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 UNIVERSITY BULLETIN 
 
 LOUISIANA STATE UNIVERSITY 
 
 Published by the Louisiana State University and Agricultural and Mechanical 
 College at Baton Rouge. Issued monthly except November and December. 
 
 Entered December 22, 1909, at Baton Rouge, La., as second-class matter, under 
 Act of Congress of July 16, 1894. 
 
 VOL. V— N. S. 
 
 SEPTEMBER, 1914 
 
 No. 9— Part 1 
 
 A. COUNTRY HOME IN LOUISIANA 
 
 HOME ECONOMICS 
 
 Public Schools of Louisiana 
 
 By R. MYRTELLE BILLINGS, 
 State Supervisor of Home Economics. 
 
 APPROVED BY 
 T. H. HARRIS, State Superintendent of Public Education. 
 
 fdonor^ph 
 
LOUISIANA STATE UNIVERSITY, 
 
 Department of Junior Extension and Home Economics. 
 
 Edwin S. Richardson, 
 Superintendent. 
 
 William H. Baijs, 
 Assistant Superintendent in Charge of Pig Clubs. 
 
 R. ]Myrtelle Billings, 
 State Inspector of Home Economics. 
 
 P. L. GUILBEAU, 
 
 State Inspector of Agricultural Schools. 
 
 Alice Keeler, 
 Assistant in Charge of Canning Clubs. 
 
 John A. Redhead, 
 Assistant in Charge of Corn Clubs. 
 
 Maevin G. Osborn, 
 Secretary. 
 
A 
 
 ^ 
 
 
CONTENTS OF BULLETIN. 
 
 PAGE 
 
 1. Home Economics in the Public Schools 5 
 
 2. State Aid for Departments Organized 6 
 
 3. Rules Governing the Organization of Departments 6 
 
 4. Qualifications of the Teacher 7 
 
 5. Duties of the Teacher 7 
 
 6. Course of Study for Approved Departments 9 
 
 7. Equipment for Approved Departments 32 
 
 8. Course of Study for Home Economics in Four-Room 
 
 Schools of the State 40 
 
 9. Equipment for Departments in Four-Room Schools. ... 48 
 
 10. Books, Bulletins, and ^Magazines for reference and for 
 
 Supplementary Reading 50 
 
 11. Educational Exhibits Which May Be Secured Without 
 
 Expense 57 
 
HOME ECONOMICS IN THE PUBLIC SCHOOLS. 
 
 Courses in home economies as found in the curricula of the 
 schools of today are not resultants of accident but of an evolution, 
 the purpose of which is to bring the public schools into closer and 
 more vital touch with the conditions of our present-day civiliza- 
 tion, and to meet more fully the demands of this civilization. 
 
 To fit for life, to make the individual intellectually, socially, 
 morally, and industrially efficient is the all-important function of 
 the education of today. ' ' The school must produce not merely a 
 good man or woman, but a good man or woman good for some- 
 thing." Formerly a girl was taught in the home to cook, spin, 
 weave, sew, and make garments, but modern life with its many 
 complexities has made this impossible, so the school must provide 
 this training. 
 
 PRACTICAL VALUE OF HOME ECONOMICS. 
 
 1. The subject of domestic science includes those things with 
 
 which a woman must necessarily deal every day of her life. 
 
 2. The child through proper instruction and illustration of 
 
 right ideals adopts a proper standard of home life. 
 
 3. Habits of accuracy, observation, reflection, application of 
 
 sciences to real life, careful movement, order, neatness, 
 and cleanliness are the results of daily practice. 
 
 4. A young girl's interest in home duties is retained and inten- 
 
 sified by finding out the reason for doing this and that. 
 
 5. With a knowledge of the principles of ventilation, heating, 
 
 lighting, plumbing, cleaning, and disinfecting; of the food 
 requirements of different people and how to supply them, 
 the woman in the home is enabled to keep her family well 
 nourished and comparatively free from disease. 
 
 6. A knowledge of the composition and digestion of food makes 
 
 it possible to prevent digestive disorders. 
 
 7. With a knowledge of the nature of food materials a sub- 
 
 stitution of one thing for another may be made, so as 
 wisely to meet an emergency or save money. 
 
 8. Ability to plan profitably the division of income and keep 
 
 accounts that are of value for reference may save the 
 family from "living beyond their means," with conse- 
 quent unhappiness. 
 
 9. Ability to draft patterns, make and mend articles of cloth- 
 
 ing, may add more to one 's happiness and prosperity than 
 any other school studv. 
 
10. Mistress ana maid who have solved the same problems ii) 
 
 home economics are mutually helpful. 
 
 11. Home economies really means "right living." 
 
 12. A girl has a right to an education as precisely adapted to 
 
 a woman's work as is a boy's preparatory to a man's work. 
 
 STATE AID FOR DEPARTMENTS OF HOME 
 ECONOMICS 
 
 The State Board of Education has appropriated $400 for 
 each approved department of home economics. This sum is to 
 be paid in nine equal monthly installments. Not less than $100 
 of this appropriation shall be set aside to be expended under 
 the teacher's direction in the purchase of necessary supplies. 
 
 RULES GOVERNING APPROVED DEPARTMENTS 
 OF HOME ECONOMICS 
 
 1. There shall be at lea.st two rooms of suitable size, prop- 
 erly screened, devoted exclusively to the teaching of domestic 
 science and art. 
 
 2. The qualifications of the teacher shall be the equivalent 
 of a full course in home economics in an institution offering 
 specific training to teach the subjects in this course. 
 
 3. The state course of .study for departments of home eco- 
 nomics in high schools shall be followed. 
 
 4. The furnishings shall include tables, cases, cupboards, 
 chairs, desks, at least two sewing machines, large stove or range, 
 and the equipment shall include such implements and utensils 
 regarded as essential for the proper presentation of the course. 
 
 5. There shall be a minimum of twelve girls above the sev- 
 enth grade to take the work in home economics. 
 
 6. On completing the course in home economies in the high 
 school each student is entitled to 1 unit in household manage- 
 ment, 1.5 units in cooking, and 1.5 units in sewing, making, in all, 
 four credits. 
 
 7. Each school having a department of home economics rec- 
 ognized by the State Board of Education is required to have a 
 home economics library. There must be expended annually 
 $15.00 in the purchase of books. 
 
 8. Schools preparing to meet the requirements and desiring 
 state aid shall make application by August 1 of each year. Ap- 
 plications should be signed by the parish superintendent and the 
 president of the parish school board. 
 
DEPARTMENTS OF HOME ECONOMICS IN FOUR- 
 ROOM SCHOOLS OF THE STATE 
 
 1. There shall be at least one room of suitable size, properly- 
 screened, and devoted exclusively to the teaching of home eco- 
 nomies. 
 
 2. There shall be a minimum of seven girls of sufficient age 
 and advancement to take work in this subject. 
 
 3. These departments shall be established only in schools 
 employing at least four teachers. 
 
 QUALIFICATIONS OF THE TEACHER. 
 
 I. Technical and Educational. 
 
 1. The qualifications of the teacher shall be the equiva- 
 
 lent of a full course in home economics in an in- 
 stitution offering specific training to teach the 
 subjects of the course. 
 
 2. Broad knowledge of all branches. 
 
 3. Good taste in art, color combination, and design. 
 
 4. Knowledge in economy in buying. 
 
 II. Business Knowledge for General Management. 
 
 1. Checks, bills, receipts, itemized accounts. 
 
 2. Supply orders to submit to Board of Education. 
 
 (a) Amounts closely estimated. 
 
 (b) Cost closely estimated. 
 
 3. Equipment. 
 
 (a) Kind, depending on the means of the school 
 
 and the age of the student. 
 
 (b) Where obtained, cost, qualities, etc. 
 
 4. Written forms for: 
 
 (a) Outlines or syllabus of work. 
 
 (b) Course of study. 
 
 (c) Yearly report or short article for catalog. 
 
 5. Letters to superintendents and school boards. 
 
 6. Approach business men and parents tactfully. 
 
 7. Conduct teachers' meetings. 
 
 8. Public speaking. 
 
 9. Organization of classes. 
 10. Inventory of supplies. 
 
III. Social Knowledge. 
 
 1. Knowledge of environment and home education. 
 
 (a) How influence through the children? 
 
 (1) Cleanliness, air, clothing, manners. 
 
 2. Home needs studied. Connection made between the 
 
 home and school. Make articles which would be 
 of use and interest in the home. 
 
 3. Civic needs. How best help the children to be use- 
 
 ful in supporting them. 
 
 4. Mingle with the people in the community and take 
 
 part in the social life. 
 
 5. Carefully adapt your work to the life and interest 
 
 in the community. 
 
 DUTIES OF TEACHERS. 
 
 1. The teacher of home economics must give at least two-thirds 
 
 of her time to this subject, but may be employed to teach 
 other subjects during the time remaining. 
 
 2. The teacher of home economics in a school receiving state aid 
 
 for this purpose or some other competent teacher shall 
 have charge of the extension work in home economics and 
 the girls' club work in the school community. She will 
 be expected to participate in the parish institutes and 
 work in conjunction with the Department of Agricultural 
 Extension in carrying out that work. 
 
 3. The Agricultural Extension Department of the Louisiana 
 
 State University has been designated to supervise the 
 home economics departments in the schools receiving state 
 aid for this purpose. It should be the duties of the teach- 
 ers of home economics to report monthly to the parish 
 superintendent and to the head of the Agricultural Ex- 
 tension Department of the Louisiana State University, 
 Baton Rouge, La., the progress of the work, using such 
 blank forms as may be supplied by the above-mentioned 
 departments. 
 
 4. Miss R. Myrtelle Billings, representing the Extension Depart- 
 
 ment of the Louisiana State University, has been selected 
 to inspect state departments of home economics in the 
 high schools. The Extension Department will be glad to 
 
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co-operate with the local authorities in such matters as 
 selecting teachers for the departments of home economics, 
 installing the necessary equipment, and in any matter in 
 which it can be of service. 
 
 Course of Study for Approved Departments of Home 
 
 Economics. 
 
 A. EIGHTH GRADE. 
 
 1. Sewing. (First half of school year.) 
 
 2. Cooking. (Second half of school year.) 
 
 B. NINTH GRADE. 
 
 1. Sewing. (First half of school year.) 
 
 2. Cooking. (Second half of school year. 
 
 C. TENTH GRADE. 
 
 Household Management. (Throughout the year.) 
 
 1. The house. 
 
 2. Sanitation. 
 
 3. Water supply. 
 
 4. Laundering. 
 
 5. Personal and household accounts. 
 
 6. Home nursing and invalid cookery. 
 
 D. ELEVENTH GRADE. 
 
 1. Cooking. (First half of school year.) 
 
 2. Sewing. (Second half of school year. 
 
 A. EIGHTH GRADE— SEWING. 
 
 (First half of school year. One double period daily.) 
 
 FIRST MONTH. 
 
 I. Stitches to be learned. Basting, running, over-handing, 
 chain, and hem stitch. 
 II. Articles to be made. 
 
 1. A sewing bag: Teaching running stitch, stitching 
 
 stitch ; hemming, overcasting, overhanding, and 
 putting in cord. 
 
 2. A dish towel: Teaching hemming (using a gauge in 
 
 making a hem). 
 
 3. A table napkin : Teaching French hemming. 
 
10 
 
 III. Study of the sewing machine, 
 
 1. Invention. 
 
 2. Kinds commonly used. 
 
 3. Names of parts. 
 
 4. Operations concerned in using. 
 
 5. General care of machine. 
 
 6. Drill in threading, oiling and straight stitching on 
 
 paper. ' 
 
 SECOND MONTH. 
 
 I. Textiles begun. Study of cotton. Growth, early history, 
 varieties, cotton culture, by-products. 
 II. Drafting of patterns. 
 
