Ontario. Ministry of Education
Table of Contents
- ONTARIO TEACHERS' MANUALSONTARIO TEACHERS' MANUALS
HOUSEHOLD MANAGEMENTHOUSEHOLD MANAGEMENT- CONTENTSCONTENTS
- PUBLIC AND SEPARATE SCHOOL COURSE OF STUDYPUBLIC AND SEPARATE SCHOOL COURSE OF STUDY
- HOUSEHOLD MANAGEMENTHOUSEHOLD MANAGEMENT
- CHAPTER ICHAPTER I
- INTRODUCTIONINTRODUCTION
- CORRELATION WITH OTHER SCHOOL SUBJECTSCORRELATION WITH OTHER SCHOOL SUBJECTS
- ROOMSROOMS
- EQUIPMENTEQUIPMENT
- TABLESTABLES
- $1$1
- SEATSSEATS
- RACKSRACKS
- SINKSSINKS
- CLASS CUPBOARDCLASS CUPBOARD
- STOVESSTOVES
- BLACK-BOARDSBLACK-BOARDS
- ILLUSTRATIVE MATERIALILLUSTRATIVE MATERIAL
- BOOK-CASEBOOK-CASE
- UTENSILSUTENSILS
- EQUIPMENT FOR TWENTY-FOUR PUPILSEQUIPMENT FOR TWENTY-FOUR PUPILS
- I. CLASS TABLEI. CLASS TABLE
- II. SINK AND WALLSII. SINK AND WALLS
- III. GENERAL CUPBOARD EQUIPMENTIII. GENERAL CUPBOARD EQUIPMENT
- IV. KITCHEN LINENIV. KITCHEN LINEN
- V. CLEANING CUPBOARDV. CLEANING CUPBOARD
- VI. LAUNDRY EQUIPMENTVI. LAUNDRY EQUIPMENT
- VII. DINING-ROOM EQUIPMENTVII. DINING-ROOM EQUIPMENT
- VIII. MISCELLANEOUSVIII. MISCELLANEOUS
- EQUIPMENT FOR ORDINARY CLASS-ROOMSEQUIPMENT FOR ORDINARY CLASS-ROOMS
- FOOTNOTE:FOOTNOTE:
- PACKING-BOX EQUIPMENTPACKING-BOX EQUIPMENT
- FOR CLASSFOR CLASS
- INDIVIDUAL EQUIPMENT FOR SIX PUPILSINDIVIDUAL EQUIPMENT FOR SIX PUPILS
- CHAPTER IICHAPTER II
- SUGGESTIONS FOR CLASS MANAGEMENTSUGGESTIONS FOR CLASS MANAGEMENT
- TEACHERS' PREPARATIONTEACHERS' PREPARATION
- NUMBER IN THE CLASSNUMBER IN THE CLASS
- UNIFORMS, ETC.UNIFORMS, ETC.
- DISCIPLINEDISCIPLINE
- DIVISION OF THE PERIODSDIVISION OF THE PERIODS
- HOUSEHOLD MANAGEMENTHOUSEHOLD MANAGEMENT
- ASSIGNMENT OF WORKASSIGNMENT OF WORK
- SUPPLIESSUPPLIES
- PRACTICE WORK AT HOMEPRACTICE WORK AT HOME
- GENERAL SUGGESTIONSGENERAL SUGGESTIONS
- SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENTSUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
- CHAPTER IIICHAPTER III
- CHAPTER IVCHAPTER IV
- FORM III: SENIOR GRADEFORM III: SENIOR GRADE
- LESSON ILESSON I
- Survey of Equipment, Uniform, etc.Survey of Equipment, Uniform, etc.
- LESSON IILESSON II
- Use of EquipmentUse of Equipment
- Development of a Lesson on CleaningDevelopment of a Lesson on Cleaning
- MEANING OF CLEANINGMEANING OF CLEANING
- METHODS OF CLEANINGMETHODS OF CLEANING
- COMMON HOUSEHOLD CLEANSING AGENTSCOMMON HOUSEHOLD CLEANSING AGENTS
- BLACK-BOARD OUTLINEBLACK-BOARD OUTLINE
- LESSONS III, IV, ETC.LESSONS III, IV, ETC.
