests for various kinds. Handling. Coloring, nuts, flavoring, fruits. Dipping fondant. Variations in use. Related material. Change in sugar by heating. Dry heat — cara- melization. Liquid and heat — fondant. Party re- freshments. Subject matter. Where, how, what to serve. Cost. Decorations. Illustrative material, demonstrations. Favors, decorations, pictures. Related material. Making favors, decorations. Color schemes. Meat cur- ing. Tenth Week Lessons in meat curing which were not taught in first year. Nutrition. Feeding the family. (2 weeks.) Subject matter. Plan meals. Criticise and reconstruct home meals. Needs of various members of family — age, occupations. Plan individual meals. Work out 100 calorie portions. Diet in abnormal con- ditions. Talk by doctor, nurse. 52 Home Practice Work Canning, drying, preserving, pickling, jelly-making. Storing family supply of eggs in water glass. Plan, prepare, serve any meal. Do family marketing for week. Prepare school lunch. Care of milk and butter. Make refreshments for party. Care of kitchen at week ends. Care of linens, silver. Try new methods of cooking. Study and Report Problems Home range. Leavening agents. Comparative cost of staple products. Plan meals for week. Keep account for family. Knowledge and Skill to be Gained Select food and plan balanced meals for family. Preparation of all ordinary dishes used in family. Follow directions and judge recipes as to proper proportions. Make good preserves, can vegetables properly. Preserve eggs and care for meat in home. Care for kitchen, food and utensils in sanitary manner. Know high standard required for finished product. 53 THE HOUSE Second Year — Six Weeks Aim. Making the home attractive and convenient and caring for it properly. MAKING IMPROVEMENTS IN THE HOME Planning improve- ments. (1 lesson.) Subject matter. Amount of money to be spent. Work done by family or hired. Sources of information in re- gard to work desired. Each pupil draw plan of house with which she is familiar. Outline brief description of it — floor and wall finishes, outside appearance, etc. Illustrative material, demonstrations. Floor plans of homes similar to those in neigh- borhood. Subject matter. Running Source of water. Means of getting water into water, heater, house. Original cost. Cost of upkeep. Kinds sink, bath- room, drain- age. Sewage disposal. (1 lesson.) of heaters, sinks, tubs. Good and bad points in each. Illustrative material, demonstrations. Bulletins, pictures. Catalogs from houses in- stalling such equipment. Related material. Principle of pressure tanks. Sewage disposal: farm home methods, city system, final disposal. Electricity for lights, equipment. (1 lesson.) Subject matter. Electricity: source of power. Original cost. Cost of upkeep. Lighting. Equipment: iron, toaster, washing machine, churn. Illustrative material, demonstrations. Bulletins, pictures. Catalogs from manufac- turers of lighting plants and others. Related material. Study of electricity. 54 Cupboards, closets, shelves, etc. (1 lesson.) Subject matter. Need for storage space. Space to be used. Closets: shelves, rods, drawers at bottom, dou- ble doors. Cupboards, height, depth of shelves,, distance apart. Shelves: use. Window seats,, storage chests, etc. Illustrative material, demonstrations. Pictures from magazines. Drawings. Additional space: rooms, porches. New floors. (1 lesson.) Subject matter. Need for mxore room. Relation to rest of house,. convenience, outside appearance. Size, lighting- of room. Floors, kinds of wood, cost. Illustrative material, demonstrations. Drawings. House plans. Related material. Woods used in different parts of house. Fui'niture. (3 lessons.) Subject matter. Money to be spent. Usage: amount, kind.. Length of service desired. Rest of furniture. Styles of furniture. Points in construction. Wood — finishes. Upholstery. Illustrative material, demonstrations. Furniture. Catalogs. Articles, pictures fromi magazines. Visit store. Related material. Good and bad taste in furniture. Furnish- ings. (2 lessons.) Subject matter. Money to be spent. Other furnishings, furni- ture. Furnishings: usage, amount, kind, length of service desired. Materials suitable for cur- tains, draperies, pillows, scarfs, rugs, carpets,, linen, bedding. Illustrative material, demonstrations. Samples of materials. Magazine articles. Fin- ished pieces. Visit store. Related material. Good and bad taste in furnishings. 55 Pictures. "(1 lesson). Subject matter. Kinds of pictures for different rooms. Sizes of pictures for space. Frames, mats. Hanging, wires, grouping. Study few good pictures. Illustrative material, demonstrations. Small pictures. Books from Perry, Brown, etc. Pictures from magazines. Related material. Appreciation of pictures for home. Subject matter. Purchasing of stoves, washing machines, re- frigerators, cooking utensils, dishes, brooms, mops, brushes, etc. Points : money to be spent ; usage, amount, kind; length of service desired. Materials from which made. Cost of upkeep in time, energy, money. Illustrative material, demonstrations. Visit stores. Catalogs. Magazine articles. Related material. Metals : cost, wearing qualities, upkeep. Paints, ■stains, var- nishes, wall paper. (1 