 1. Simple cooking apron. (See directions.) 
 
 2. Kimona nightgown. 
 
 III. Making of cooking apron by hand. 
 IV. Nightgown begun combining machine and hand sewing. 
 
 (Directions for drafting pattern for cooking apron.) 
 I. Measurements needed. 
 
 1. Bust measure. 
 
 2. Length from highest point of shoulder to desired 
 
 length of apron. 
 
 3. Waist measure. 
 
 II. To draft front piece of apron. 
 
 1. Measure on folded edge of paper length of apron 
 
 A B. 
 
 2. ^Measure at right angles to point A. 1-4 the bust 
 
 measure for point C. 
 
 3. Drop perpendicular from E down 1 inch for point D. 
 
 4. Measure out from A. 6 inches on line A C for point 
 
 E. Connect E and D with a straight line. 
 
 5. Measure out at right angles to point B the length of 
 
 A C for point F. Connect D and F with a 
 straight line. 
 
 6. Measure down on line A B from A, 6 inches for point 
 
 G. Connect G and E with a curved line. 
 Cut out through folds of paper. The front may be 
 cut semi-fitted if desired. 
 
n 
 
 III. To draft back piece of apron. 
 
 1. Measure on fold of paper length of back A B. 
 
 2. At right angles to A measure out 1-4 bust measure 
 
 for point C. 
 
 3. Drop perpendicular down 1 inch below point C for 
 
 point D, 
 
 4. Measure out from A on A C 6 inches for point E. 
 
 Connect E and D with a slanting line. 
 
 5. Measure out at right angles to B 1-5 waist measure 
 
 for point X. Connect D and X with a slanting 
 line. 
 
 6. Measure down from A 5 inches for point G. Con- 
 
 nect E and G with a curved line. 
 IV. Cut band length of waist measure plus 2 inches. Make 
 four inches wide. 
 
 THIRD MONTH. 
 
 1. Spinning and weaving. Borrow cards used in hand card- 
 ing and a spinning wheel if possible. Visit loom if 
 one can be found in the neighborhood. 
 II. Study of materials suitable for undergarments. 
 
 1. Collect samples and mount in notebooks, stating 
 
 width, price, and good and bad qualities of each. 
 
 2. Tests for adulteration. 
 
 III. Finish nightgown. A simple design may be embroidered 
 if there is time. Lead pupils to see why colored ribbons 
 and designs worked in color should be avoided. 
 
 IV. Making of drawers, using commercial patterns. Make 
 special study of the pattern, leading to more independ- 
 ent work on the part of the pupils. 
 
 FOURTH MONTH. 
 
 I. Study of cotton continued. Manufacture of cotton cloth, 
 finishing of cotton material, cotton industry in the 
 United States. 
 II. Make collection of samples of cotton materials suitable 
 for dresses, window curtains, sheets and pillow slips 
 and mount as above. It is necessary to know these 
 materials by sight and "feeling" if one is to become a 
 wise bnver. 
 
12 
 
 111. Making a plain princess slip or plain underskirt. Atten- 
 tion should be given to different methods of trimming. 
 Discussion of lace as to durability and beauty. 
 
 A. EIGHTH GRADE— COOKING. 
 (Second half of school year. One double period daily.) 
 
 FIFTH MONTH. 
 
 I. Care of kitchen, tables, stoves, utensils, sink, refrigerator, 
 cupboards, and food supplies. 
 
 1. Students list utensils and order of keeping, and 
 
 become acquainted with laboratory, 
 
 2. Laboratory directions as to: 
 
 (a) Personal cleanliness. 
 
 (b) Care of table or desk and utensils in same. 
 
 (c) Care of towels, sink, and stove. 
 II. Food. 
 
 1. Definition. 
 
 2. Classification as to : 
 
 (a) Sources; animal and vegetable. 
 
 (b) Composition : protein, fat, carbohydrates, 
 
 etc. 
 
 (c) Uses in body. 
 
 3. Weighing. 
 
 4. Table of measures and abbreviations. Practice in 
 
 measuring, using cups, tablespoons, and tea- 
 spoons. 
 
 5. Explain the duties of the "housekeeper" in the 
 
 laboratory. Explain the best methods of keeping 
 note-books and using text-books. 
 
 III. Classification of food reviewed. 
 
 1. Methods of cooking studied: baking, boiling, fry- 
 
 ing, etc. Baking studied in detail. Irish potatoes 
 baked and stuffed in half shell. Correct method 
 of dishwashing taught. 
 
 2. Boiling: principles involved; temperature, etc. 
 
 Practice : mashed potatoes ; scalloped potatoes. 
 
 3. Frying: principles involved; high temperature. 
 
 Sauteing : principles involved ; high temperature 
 
13 
 
 reached. Fricaseeing: principles involved; high 
 temperature reached. Practice: French fried 
 potatoes; potato balls. 
 
 4. Steaming : use of double boiler. Cereals. Practice : 
 
 oat meal with baked apples. 
 
 5. Study of starch (review carbohydrates). Corn meal 
 
 mush and cream of wheat. Corn starch experi- 
 ments. 
 
 (Our object in these lessons is to teach the dif- 
 ferent methods of cooking while teaching carbo- 
 hydrates. In each lesson teach the composition, 
 food value, cost, source, preparation and serving 
 of food.) 
 
 6. Starch continued : long cooking of starch empha- 
 
 sized. Corn starch mold. 
 
 7. Vegetable fiber or cellulose. Vegetable lesson: 
 
 creamed cabbage, creamed turnips, creamed car- 
 rots, creamed onions. 
 
 8. Sweet potatoes : southern dishes. Candied sweet po- 
 
 tatoes. Grated potato pudding. 
 
 9. Vegetable lesson. Egg plant : stuffed, fried. Cucum- 
 
 bers : stuffed, salad. 
 10. Cereals, such as grits, eornmeal, oatmeal, cream of 
 wheat, and prepared cereals. 
 IV. Study of protein foods. 
 
 1. Egg lesson. Experiment showing effect of heat on 
 
 eggs. 
 
 (a) Low temperature for long time. 
 
 (b) High temperature for short time. 
 
 (c) High temperature for longer time. 
 
 (d) Cooked in shell below boiling point. Made 
 
 into sandwiches.) 
 
 2. Eggs : cooked at low temperature. Poached on toast. 
 
 Scrambled with toast. 
 
 3. Omelets: (a) French, (b) puffy, (c) with rice, (d) 
 
 with bread crumbs and white sauce. 
 
 4. Thickening property of eggs in custard. 
 
 (a) Soft (boiled custard). 
 
 (b) Firm (cup custard). 
 
.14 
 
 SIXTH MONTH. 
 
 I. Batters and doughs. 
 
 1. Classification. Popovers, griddle cakes, steam as 
 
 leavening agent. 
 
 2. Batters, Plain muffins. Stud}' of baking powder as 
 
 leavening agent. 
 
 3. Baking powder biscuits. Baking powder reviewed. 
 
 4. Fruit rolls made of a variation of baking powder 
 
 biscuit dough and fruit. Sauce. 
 
 5. Soda and sour milk as leavening agents. Egg bread 
 
 and graham muffins. 
 
 6. Soda, sour milk and molasses as leavening agents. 
 
 Boston brown bread. Steamed. 
 
 7. Test on leavening agents and batters and dough, 
 
 8. Yeast bread. Study of yeast plant. Classification 
 
 of yeast. Effect of different temperatures. Ef- 
 fect of different cultures. iNIagie yeast sponge 
 set (or any dry yeast). 
 
 9. IMagic yeast bread finished. Made into loaves. (Some 
 
 outside work necessary.) 
 10. Compressed yeast bread. Home-made yeast cakes. 
 Cinnamon rolls. Bread. Coffee cakes. 
 
 SEVENTH MONTH. 
 
 I. JMilk Lessons. 
 
 1. Composition, care of milk, bacteria common to milk. 
 
 Souring of milk, controlling lactic bacteria. 
 Cream testers and separators. Discussion of 
 churns and thermometers. If possible give pupils 
 an 0])portunity to make batter in class. Cottage 
 cheese, floating island, junket ice cream. Freezers 
 and freezing. 
 
 2. Milk products: Cheese, cheese fondu, Welsh rarebit, 
 
 3. Rice and potato croquettes with cheese sauce. 
 II, Review. 
 
 1, Test on yeast breads, milk, milk products. House 
 
 cleaning lesson (practice). 
 
 2, Review batters; plain cakes. Review baking; tem- 
 
 perature, etc. 
 
HI, Gakes and Icings.- 
 
 1. Icing lesson: icing cake made day before. 
 
 2. Nut drop cookies : peanuts, hickory nuts, or walnuts. 
 
 3. Steamed pudding sauce. 
 
 4. Plain cookies. 
 
 EIGHTH AND NINTH MONTHS. 
 
 I. School lunches planned and prepared. 
 
 II. Home supper planned and prepared. 
 III. Meat Lessons — Beef: 
 
 1. (a) Composition. 
 
 (b) Cuts. 
 
 (c) Experiments: broiled steak prepared and 
 
 cooked. 
 
 2. Principles of roasting: roast beef. 
 
 3. Creamed beef (left from roast). Meat scallop; hash. 
 
 4. Pot roast (with vegetables). 
 
 5. Croquettes : from left-over meat, using white sauce 
 
 and bread crumbs. 
 IV. Serve a breakfast consisting of fruit, either fresh or pre- 
 served ; cooked cereals, eggs, toast and butter, and coffee. 
 Teach pupils to serve balanced meals. 
 
 B. NINTH GRADE— SEWING. 
 
 (First half of school year. One double period daily.) 
 
 FIRST MONTH. 
 
 I. Study of silk: Culture, life history of silk worm, the 
 cocoon, silk reeling, manufacture of cloth, other uses of 
 silk, artificial silk, silk industry. 
 
 II. Teach mending and darning. After methods are learned, 
 
 have pupils apply their knowledge to mending of cloth- 
 ing which needs repairing. These garments should be 
 brought from home. 
 
 III. Articles to be made : Centerpiece or table runner of Rus- 
 
 sian crash, showing how the darning stitch may be used 
 in embroidering. 
 
 SECOND MONTH. 
 
 I. Study of wool : Varieties, growth, culture, remanufac- 
 tured goods, uses of woolen yarn, common woolen ma- 
 
16 
 
 terials (samples to be mounted as in the first year's 
 work), wool industry of the United States. 
 II. Study of materials suitable for a school dress, with gen- 
 eral discussion on quality to look for, color combina- 
 tions, trimmings, etc. 
 III. Making of a simple school dress of wash material. 
 
 THIRD MONTH. 
 
 I. Study of linen : Growth of flax, varieties, culture, by- 
 products, manufacture of yarn and cloth, common linen 
 materials, uses of linen yarn, linen industry in the 
 United States, other vegetable fibers. 
 II. General discussion on personal appearance, neatness in 
 dress, cleanliness, care of clothing. 
 III. Continue work of last month on school dress, being care- 
 ful that pupils get right idea of cutting, fitting, fin- 
 ishing. The finished garment should be as neat on the 
 inside as on the outside. 
 
 FOURTH MONTH. 
 
 I. Comparison of wool, cotton, silk, and flax; chemical dif- 
 ference, varying characteristics and properties, methods 
 of adulteration of our common materials, and ways of 
 testing them. 
 II. Comparison of home-made and factory-made garments as 
 to cost, quality, durability, and appearance. 
 III. Making a lingerie waist. If necessary, six weeks may be 
 given to this problem. 
 
 B. NINTH GRADE— COOKING. 
 
 (Second half of school year. One double period daily.) 
 
 FIFTH MONTH. 
 
 I. Review study of meats as outlined for first year. 
 II. Poultry: 
 
 1. Dressing chickens to roast or to fry, 
 
 2. Baking and frying of chickens. 
 
 3. Made-over dishes of roast chicken. 
 III. Soups: 
 
 , 1. Stock soup; clear soup (of beef or chicken). 
 2. Cream soups of tomato, corn, or peas. 
 