- DISH WASHINGDISH WASHING
- TABLE CLEANING (CLASS WORK)TABLE CLEANING (CLASS WORK)
- SINK CLEANINGSINK CLEANING
- DUSTINGDUSTING
- MEASURES AND RECIPESMEASURES AND RECIPES
- MEASURESMEASURES
- TABLE OF EQUIVALENT MEASURES AND WEIGHTSTABLE OF EQUIVALENT MEASURES AND WEIGHTS
- PLAN OF LESSON ON MEASURINGPLAN OF LESSON ON MEASURING
- TIME LIMITTIME LIMIT
- PREPARATIONPREPARATION
- DEVELOPMENTDEVELOPMENT
- PRACTICAL WORK TO APPLY MEASURINGPRACTICAL WORK TO APPLY MEASURING
- SERVINGSERVING
- NOTE-TAKINGNOTE-TAKING
- HOUSEKEEPINGHOUSEKEEPING
- RECIPE FOR COCOARECIPE FOR COCOA
- RECIPESRECIPES
- CHAPTER VCHAPTER V
- FORM III: SENIOR GRADE (Continued)FORM III: SENIOR GRADE (Continued)
- COOKERYCOOKERY
- LESSON ON THE THERMOMETERLESSON ON THE THERMOMETER
- LESSONS II, III, IV, ETC.LESSONS II, III, IV, ETC.
- Plan of Lesson on Boiling CarrotsPlan of Lesson on Boiling Carrots
- AIMAIM
- TIME LIMITTIME LIMIT
- PREPARATION FOR PRACTICAL WORKPREPARATION FOR PRACTICAL WORK
- PRACTICAL WORKPRACTICAL WORK
- DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKINGDEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
- SERVINGSERVING
- HOUSEKEEPINGHOUSEKEEPING
- RECIPE: BOILED CARROTSRECIPE: BOILED CARROTS
- Plan of Lesson on Simmering: ApplesPlan of Lesson on Simmering: Apples
- INTRODUCTIONINTRODUCTION
- DISCUSSION OF RECIPEDISCUSSION OF RECIPE
- PRACTICAL WORKPRACTICAL WORK
- DEVELOPMENT OF IDEAS OF SIMMERINGDEVELOPMENT OF IDEAS OF SIMMERING
- SERVINGSERVING
- HOUSEKEEPINGHOUSEKEEPING
- RECIPE (INDIVIDUAL): CODDLED APPLESRECIPE (INDIVIDUAL): CODDLED APPLES
- METHODS OF COOKING: DETAILSMETHODS OF COOKING: DETAILS
- BOILINGBOILING
- SIMMERINGSIMMERING
- STEAMINGSTEAMING
- STEEPINGSTEEPING
- TOASTINGTOASTING
- BROILINGBROILING
- PAN-BROILINGPAN-BROILING
- SAUTÉINGSAUTÉING
- BAKINGBAKING
- FRYINGFRYING
- SUGGESTIONS FOR THE USE OF LEFT-OVERSSUGGESTIONS FOR THE USE OF LEFT-OVERS
- BREADBREAD
- CAKECAKE
- MEATMEAT
- FISHFISH
- EGGSEGGS
- CHEESECHEESE
- VEGETABLESVEGETABLES
- CANNED FRUITCANNED FRUIT
- BEVERAGESBEVERAGES
- MEANING OF BEVERAGESMEANING OF BEVERAGES
- KINDS OF BEVERAGESKINDS OF BEVERAGES
- TEATEA
- COFFEECOFFEE
- COCOACOCOA
- CHOCOLATECHOCOLATE
- TABLE SETTINGTABLE SETTING
- PREPARATIONPREPARATION
- ARRANGEMENTARRANGEMENT
- TABLE MANNERSTABLE MANNERS
- RULES FOR CORRECT TABLE MANNERSRULES FOR CORRECT TABLE MANNERS
- CHAPTER VICHAPTER VI