lesson.) Subject matter. Woods, kinds, cost, good points. Finishes, kinds, costs, good points, applying, care. Wall papers, kind, cost, hanging, care. Illustrative material, demonstrations. Samples from paint companies. Wall paper books. Related material. Paints, stains, varnishes. Preservation of wood, mixing. Colors. Color scheme for liouse. (1 lesson.) Subject matter. Room as a whole. Relation to other rooms. Harmony. Balance. Restfulness. Combina- tion of colors. Illustrative material, demonstrations. Alabastine Co. Samples. Living room, halls, dining room, bedrooms, porches, kitchen. (5 lessons.) PLAN IMPROVEMENTS IN HOUSE KNOWN TO PUPIL Subject matter. Needed improvements. Improvement to he done by family, outside help. Cost. Furniture, furnishings already there. Plan those to be added each year. Illustrative material, demonstrations. Pictures. Visit to remodeled house. Yard- flowers, shrubs. (1 lesson.) IMPROVEMENTS OUTSIDE HOME Subject matter. Laying out of grounds. Drainage. Location of trees, shrubs, hedges, grass. Flowers for ev- ery season ; spring flowers, summer, fall. Vines, tall flowers. Native plants. Beds. Porch boxes, baskets. Soil. Pruning, care. Illustrative material, demonstrations. Catalogs. Pictures. Related material. Spacing, backgrounds, color combinations in flowers. Painting exterior of building. (1 lesson.) Subject matter. Painting, value of, kinds, costs, colors, trim- mings. Location of outhouses, fewer but more convenient. Sanitation, upkeep of grounds,, buildings. Lattices and blind fences. Illustrative material, demonstrations. Pictures of well kept homes, neat outhouses. Related material. Relation of house to grounds. Buying a home. (1 lesson.) Subject matter. Money to be spent. Size of house needed. Yard: drainage, trees, size. Location in rela- tion to business. Improvements made, needed. Road or street: kind, condition, much traveled. 57 Furnace, running water, bathroom. Arrange- ment, size of room, storage places. Methods of financing a place. Subject matter. Kitchen Care of aluminum, glassware, tin, iron, nickel, equipment. copper, silver, stoves, refrigerator, etc. Clean- ing agents. Prevention of abuse of equipment. Illustrative material, demonstrations. Cleaning agents. Show use. Putting wicks in stove. Related material. Cause of tarnishes. Removal. Subject matter. ^^^?^^T Sweeping, mopping. Care of waxed floors. carpets. ' Wiping down walls. Cleaning wall paper. Dust- ing. Sweeping rags, carpets. Cleaning with salt, sawdust, etc. Seasonal cleaning. Vacuum cleaners. Illustrative material, demonstrations. Proper way of cleaning floors, walls, rugs, etc. Subject matter. Linens. Removing stains. Washing linens, quilts, blan- Bedding. Cur- kets. Washing curtains, shaking, mending, ^yi^- laundering. Illustrative material, demonstrations. Mended lace, net curtains. Subject matter. Household Danger of household pests. Habits of common pests. pests. Commonest causes of prevalence of (1 lesson.) most. Seasons for fighting pests. Habits of ants, flies. Disinfectants and traps. Illustrative material, demonstrations. Eradicators. 58 Home Practice Work Rearranging furniture in any room for convenience, bet- ter artistic arrangement. Refinish furniture, Refinish walls, floors. Hang curtains, pictures. Care for any room. Care for silver, glassware, linen. Launder quilts, blankets. Make house or yard more sanitary. Plan flowers for house or yard. Study and Report Problems Make plans for simple im- provements costing $25, $50, $100. Plan better storage space in house. Draw plan for more conven- ient kitchen. Plan improvement of grounds. Collect practical house clean- ing helps. Knowledge and Skill to be Gained Make a home more attractive by using to better advantage what is already there. Use paints, varnishes, stains to refinish furniture, walls, floor. Plan additional storage space, additional room or porches. Care for the house in the simplest most convenient way. 59 ing. (3 lessons.) CHILD WELFARE Second Year — Three Weeks Aim. To give the girl some basic points on the care and rearing of children. Subject matter. Infant feed- Nature's feeding: digestive process, mother's milk. Care of mother's health. Regularity of feeding. Technique of nursing. Artificial feed- ing, supplementary feeding. Care and selection of milk, pasteurization, sterilization. Care after preparation. Care of bottle, nipple. Prep- aration of bottle. Technique of bottle nursing. Common mistakes in infant feeding. Compari- son of mother's milk with cow's, goat's. Pro- prietary foods. Advantages and disadvantages. Irregularity in feeding, over and under feeding. Composition of food. Milk not properly pre- pared. Addition of other food: water, fruit, tomato juices, beef juice, broth, barley water, crisp toast, addition of vegetables. Age of weaning, method of weaning. Illustrative material, demonstrations. Pasteurize, sterilize milk. Prepare bottle. Mod- ify milk. Types of bottles. Milk sugar. Pro- prietary foods. Related material. Review value of different food principles in diet. Digestion. Environ- ment. (1 lesson.) Subject matter. Light, heat, ventilation of rooms. Furnishings (bed, crib, other equipment). Baby sleep alone. Use of pillow. Care of room. Clean infant's room. Illustrative material, demonstrations. Make posters of well arranged room to use for baby. Subject matter. (2 lessons.) Materials suitable for each garment. Style of Clothing. garments. Care of clothes. Laundering baby's clothes, starching, stretching hose, shirts. 