17 
 
 IV. Pork: Cuts; composition; compare with beef. 
 
 1. Pork chops and apple sauce. 
 
 2, Making of sausage : stuffing skins, or, preferably, 
 
 muslin bags ; to cure. 
 V. Cuts of veal: Composition, digestibility. 
 
 SIXTH MONTH. 
 
 I. Study of fruits. Chemical composition, food value, cost, 
 preservation, preparation and serving. Make special 
 study of fruits of Louisiana, such as oranges, figs, etc. 
 Use United States bulletins for accurate information. 
 1. Prepare stewed apples, baked apples, apple sauce (ii 
 
 apples are too expensive, use prunes or other 
 
 dried fruit). 
 
 SEVENTH MONTH. 
 
 (Typical Louisiana products.) 
 I. Rice : Its culture, harvesting, varieties, uses, value as food. 
 
 1. Boiled rice. 
 
 2. Rice croquettes. 
 
 3. Red beans and rice. 
 
 4. Rice curry. 
 
 5. Rice custard. 
 
 6. Rice jambalaya. 
 
 II. Beans and peas (including soups). 
 
 1. Green or snap beans. 
 
 2. Green beans boiled with pork. 
 
 3. Lima beans. 
 
 4. Dried beans. 
 
 5. Baked beans. 
 
 6. Creamed peas. 
 
 7. Cream of pea soup. 
 
 8. New potatoes and peas. 
 
 9. Peas boiled with pork. 
 
 From a pound of beans, costing about five cents, one- 
 fifth pound of protein and three-fifths pound of carbo- 
 hydrates are obtained. 
 
 The same amount of protein in meat costs fifteen to 
 twenty cents. 
 
IS 
 
 The use of canned fruits and vegetables and meats in 
 home cooking. 
 
 Economic value of canned foods in the home. Cost com- 
 pared with fresh products. 
 
 ]\Iake use of products of girls' canning clubs and school 
 gardens when possible. 
 
 III. Peanuts: Culture, harvesting, variety, uses, value as food 
 (human food or stock food). 
 
 IV. Products of sugar cane. 
 
 1. Manufacture of sugar. 
 
 2. Forms of sugar. 
 
 3. Food value of sugar. 
 
 4. Effects of heat on sugar. 
 
 5. Candy-making. Not more than two such lessons 
 
 should be given during the year. 
 V. Any other product typical to certain localities should be 
 studied in the same way. 
 
 EIGHTH AND NINTH MONTHS. 
 
 I. Teach fish and oysters. Compare food values of these 
 with that of meat. When fish cannot be obtained in the 
 neighborhood market, interest some of the boys in sup- 
 plying the kitchen. 
 II. Planning a home breakfast, supper or luncheon. Points 
 to be considered : 
 
 1. Cost. 
 
 2. People to serve. 
 
 3. Season. 
 
 4. Well-balanced meal. 
 
 5. Marketing. 
 
 6. Duties of the waitress. 
 
 7. Duties of the hostess. 
 
 8. Table manners. 
 
 9. Dining room, linen, silver. 
 
 10. Color scheme. 
 
 11. Laying the table. 
 
 12. Management in the kitchen during the serving of 
 
 meal. 
 
19 
 
 A LESSON IN TABLE MANNERS. 
 (Farmers' Short Course, L. S. U.) 
 
 III. If possible, give each pupil opportunity to plan, prepare 
 and serve at least one meal. Emphasize food value and 
 cost in each case. 
 
 C. TENTH GRADE— HOUSEHOLD MANAGEMENT. 
 
 (One double period daily throughout the year.) 
 Sixty minutes of each period should be given to lecture 
 and recitation work and twenty minutes to laboratory 
 work. 
 
 FIRST MONTH. 
 
 I. Discussion of terms Domestic Science, Domestic Art, 
 Household Economy, Household INIanagement and Home 
 Economics. Be sure pupils understand these terms and 
 decide on terms which include all others. Teach pupils 
 what Home Economics stands for. 
 
20 
 
 II. The Home: The aim of the home, ideals in establishing, 
 education in the home, the mistress of the home, enter- 
 tainment in the home. Confusion of terms house and 
 home. 
 
 III. The House : 
 
 1. Development. 
 
 (a) Evolution of the house. Shelter of different 
 
 people and ages. 
 
 (b) Comparison of modern and early houses. 
 
 2. Location of the house and its surroundings. 
 
 (a) Soil and drainage. 
 
 (b) Exposure of the house. (Excursions should 
 
 be made by class and lessons learned by 
 observation.) 
 
 3. House Planning. 
 
 (a) Cost. 
 
 (b) Appropriate style for surroundings. 
 
 (c) Size of rooms, arrangement of rooms, closets, 
 pantries, bathrooms. (Criticise plans found 
 in magazines.) 
 
 (d) Amount of plumbing, location of. 
 
 (e) Foundation. 
 
 4. Materials to be used in the construction of the house. 
 
 Consider walls, floors, plumbing, heating, and 
 ventilation systems; lighting. 
 Visit a house in process of construction if possible. 
 
 5. Estimate cost. (Give careful directions for note- 
 
 book work.) 
 
 SECOND MONTH. 
 
 IV. Home Finishing and Decoration. 
 
 1. Interior floors, walls, ceilings, 
 (a) Suitability. 
 
21 
 
 (b) Durability. 
 
 (c) Cleanliness. 
 
 (d) Beauty. 
 
 (A lecture by a good architect or a car- 
 penter would be very instructive at this 
 time.) 
 
 2. Furniture and furnishings. (Visit a furniture store.) 
 
 (a) Durability. 
 
 (b) Convenience. 
 
 (c) Appropriateness. 
 
 (d) Ease of keeping clean. 
 
 (e) Good and bad taste in furnishing. 
 
 3. Careful study of lighting, heating and ventilating 
 
 systems. 
 
 THIRD MONTH, 
 
 Kitchen. 
 
 1. Requirements of a sanitary kitchen. 
 
 (a) Walls and floor coverings, relation to labor 
 
 in caring for. 
 
 (b) Proper ventilation and lighting. 
 
 (c) Care of kitchen and kitchen equipment. 
 
 (1) Means of securing cleanliness. 
 
 (2) Importance of order and neatness. 
 
 (3) Disposal of kitchen wastes. 
 
 2. Equipment for convenient kitchen. 
 
 (a) Tables. 
 
 (b) Sinks. 
 
 (c) Refrigerator. 
 
 (d) Cupboards and pantries, which are mouse 
 
 and insect proof. 
 
 (e) Flour and other food receptacles. 
 
 (f) Arrangement of furniture to save time, en- 
 
 ergy, steps. Make the best of existing 
 conditions. 
 
22 
 
 (g) Study of choice, care, arrangement, and re- 
 pair of the smaller utensils. 
 
 (h) Cleaning of nickle, brass, tin, copper^ zinc, 
 granite, glass. (Make these lessons prac- 
 tical.) 
 
 ( i ) Discussion of kitchen towels : number, meth- 
 od of making, laundering, hanging, dry- 
 ing. 
 
 (j) Cupboard for materials and utensils used 
 in cleaning. 
 
 (k) Make a list of these materials and utensils, 
 
 FOURTH MONTH. 
 
 VI. The Dining Room. 
 
 1. Discuss size, location with relation to other rooms, 
 
 floors and floor coverings, wall covering which 
 will suggest cheer and brightness, furniture that 
 is durable and appropriate, simple furnishings, 
 curtains and draperies. 
 
 2. Discuss arrangement of furniture and methods of 
 
 making dining room serve as living room. 
 
 3. Care of linen, silver, and dishes when not in use. 
 
 4. Necessity for screening windows of kitchen and din- 
 
 ing room. 
 
 5. Setting the table, method of serving, duties of wait- 
 
 ress and hostess, table manners, dishwashing, re- 
 moval of stains from tablecloth, mending and 
 darning of table linen, review of French hem- 
 ming, method of washing table linen, embroider- 
 ing. 
 
ROOM TO BE REMODELED. 
 
 CLASS AT WORK 
 
24 
 
 DINING AND LIVING ROOM COMPLETE. 
 
 The above pictures illustrate the practical work of the class in household 
 management at the Louisiana State University during the summer session of 
 1914. The class problem consisted in remodeling the room as shown in the 
 first picture and making of this a combined living and dining room. The walls, 
 floor, and woodwork required treatment ; old furniture needed attention ; the 
 windows had to be screened, curtains made; and. to encourage resourceful- 
 ness and ingenuity, it was assumed that very little money could be expended. 
 
 From dry-goods boxes a window-seat was constructed, carefully lined and 
 covered ; two dilapidated armchairs were brought forth, padded and covered, 
 and reinstated in the living room ; a study table was also reclaimed and 
 pressed into service. 
 
 The selection and arrangement of pictures, the hanging of curtains, the 
 placing of tables and chairs, and other furnishings completed the work. 'Ihe 
 twenty-four girls who participated in this home-making problem have some- 
 thing more than theory — they have learned to do by doing. 
 
25 
 
 The course in household management should be as prac- 
 tical as courses in sewing or cooking. It might be pos- 
 sible to get the use of a vacant room in or near the school 
 to be fitted up by the girls themselves. The walls might 
 be papered or calsomined, the woodwork painted or var- 
 nished, and the floor covered with matting. "While one 
 group is kept busy with this, have others making cur- 
 tains, covering chairs, or making a window seat. The 
 boys are always eager to show their skill with the ham- 
 mer and saw. In this way, a very attractive living room 
 may be made or a combination living room and dining 
 room with well-creened windows and doors. The next 
 problem may be the girl's bedroom. 
 
 VII. The Bedroom. 
 
 1. Location with reference to other rooms, best floor 
 covering and care of same, good shades and drap- 
 eries, best light. Necessary furnishings, advan- 
 tage of good healthful sleep, therefore a good bed 
 with good springs. Proper size of sheets, pillows, 
 etc. Have pupils make sheets and pillow slips and 
 teach them how to make a bed. Use your own 
 room for this lesson. Be sure that each girl gains 
 valuable knowledge of how to make her own room 
 neat, attractive and comfortable. 
 VIII. The Bathroom : Study its furnishing and equipment, fol- 
 lowing the general plans in Part VII. 
 
 FIFTH MONTH. 
 
 IX. The Care of the House. 
 
 1. Requirements of a sanitary house. 
 
 (a) Sources, kinds and dangers of dirt. 
 
 (b) How to prevent accumulations of dirt. 
 
 (c) How to remove dirt. 
 
 (1) Systematic cleaning of rooms. 
 
 (2) Special methods for various rooms 
 
26 
 
 (d) Care of woods, metals, leather, glass, floors, 
 
 walls, linens, hangings. 
 
 (e) Agents used in securing sanitary conditions. 
 
 (1) Nature's agents: sun, air, water. 
 
 (2) Chemicals, soap, soap powders, agents 
 
 for softening water, chemicals for 
 removing stains, deodorants, dis- 
 infectants, antiseptics. 
 
 2. Household pests and means of destroying them 
 
 (teach necessity for screening). 
 
 3. Disposal of M^astes to prevent: 
 
 (a) Obnoxious gases. 
 
 (b) Breeding of flies. 
 
 (c) Pollution of water. 
 
 4. Repairs. 
 
 Daily Routine of Household Work. 
 
 1. Necessity for thought and system in: 
 
 (a) Planning daily routine, weekly plans, 
 
 monthly plans. 
 
 (b) Division of labor. 
 
 2. Study of the household service problems. 
 
 (a) Point of view of mistress. 
 
 (b) Point of view of maid. 
 
 (c) Suggestions for solution of the problems. 
 
 (d) Give general directions for sweeping, dust- 
 
 ing, cleaning of matting, method of wash- 
 ing windows, cleaning of painted wood- 
 work. Make these lessons practical by 
 having pupils really do the work. Give 
 lectures in connection with the practical 
 work. Have pupils make out a daily pro- 
 gram to be used at home. 
 