- FORM IV: JUNIOR GRADEFORM IV: JUNIOR GRADE
- THE KITCHENTHE KITCHEN
- THE KITCHEN FIRETHE KITCHEN FIRE
- LESSON ILESSON I
- Requirements of a Kitchen FireRequirements of a Kitchen Fire
- HEATHEAT
- OXYGENOXYGEN
- FUELSFUELS
- THE KITCHEN STOVETHE KITCHEN STOVE
- LESSON IILESSON II
- THE FIRELESS COOKERTHE FIRELESS COOKER
- PRINCIPLES OF THE FIRELESS COOKERPRINCIPLES OF THE FIRELESS COOKER
- REASONS FOR THE USE OF THE FIRELESS COOKERREASONS FOR THE USE OF THE FIRELESS COOKER
- WAYS OF USING THE FIRELESS COOKERWAYS OF USING THE FIRELESS COOKER
- A HOME-MADE FIRELESS COOKERA HOME-MADE FIRELESS COOKER
- CHAPTER VIICHAPTER VII
- FORM IV: JUNIOR GRADE (Continued)FORM IV: JUNIOR GRADE (Continued)
- STUDY OF FOODSTUDY OF FOOD
- LESSON ILESSON I
- USES OF FOODUSES OF FOOD
- LESSON IILESSON II
- NECESSARY SUBSTANCES IN FOODNECESSARY SUBSTANCES IN FOOD
- SOURCES OF FOODSOURCES OF FOOD
- STUDY OF THE COMMON FOODSSTUDY OF THE COMMON FOODS
- STUDY OF MILKSTUDY OF MILK
- Lesson ILesson I
- COMPOSITIONCOMPOSITION
- Lesson IILesson II
- FOOD VALUEFOOD VALUE
- CARECARE
- EFFECT OF HEATEFFECT OF HEAT
- STUDY OF EGGSSTUDY OF EGGS
- Lesson ILesson I
- PARTSPARTS
- METHODS OF PRESERVINGMETHODS OF PRESERVING
- TESTSTESTS
- CARECARE
- Lesson IILesson II
- COMPOSITIONCOMPOSITION
- EFFECT OF HEAT ON EGGSEFFECT OF HEAT ON EGGS
- CONCLUSIONSCONCLUSIONS
- Lessons III, IV, etc.Lessons III, IV, etc.
- USES OF EGGSUSES OF EGGS
- STUDY OF VEGETABLE FOODSTUDY OF VEGETABLE FOOD
- Lesson ILesson I
- SOURCESOURCE
- PARTS OF PLANTS USED AS FOODPARTS OF PLANTS USED AS FOOD
- Lesson IILesson II
- COMPOSITION OF ANY PART OF A PLANTCOMPOSITION OF ANY PART OF A PLANT
- COMPOSITION OF POTATO JUICECOMPOSITION OF POTATO JUICE
- GENERAL COMPOSITION OF PLANT JUICEGENERAL COMPOSITION OF PLANT JUICE
- Lesson IIILesson III
- COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTSCOMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
- Lesson IVLesson IV
- DRIED VEGETABLES AND FRUITDRIED VEGETABLES AND FRUIT
- THE COOKING OF VEGETABLE FOODTHE COOKING OF VEGETABLE FOOD
- GENERAL RULES FOR COOKING VEGETABLESGENERAL RULES FOR COOKING VEGETABLES
- PREPARATIONPREPARATION
- COOKINGCOOKING
- VEGETABLE RECIPEVEGETABLE RECIPE
- GENERAL RULES FOR COOKING FRUITGENERAL RULES FOR COOKING FRUIT
- FRESH FRUITFRESH FRUIT
- DRIED FRUITDRIED FRUIT
- Lessons V, VI, etc.Lessons V, VI, etc.