60 Illustrative material, demonstrations. Pictures. Finished garments. Materials. Physical development. (1 lesson.) Subject matter. Relation of weight to age and health. Regular gain, increase in height, weight. Development of muscular action, senses, speech. Teeth. Illustrative material, demonstrations. Weight and height chart for baby. Physical care. (1 lesson.) Subject matter. Necessity of bathing. Temperatures of water, room. Method of bathing. Toilet articles — soaps, powders. Exercise, outdoor life. Sleep — regularity, amount, time. Handling, lifting. Training for regular habits (feeding, sleep, bowel movement). Habits to avoid (crying,, sucking fingers, bed wetting, etc.) Illustrative material, demonstrations. Give baby a bath. Make posters. Contrasting good and bad conditions for baby. Common ailments. Con tagious dis- eases. (3 lessons.) Subject matter. Symptoms, cause, treatment of common ail- ments: convulsions, colic, cramp, earache, for- eign bodies in eye, ear, nose, throat, stomach, constipation, diarrhea, adenoids, croup. Symp- toms, cause, treatment, spreading, after effects in measles, mumps, whooping cough, scarlet fe- ver, chicken pox, diphtheria, tuberculosis. Illustrative material, demonstrations. Talk by nurse or doctor. Subject matter. ol(kr° children Meals for different ages. Proportions of vari- (2 lessons.) ous nutrients, minerals, vitamines. Prepara- tion of food. Method, time and temperature of cooking. Variation of recipes and foods. Ways of using milk. Teaching child to feed itself. Preparation of one day's diet for pre-school age children. Illustrative material, demonstrations. Posters, pictures, trays. 61 Amuse- ments for in- fants. (1 lesson.) Subject matter. Kinds of toys. Sanitation of toys. Time to amuse babies. Harm of playing with babies. Kissing and fondling. Illustrative material, demonstrations. Good and bad toys. Discipline and education (1 lesson.) Subject matter. Good and bad habits, obedience. Punishments need, kind, degree, time. Treatment of child as a human being. Living habits child is expected to acquire: truthfulness, honesty, promptness, etc. Answer questions of child truthfully. In- structive games and stories. Social etiquette. Illustrative material, demonstrations. Articles in woman's magazines. Home Practice Work Bathe and dress small child. Prepare baby's bottle. Prepare such foods as fruit juice, prunes, gruels, etc. Weight and height chart for baby. Put baby to bed daily for two weeks. Make suitable clothing for child. Make toys for children — cloth dolls, animals, bean bags, etc. Tell good story to child or children. Teach three good games to small children. Care for child one hour each day for three weeks. Knowledge and Skill to be Gained Simple principles of infant feeding. Physical development and care of children. Discipline of children. Good habits. Common ailments, simple remedies. Amusements — toys, games, stories for various ages. Study and Report Problems Children's digestive disor- ders. Charts of proper and improp- er foods for children of va- rious ages. Chart of normal development of child. List of good stories for chil- dren between 2-4, 4-7, 7-12 years of age. List of games for small chil- dren, Alabama Child Labor Laws, 62 HOME MANAGEMENT Second Year — Three Weeks Aim. Saving of time, energy and money in the management of a home. Saving Steps Subject matter. Saving steps, time, energy. Work areas in kitchen. Saving steps : kitchen furniture in re- lation to dining room, dresser near clothes closet, sewing table near machine, etc. Study arrangement of furniture in school laborato- ries. Illustrative material, demonstrations. Illustrations of rearranged kitchen. Diagram of inconveniently arranged kitchen. Show steps taken in preparing a meal. Related material. Good lighting, ventilation. Arrange- ment of fur- niture. (3 lessons.) Labor sav- ing devices. (2 lessons.) Subject matter. Labor saving devices : fireless cooker, iceless re- frigerator, cold box, pressure cooker, work stool, work table on castors, scrubbing chariot, shoe blacking box, washing machine, serving wagon, electrical appliances, dish drainer, wa- ter in house, sinks. Consider cost, time used, upkeep. Illustrative material, demonstrations. Pictures. Home-made conveniences. System in home. Daily, week- ly, seasonal schedules. (3 lessons.) Subject matter. Schedules: use, value. Points in making, work to be done, number to do work. Daily tasks: meals, dishes, make beds, etc. Weekly tasks: laundry work, sunning beds, cleaning pans, marketing, etc. Seasonal tasks : storing clothes, sewing, washing curtains, shopping for clothes, canning food. Value of having a place for things. 