
Ontario Teachers' Manuals: Household Management
by Ontario. Department of Education
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Chapters (532)(click to expand)
- ONTARIO TEACHERS' MANUALS
- HOUSEHOLD MANAGEMENT
- CONTENTS
- PUBLIC AND SEPARATE SCHOOL COURSE OF STUDY
- DETAILS FORM III: JUNIOR GRADE
- FORM III: SENIOR GRADE
- FORM IV: JUNIOR GRADE
- FORM IV: SENIOR GRADE
- HOUSEHOLD MANAGEMENT
- CHAPTER I
- INTRODUCTION
- CORRELATION WITH OTHER SCHOOL SUBJECTS
- ROOMS
- EQUIPMENT
- TABLES
- $1
- SEATS
- RACKS
- SINKS
- CLASS CUPBOARD
- STOVES
- BLACK-BOARDS
- ILLUSTRATIVE MATERIAL
- BOOK-CASE
- UTENSILS
- EQUIPMENT FOR TWENTY-FOUR PUPILS I. CLASS TABLE
- II. SINK AND WALLS
- III. GENERAL CUPBOARD EQUIPMENT
- IV. KITCHEN LINEN
- V. CLEANING CUPBOARD
- VI. LAUNDRY EQUIPMENT
- VII. DINING-ROOM EQUIPMENT
- VIII. MISCELLANEOUS
- EQUIPMENT FOR ORDINARY CLASS-ROOMS
- FOOTNOTE:
- PACKING-BOX EQUIPMENT
- FOR CLASS
- INDIVIDUAL EQUIPMENT FOR SIX PUPILS
- CHAPTER II
- SUGGESTIONS FOR CLASS MANAGEMENT TEACHERS' PREPARATION
- NUMBER IN THE CLASS
- UNIFORMS, ETC.
- DISCIPLINE
- DIVISION OF THE PERIODS
- HOUSEHOLD MANAGEMENT
- JUNIOR FOURTH CARD
- ASSIGNMENT OF WORK
- SUPPLIES
- PRACTICE WORK AT HOME
- GENERAL SUGGESTIONS
- SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
- CHAPTER III
- FORM III: JUNIOR GRADE
- CORRELATIONS
- CHAPTER IV
- FORM III: SENIOR GRADE LESSON I
- Survey of Equipment, Uniform, etc.
- LESSON II Use of Equipment
- Development of a Lesson on Cleaning MEANING OF CLEANING
- METHODS OF CLEANING
- COMMON HOUSEHOLD CLEANSING AGENTS
- BLACK-BOARD OUTLINE
- LESSONS III, IV, ETC.
- DISH WASHING
- TABLE CLEANING (CLASS WORK)
- SINK CLEANING
- DUSTING
- MEASURES AND RECIPES
- MEASURES
- TABLE OF EQUIVALENT MEASURES AND WEIGHTS
- PLAN OF LESSON ON MEASURING TIME LIMIT
- PREPARATION
- DEVELOPMENT
- PRACTICAL WORK TO APPLY MEASURING
- SERVING
- NOTE-TAKING
- HOUSEKEEPING
- RECIPE FOR COCOA
- RECIPES
- CHAPTER V
- FORM III: SENIOR GRADE (Continued) COOKERY
- LESSON ON THE THERMOMETER
- LESSONS II, III, IV, ETC.
- Plan of Lesson on Boiling Carrots AIM
- TIME LIMIT
- PREPARATION FOR PRACTICAL WORK
- PRACTICAL WORK
- DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
- SERVING
- HOUSEKEEPING
- RECIPE: BOILED CARROTS
- Plan of Lesson on Simmering: Apples INTRODUCTION
- DISCUSSION OF RECIPE
- PRACTICAL WORK
- DEVELOPMENT OF IDEAS OF SIMMERING
- SERVING
- HOUSEKEEPING
- RECIPE (INDIVIDUAL): CODDLED APPLES
- METHODS OF COOKING: DETAILS BOILING
- SIMMERING
- STEAMING
- STEEPING
- TOASTING
- BROILING
- PAN-BROILING
- SAUTÉING
- BAKING
- FRYING
- SUGGESTIONS FOR THE USE OF LEFT-OVERS BREAD
- CAKE
- MEAT
- FISH
- EGGS
- CHEESE
- VEGETABLES
- CANNED FRUIT
- BEVERAGES
- MEANING OF BEVERAGES
- KINDS OF BEVERAGES
- TEA
- COFFEE
- COCOA
- CHOCOLATE
- TABLE SETTING
- PREPARATION
- ARRANGEMENT
- TABLE MANNERS
- RULES FOR CORRECT TABLE MANNERS
- CHAPTER VI
- FORM IV: JUNIOR GRADE THE KITCHEN
- THE KITCHEN FIRE
- LESSON I Requirements of a Kitchen Fire
- HEAT
- OXYGEN
- FUELS
- THE KITCHEN STOVE LESSON II
- THE FIRELESS COOKER
- PRINCIPLES OF THE FIRELESS COOKER
- REASONS FOR THE USE OF THE FIRELESS COOKER
- WAYS OF USING THE FIRELESS COOKER
- A HOME-MADE FIRELESS COOKER
- CHAPTER VII
- FORM IV: JUNIOR GRADE (Continued) STUDY OF FOOD
- LESSON I USES OF FOOD
- LESSON II NECESSARY SUBSTANCES IN FOOD
- SOURCES OF FOOD
- STUDY OF THE COMMON FOODS
- STUDY OF MILK Lesson I COMPOSITION
- Lesson II FOOD VALUE
- CARE
- EFFECT OF HEAT
- STUDY OF EGGS Lesson I PARTS
- METHODS OF PRESERVING
- TESTS
- CARE
- Lesson II COMPOSITION
- EFFECT OF HEAT ON EGGS
- CONCLUSIONS
- Lessons III, IV, etc. USES OF EGGS
- STUDY OF VEGETABLE FOOD
- Lesson I SOURCE
- PARTS OF PLANTS USED AS FOOD
- Lesson II COMPOSITION OF ANY PART OF A PLANT
- COMPOSITION OF POTATO JUICE
- GENERAL COMPOSITION OF PLANT JUICE
- Lesson III
- COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
- Lesson IV
- DRIED VEGETABLES AND FRUIT
- THE COOKING OF VEGETABLE FOOD
- GENERAL RULES FOR COOKING VEGETABLES
- PREPARATION
- COOKING
- VEGETABLE RECIPE
- GENERAL RULES FOR COOKING FRUIT FRESH FRUIT
- DRIED FRUIT
- Lessons V, VI, etc.