 SIXTH MONTH. 
 
 3. Household conveniences. 
 
 (a) Conveniences that make a house modern. 
 
 (1) Water system and sewerage disposal. 
 
 (2) Heating and lighting system. 
 
27 
 
 (b) Helps in housekeeping. 
 
 (1) Discussions and lessons if possible, 
 
 using fireless cooker which will do 
 baking as well as boiling. 
 
 (2) The water cooler. 
 
 (3) The dustless mop and dusters. 
 
 (4) Value of a dress form to a woman 
 
 who does her own sewing. 
 
 (5) The vacuum cleaner. 
 
 (6) Cement walks; help in housekeeping, 
 
 estimated cost. 
 
 (7) List made of utensils which are not 
 
 commonly found but which would 
 be very useful in general house- 
 work. 
 (Each member of tlie class should have an opportunity 
 of supervising the cleaning and care of one or two 
 rooms for a week.) 
 
 SEVENTH MONTH. 
 
 XI. Household Expenditures. 
 
 1. Necessity of keeping record of expenses so that fam- 
 
 ily will not live beyond means. 
 
 2. Teach simple system of keeping accounts, showing 
 
 how the percentage of the income allowed for 
 each division will depend chiefly on the size of 
 the income and the ideals or standards of the 
 family. Lead the pupils to see the difference 
 between the necessities and luxuries. Give the 
 ideal budgets as suggested by Ellen H. Richards, 
 showing the division of incomes varying from 
 $500 to $4000. Lead pupils to see how the high 
 cost of living is due to waste, buying out of sea- 
 son, buying perishable food stuff, fads or fash- 
 ions for dishes. Try to persuade the girLs of 
 the class to keep accounts in their homes. 
 
 3. Personal Accounts. 
 
 Teach reasons for keeping personal accounts, 
 best methods to use, meaning of "clothing budg- 
 
28 
 
 et. " Encourage the girls to keep account of all 
 the money spent for clothing during the year. 
 Economical planning of clothing, clothing budget 
 which averages $65.00 per year. Plan another 
 at $100.00 for girl making her undergarments 
 and shirt waists. 
 
 EIGHTH AND NINTH MONTHS. 
 
 XII. Water supply and disposal of waste in community where 
 school is located. Sources of water and its filtration. 
 Disposal of refuse. Draining and plumbing. 
 
 XIII. Laundering of clothes. Necessity of study of personal 
 
 and household laundry. Intelligent use of chem- 
 icals. Best kind of soap to use, methods of soften- 
 ing water. Mending and removing of stains before 
 washing clothes, best methods of washing, bluing, starch- 
 ing and drying. Ironing and care of irons. Neces- 
 sity for marking clothing and methods. It is not nec- 
 essary to have an equipment for teaching this. Make 
 use of utensils you already have. 
 
 XIV. Home Nursing. 
 
 1. Invalid cookery. Liquid, soft, light and full diet. Rules 
 for serving the sick. Application ; dishes for the 
 sick. 
 2. Care of the sick room. Proper way to make a bed. 
 
 D. ELEVENTH GRADE— COOKING. 
 
 (First half of school year. One double period daily.) 
 
 An effort should be made during the senior year of 
 the high school to round out the course in home eco- 
 nomics, and make it more complete by means of lec- 
 tures, demonstrations, excursions, reference readings, 
 and general discussions. Food study should correlate 
 with cooking lessons. 
 
 FIRST MONTH. 
 
 I, Preservation of food. 
 
 1. Reasons for preserving food. 
 
 2. Methods : Refrigeration, canning, drying, use of pre- 
 
 servatives. 
 
29 
 
 METHODS OF HOME CANNING. (Farmers' Short Course, L. S. U.) 
 
 II. Canning, jelly making, pickling, and preserving of fruits 
 and vegetables, using steam pressure canner with tin 
 cans; also canning and preserving in glass jars (various 
 methods). 
 III. Digestion of foods. 
 
 1. The cell, its structure, functions, its powers, stages 
 
 in the life of a cell. 
 
 2. The tissues. Define, name kind, state functions. 
 
 3. Purpose of digestion. 
 
 4. How food is dissolved in the mouth, in the stomach, 
 
 in the intestines. 
 
 5. Absorption of food and necessary requisites. 
 
 6. Assimilation. Explain process, tell of circulatory 
 
 systems concerned. 
 
 7. Excretion. Explain processes. 
 
30 
 
 IV. Relation of cookery to digestion. 
 
 1. Necessity for variety and balance in foods. 
 
 2. How foods differ in ease of digestion. 
 
 3. How method of cooking affects foods. 
 
 4. Digestion affected by flavors or appearance of foods. 
 
 5. Mastication in eating. 
 
 6. Moderation in eating; necessity of regular hours. 
 
 7. Cheerfulness necessary to good digestion. 
 
 SECOND MONTH. 
 
 I. Beverages. Tea, coffee, chocolate, cocoa. Sources, com- 
 position. Food value, preparation for market and table. 
 II. Doughs. Review breadmaking. 
 III. Making of cookies and gingerbread. 
 
 IV. Pastry : Essentials, proportions, methods, two crust pies, 
 time for baking. 
 V. Cake making. 
 VI. Desserts. Hot puddings, cold desserts. 
 VII. Health. 
 
 1. Human body. 
 
 (a) Structure of human body. 
 
 (b) Function of human body. 
 
 (c) Removal of waste of body. 
 
 (d) Necessity of daily baths, clean clothes, good 
 
 habits, proper food, relation of good food 
 to good work. 
 
 (e) Care of the body as to rest, fresh air, exercise 
 
 (f) Care of the hair, teeth, skin. 
 
 THIRD MONTH. 
 
 I. Making of palatable and wholesome sandwiches of meat, 
 fish, fruit, eggs or nuts. 
 II. The cold lunch for school. 
 III. Lunches for the workingman, the traveler, the picnic, the 
 
 cold supper. 
 IV. Food materials. 
 
 1. Production and manufacture, intelligent buying and 
 care of foods, economical value depending on ex- 
 penditure of time, labor, fuel, as compared with 
 food value received. 
 
31 
 
 2. Adulterations of food, methods of detecting in foods 
 Avhich are easily adulterated, pure food laws, re- 
 view of study of milk, emphasizing adulteration 
 and preservatives. 
 
 V. Sanitation as regards to foods. 
 
 1. Causes of the spoiling of foods. 
 
 2. Prevention of food decomposition, 
 
 3. Dust and flies in their relation to foods. 
 
 4. Selection of food from a market having sanitary 
 
 conditions. 
 
 5. Storage and care of food. 
 
 (a) Commercial methods. 
 
 (b) Home storage. 
 
 (c) Care of vegetables, fruits, dairy products, 
 
 eggs, meats, fish, breads, cakes, spices and 
 canned fruit. 
 
 6. Handling of foods by dealer and housekeeper, 
 
 7. Pure food laws. 
 
 8. Public ordinances regarding sanitary conditions of 
 
 markets and eating houses. 
 
 FOURTH MONTH. 
 
 I. The dining room: Location, furniture, general care of 
 the room, 
 II. Table linen. How to determine, good quality in buying ; 
 how to launder table linen, methods of repairing, use of 
 silence cloth, how to spread table cloth, 
 III, Setting the table, 
 
 IV. Duties of waitress. Rules for serAdng. 
 V, Dietaries: Planning of menus. 
 
 1. Food requirements for different conditions, depend- 
 ing on age, sex, habits, physical conditions and 
 climate. Comparative food value and cost of 
 foods. Meaning of calorie. 
 
32 
 
 D. ELEVENTH GRADE— SEWING. 
 (Second half of school year. One double period daily.) 
 
 FIFTH MONTH. 
 
 I. Review fiber study (cotton). 
 II. Study of dress : Ready to wear, home-made clothing, cost 
 of clothing for a year, low, medium and high. 
 III. Making of a plain tailored skirt. (Cotton.) 
 
 SIXTH MONTH. 
 
 I. Review fiber study (wool). 
 
 II. Study of dress. Relative cost of home-made, tailor, and 
 ready to wear clothing. Give concrete example in this. 
 
 III. Garments to be made : Tailored shirt waist with plackets 
 
 in sleeves. If there is time make lingerie waist. 
 
 IV. Hygiene of clothing. 
 
 1. The hygienic importance of clothing. 
 
 2. When is the body well clothed. 
 
 3. Relation of clothing to body heat. 
 
 4. Relation of clothing to absorption. 
 
 5. Clothing and cleanliness. 
 
 6. Danger in buying ready made garments which have 
 
 been made in sweat shops. 
 
 SEVENTH MONTH. 
 
 I. Review fiber study (silk). 
 II. Study of dress. Design, measure of harmony, essentials 
 of a beautiful gown, appropriateness in gowns. 
 
 III. Designing of a dress or costume. 
 
 IV. Garments to be made: Lingerie dress suitable for grad- 
 
 uation. 
 
 EIGHTH AND NINTH MONTHS. 
 
 I. Review fiber study (linen). 
 
 II. Study of adulterations of our common materials and ways 
 
 of testing them. 
 III. Practical work in testing cloth. 
 
33 
 
 IV. Care and repair of elothino: : Daily care of clothing, use 
 of hangers, airing of clothes, use of cover bags for 
 gowns, careful brushing, pressing, care of clothing be- 
 tween seasons, renovation and cleaning of clothing, dye- 
 ing, removal of stains, mending and remodeling, care of 
 shoes and rubber. 
 V. iNIaking of case or bag to cover and protect a dress on 
 hanger. 
 
 Equipment for Teaching Home Economics. 
 
 PRINCIPLES OF SELECTION. 
 If the equipment is too meagre, the work is restricted and 
 girls do not learn the value of good utensils; if too elaborate, 
 ingenuity is not developed and girls get extravagant ideas that 
 are not practical in the home. Therefore, it is well to use great 
 care in selecting so that both extremes may be avoided. 
 
 A distinction should be made between equipment and mainte- 
 nance. Equipment includes all stationary furnishings and all 
 furniture and apparatus which can be used from year to year; 
 maintenance or yearly supplies includes all materials used to 
 carry on the work. 
 
 The cost of equipping a school depends upon the number of 
 students to provide for, on the kind of equipment, and upon the 
 methods of work. 
 
 EQUIPMENT FOR SCHOOL KITCHEN. 
 
 The ideal class averages sixteen, but an equipment for twenty- 
 four is commonly used. Work is conducted by the group meth- 
 od (girls working in groups of two), or the individual method, 
 each working alone. 
 
 TABLES. 
 
 Separate group tables may be used, or a long continuous table 
 with places for working on either side, oblong or hollow square. 
 The table should represent an ideal for the home kitchen and 
 need not be expensive if made by the local carenter. (See work- 
 ing: drawing.) 
 
34 
 
 TABLE TOPS. 
 
 The tops of the tables may be made of various materials, (1) 
 selected white maple with a fine, hard finish gives good service, 
 (2) white enamel iron tops are sanitary, attractive, durable, but 
 expensive, (3) zinc-covered tops are good when new, but warp 
 easily, (4) glass tops are not practical. Small gas burners on 
 the tops of the tables are used, a burner for each girl. 
 
 Attachments must be permanent, and there should be as little 
 piping on top of the tables as possible. 
 
 GENERAL EQUIPMENT FOR KITCHEN. 
 
 1 cooking stove (wood, coal or gas range). 
 
 2 enamel sinks. 
 
 1 supply table. (This table may be used for dining table if no 
 
 better is obtainable.) 
 1 water boiler and gas heater. 
 1 ice box, 
 
 1 instruction table or desk, with chair. Blackboards. 
 1 set of tables for sixteen girls (to form hollow square). 
 1 supply closet or pantry with shelves. 
 