63 Illustrative material, demonstrations. Lists of work to be done. Schedules permit- ting school girls to help at home. Subject matter. Finances. Meaning of budget. Income — amount, sources. Family bud- Expenses. Division of income, points govern- ^^(3 lessons.) ^^S division. Make budget for family with in- come and problems similar to those in neigh- borhood. Illustrative material, demonstrations. Tables showing expenditures. Tentative bud- get of other families. Subject matter. Account Reasons for keeping accounts. Simple method ^^^P^"S- of keeping accounts. Keeping accounts of bills, filing bills, receipts. Credit, cash, installment plan of buying. Making out mail orders, money orders, registry, postal insurance. Illustrative material, demonstrations. Forms for family accounts. Subject matter. , . Banking: value of bank account, kinds, opening Savh\?s."^" an account, checks, drafts, traveler's, cashier's (1 lesson.) check, receipts, safety deposit boxes. Savings: interest paid, bank, bonds, certificates, etc. In- surance. Illustrative material, demonstrations. Visit to bank if possible. Various forms used in banking. Related material. Savings through care of health, clothes, food. Subject matter. Hi her life ^^^^ improvement. Magazines. Recreation, (i^lelson.)^ Home entertainment. Church activities. Civic activities. Education. Travel. Illustrative material, demonstrations. Good magazines. Stories to be read aloud. Games. 64 Home Practice Work Make tentative family budget. Keep famil accounts for one month. Follow schedule for a week. Arrange furniture in one room to save steps. Make one labor saving device. Study and Report Problems Make schedules: daily, week- ly or seasonal. Work out system of keeping family accounts. Ways of saving money. Select good magazines. Plan games suitable for chil- dren at home. Plan simple entertainment for family. Knowledge and Skill to be Gained Plan usable work schedules. Arrange equipment conveniently. Make tentative budget for family in community. Handle ordinary family and personal finances. 65 BOOKS Child Welfare *Holt's Care and Feeding of Children— D. Appleton & Co., 35 West 32d St., New York. Read's Mothercraft Manual — Little, Brown & Co., 34 Beacon St., Boston. Washbume's Study of Child Life — American School of Home Econom- ics, Chicago, 111. Clothing *Balderston's Laundering — L. R. Balderston, 1224 Cherry St., Philadel- phia. *Baldt's Clothing for Women — J. B. Lippincott Co., Washington Square, Philadelphia, Pa. *McGowan and Waite's Textiles and Clothing — Macmillan Co., 17 Hous- ton St., Atlanta, Ga. Winterburn's Principles of Correct Dress — Harper Bros., Franklin Square, New York City. *Woolman's Clothing, Choice, Care, Cost- — J. B. Lippincott Co., Washing- ton Square, Philadelphia, Pa. Foods Allen's Table Service — Little, Brown & Co., 34 Beacon St., Boston. *Chambers's Breakfasts, Luncheons and Dinners — Boston Cookery School Magazine Co., Boston, Mass. *Conn's Bacteria, Yeasts and Molds — Ginn & Co., Cor. Edgewood Ave. and N. Pryor St., Atlanta, Ga. *Dowd and Jameson's Food and Its Preparation — John Wiley & Sons, New York City. Elliott's Household Bacteriology — American School of Home Economics, Chicago, 111. ""Farmer's Boston Cookery School Cook Book — Little, Brown & Co., 34 Beacon St., Boston. McCollum's Newer Knowledge of Nutrition — Macmillan Co., 17 Houston St., Atlanta, Ga. *Poweirs Successful Canning and Preserving — Lippincott Co., Washing- ton Square, Philadelphia. *Rose's Feeding the Family — Macmillan Co., 17 Houston St., Atlanta, Ga. Sherman's Food Products — Macmillan Co., 17 Houston St., Atlanta, Ga. *Willard and Gillett's Dietetics for High School— Macmillan Co., 17 Houston St., Atlanta, Ga. Health Delano's Home Hygiene and Care of Sick, Red Cross Book— Blakeston's Sons & Co., Philadelphia, Pa. ♦First choice. 66 *Elliott's Household Hygiene— American School of Home Economics, Chicago. Galbraith's Personal Hygiene and Physical Training for Women— W. B. Saunders Co., West Washington Square, Philadelphia, Pa. *Lynch's First Aid and Relief— Blakeston's Sons & Co., Philadelphia, Pa. *Pope's Home Care of Sick — American School of Home Economics, Chicago. Pope's Textbook of Simple Nursing Procedure for High School— G. P. Putnam's Sons, New York City. ^Sampson's Prevention of Disease and Care of Sick, Misc. Pub. No. 17— U. S. Public Health Service, Treasury Dept. Home Management *Abers Successful Family Life— J. B. Lippincott Co., Washington Sq., Philadelphia, Pa. Frederick's New Housekeeping— Doubleday, Page & Co., Garden City, N. Y. *Taber's Business of the Household— J. B. Lippincott Co., Washington Square, Philadelphia, Pa. The House *Balderston's Housewifery— J. B. Lippincott Co., Washington Square, Philadelphia, Pa. Bevier's The House — American School of Home Economics, Chicago. Broadhurst's Home and Community Hygiene — J. B. Lippincott Co., Washington Square, Philadelphia, Pa. Clark's Care of the House — Macmillan Co., 17 Houston St., Atlanta, Ga. Izor's Costume Design and Home Planning — Atkinson, Mentzer & Co., 2210 S. Park Ave., Chicago, 111. Parson's Interior Decoration — Doubleday, Page & Co., Garden City, N. Y. Qulnn's Planning and Furnishing the Home — Harper Bros., Franklin Square, New York City. White's Successful Houses and How to Build Them — Macmillan Co., 17 Houston St., Atlanta, Ga. Related Books Ball and West's Household Arithmetic — J. B. Lippincott Co., Washing- ton Square, Philadelphia, Pa. Cooley's Teaching Home Economics — Macmillan Co.. 17 Houston St., Atlanta, Ga. Dean of Girls — Manners and Conduct — Allyn & Bacon, .50 Beacon St., Boston. Hunt's Life of Ellen H. Richards — Whitcomb & Barrows, Boston, Mass. Hunter and Whitman's Civic Science in the Home — American Book Co., 300 Pike St., Cincinnati. Keene's Mechanics of the Household — McGraw, Hill & Co., New York City. *First choice. 