- POINTS IN COOKING POTATOESPOINTS IN COOKING POTATOES
- USE OF STARCH TO THICKEN LIQUIDSUSE OF STARCH TO THICKEN LIQUIDS
- EXPERIMENTS IN USING STARCH FOR THICKENINGEXPERIMENTS IN USING STARCH FOR THICKENING
- CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTSCONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
- BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
- VARIATIONS OF BASIC RECIPEVARIATIONS OF BASIC RECIPE
- CREAM OF VEGETABLE SOUPSCREAM OF VEGETABLE SOUPS
- PRINCIPLES OF CREAM SOUPSPRINCIPLES OF CREAM SOUPS
- OUTLINE OF LESSONS ON COOKING SEEDSOUTLINE OF LESSONS ON COOKING SEEDS
- CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEYCEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
- LEGUMES: PEAS, BEANS, LENTILSLEGUMES: PEAS, BEANS, LENTILS
- NUTSNUTS
- SALADSSALADS
- INGREDIENTS OF SALADSINGREDIENTS OF SALADS
- FOOD VALUES OF SALADSFOOD VALUES OF SALADS
- PREPARATION OF SALAD INGREDIENTSPREPARATION OF SALAD INGREDIENTS
- DRESSINGS FOR SALADSDRESSINGS FOR SALADS
- STUDY OF MINERAL FOODSTUDY OF MINERAL FOOD
- SUMMARY OF SOURCES OF MINERAL FOODSSUMMARY OF SOURCES OF MINERAL FOODS
- DIETDIET
- REFERENCE TABLES OF FOOD CONSTITUENTSREFERENCE TABLES OF FOOD CONSTITUENTS
- PREPARING AND SERVING MEALSPREPARING AND SERVING MEALS
- RULES FOR SERVINGRULES FOR SERVING
- CHAPTER VIIICHAPTER VIII
- FORM IV: JUNIOR GRADE (Continued)FORM IV: JUNIOR GRADE (Continued)
- CARE OF THE HOUSECARE OF THE HOUSE
- DIRECTIONS FOR THE DAILY CARE OF A BED-ROOMDIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
- DIRECTIONS FOR WEEKLY SWEEPINGDIRECTIONS FOR WEEKLY SWEEPING
- DIRECTIONS FOR WEEKLY DUSTINGDIRECTIONS FOR WEEKLY DUSTING
- CARE AND CLEANING OF METALSCARE AND CLEANING OF METALS
- IRON OR STEELIRON OR STEEL
- TINTIN
- GRANITE AND ENAMEL WAREGRANITE AND ENAMEL WARE
- ALUMINIUMALUMINIUM
- ZINCZINC
- GALVANIZED IRONGALVANIZED IRON
- COPPER OR BRASSCOPPER OR BRASS
- SILVERSILVER
- RECIPE FOR SILVER POLISHRECIPE FOR SILVER POLISH
- CHAPTER IXCHAPTER IX
- FORM IV: JUNIOR GRADE (Continued)FORM IV: JUNIOR GRADE (Continued)
- LAUNDRY WORKLAUNDRY WORK
- OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHESOUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
- MaterialsMaterials
- Lesson IILesson II
- PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHESPREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
- PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHESPROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
- REMOVAL OF STAINSREMOVAL OF STAINS
- OUTLINE OF LESSONS ON THE WASHING OF WOOLLENSOUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
- EXPERIMENTS WITH CLOTH MADE OF WOOL FIBREEXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
- POINTS IN WASHING WOOLLENSPOINTS IN WASHING WOOLLENS
- STEPS IN WASHING WOOLLEN MATERIALSSTEPS IN WASHING WOOLLEN MATERIALS
- CHAPTER XCHAPTER X
- FORM IV: SENIOR GRADEFORM IV: SENIOR GRADE
- FOODSFOODS
- PRESERVATION OF FOODPRESERVATION OF FOOD
- CAUSE OF DECAYCAUSE OF DECAY
- BACTERIABACTERIA
- CONDITIONS OF BACTERIAL GROWTHCONDITIONS OF BACTERIAL GROWTH
- MEANS OF OVERCOMING BACTERIAMEANS OF OVERCOMING BACTERIA
- CANNINGCANNING
- CARE OF JARSCARE OF JARS
- PREPARATION OF FRUITPREPARATION OF FRUIT
- SYRUP FOR CANNINGSYRUP FOR CANNING
- METHODS OF CANNINGMETHODS OF CANNING
- JAMS AND PRESERVESJAMS AND PRESERVES
- POINTS IN MAKING JAMPOINTS IN MAKING JAM
- JELLYJELLY
- COMPOSITION OF JELLYCOMPOSITION OF JELLY
- PARTS OF FRUIT CONTAINING MOST PECTINPARTS OF FRUIT CONTAINING MOST PECTIN
- FRUITS CONTAINING MOST PECTINFRUITS CONTAINING MOST PECTIN
- METHOD OF MAKING JELLYMETHOD OF MAKING JELLY
- METHODS OF COVERING JAM OR JELLYMETHODS OF COVERING JAM OR JELLY
- PICKLINGPICKLING
- CHAPTER XICHAPTER XI
- FORM IV: SENOR GRADE (Continued)FORM IV: SENOR GRADE (Continued)
- COOKERYCOOKERY
- OUTLINE OF LESSON ON FLOUROUTLINE OF LESSON ON FLOUR
- OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURESOUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES
- LESSON ILESSON I
- CAKE MAKINGCAKE MAKING
- LESSONS II AND IIILESSONS II AND III
- BASIC RECIPE FOR CAKEBASIC RECIPE FOR CAKE
- VARIATIONS OF BASIC RECIPE FOR CAKEVARIATIONS OF BASIC RECIPE FOR CAKE
- BASIC RECIPE FOR BISCUITS, ETC.BASIC RECIPE FOR BISCUITS, ETC.