 EQUIPMENT FOR EACH DESK. 
 
 (For two girls.) 
 
 1 two-plate gas burner. 
 
 2 16-inch rubber tipped stools. 
 
 ENAMEL WARE. 
 
 2 mixing bowls, 1% qts. 
 
 2 double boilers. 
 
 2 sauce pans with covers, 2 qts. 
 
 2 utility pie pans. 
 
 2 waste jars, with covers. 
 
 2 custard cups, size 2% inches. 
 
 2 seamless dish pans, 16x51/2 inches. 
 
 1 pitcher, 2 qts. 
 
 TIN WARE. 
 
 2 pie tins, 6 inches. 
 1 flour dredger. 
 
 1 set salt and pepper shakers. 
 
35 
 
 1 biscuit cutter, 2 inches. 
 
 1 small grater, half-round. 
 
 1 cake turner, black wooden handle. 
 
 1 measuring cup. 
 
 WIRE WARE. 
 
 1 wire strainer, fine. 
 
 1 Dover egg-beater, cup size. 
 
 2 egg whips. 
 
 WOODEN WARE. 
 
 1 small rolling pin, 12 inches. 
 
 2 vegetable brushes. 
 
 2 asbestos mats, with wire. 
 
 1 slotted spoon, holly wood. 
 
 IRON AND STEEI. WARE. 
 
 2 7-inc'h steel frying pans. 
 
 CUTLERY. 
 
 2 good quality black handled steel knives. 
 
 2 steel forks of same quality. 
 
 2 paring knives. 
 
 2 6-inch spatulas. 
 
 2 metal tablespoons. 
 
 2 metal teaspoons. 
 
 GLASS WARE AND CROCKERY. 
 
 2 white porcelain cups. 
 2 white porcelain saucers. 
 
 SUPPLY CLOSET. 
 
 ENAMEL WARE. 
 
 2 double boilers, 3 qts. 
 
 1 sauce pan, 3 qts., with covers. 
 
 1 sauce pan, 4 qts., with cover. 
 
 2 mixing bowls, ll^ qts. 
 
 2 mixing bowls, i/o qt. 
 
 3 seamless milk pans, 2 qts. 
 
 3 seamless milk pans, IY2 Qts. 
 
 2 seamless deep pudding pans, 6 qts. 
 
 1 cofi'ee pot, 4 qts. 
 
 1 (|uart measure. 
 
 2 milk strainers. 
 
86 
 
 2 colanders, 10 inches. 
 
 1 dipper, 1 qt. 
 
 2 preserving kettles, 8 qts. 
 2 tea kettles, 8 qts. 
 
 TIN WARE. 
 
 2 biscuit sheets, 10x14 inches. 
 6 bread tins, 3x8x5 inches. 
 4 round loaf cake pans. 
 
 medium size for angel cake, 
 6 square loaf cake pans. 
 2 jelly molds, 1 qt. 
 2 apple corers. 
 2 No. 2 Arctic fruit presses. 
 1 funnel. 
 
 1 ice cream brick, 1 qt. 
 
 2 pie pans, perforated bottom. 
 
 1 steamer, lOi/j. inches. 
 
 2 oblong cake pans. 
 
 2 handle flour shakers, medium. 
 
 1 small sugar scoop. 
 
 2 nutmeg graters. 
 
 CUTLERY AND INSTKLJM KN'I'^ 
 
 1 knife sharpener. 
 
 3 larding needles. 
 
 1 set steel skewers. 
 
 2 mincing knives (double). 
 
 2 bread knives, extra quality. 
 
 1 meat knife, 8 inches. 
 
 1 self-pulling corkscrew, 
 
 1 potato chip slicer. 
 
 1 potato scoop, 1/2 inch. 
 
 1 basting spoon, 16 inches. 
 
 1 pair shears. 
 
 GLASS W^ARE AND CROCKERY. 
 
 6 lemon squeezers. 
 
 4 dozen jelly glasses, with covers. 
 
 4 dozen glass jars, pints, for canning. 
 
 1 dozen pint glass jars, with covers, for supplies. 
 
37 
 
 1 dozen quart glass jars, with covers. 
 
 2 white earthen bowls, 10 inches. 
 2 white earthen bowls, 12 inches. 
 
 JAPANNED TIN WARE, 
 
 1 flour can, with sifter, 100-lb. size. 
 1 bread box, 10x10x15. 
 1 sugar box, 10-lb. 
 
 1 dust pan. 
 
 2 nickel trays, 20x30 inches. 
 1 nickel tray, 12x14 inches. 
 
 WIRE WARE. 
 
 1 waste basket. 
 
 2 meat forks. 
 
 2 chain cleaners. 
 
 2 frying baskets. 
 
 2 extension strainers. 
 
 2 soap shakers, 
 
 1 cake cooler. 
 
 SHEET AND CAST IRON WARE. 
 
 2 steel frying pans, 9 inches. 
 
 2 steel frying kettles, 9 inches, extra deep, flat bottoms 
 
 1 steel covered roaster. 
 
 1 family scale. 
 
 1 bread-stick pan, steel, 12 hole, 5 inches long. 
 
 1 ice cream scoop. 
 
 2 food grinders. 
 1 call bell. 
 
 1 chisel. 
 
 2 Sprague can openers, 
 1 round waffle iron. 
 
 1 cake griddle. 
 
 1 baking sheet for fish. 
 
 WOODEN WARE, 
 
 2 1-gallon ice cream freezers. 
 1 1-quart ice cream freezer. 
 1 scrubbing brush. 
 
 1 stove blacking brush. 
 
38 
 
 1 bottle brush. 
 
 1 fish plank, 14 inches. 
 
 1 wooden mallet, 3x5 inches. 
 
 2 butter paddles. 
 2 wooden spoons. 
 2 brooms. 
 
 1 whisk broom, medium. 
 1 long handled mop. 
 
 1 clothes rack, 
 
 2 chopping bowls. 
 1 salt box. 
 
 1 thermometer. 
 1 clock. 
 
 GLASS WARE AND CROCKERY. 
 
 1 white bowl, small size. 
 
 2 white china plates, 7 inches. 
 
 2 brown and white covered casseroles, S^/^ inches. 
 
 TOWELS, PAPERS, ETC. 
 
 36 dish towels. 
 36 dish cloths. 
 
 3 yards cheese cloth for washing meat and fish. 
 
 2 strainer bags for jelly. 
 1 canvas bag for ice. 
 
 16 pot holders. 
 1 ball of white twine. 
 1 roll plain manilla paper for draining fried materials on. 
 
 3 rolls oiled paper for sandwiches. 
 
 The above list represents a part of an equipment costing from 
 $400 to $500. It would need to be cut down for an equipment 
 costing from $200 to $300. In cutting down this list fewer 
 articles could be furnished to each pupil and a number of uten- 
 sils could be omitted, as, for instance, the set of larding needles. 
 The ice cream freezer can be omitted and a home-made variety 
 used. 
 
 B. EQUIPMENT FOR DINING ROOM. 
 I. Furniture and Furnishings. 
 A table, round or square. 
 Six chairs. 
 
39 
 
 Ohina closet. 
 
 Side board or buffet. 
 
 Rug for the floor. 
 
 Plain shades and curtains. 
 
 II. China. For general equipment, a smaller dinner set is 
 sufficient. 
 6 5-inch plates. 
 6 7-inch plates. 
 6 8-inch plates. 
 
 III. 
 
 IV. 
 
 1 
 
 8-inch vegetable dish. 
 
 1 
 
 10-inch platter. 
 
 1 
 
 sugar bowl. 
 
 1 
 
 creamer. 
 
 1 
 
 covered butter plate. 
 
 6 
 
 cups and saucers. 
 
 1 
 
 sauce boat. 
 
 6 
 
 after-dinner coffee cups. 
 
 6 fruit dishes. 
 
 6 
 
 soup plates. 
 
 1 
 
 covered dish. 
 
 6 
 
 drinking glasses. 
 
 1 
 
 glass pitcher. 
 
 3 
 
 sets salt and pepper. 
 
 2 
 
 compote dishes. 
 
 1 
 
 glass vase. 
 
 ut 
 1 
 
 lery. 
 set silver plated knives. 
 
 1 
 
 set silver plated forks. 
 
 1 
 
 set silver plated tablespoons, 
 
 1 
 
 set silver plated teaspoons. 
 
 1 
 
 butter knife. 
 
 1 
 
 carving set. 
 
 lin 
 
 en for dining room. 
 
 2 
 
 linen table cloths. 
 
 1 
 
 dozen linen napkins. 
 
 1 
 
 silence cloth. 
 
 1 
 
 center piece. 
 
 2 
 
 tray cloths. 
 
40 
 
 C. EQUIPMENT FOR SEWING ROOM. 
 I. Location of rooms. 
 
 1. Preferably second floor. 
 
 (a) Better air and light. 
 
 (b) Fewer distractions. 
 
 2. Light from two sides ; the southwest or northeast 
 
 rooms are pleasant in the forenoon. 
 
 3. The light entering the room should be at the left 
 
 and at the back of students whenever possible. 
 II. Size and shape. 
 
 1. There is much advantage in a square or slightly ob- 
 
 long room. 
 
 2. A long and narrow room provides waste space and 
 
 is usually very inconvenient. 
 
 3. Approximate sizes of rooms depending on the num- 
 
 ber of students are as follows: 
 For sewing class of 16, 20x25 feet. 
 For sewing class of 24, 28x28 or 26x30. 
 
 III. Decoration. 
 
 1. Wall should be medium light restful color, best 
 
 painted. If paper is used it should by all means 
 be all of one tone. Cartridge paper is very suit- 
 able. 
 
 2. Everything in the room should be very plain. Any- 
 
 thing which serves as a dust catcher and is use- 
 less should be considered unnecessary. 
 
 3. Good blackboards are essential in this room. 
 
 IV. Sewing room equipment. 
 
 1. Tables, (a) one large drafting table, four drawers 
 
 on each side, 38"x80''; (b) large sewing tables 
 without drawers (62x34) ; (c) adjustable sewing 
 tables of birch may be used. These are 28" in 
 height, top 28''x40''. 
 
 2. Sewing chairs. Dark oak or good woven cane seat 
 
 chairs. 
 
 3. Sewing machines: Singer, Domestic, New Home, or 
 
 Standard. One machine for each group of three 
 girls. 
 
41 
 
 4. Cupboards must be provided in which to keep sup- 
 
 plies and individual boxes of students. This may 
 be a combination of cupboard and show ease for 
 display of finished work. 
 
 5. Mirror, large hanging mirror for use in fitting. 
 
 6. Demonstration frame or stand covered with Java 
 
 canvas. 
 
 7. Drafting paper in rolls or in frame. 
 
 - 8. Forms. These may be bust forms or bust and 
 skirt combined. 
 9. Waste basket 
 
 10. Yard stick. 
 
 11. Clock. 
 
 Estimated cost of equipment for kitchen and dining room . $400.00 
 Estimated cost of equipping sewing room 200.00 
 
 Total .;t.:;r. . . .$600.00 
 
 Departments of Home Economics in Four-room 
 Schools of the State. 
 
 To outline a definite course of study for the rural school 
 would be impractical. The following plan is merely suggestive 
 and should be rearranged to meet the needs of the community 
 in which it is to be used. It assumes the endowment of common 
 sense in the teacher in addition to a good special training in an 
 approved institution on a foundation of at least a liberal high 
 school education. 
 
 For the purpose of presenting a classification of the house- 
 hold industries which will be capable of expansion into further 
 advanced courses of study as the needs for them may arise, the 
 following grouping is submitted: 
 
 I. The industries connected with food. 
 II. The industries connected with clothing. 
 
 III. The industries connected with shelter. 
 
 Teachers of these subjects should keep in mind the desire in 
 the state to promote a broad endeavor along the lines of adapting 
 education to the broad and varied needs of its people. It rests 
 largely with the teachers of these subjects to impress upon their 
 
42 
 
 students the inferences to be drawn from the lessons. Such in- 
 struction in the rural schools should result in an elevation in 
 the standards of nutrition; a more appropriate and artistic style 
 of clothing, more comfortable and attractive houses; the attain- 
 ment of maximum efficiency in woman's activities at the mini- 
 muni cost of energy, time, and money. 
 