67 Lynde's Physics of the Household — Macmillan Co., 17 Houston St., At- lanta, Ga. Richards's Art of Right Living — Whitcomb & Barrow, Boston, Mass. Richardson's Adventures in Thrift — Bobbs, Merrill, Philadelphia, Pa. Richardson's The Woman Who Spends — Whitcomb & Barrow, Boston, Mass. Snell's Elementary Household Chemistry — Macmillan Co., 17 Houston St., Atlanta, Ga. *Starrett's Charm of Fine Manners — J. B. Lippincott Co., Washington Square, Philadelphia, Pa. Tarbell's The Business of Being a Woman — Macmillan Co., 17 Houston St., Atlanta, Ga. BULLETINS Child Welfare Baby's Clothes, No. 29 — Iowa State College of Agr., Ames. Care of Children, Nos. 1, 2, 3 — U. S. Dept. of Labor, Children's Bureau. Eyesight of School Children, No. 65 — U. S. Dept. of Interior, Bureau of Education. Foods for Young Children, No. 717 F. B.*— U. S. Department of Agri- culture. Infant Care — West — U. S. Dept. of Labor, Children's Bureau. Infant Mortality, No. 72 — U. S. Dept. of Labor, Children's Bureau. Marriage and Motherhood — The Oregon School Hygiene Society, Port- land, Oregon. Parent's Part, The— N. J. State Dept. of Health, Bureau of Venereal Disease, Trenton, N. J. Problems in Child Welfare, No. 18 — Ohio State University, Columbus, Ohio. When and How to Tell the Children, No. 3 — The Oregon Social Hygiene Society, Portland, Oregon. Clothing Approved Methods of Laundering — Proctor Gamble Co., Cincinnati, Ohio. Buying and Testing Textiles for Home Use, No. 28 — Iowa State College of Agr., Ames. Clothes for the School Girl, No. 24 — Iowa State College of Agr., Ames. Clothing for the Family, No. 23 — Federal Board for Vocational Educa- tion, Washington, D. C. Clothing Thrift Emergency Leaflet, No. 51 — Iowa State College of Agr., Ames. Girls Clothing Clubs, No. 21 — N. J. State College of Agr., New Bruns- wick. Handbook for First Year Sewing for Home Demonstration Clubs, No. 20 — Florida State College for Women, Tallahassee. *F. B. refers to Farmer's Bulletin. 68 Home Laundering, No. 1099 F. B.*— U. S. Department of Agriculture. Laundering in the Home and Laundering Made Easier, F. B.* — U. S. Department of Agriculture. Making Clothes Last Longer, No. 113 — University of Wisconsin, Madi- son. New Clothes at Small Cost, No. 91— University of Wisconsin, Madison. Planning the Costume, No. 25 — Iowa State College of Agr., Ames. Removal of Stains from Clothes, No. 861 F. B.*— U. S. Department of Agriculture. Saving Labor and Material by Easier Laundering Methods, No. 5 — U. S. Dept. of Agr., Thrift Leaflet. Selection and Care of Clothes, No. 1089 F. B.*— U. S. Department of Agriculture. Some Points in Choosing Textiles — University of Illinois, Urbana. Thrift Leaflets in Clothing — U. S. Department of Agrciulture. Use and Alteration of Commercial Patterns, No. 27 — Iowa State College of Agr., Ames. Foods Alum in Foods, No. 103 F. B.* — U. S. Department of Agriculture. Baking in the Home, No. 1136 F. B.* — U. S. Department of Agriculture. Bread and Bread Making in the Home, No. 807 F. B.* — U. S. Department of Agriculture. Care of Food in the Home, No. 375 F. B.*— U. S. Department of Agri- culture. Care of Milk and Its Uses in the Home, No. 413 F. B.*— U. S. Depart- ment of Agriculture. Cereals in the Diet — Cornell University, Ithaca, N. Y. Diet for the School Child, No. 2 — Dept. of Interior, Bureau of Education. Diet for the School Child, No. 57 — University of Iowa, Iowa City. Drying Fruits and Vegetables in the Home, No. 841 F. B.* — U. S. De- partment of Agriculture. Economical Use of Meat in the Home, No. 391 F. B. — U. S. Department of Agriculture. Egg Substitutes and So-Called Egg Savers, No. 7 F. B.*— U. S. Depart- ment of Agriculture. Essentials in the Selection of Beef, No. 206 — -University of Illinois, Ur- bana. Facts About Milk, No. 42 F. B.*— U. S. Department of Agriculture. Farm Butter Making, No. 541 F. B.* — U. S. Department of Agriculture. Fats and Their Economical Use in the Home, No. 469 F. B.* — U. S. Department of Agriculture. Food for the Family, No. 10 — Iowa State College of Agr., Ames. Food Values, No. 975 F. B.*— U. S. Department of Agriculture. Good Water for Farm Homes, No. 70 — Ohio State University, Columbus. Home Butchering and Caring for Pork, No. 101 — N. J. College of Agr., New Brunswick. *F. B. refers to Farmer's Bulletin. 69 Home Canning, No. 10 — University of Illinois, Urbana. Home Canning and Curing of Meats, No. 15 — N. J. College of Agr., New Brunswick. Home Canning of Fruits and Vegetables, No. 853 F. B.* — U. S. Depart- ment of Agriculture. How to Select Foods, No. 817 F. B.*— U. S. Department of Agriculture. Lunches for the Rural School, No. 32 — University of Nebraska, Lincoln. Lunch Hour at School — Dept. of Interior, Bureau of Education. Making Butter on the Farm, No. 367 F. B.*— U. S. Department of Agri- culture. Milk — Its Importance as Food, No. 3 F. B.