- POINTS IN COOKING POTATOES
- USE OF STARCH TO THICKEN LIQUIDS
- EXPERIMENTS IN USING STARCH FOR THICKENING
- CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
- BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
- VARIATIONS OF BASIC RECIPE
- CREAM OF VEGETABLE SOUPS
- PRINCIPLES OF CREAM SOUPS
- OUTLINE OF LESSONS ON COOKING SEEDS CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
- LEGUMES: PEAS, BEANS, LENTILS
- NUTS
- SALADS
- INGREDIENTS OF SALADS
- FOOD VALUES OF SALADS
- PREPARATION OF SALAD INGREDIENTS
- DRESSINGS FOR SALADS
- STUDY OF MINERAL FOOD
- SUMMARY OF SOURCES OF MINERAL FOODS
- DIET
- REFERENCE TABLES OF FOOD CONSTITUENTS
- PREPARING AND SERVING MEALS
- RULES FOR SERVING
- CHAPTER VIII
- FORM IV: JUNIOR GRADE (Continued) CARE OF THE HOUSE
- DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
- DIRECTIONS FOR WEEKLY SWEEPING
- DIRECTIONS FOR WEEKLY DUSTING
- CARE AND CLEANING OF METALS IRON OR STEEL
- TIN
- GRANITE AND ENAMEL WARE
- ALUMINIUM
- ZINC
- GALVANIZED IRON
- COPPER OR BRASS
- SILVER
- RECIPE FOR SILVER POLISH
- CHAPTER IX
- FORM IV: JUNIOR GRADE (Continued) LAUNDRY WORK
- OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
- Materials
- Lesson II PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
- PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
- REMOVAL OF STAINS
- OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
- EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
- POINTS IN WASHING WOOLLENS
- STEPS IN WASHING WOOLLEN MATERIALS
- CHAPTER X
- FORM IV: SENIOR GRADE FOODS
- PRESERVATION OF FOOD CAUSE OF DECAY
- BACTERIA
- CONDITIONS OF BACTERIAL GROWTH
- MEANS OF OVERCOMING BACTERIA
- CANNING
- CARE OF JARS
- PREPARATION OF FRUIT
- SYRUP FOR CANNING
- METHODS OF CANNING
- JAMS AND PRESERVES POINTS IN MAKING JAM
- JELLY COMPOSITION OF JELLY
- PARTS OF FRUIT CONTAINING MOST PECTIN
- FRUITS CONTAINING MOST PECTIN
- METHOD OF MAKING JELLY
- METHODS OF COVERING JAM OR JELLY
- PICKLING
- CHAPTER XI
- FORM IV: SENOR GRADE (Continued) COOKERY
- OUTLINE OF LESSON ON FLOUR
- OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES LESSON I
- CAKE MAKING LESSONS II AND III
- BASIC RECIPE FOR CAKE
- VARIATIONS OF BASIC RECIPE FOR CAKE
- BASIC RECIPE FOR BISCUITS, ETC.
- VARIATIONS OF BASIC RECIPE FOR BISCUITS
- BREAD MAKING
- LESSON I OUTLINE OF LESSONS ON YEAST
- LESSON II PRACTICAL BREAD-MAKING
- LESSON III FANCY BREADS
- THE BREAD-MIXER
- PASTRY
- OUTLINE OF LESSON ON PASTRY
- CHAPTER XII
- FORM IV: SENIOR GRADE (Continued) MEAT
- LESSON I
- LESSON II
- LESSON III
- GENERAL RULES FOR COOKING MEAT
- FISH
- GELATINE
- FROZEN DISHES
- VALUE OF FROZEN DISHES
- KINDS OF FROZEN DISHES
- PRACTICAL WORK
- PLANNING AND PREPARATION OF MEALS
- CHAPTER XIII
- FORM IV: SENIOR GRADE (Continued) INFANT FEEDING
- RECIPE FOR MODIFIED MILK
- DIRECTIONS FOR PASTEURIZING MILK
- CARE OF BOTTLES
- CARE OF FOOD
- SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR
- CHAPTER XIV
- FORM IV: SENIOR GRADE (Continued) HOUSEHOLD SANITATION
- 1. MEANS OF BACTERIA ENTERING THE BODY
- 2. COMMON DISEASE-PRODUCING BACTERIA
- 3. METHODS OF SANITATION
- 4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS
- 5. METHODS OF DISINFECTING
- HOME NURSING
- LESSON I THE SICK ROOM
- METHODS OF DISINFECTING
- LESSON II THE PATIENT
- POULTICES
- FOMENTATIONS
- BIBLIOGRAPHY
- THE HOME
- SCIENCE AND SANITATION
- FOOD AND DIETETICS
- COOKING AND SERVING
- LAUNDRY WORK
- HOME NURSING
- ECONOMICS
- MAGAZINES
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