 The subjects which may be correlated with home economies 
 are, first and foremost, hygiene. This emphasizes whole- 
 some surroundings as a result of cleanliness and per- 
 sonal physical care, and takes the student and teacher 
 into the field of physiology. The sources of food, cloth- 
 ing, and shelter materials, their cultivation, manufacture, and 
 transportation are legitimately in the field of geography. Nature 
 study will be particularly serviceable in connection with the 
 structure, composition, and cultivation of food stuffs. The devel- 
 opment of all industries is intimately related to the history of 
 people and countries if that phase of social life is studied as well 
 as the political history Arithmetic plays its important part in 
 calculations, estimates, proportions, and the keeping of accounts. 
 In all the written as well as verbal work the English language 
 is the medium used which furnishes a continuous opportunity 
 for its improvement through correction and suggestion toward 
 the attainment of concise and adequate expression. 
 
 The following lessons are capable of expansion or contraction, 
 according to the local needs and possibilities. 
 
 Course of Study for Sixth and Seventh Grades of 
 Rural Schools. 
 
 A. SIXTH GRADE. 
 
 I. Sewing. (First half of session.) 
 II. Cooking. (Second half of session.) 
 III. Household Management. (Daily throughout the year.) 
 
 B. SEVENTH GRADE. 
 
 I. Sewing. (First half of session.) 
 II. Cooking. (Second half of session.) 
 III. Household Management. (Daily throughout the year.) 
 
43 
 
 A. SIXTH GRADE— SEWING. 
 
 (First half of session. Three double periods per week.) 
 I. Stitches to be learned, basting, running, oVerhanding, 
 chain and hemstitch. 
 II. Articles to be made. 
 
 1. Sewing bag to carry work to and from school. 
 
 2. Dish towel, duster, iron holder, needle book, table 
 
 cover, window curtains, dresser scarf. 
 III. Cooking apron. 
 
 1. Drafting of pattern to individual measurement (see 
 
 directions on page 10). 
 
 2. Economical placing of pattern. 
 
 3. Best method of cutting. 
 
 4. Basting and hemming, and putting on hem. 
 
 5. Making button holes and sewing on buttons. 
 
 6. Careful pressing of finished work. 
 
 IV. Mending and darning. After methods are learned have 
 pupils apply knowledge to mending of clothing which 
 needs repair. These garments should be brought from 
 home. 
 V. Table runner or center piece. Apply darning stitch to 
 embroidery. 
 
 A. SIXTH GRADE— COOKING. 
 (Second half of school year. Three double periods per week.) 
 I. Care of the kitchen, tables, stoves, utensils, cupboards, 
 and food supplies. 
 II. Direction as to personal cleanliness. 
 III. General discussion of foods. 
 
 1. Sources; animal and vegetable. 
 
 2. How they differ in composition. 
 
 3. Uses in the body. 
 
 IV. Table of weights and measures and practice in measuring 
 
 foods by the tablespoon, teaspoon, cup, etc. 
 V, Study of fruits. 
 
 1. Fruits native to the locality, such as oranges, figs, 
 
 peaches, bananas, etc. 
 
 2. Methods of serving for breakfast. 
 
44 
 
 3. Lessons in preserving (1) canned peaches; (2) or- 
 ange marmalade; (3) preserved figs; (4) straw- 
 berry jelly. 
 VI. Breakfast cereals, such as grits, cornmeal, oatmeal. 
 
 1. Study of grains and methods of making breakfast 
 
 cereals in factories. 
 
 2. Lessons in preparing cooked cereals, emphasizing 
 
 necessity for long cooking. 
 
 3. Use of left-over cereals in making cakes or cro- 
 
 quettes. 
 VIL Eggs for breakfast (tissue building foods). 
 
 1. Hard and soft cooked eggs. 
 
 2. Scrambled eggs. 
 
 3. Omelet with bread crumbs and white sauce. 
 
 4. Eggs poached and served with toast. 
 VIII. Quick breads. 
 
 1. Biscuit (baking powder and drop biscuit). 
 
 2. Corn bread. 
 
 3. Muffins, plain, graham, corn. 
 IX. Coffee and cocoa. 
 
 X. Simple home breakfast. 
 
 1. Setting table. 
 
 2. Planning the meal. 
 
 3. Preparing the meal. 
 
 4. Serving the meal. 
 
 5. Management of kitchen, including care of soiled 
 
 dishes and left-over food. 
 
 B. SEVENTH GRADE— SEWING. 
 
 (First half of session. Three double periods per w^eek.) 
 I. Kimona nightgown, combining hand and machine sewing. 
 
 1. Study of materials suitable for undergarments. 
 
 2. Kinds of seams used in undergarments. 
 
 3. Study of pattern. 
 
 4. Cutting, basting, fitting. 
 
 5. Simple methods of trimming, avoiding use of colored 
 
 ribbons. 
 II. Making of drawers, giving special attention to plackets 
 and bands. 
 III. Plain princess slip or underskirt. 
 
45 
 
 B. SEVENTH GRADE— COOKING. 
 
 (Second half of session. Three double periods per week.) 
 I. Soups. 
 
 1. Cream soups: (a) tomato, (b) cream of pea, (c) bean 
 
 (d) making of croutons. 
 
 2. Soup with stock: (a) bouillon, (b) vegetable soups, 
 
 (c) mutton broth. 
 II. Meats. 
 
 1. Study of beef, veal, mutton, pork. 
 
 2. Care of meat in the house. 
 
 3. Various ways of cooking meats and poultry pro- 
 
 duced in the community. 
 III. Fish and oysters. 
 
 IV. Vegetables. 
 
 1. Potatoes: baked, stuffed, boiled, fried, mashed, 
 
 creamed, scalloped. 
 
 2. Rice (served as a vegetable) : boiled, rice croquettes, 
 
 red beans and rice, rice curry, rice jambalaya. 
 8. Carrots, beets, turnips, onions, beans, peas, etc. 
 
 V. Light bread. 
 
 1. Ingredients used in bread making. 
 
 2. Milling of flour. 
 
 3. By-products of wheat. 
 
 4. Study of yeast. 
 
 5. Making of bread ; care after baking. 
 
 6. Uses of stale bread in bread pudding, preparing 
 
 bread crumbs for scalloped dishes, etc. 
 
 VI. Vegetable salads. 
 VII. Simple desserts. 
 
 1. Baked custards. 
 
 2. Baked apples. 
 
 3. Cottage pudding with lemon sauce. 
 
 VIII. Dinner planned, prepared and served by girls to par- 
 ents or members of school board. 
 
 IX. School lunch. 
 
 1. General discussion of palatable, easily digested, and 
 wholesome lunch for school child. 
 
46 
 
 2. Lunches planned and interest aroused in learninj^ 
 to cook those foods which may be brought to 
 school. 
 
 8, Suggestion for the school lunch : 
 
 (a) Meat sandwiches: (1) meats to be used ; (2) 
 
 methods of slicing or grinding and mixing 
 with salad dressing. 
 
 (b) Tomato sandwiches with salad dressing. 
 
 (c) Peanut butter made at home, used with sand- 
 
 wiches. 
 
 (d) Parched peanuts ground and mixed with 
 
 preserves and used in making sandwiches. 
 
 HOUSEHOLD MANAGEMENT. 
 (One period daily.) 
 
 SIXTH AND SEVENTH GRADES. 
 
 I. The house. 
 
 1. The location and surroundings, flowers, trees, etc. 
 
 2. Soil and drainage. 
 
 3. Farm house planning. 
 
 (a) Farm house compared with city dwelling. 
 
 (b) New and remodeled farm house. 
 
 4. Materials used in construction. 
 
 5. Cost estimated. 
 
 6. Interior finish of walls, floors, ceilings. 
 
 7. Furnishing. 
 II. Kitchen. 
 
 1. Requirements of a sanitary kitchen. 
 
 (a) Walls and floor coverings, relation to labor 
 
 in caring for. 
 
 (b) Proper ventilation and lighting. 
 
 (c) Care of kitchen and kitchen equipment. 
 
 (1) Means of securing cleanliness. 
 
 (2) Importance of order and neatness. 
 
 (3) Disposal of kitchen wastes. 
 III. Dining room. 
 
 1. Discuss size, location with relation to other rooms, 
 floors, best covering, wall covering which will 
 
47 
 
 suggest cheer and brightness, furniture which is 
 durable and appropriate, furnishings simple, cur- 
 tains and draperies, 
 
 2. Discuss arrangement of furniture and methods of 
 
 making dining room serve as living room. 
 
 3. Care of linen, silver, and dishes when not in use. 
 
 4. Necessity for screening windows of kitchen and din- 
 
 ing room. 
 
 5. Setting the table, method of serving, duties of wait- 
 
 ress and hostess, table manners, dishwashing, re- 
 moval of stains from table cloth, mending and 
 darning of table linen, review of French hem- 
 ming, method of washing table linen, embroider- 
 ing. 
 The course in household management should be as prac- 
 tical as courses in sewing or cooking. It might be pos- 
 sible to get the use of a vacant room in or near the school 
 to be fitted up by the girls themselves. The walls 
 might be papered or calsomined, the woodwork painted 
 or varnished, and the floor covered with matting. While 
 one group is kept busy with this, have others making 
 curtains, covering chairs, or making a window seat. The 
 boys are always eager to show their skill with the ham- 
 mer and saw. In this way a very attractive living room 
 may be made or a combination living room and dining 
 room with well-screened windows and doors. The next 
 problem may be the girl's bedroom. 
 IV. The bedroom. 
 
 1. Location with reference to other rooms, best floor 
 covering and care of same, good shades and drap- 
 eries, best light, a softened one for sleeping room. 
 Necessary furnishings, advantage of good health- 
 ful sleep, therefore a good bed with good springs. 
 Proper size of sheets, pillows, etc. Have pupils 
 make sheets and pillow slips and teach them how 
 to make a bed. Use your own room for this les- 
 son. Be sure that each girl gains valuable knowl- 
 edge on how to make her own room neat, at- 
 tractive and comfortable. 
 
48 
 
 V. Bathrooms. 
 
 1. Plumbing. 
 
 2. Possibilities of running water. 
 
 3. Plans for fitting up country bathroom, 
 VI. Care of house. 
 
 1. Requirements of a sanitary house. 
 
 (a) Sources, kinds, and dangers of dirt. 
 
 (b) How to prevent accumulation of dirt. 
 
 (c) How to remove dirt. 
 
 (1) Systematic cleaning of rooms. 
 
 (2) Special methods for various rooms. 
 
 (d) Care of woods, metals, leather, hangings, 
 
 glass, floors, walls, linens. 
 
 (e) Agents used in securing sanitary conditions. 
 
 (1) Nature's agents: sun, air, water. 
 
 (2) Chemicals, soap powders, agents for 
 
 softening water, chemicals for re- 
 moving stains, deodorants, disin- 
 fectants, antiseptics. 
 
 2. Household pests and means of destroying them. 
 
 (Teach necessity for screening.) 
 
 3. Disposals of wastes to prevent: 
 
 (a) Obnoxious gases. 
 
 (b) Breeding of flies. 
 
 (c) Pollution of water. 
 VII. Daily routine of household work. 
 
 1. Necessity in thought and system in: 
 
 (a) Planning daily routine, weekly plans, 
 
 monthly plans. 
 
 (b) Division of labor. 
 
 2. Study of the household service problem. 
 
 (a) Point of view of mistress. 
 
 (b) Point of view of maid. 
 
 (c) Suggestions for solution of the problems. 
 