* — U. S. Department of Agri- culture. Ninety Tested, Palatable and Economical Recipes, No. 34 — Teachers' College, New York City. Preservation of Vegetables by Fermentation and Salting, No. 881 F. B.* — U. S. Department of Agriculture. Principles of Jelly Making — University of Illinois, Urbana. Production of Clean Milk, No. 602 F. B.*— U. S. Department of Agri- culture. Rules for Planning Family Dietary — Cornell University, Ithaca, N. Y. School Luncheon — Oregon Agr. College, Corvallis. Three Meals a Day Series— Rand-McNally Co., Atlanta. Use and Preparation of Food, No. 35 — Federal Board for Vocational Education, Washington, D. C. Uses of Foods and the Proper Balancing of the Diet, No. 345 — Univer- sity of Texas, Austin. What is Malnutrition, No. 59- — U. S. Dept. of Labor, Children's Bureau. Wilson's Meat Cookery — Wilson & Co., Chicago, 111. Health Child Health Program, No. 5 — Dept. of Interior, Bureau of Education. Disinfectants, No. 42— U. S. Treas. Dept., Health Bulletin. Guides to Health— U. S. Treas. Dept., Health Leaflet. Health Education Charts — Dept. of Interior, Bureau of Education. Health Teaching in Elementary Schools, No. 10 — Dept. of Interior, Bu- reau of Education. Hookworm Diseases — International Health Board, 6 Broadway, New York. Malaria — U. S. Public Health Service, Treasury Dept. Pellagra — Causes — Cure— Metropolitan Life Ins. Co., Chicago, 111. Physical Development, No. 110 — Oregon Social Hygiene Society, Port- land. Plain Talk With Girls, No. 4 — Oregon Social Hygiene Society, Portland. Posture in School Hygiene — American Posture League, Madison Ave., N. Y. *F. B. refers to Farmer's Bulletin. 73 Posture and Types of Breathing Exercises — American Posture League, Madison Ave., N. Y. Standardization of Conditions Affecting Posture — American Posture League, Madison Ave., N. Y. Teaching Health, No. 4-6— Dept. of Interior, Bureau of Education. Tuberculosis Background for Advisers and Teachers, No. 59 — Federal Board for Vocational Education, Washington, D. C. Typhoid Fever, No. 69 — U. S. Public Health Service, Treasury Dept. Venereal Diseases and Health — Alabama State Board of Health, Mont- gomery. The House Bedbug, No. 754 F. B.* — U. S. Department of Agriculture. Farm House, The — Cornell University, Ithaca, N. Y. Farm Kitchen as a Work Shop, No. 607 F. B.*— U. S. Department of Agriculture. Farm Woman's Problems, No. 148 F. B.* — U. S. Department of Agri- culture. Home Laundering, No. 1099 F. B.* — U. S. Department of Agriculture. Home Made Fireless Cookers and Their Use, No. 771 F. B.*— U. S. De- partment of Agriculture. House Cleaning Made Easier, No. 1180 F. B.* — U. S. Department of Agriculture. House Fly, No. 851 — Lowe Bros., Dayton, Ohio. House That Is, The, No. 1175 F. B.*— U. S. Department of Agriculture. Material for the Household (25c), No. 90 — Supt. of Documents, Bureau of Standards. Physical and Chemical Test for the Housewife (10c), No. 19 — Teachers* (Sollege, New York City. Pictures for the Home, No. 21 — Iowa State College, Ames. Safe Disposal of Human Excreta — Alabama State Board of Health, Montgomery. Safety for the Household (15c), No. 75 — Supt. of Documents, Bureau of Standards. Water Systems for Farm Homes, No. 941 F. B.* — U. S. Department of Agriculture. Related Bulletins Annual Flowering Plants, No. 195 F. B.* — U. S. Department of Agricul- ture. Fairy Game, The— Jennie V. McCrillis, No. 114— Allston St., West, Med- ford, Mass. Growing Annual Flowering Plants, No. 1171 F. B.* — U. S. Department of Agriculture. Home Economics Plays (10c) — S. Deborah Gaines, 1372 E. 57th St., Chicago. Keeping Christmas, No. 97 — Cornell University, Ithaca, N. Y. *F. B. refers to Farmer's Bulletin. Government bulletins may be secured from Supt. of Documents, Government Printing Office, WashinKton, D. C, if they cannot be secured from the Department publishing them. 71 HOME ECONOMICS LABORATORIES Equipped for 16 ROOMS AND FURNITURE Foods department. Room 28'x30', separate chimney for cook stove. Windows which will open from top and bottom. Windows and doors screened. Floor, if cement, covered with cork or linoleum; if wood, painted or waxed. Blackboard 4'x9' at least. Tables or desks — tops 2'x5' — hardwood, metal or composi- tion top, enclosed drawers for equipment „ 8 Stools or benches 16 Bulletin board 24"x30" — com- position board, framed 1 Cupboards — Supply, metal or made rat proof with metal sheets or screening Cupboards — Dish Cupboards — Extra utensils Cupboards — Uniform Towel rack Supply table 3'x4' with castors... Waste basket (not open wire) Closet for cleaning supplies Coal or wood box Scuttle (if coal is used) Clothing department. Room 28'x30'. Wood floor painted or waxed. Desk for teacher 1 Book case or shelves for books and magazines 1 Blackboard 4'x9' 1 Chairs 21 Waste basket 1 Tables — Sewing, large enough for four girls 4 Tables — Cutting, 3'x9' or longer 2 Laundry. Room 15'xl8' (the kitchen can be used). Cement floor. Cupboard for supplies 1 Bench for two tubs — of con- venient height 4 Dining room. 15'xl8' (the sewing room can be used). The furniture for the din- ing room may be purchased from equipment fund in State-aided vo- cational schools. Buflfet 1 Dining chairs 6 Dining table 1 Serving table 1 EQUIPMENT Cooking. Sink (17"x36"x9") and conven- ient height. Open phnnbing, running water, hot water at- tachment 1 Basin, Hand _ 1 Stoves, Range standard make, using fuel of community 1 Oil, gas, or gasoline, standard make (burners) 12 Ovens — Portable 2 Ovens — Stationary 2 Oil can, 5 gallon, if kerosene or gasoline is used 1 Clock 1 Garbage can with cover — non- rusting material 1 Refrigerator, standard make, if ice can be procured 1 Refrigerator, iceless 1 Fireless cooker — Home made 1 72 Fireless cooker — Standard make 1 Ice pick 1 Ice shaver -... 