Ontario Teachers' Manuals: Household Management

The Project Gutenberg EBook of Ontario Teachers' Manuals: Household

Management, by Ministry of Education

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Title: Ontario Teachers' Manuals: Household Management

Author: Ministry of Education

Release Date: February 20, 2008 [EBook #24656]

Language: English

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ONTARIO

TEACHERS' MANUALS

HOUSEHOLD MANAGEMENT

AUTHORIZED BY THE MINISTER OF EDUCATION

TORONTO

THE COPP, CLARK COMPANY, LIMITED

Copyright, Canada, 1916, by

The Minister of Education for Ontario

A Household Management pupil in uniform

CONTENTS

PUBLIC AND SEPARATE SCHOOL

COURSE OF STUDY

DETAILS

FORM III: JUNIOR GRADE

Bills of Household Supplies:

Furniture, bed and table linen, material for clothing

Fuel, meat, milk, groceries

Weekly or monthly expenses of an average household

Comparison of home and store cost of cooked food, such as cake, bread, meat, canned fruit.

Sources of Household Materials:

Fuel

Timber for building, and furniture

Cotton, linen, woollen, paper, china

Common groceries, such as salt, sugar, spices, tea, coffee, cocoa, cheese, butter, cereals

Cleansing agents, such as coal-oil, gasolene, turpentine, whiting, bathbrick, soap.

Manufacture of Household Materials:

Cotton, linen, woollens, paper

Salt, sugar, tea, coffee, cocoa, cheese, butter, cereals.

Kitchen and Equipment:

Arrangement of a convenient kitchen

Necessary utensils.

FORM III: SENIOR GRADE

Cleaning:

Elementary principles of cleaning

Practice in cleaning dishes, tables, sinks, towels.

Cookery:

Table of cooking measurements

A recipe (parts, steps in following)

Reasons for cooking food; kinds of heat used; methods of cooking

Practice in making simple dishes of one main ingredient.

Serving:

Setting the table

Table service and manners.

FORM IV: JUNIOR GRADE

The Kitchen Fire:

Requirements of a fire

Comparative merits of fuels

Construction and care of a practical stove.

Study of Foods:

Uses of food to the body

Necessary elements in food

Composition of the common foods, excepting meat and fish.

Cookery:

Practice lessons in preparing and cooking the common foods,

(milk, eggs, meat, fish, fruit, vegetables)

Cooking and serving a simple breakfast and a luncheon.

Care of the House:

Review of methods of cleaning taken in Form III

Cleaning and care of household metals

Sweeping and dusting

Care of a bed-room.

Laundry Work:

Necessary materials and the action of each

Process in washing white clothes.

Note.—These subjects are intended to be taught simply (not technically). In schools where there is no laundry equipment, the order of work may be developed in class and the practice carried on at home.

FORM IV: SENIOR GRADE

Preservation of Food:

Causes of decay, principles and methods of preservation

Practice in canning.

Cookery:

Practice lessons to review cooking common foods

Flour (kinds, composition of white flour);

flour mixtures (kinds, methods of mixing, lightening agents)

Practice in making bread and cake

Practice in cooking meat

Cooking and serving a simple home dinner at a fixed cost.

Foods:

Composition of meat and fish

Planning meals so as to obtain a broad balance of food elements.

Infant Feeding:

Proper food; pasteurizing milk

Care of bottles and food

Schedule for feeding.

Household Sanitation:

Disposal of waste

Principles and methods of sterilizing and disinfecting.

Home Nursing:

Two simple lessons to include the following:

1. The sick-room (location, size, ventilation, care)

2. Care of patient's bed, and diet

3. Making of mustard and other simple poultices.

Note.—Where no equipment has been provided, a large doll and doll's bed will serve.

Laundry Work:

Washing of woollens (the processes).

HOUSEHOLD MANAGEMENT

CHAPTER I

INTRODUCTION

Until a comparatively recent period, education was regarded mainly as a means of training the intellect, but this conception of education is now considered incomplete and inadequate. Our ideas of the purpose of schools are becoming broader, and we have decided that not only the mental nature, but all the child's activities and interests, should be given direction by means of the training given in our schools. We believe also that these activities and interests can be used to advantage in assisting the mental development.

Household Management aims to educate in this way, by directing the mind to ideas connected with the home and by training the muscles to perform household duties.

Though deemed essentially practical, this subject will, if rightly presented, give a mental training similar to other subjects of the Course of Study. It should do more. While a pupil is made familiar with the duties of home life and with the materials and appliances used in the home, she will be unavoidably led to think of the work of the larger world and to realize her relation to it. When such knowledge comes, and a girl begins to feel that some part of the world's work depends on her, true character-building will begin.

The purpose of this Manual is to assist teachers in presenting Household Management to public and separate school classes in such a way as to attain these ends. It is hoped that it will be especially useful to those teachers whose training in the subject has been limited.

An attempt has been made to explain the work of Form III Senior, and of the Junior and Senior divisions of Form IV. The topics of Form II Junior are not discussed, as the work of this Form is intended to be taught as information lessons, for which general methods will suffice. In the other Forms mentioned, the topics of lessons are outlined in detail, but the method of presentation is not given except in typical cases. Both outline and method are intended to be merely suggestive and to leave opportunity for the teacher's originality.

In cases where topics seem incompletely outlined, it is due to the fact that they are treated in other school subjects or postponed until the pupils reach a more advanced stage of mental development.

The order of lessons is optional, also the amount of work each should include, unless this is specially stated.

Many lessons are suitable for rural schools, which have no equipment except what the ingenuity of the teacher may provide. In such schools, the teacher may perform the practical work, while the class observes.

Throughout the lessons, there is the difficulty of presenting scientific facts to immature minds in a way that will be simple and clear. The use of technical language would often assist the expression, and this is apt to be unconsciously employed, but there is danger of such forms of speech not being intelligible to the pupils; the teacher should therefore choose her words carefully. Technical terms may be taught, but this is not advised in Junior classes, unless really necessary. If the facts are intelligently related to the experiences of the pupils, that is all that is desired.

Temperatures, as indicated by Fahrenheit thermometers, have always been given, as this scale is best known in the home.

Since this Manual is designed for teachers, few recipes have been furnished. The books of reference which are appended will supply these and additional information on the subject.

CORRELATION WITH OTHER SCHOOL SUBJECTS

One of the benefits of placing Household Management in