 (d) Give general directions for sweeping, dust- 
 
 ing, cleaning of matting, method of wash- 
 ing windows, cleaning of painted wood- 
 work. Make these lessons practical by 
 
49 
 
 having pupils really do the work. Give 
 lectures in connection with the practical 
 work. Have pupils make out a daily pro- 
 gram to be used at home. 
 (Each member of the class should have an opportunity 
 of supervising the cleaning and care of one or two 
 rooms for a week. ) 
 VIII. Laundering of clothes. 
 
 1. Necessity of mending clothing before laundering. 
 
 2. Removal of stains. 
 
 3. Methods of softening water. 
 
 4. Intelligent use of chemicals and laundry soap. 
 
 5. Methods of washing, bluing, starching, drying. 
 
 6. Ironing. Care of irons. Use of gasoline iron. 
 
 IX. Poultr}' raising. 
 
 1. Classification. 
 
 2. Houses and enclosures. 
 
 3. jManagement of hens for egg production. 
 
 4. Raising chickens. 
 
 5. Fattening poultry. 
 
 6. Marketing poultry and poultry products. 
 
 7. Preserving eggs. 
 
 8. Diseases and insect pests. 
 
 Equipment for Teaching Home Economics in the 
 Rural Schools, at a Minimum Cost of $100. 
 
 Home economics would be installed in many country schools 
 if the superintendents could know that an equipment may be 
 serviceable and comparatively inexpensive. 
 
 Two rooms are almost necessary, one for the kitchen and 
 the other for the dining room, where the girls are taught serving 
 and care of the dining room. One large room may be used if two 
 are not available. It is possible to use the regular class room 
 for sewing, cooking and household management. 
 
 I. Kitchen equipment for class of twelve. 
 
50 
 
 1 large range $25.00 
 
 1 coal oil stove 10.00 
 
 1 cupboard made of two good boxes 
 
 1 cupboard (rat proof) 3,00 
 
 1 dozen paring knives 1.00 
 
 1 dozen forks (steel with wooden handle) 1.75 
 
 1 dozen tablespoons (nickle plated) 1.50 
 
 1 dozen teaspoons 1.80 
 
 3 baking dishes 1.25 
 
 3 frying pans 50 
 
 6 small dish pans 1.50 
 
 6 mixing bowls 60 
 
 3 graters 30 
 
 3 baking pans 30 
 
 1 dozen measuring cups 60 
 
 6 porcelain plates 38 
 
 3 Dover egg-beaters 30 
 
 3 biscuit cutters 10 
 
 1 wire strainer 10 
 
 6 fruit jars for salt, soda, etc 25 
 
 2 water pails 1.00 
 
 10 yards of toweling 1.00 
 
 II. Dining room equipment. (A table, round or square, may 
 be borrowed from class room.) 
 
 6 chairs $ 4.00 
 
 Small dinner set consisting of: 
 
 6 cups and saucers 60 
 
 6 plates (medium size) 60 
 
 1 platter 15 
 
 .2 vegetable dishes 50 
 
 6 plated knives 60 
 
 6 plated four-pronged forks 60 
 
 salt and pepper shaker (glass) 60 
 
 6 drinking glasses 60 
 
 sugar and creamer and teapot 1.00 
 
 1 table cloth 2.50 
 
 III. Sewing room equipment. 
 
 1 Singer sewing machine $30.00 
 
 1 demonstration frame 15 
 
51 
 
 BIBLIOGRAPHY. 
 
 Courses in home economics are as yet so new that the work 
 lacks organization and unity. Few books have been written for 
 use as texts in any division of the subject; and none have been 
 prepared specially for the class work of a definite grade, and 
 covering a definite division of the subject matter. But, not- 
 withstanding the lack of text-books, certain well-defined sub- 
 divisions of the whole field are pretty generally accepted. These 
 are: (a) cooking and food study, fb) sewing and textiles; (c) 
 household management. The following books are suggested for 
 students of the high school, to be used largely as text-books 
 These texts are to be supplemented by reference books in the 
 home economics library. 
 
 A. COOKING AND FOOD STUDY. 
 I. Eighth and Ninth Grades. 
 
 1. Domestic St^ience Principles and Application. Bailey. 
 
 Webb Publishing Co., St. Paul, Minn. 
 
 2. Theory and Elements of Cookery. Williams and 
 
 Fisher. 
 II. Advanced Cooking. Eleventh Grade. 
 
 1. Domestic Science. Bailey. 
 
 2. Nutrition and Diet. Conley. 
 
 B. SEWING AND TEXTILES. 
 
 I. Eighth and Ninth Grades. 
 
 1. Goodwin's Course in Sewing, I, II, III. 60 cents each. 
 
 F. D. Beattys Co., 225 Fifth Avenue, New York. 
 
 2. How the World Is Clothed. Carpenter. 
 
 3. Shelter and Clothing. Kinne and Cooley. 
 II. Eleventh Grade. Sewing. 
 
 1. Shelter and Clothing. Kinne and Cooley. 
 
 2. Household Textiles. Gibbs. 
 
 C. HOUSEHOLD MANAGEMENT. 
 I. Tenth Grade. 
 
 1. Shelter and Clothing. Kinne and Cooley. 
 
 2. Hous!»hold Management. Terril. 
 8. The House. Bevier. 
 
52 
 
 Books, Bulletins and Magazines for Reference and 
 Supplementary Reading. 
 
 I. BOOKS USEFUL IN TEACHING COOKING 
 AND FOOD STUDY. 
 
 Boston Cooking School Cook Book. Farmer. (Little-Brown, 
 
 $2.) 
 
 Boston Cook Book. Lincoln. (Little-Brown, $2.) 
 
 Century Cook Book. Arnold. (Century, $2.) 
 
 Food and Cookery for the Sick and Convalescent. Farmer. 
 (Little-Brown, $1.50.) 
 
 Practical Cooking and Serving. Hill. (Doubleday-Page, $2.) 
 
 Home Science Cook Book. Lincoln and Barrow. (Whit- 
 comb, $1.) 
 
 New Cook Book and Marketing Guide. Parloa. (Estes, $1.50.) 
 
 Camp Cookery. Kephaut. (Outing Publishing Co., $.70.) 
 
 Theory and Elements of Cookery. Williams and Fisher. 
 (Macmillan, $1.) 
 
 Lessons in Cooking Through the Preparation of Meals. Rob- 
 inson and Hammel. (American Book Co., Chicago, $1.50.) 
 
 French Household Cooking. Keyzer. (Whitcomb and Bar- 
 row, $.60.) 
 
 Good Luncheons for Rural Schools. (Whitcomb and Bar- 
 row, $.10.) 
 
 How the World is Fed. Carpenter. (American Book Co., 
 New York, $.60.) 
 
 Chemistry of Cooking and Cleaning. Richards and Elliott. 
 (Whitcomb and Barrow, Boston, Mass., $1.) 
 
 Food and Its Functions. Knight. (Whitcomb and Bar- 
 row, $1.) 
 
 Bacteria, Yeasts and Molds in the Home. Conn. (Ginn & 
 Co., $1.20.) 
 
 Bacteriology. Household. Buchanan. (Macmillan, $2.25.) 
 
 Cost of Living. Richards. (Wiley, $1.) 
 
 Dietetics, Practical. Thompson. (Appleton, $5-6.) 
 
 Food, Cost of. Richards. (Wiley, $1.) 
 
 Food and Dietetics. Norton. (American School of Home Eco- 
 nomics, $1.25.) 
 
53 
 
 Food and its Function. Knigiit. (Scribner, $1.00.) 
 Food and Household Management. (Kinne and Cooley.) 
 Home Economics. Parloa. (Century, $1.50.) 
 Nutrition and Diet. Couley. (American Book Co., $.60.) 
 Handbook of Domestic Science and Household Arts. Rich- 
 ards. $1. 
 
 The Westfield Book of Pure Foods. Board of Health, West- 
 field, Mass., $.10. 
 
 The Chemistry of Food and Nutrition. Sherman. (Mae- 
 millan, $1.50.) 
 
 Household Science and Arts. Morris. (American Book 
 Co., $.60.) 
 
 Milk and Its Products. Wing. (Macmillan, $1.50.) 
 The Story of a Grain of Wheat. Edgar. (Appleton, $1.) 
 
 II. BOOKS USEFUL IN TEACHING SEWING 
 AND TEXTILES. 
 
 Textiles. Woolman and McGowan. (Macmillan, $1.80.) 
 How the World Is Clothed. Carpenter. (American Book 
 Co., New York, $.60.) 
 
 Household Textiles. Gibbs. (WhiLcomb and Barrow, $1.25.) 
 How the World Is Housed. (Carpenter, $.60.) 
 Art and Economy in House Decorations. Tuke. (John Love 
 Co., New York, $1.35.) 
 
 Shelter and Clothing. Kinne and Cooley. (Macmillan Pub- 
 lishing Co., Chicago, 111., $1.10.) 
 
 The Story of Textiles. Perry Walton. 
 School Needlework. Hapgood. (Ginn, $.50.) 
 Domestic Art in Woman's Education. Cooley. 
 Woman's Share in Primitive Culture. Mason. (Apple- 
 ton, $1.75.) 
 
 The Woman of Tomorrow. Hard. (Baker and Taylor, $1.50.) 
 Girls and Education. Briggs. (Haughton & Mifflin, $1.00.) 
 Vocation for the Trained Woman. Perkins. (Songmans, 
 Green, $1.20.) 
 
 The Woman Who Spends. Richardson. .(Whitcomb and Bar- 
 row, $1.00.) 
 
54 
 
 The Art of Right Living. Richards. Whiteomb and Bar- 
 row, $.50.) 
 
 The Efficient Life. Galick. (Doubleday and Page, $1.20.) 
 Power Through Repose. Call. (Little-Brown, $1.00.) 
 
 III. HOUSEHOLD MANAGEMENT. 
 The House Bevier. (American School of Home Economics, 
 
 Chicago, $1.50.) 
 
 The Healthful Farmhouse. Dodd. (Whiteomb and Bar- 
 row, $.60.) 
 
 The Sanitation of a Country House. Bashore. Wiley, $1.) 
 The Cost of Cleanliness. Richards. (Wiley, $1.) 
 The Farmstead. Allen (Ginn, $1.25.) 
 Household Management. Terril. $1.50. 
 Home Economics. Parloa. (The Century Co., $1.) 
 The Cost of Living. Richards. (Wiley, $1.) 
 How to Keep Household Accounts. Haskin. (Harper, $1.) 
 Home Care of the Sick. Pope American School of Home Eco- 
 nomics, $1.50. 
 
 One Woman's Work for Farm Women. Buell. $.55. 
 Laundry Manual. Balderston and Limerick. (Avil, Phila- 
 delphia, $.50.) 
 
 Any book listed may be obtained from Whiteomb and Bar- 
 row, Huntington Chambers, Boston, Mass. 
 
 IV. MAGAZINES. 
 
 Boston Cooking School Magazine, $1. 
 Good Housekeeping, $1.50. 
 National Food Magazine, $1.50. 
 Delineator, $1.50. 
 Ladies' Home Journal, $1.50. 
 Journal of Home Economics, $2. 
 
 These magazines may be ordered from Grumiaux News and 
 Subscription Company, 175 Fifth Avenue, New York City. 
 
 V. BULLETINS. 
 
 It will be necessary to write to the United States Department 
 of Agriculture, Washington, D. C, for the following bulletins. 
 These bulletins are sent free and furnish splendid material 
 
55 
 
 for class use. It would be well for every school to obtain at least 
 one complete set. 
 
 Bulletin 28 — American Food Materials. 
 
 Bulletin 121 — Peas, Beans. 
 
 Bulletin 348 — Bacteria in Milk. 
 
 Bulletin 389— Bread Making. 
 
 Bulletin 203— Canned Fruit. 
 