1 Flour bin or container — rat proof, 50 pounds capacity 1 Meal bin or container — rat proof, 25 pounds capacity 1 Sugar container — 25 pounds 1 Jar for butter 1 Towels — Drying dishes, 1 yard _ (dozen) 6 Towels — Washing dishes, 12 to 15 inches (dozen) 4 Towels — Paper for hands. Tea kettle - 2 Scissors 1 Scales (spring 25 lbs.) 1 Meat chopper 1 Roaster - 1 Casserole 1 Waffle irons 2 Skewers (set) 1 Basket for deep fat frying 1 Tea spoon, plated tin 32 Bowl— Earthen, 1 qt 16 Dishes — Small plate 16 Dishes — Sauce dish 16 Dishes— Cup 16 Kitchen fork, steel, wooden handle 16 Kitchen knife, steel, wooden handle 16 Mat, 8 inches, asbestos 16 Measuring cup, V2 aluminum, V2 glass 16 Mixing spoon, V2 wood, V2 metal 16 Pie pan, individual size, 6" across 16 Pan, granite, aluminum, 1 qt 16 Custard cup, Earthen 16 Table spoon, plated tin 16 Vegetable knife, steel wooden handle 16 Biscuit cutter, tin 8 Bread board, wood, 14"xl8" 8 Bread pan, heavy tin, medium... 8 Cake pans, various sizes 8 Double boiler, granite or alum- inum 8 Egg whip, heavy wire 8 Frying pan, iron, small 8 Salt shaker, glass, or aluminum 8 Pepper shaker, glass or alumi- num 8 Spatula, steel, medium size 8 Rolling pin, wooden or glass, small size 8 Scrubbing brush, small, wooden back 8 Strainer wii-e _ 8 Vegetable brush, small, wooden back _ 8 Baking dish, earthen, 3 pt 4 Bowl, earthen, porcelain, 3 pt.... 4 Cake coolers, heavy wire 4 Coffee pot, small, 1 qt _ 4 Colander, medium size, heavy tin 4 Dover beater 4 Match holder 4 Muffin pan, deep, 8" blocked tin 4 Pitcher, earthen, porcelain 1 or 2 qt 4 Potato masher, ricer, heavy wire 4 Skimmer, small 4 Soap dish 4 Tea pot, earthen, 1 qt 4 Measure, 1 qt. and 1 pt 2 Double boiler, granite, 2 qt 2 Griddle aluminum or iron, me- dium size - 2 Griddle turner _ 2 Frying pan, aluminum, steel, medium size 2 Kettle, granite, 4 qt 2 Lemon squeezer, glass 2 Can opener 2 Sauce pan, granite aluminum, 2 quart 2 Flour sifter 2 73 Meat knife, steel _ 2 Pudding mold, 3 pt _ 2 Stove brush 2 Baking sheet, size cf oven 1 Bread knife, steel 1 Bread box 1 Cleaver _ 1 Chopping bov/l, wood 1 Chopping . knif 3, steel 1 Coffee pot, granite, 2 or 3 qt 1 Corlc screw 1 Fryin.o: kettle, medium size 1 Funnel _ 1 Ice cream freezer, standard m.nke, 4 qt _ 1 Knife sharpener 1 Steamer, medium size 1 Toaster, heavy wire or tin 1 Tray, non rusting metal 1 Fruit jars, glass, standard make (dozen) 4 Jelly glasses with covers (doz.) 2 Serving Linen table cloth 2 Napkins 12 Doilies, various sizes 2 Centerpiece 1 Silence cloth, felt, asbestos or blanket - 1 Dishes: china, neat pattern: dinner plates 12 bread and butter plates .. 6 cereal 6 cups and saucers 6 sauce dishes 6 soup - 6 tea plates 6 bowls - 6 platter, small, medium 2 vegetable, covered 2 vegetable, uncovered 2 creamer 1 salad bowl 1 sugar bowl 1 tea pot _. 1 Glass: fruit dish 1 water pitcher 1 tumblers 6 salt, pepper (sets) 3 Silver: teaspccns, plated or sterling 12 forks 6- knives 6- soup spoons 6- tablespocns G butter knife 1 meat fork _ 1 sugar spoon 1 Carving set 1 Tray for serving 2 Sewing Machines, a standard make . .. 4 Screens 4 Shears, cutting, Icng blado, good steel 4 Tape measures '. 4 Yard stick 4 Iron, electric or sad (use laun- dry equipment) 2 Ironing board 2 Bust form 1 Demonstraticn bo?rd 1 Fitting block, 12" high, 30" across top 1 Mirror, full length 1 Skirt marker . 1 Laundry Tubs, galvanized 8 Ironing board, well padded, movable, staticnary if sepa- rate laundry 4^ Irons, sad irons in sets of thi'ee, electric may replace part 4 Basket 2 Boiler, heavy tin, copper 2 Machine, each of different prin- ciple 2 Wash board, zinc, stone or glass 2 Whisk broom 2 Wrinrier, ball bearing 2 74 Brush, soft 1 Brush, stiff 1 Clothes rack 1 Kettle for starch, granite, aluminum 1 Line, if 2, one of improved type 2 Sleeve board 1 Pins, clothes snap _ (doz.) 8 Housewifery Dustless dusters 4 Scrubbing brushes - 4 Brooms „ _ - 2 Floor mops _ 2 Pails, galvanized, 2 gal _ 2 Sanitary dust pan._ 2 Folding steps 1 Floor brush, short handle 1 Oil mops 1 Radiator brush, if radiators 1 Wall cloths 1 Window map _ _ - — 1 Home Nursing Bed mattress, springs, pillow, single bed _ 1 Cabinet for supplies _ — 1 First aid outfit _ 1 Thermometer, clinical — 1 Trays - - 2 Vases, small _ _ 2 Linen doilies 2 sheets 2 pillow cases _ 2 towels, hand and "bath - _... (each) 2 blanket 1 spread _ 1 SCORE CARD FOR HOME ECONOMICS DEPARTMENT The Plant, measured by 25 a. Two rooms well lighted, heated and ventilated... 