- VARIATIONS OF BASIC RECIPE FOR BISCUITSVARIATIONS OF BASIC RECIPE FOR BISCUITS
- BREAD MAKINGBREAD MAKING
- LESSON ILESSON I
- OUTLINE OF LESSONS ON YEASTOUTLINE OF LESSONS ON YEAST
- LESSON IILESSON II
- PRACTICAL BREAD-MAKINGPRACTICAL BREAD-MAKING
- LESSON IIILESSON III
- FANCY BREADSFANCY BREADS
- THE BREAD-MIXERTHE BREAD-MIXER
- PASTRYPASTRY
- OUTLINE OF LESSON ON PASTRYOUTLINE OF LESSON ON PASTRY
- CHAPTER XIICHAPTER XII
- FORM IV: SENIOR GRADE (Continued)FORM IV: SENIOR GRADE (Continued)
- MEATMEAT
- LESSON ILESSON I
- LESSON IILESSON II
- LESSON IIILESSON III
- GENERAL RULES FOR COOKING MEATGENERAL RULES FOR COOKING MEAT
- FISHFISH
- GELATINEGELATINE
- FROZEN DISHESFROZEN DISHES
- VALUE OF FROZEN DISHESVALUE OF FROZEN DISHES
- KINDS OF FROZEN DISHESKINDS OF FROZEN DISHES
- PRACTICAL WORKPRACTICAL WORK
- PLANNING AND PREPARATION OF MEALSPLANNING AND PREPARATION OF MEALS
- CHAPTER XIIICHAPTER XIII
- FORM IV: SENIOR GRADE (Continued)FORM IV: SENIOR GRADE (Continued)
- INFANT FEEDINGINFANT FEEDING
- RECIPE FOR MODIFIED MILKRECIPE FOR MODIFIED MILK
- DIRECTIONS FOR PASTEURIZING MILKDIRECTIONS FOR PASTEURIZING MILK
- CARE OF BOTTLESCARE OF BOTTLES
- CARE OF FOODCARE OF FOOD
- SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEARSCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR
- CHAPTER XIVCHAPTER XIV
- FORM IV: SENIOR GRADE (Continued)FORM IV: SENIOR GRADE (Continued)
- HOUSEHOLD SANITATIONHOUSEHOLD SANITATION
- 1. MEANS OF BACTERIA ENTERING THE BODY1. MEANS OF BACTERIA ENTERING THE BODY
- 2. COMMON DISEASE-PRODUCING BACTERIA2. COMMON DISEASE-PRODUCING BACTERIA
- 3. METHODS OF SANITATION3. METHODS OF SANITATION
- 4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS
- 5. METHODS OF DISINFECTING5. METHODS OF DISINFECTING
- HOME NURSINGHOME NURSING
- LESSON ILESSON I
- THE SICK ROOMTHE SICK ROOM
- METHODS OF DISINFECTINGMETHODS OF DISINFECTING
- LESSON IILESSON II
- THE PATIENTTHE PATIENT
- POULTICESPOULTICES
- FOMENTATIONSFOMENTATIONS
- BIBLIOGRAPHYBIBLIOGRAPHY