 Bulletin 375 — Care of Food in Home. 
 
 Bulletin 282— Celery. 
 
 Bulletin 249 — Cereals as Breakfast Foods. 
 
 Bulletin 36 — Cotton Seed and Its Products. 
 
 Bulletin 176— Cranberry Culture. 
 
 Bulletin 131 — Household Tests for Butter. 
 
 Bulletin 252 — Maple Suy:ar and Syrup. 
 
 Bulletin 52— Sugar Beet. 
 
 Bulletin 324 — Sweet Potatoes. 
 
 Bulletin 293— The Fireless Cooker. 
 
 Bulletin 353— The Ice Box. 
 
 Bulletin 293— The Model Kitchen. 
 
 Bulletin 202 — Digestibility of Starch of Different sorts as 
 
 Effected by Cooking. 
 Bulletin 126 — Eggs and Their Uses as Food. 
 Bulletin 85 — Fish as Food. 
 Bulletin 249 — Food, Care of in the Home. 
 Bulletin . . . — Food Customs and Diet in American Homes. 
 Bulletin . . . — Food, Functions and Uses. 
 Bulletin 142 — Food, Principles of Nutrition and Nutritive 
 
 Value of. 
 Bulletin 298 — Food Value of Corn and Corn Products. 
 Bulletin 293— Fruit, Uses as Food. 
 Bulletin 175 — Home ^Manufacture and Use of Unfermented 
 
 Grape Juice. 
 Bulletin 162 — Influence of Cooking Upon the Nutritive Value 
 
 of Meats. 
 Bulletin 34 — Meat, Composition and Cooking. 
 Bulletin 183 — Meat on the Farm. 
 Bulletin 413 — ]\Iilk, Care of in the Home. 
 Bulletin 363— Milk, Use of as Food. 
 Bulletin 526— ^Mutton and Its Value in the Diet. 
 
56 
 
 Bulletin 332— Nuts and Their Use as Food. 
 
 Bulletin 255 — Preparation of Vegetables for the Table. 
 
 Bulletin 295 — Potatoes and Other Root Crops as Food, 
 
 Bulletin 182— Poultry as Food. 
 
 Bulletin 93 — Sugar as Food. 
 
 Bulletin 535 — Sugar and Its Value as Food. 
 
 Bulletin 234 — Tea Cultivation and Manufacture in the U. S. 
 
 Bulletin 516 — The Production of Maple Syrup and Sugar. 
 
 Bulletin 165— Silk Worm Culture. 
 
 Bulletin 27— Flax for Seed and Fiber. 
 
 Bulletin 274— Flax Culture. 
 
 Bulletin 155 — How Insects Aifect Health in Rural Districts. 
 
 Bulletin 166 — Cheese Making on the Farm. 
 
 Bulletin 241 — Butter Making on the Farm. 
 
 Bulletin 270 — Modern Conveniences for the Farm House 
 
 Bulletin 345 — Some Common Disinfectants. 
 
 Bulletin 369 — How to Destroy Rats. 
 
 Bulletin 377 — Harmfulness of Headache Mixtures 
 
 Bulletin 426 — Canning Peaches on the Farm. 
 
 Bulletin 432 — How a City Family Managed a Farm. 
 
 Bulletin 444 — Mosquitoes : Remedies and Preventives. 
 
 Bulletin 449 — Rabies or Hydrophobia. 
 
 Bulletin 450 — Some Facts About Malaria. 
 
 Bulletin 459 — House Flies. 
 
 Bulletin 463— The Sanitary Privy. 
 
 Bulletin 126 — The Study on the Digestibility and Nutritive 
 Value of Bread. 
 
 Bulletin 359 — ^Vegetables, Canning of. 
 
 Bulletin 256 — -Vegetables, Preparation of for the Table. 
 
 Bulletin 473 — Tuberculosis. 
 
 Bulletin 478 — How to Prevent Typhoid Fever. 
 
 Bulletin 487 — Cheese and Its Economical Uses in the Diet. 
 
 Bulletin 108 — Trichinosis: A Danger in the Use of Raw 
 Pork for Food. 
 
 Bulletin 143 — Milk and Its Products as Carriers of Tubercu- 
 losis Infection. 
 
 Bulletin 152 — Directions for the Home Pasteurization of 
 Milk. 
 
57 
 
 Bulletin 153 — The Dissemination of Disease by Dairy Prod- 
 ucts and Methods for Its Prevention. 
 Bulletin 166 — The Digestibility of Cheese. 
 Bulletin 170— The Extra Cost of Producing Clean Milk. 
 Bulletin 25 — Coloring Matters for Foodstuffs and Methods 
 
 for Their Detection. 
 Bulletin 5— The Carpet Beetle, or ''Buffalo Moth," 
 Bulletin 34— House Ants. 
 Bulletin 36— The True Clothes Moths. 
 
 Bulletin 46 — Hydricyanic Acid Gas Against Household In- 
 sects. 
 Bulletin 47— The Bedbug. 
 Bulletin 51 — Cockroaches. 
 Bulletin 71 — House Flies. 
 Bulletin 77 — Harvest Mites, or "Chiggers." 
 Bulletin 108— House Fleas. 
 
 The State Board of Health of Washington publishes a month- 
 ly bulletin, which will be sent free to anyone in the state upon 
 request. It should have a wide circulation. Send for it. "Write 
 to the State Commissioner of Health, Cobb Building, Seattle, 
 "Washington. 
 
 March — Flies ; Camp Sanitation ; School Sanitation, etc. 
 May — Special Typhoid Bulletin. 
 
 June-July — Rules and Regulation of the State Board of 
 Health. 
 
 August-September — Milk : Pasteurization ; Care in Handling. 
 Principle of Jelly Making. University of Illinois. 
 Lessons in Cooking for the Sick and Convalescent. Govern- 
 ment Printing O.ffice, Washington, D. C. Five cents.) 
 
 Bulletin 391— Meat, Economic Use in the Home. Univer- 
 sity of Illinois. 
 
 Bulletin 147 — Meat, Market Classes and Grades of. Univer- 
 sity of Illinois. 
 
 Bulletin 158 — Meat, Relative Economy, Composition and Nu- 
 tritive Value of the Various Cuts of Beef. University of Illinois. 
 Bulletin 17 — Twelve Lessons on Foods and Their Prepara- 
 tion. University of Nebraska. 
 
 Bulletins on Pure Food. E. F. Ladd. Edited by Emily May, 
 North Dakota Experiment Station. Fargo, N. D. 
 
58 
 
 1. Some Points in Choosing Textiles. Charlotte Gibbs, Depart- 
 
 ment of Household Science, University of Illinois, Urbana, 
 111. 
 
 2. Hints on Choosing Textiles. Bertha Titsworth, Cornell Uni- 
 
 versity, Ithaca, N. Y. 
 
 3. From Wool to Cloth. American Woolen Company, Boston, 
 
 Mass. 
 
 4. A Short Description of Silk and Silk Manufacture. Cheney 
 
 Bros., South Manchester, Conn. 
 
 5. The Silk Worm and Its Silk. Belding Bros. & Co., Monroe 
 
 and 5th Avenue, Chicago, 111. 
 
 6. Silk, The Real Versus the Imitation. Brainerd & Armstrong 
 
 Company, New London, Conn, 
 
 7. Silk Culture. Bulletin 181. North Carolina Agricultural 
 
 Experiment Station, Raleigh, N. C. 
 
 8. The Story of Cotton. Hampton Institute Press, Hampton, 
 
 Virginia. 
 
 List of Educational Exhibits. 
 
 (Firms that furnish free, on application, exhibits for use in 
 schools having proper facilities for taking care of them.) 
 
 TEXTILES, DYESTUPPS, CLOTHING, ETC. 
 
 Buttons. J. F. Boepple Button Co., Davenport, Iowa. 
 
 Cotton. U. S. Dept. of Agriculture, Dept. of Plant Industry. 
 Specimens of cotton bolls, seed, oil, and cakes. 
 
 Cotton. Williamantic Thread Co., Williamantic, Conn. Case 
 containing many specimens. 
 
 Cotton. American Cotton Co., 25 Broad Street, New York. 
 Exhibit in boxes showing stages in preparation. 
 
 Cotton. Clark's 0. N. T. Spool Cotton. Geo. A. Clark & 
 Bros., 400 Broadway, New York. 
 
 Dyestuffs. Cassela Color Co., 182 Front Street, New York, 
 Hemp and Jute. Edwin Fiter Co., Philadelphia. Cordage 
 Works. 
 
 Linen. U. S. Dept. of Agriculture, Bureau of Plant Indus- 
 try, Flax stalk and fiber, also combed ramie, hemp, jute. 
 
 Linen. Batbour Linen Thread Co., 96 Franklin Street, New 
 York, 
 
59 
 
 Plant Fibers of the United States. Bureau of Plant Industry, 
 Washington, D. C. 
 
 Ramie. Schlinten Ramie Co., 413 Browne Street, New York. 
 Box containing specimens of stalk and fiber. 
 
 Ramie in Process of Manufacture. Ringheim-Schlichten 
 Ramie Co., 473 Borrme Street, New York. 
 
 Shoes in Various Stages of Manufacture. W. L. Douglas 
 Shoe Co., Brockton, Mass. 
 
 Silk Cloths in Process of Manufacture. Cheney Silk Mills, 
 South Manchester, Conn. 
 
 Silk Culture. Corticelli Mills, St. Louis, Mo. 
 
 Twine. Dolphine Jute Mills, Paterson, N. J. 
 
 FOODS. 
 
 Baking Powder. Dr. Price Manufacturing Co., Chicago; 
 Royal Baking Powder Co., New York. 
 
 Breakfast Foods. Postum Cereal Co., Battle Creek, Mich. 
 
 Cereals. Hicker-Jones Jewel IMilling Co., Water and Cor- 
 lears Streets, New York. 
 
 Chocolate and Cocoa. Hershey Chocolate Co., Hershey, Pa. ; 
 Walter Baker & Co., Dorchester, Mass.; Huyler's, New York; 
 Walter ]\r. Lowney Co., Boston. 
 
 Cocoanut, Products of. C. F. Simonin's Sons Co., Trenton 
 and Clearfield Streets, Philadelphia. 
 
 Coeoanuts, Two Full-Husked. L. Schepp & Co., New York. 
 
 Coffee Branch in Colors on Cloth. E. J. Gillies & Co., 24 
 Washington Street, New York. 
 
 Coffee and Tea. "From Tree to Lip." C. F. Blanke Tea & 
 Coffee Co., St. Louis, ]\To. 
 
 Corn Products. Glucose Sugar Refining Co., Chicago; Corn 
 Products Co., Chicago. 
 
 Flour in Process of Manufacturing. Wa.shburn- Crosby Co., 
 Minneapolis; Pillsbury -Washburn Co., Minneapolis. 
 
 Malted Milk. Horlick's Malted Milk Co., Racine, Wis. 
 
 Manufactured Products. American Cereal Co., Chicago. 
 
 Rice. American Rice Co., Kansas City, Mo. 
 
 Salt. The Diamond Crystal Salt Co., St. Clair, Mich. 
 
 Spices. Wm. Schotten & Co., St. Louis, Mo. 
 
60 
 
 Sugar in the Process of Refining. American Sugar Co.. 
 New York. 
 
 Tea and Coffee. Chase & Sandborn, Boston and Chicago. 
 An Educational Miniature House. Johnson & Keichline. 
 Bellefonts, Penn. 
 
 FUELS AND ILLUMINANTS. 
 
 Petroleum and By-Products. Standard Oil Co., 26 Broad- 
 way, New York City. 
 
 Soap. Proctor & Gamble, Ivorydale, Ohio. 
 
 Charts showing the composition of food materials. Prepared 
 by C. F. Langworthy, U. S. Dept. of Agriculture, may be ob- 
 tained for a nominal price. 
 
LIBRARY OF CONGRESS 
 
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