5 Equipped according to the standard Hst of the State Department in — b. Cooking, serving 5 c. Sewing ^ d. Home nursing, housewifery, laundry 5 e. Library of fifty standard books 5 The Teacher, measured by 25 a. Preparation. Two years specialized training beyond high school. Continued training in ser- vice through magazines, summer school, etc 5 b. Lesson preparations. Outline lessons, use of illustrative material, references, home work definitely assigned 5 c. Teaching ability. Lessons planned clearly. Work adapted to community and individual needs. Progress of pupils watched. Co-opera- tion in all school activities 5 d. Physical appearance. Good health, vigorous, well poised, good posture, neatly and convention- ally dressed ^ e. Personal characteristics. Cheerful, courteous, industrious, tactful, enthusiastic 5 The Class Period, measured by 25 a. 120 minutes daily (80 minutes in other than vo- cational schools) 5 b. Good discipline, regular places, promptness 5 c. Clean, neat laboratories. Students and teachers clean and neat. Wash dresses and aprons for cooking, housewifery, laundering 5 d. General presentation at beginning and review at end of lesson 5 e. Pupils interested in work, courteous to teacher... 5 The Result — the Girl, measured by 25 a. Increased interest and improvement in work 5 b. Taking entire care of her room at home 5 c. Doing all her mending and assisting with fam- ily mending 5 d. Making her own underclothes, preparing and serving simple hom^e meals at the end of the first year 5 e. Taking an assistant's place in the activities of the home 5 100 76 REQUIREMENTS FOR STATE AID IN VOCATIONAL . HOME-MAKING IN ALL-DAY SCHOOLS One-half of the school day shall be given to home econom- ics subjects or home economics and related subjects. If the school day is six hours, this means 180 minutes a day or 900 minutes a week. This may be used in five 120-minute periods for home economics and seven 45-minute periods, or five 60- minute periods for related science or arts, four of which are laboratory periods. The related subjects shall be art or science related to the home. Art courses meeting this requirement are applied art and costume design. Science courses are general science, health course for girls, hygiene, sanitation, applied biology, household physics, household chemistry. These classes must be segregated, having in them only vocational home econom- ics pupils. The girls shall be at least fourteen years of age. The courses shall be offered in the first two years of high school if only two years work is offered, except by special arrangement. Rooms. Two rooms of suitable size shall be set aside for cooking and sewing. Both rooms shall be well lighted and ventilated. The cooking laboratory is to be screened and have a separate chimney for range. Equipment. Five hundred dollars shall be made available the first year for equipment. (Credit towards this amount will be allowed for approved equipment on hand. Tables, chairs, cupboards, bookcases are not equipment.) Seventy-five dollars shall be available each succeeding year to be expended if necessary, — this fund to be expended as directed by the State Department for equipment for teaching cooking, sev/ing, laundering, serv- ing, housewifery and home nursing and for purchasing refer- ence books. The first year, $25 of this fund will be used for reference books and additional books purchased each year as advised bj^ this Department; Class. Size. No class is to exceed 16. The minimum number in one class is to be 8. If two classes are desired, at least 20 girls in a school must take such a course for it to be introduced. 77 Maintenance. Five dollars for each pupil a year is to be allowed by the school. No fee is to be charged any pupil. The minimum maintenance fund a year is $100, maxim.um (32 pupils) $160. The travel of the teacher to one conference, called by the State Superintendent is to be paid by the school from the mainte- nance fund. Any maintenance fund not spent becomes addi- tional equipment fund for the following year. Text Books. Text books will be used in all classes as instructed for vo- cational home economics courses. Teacher. Two years training above high school specializing in home economics, with successful teaching experience is required. Three years without teaching experience up to and including the year beginning September, 1922, is required. Four years without teaching experience beginning September, 1923, is required. All applicants are to be passed upon by the State Department in regard to the necessary qualiiications before any position is offered to any teacher or any contract is en- tered into. Time. Nine months minimum. Salary. Three-fourths of a minimum salary of $1,000 and a maxi- mum salary of $1,200 will be reimbursed from State and Fed- eral funds. Additional salary may be paid by any local board. Summer school must be attended three summers out of five if the teacher is not a college graduate in home economics, the first two summers to be in succession. One summer must be attended by college graduates entering the work. Contract. The contract must be signed and approved by this Depart- ment before school opens. Changes in Requirements. The State Board reserves the right to make changes in any of the above requirements at the beginning of any school year. LIBRARY or CONOI miVMi f?!, CJRESS ■iliii 014 183 557 9