A Habdbook in Home Economics
A Habdbook in Home Economics
A Habdbook in Home Economics
handbook
in
HOME ECONOMICS
JUNIOR HIGH SCHOOL
GRADES
CURRICULUM
x
.76
1236
.966
Published by
EDMONTON
CURRRGDHT
FT
ALBERTA
VIII
and
IX
6bc
m&*
OF
AC>:
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1
i
A HANDBOOK
IN
HOME ECONOMICS
FOR JUNIOR HIGH SCHOOLS
Revised 1966
The
Institute of Applied
Art Ltd.
Edmonton, Canada
Published by
EDMONTON
ALBERTA
Reference Material
Food Guides
Stitch-in-Time
Miss E. Perdue
Public Health Nutrionist
Division of Social Health Service
Government of Alberta
Edmonton, Alberta
Tex-Made Manual
Dominion Textile Co. Ltd.
1950 Sherbrooke St. W.
Montreal, Canada
Sewing Secrets
Educational Department
.29
J. P.
.29
P.O.
Huck Weaving
.29
Montreal, P.Q.
Huck Weaving
.35
Gingham Embroidery
.35
Box 519
ATTENTION STUDENTS
Suitable clothes must be worn to class. No
slacks, jeans, etc. will be permitted. Bring a
clean apron properly ironed for each lesson.
TABLE OF CONTENTS
Page
Housekeeper
Cooking
13
Hostess
33
44
51
Child Care
ILLUSTRATIONS
How
to Fold a Shirt
Page
6
Breakfast Cover
38
Luncheon Cover
39
Dinner Cover
40
41
Four
42
43
Sewing Machine
48
49
How
to
52
Sick
Room Tray
Make a Bed
54
2/51339
HOUSEKEEPER
References
New
York
as:
Bulletins.
Home
Cleaning
Ban-
STAIN
tam Books,
Remove
Duties of Housekeeper
Group
group you are the houseYou will do any housekeeping work necessary to the neatness and
cleanliness of the Home Economics room. Your
instructor assigns such work to you.
file it.
IN
LAUNDERING
Bleaches
before
putting
clothes
in
set
stains.
is
ing
The following are some methods for removcommon stains from washable garments.
Coca-Cola
Soak fresh
Wash
warm
in
bleach.
Grass
sists
If stain per-
Sunshine
Lipstick
Commercial Bleaches
Place
Ammonia
Bluing
suds.
Nail Polish
Water Softeners:
Ammonia
sists
gum
Washing Soda
Bar
Soaps
dirt
wash
polish
remover with a
in hot suds.
If stain per-
with
as possible.
ice.
Granulated or Powdered
Detergents
NOTE Most
Apply
Gum Rub
Cleaning Agents:
move
stains
REMOVAL
In the housekeeper
keeper for your class.
the bill
Absorbents Cornstarch
Bleaches Chlorine Bleach
Hydrogen Peroxide
Commercial Bleaches
Province
classified
Acetone
Commercial Solvents
Balderston.
Food,
Manual
Removers
Stain
Fruit Juice
Stretch stain over a bowl.
boiling water from a height.
to
blotter.
Ballpoint
re-
Pour
clean.
it
rinsing.
Soak
in
lukewarm water
then launder.
winding around
out.
6. Leave a cloth between the rollers
laundering is finished.
7. Release pressure on wringer.
Sort laundry.
(a)
Table linens,
white aprons.
(b)
(c)
sheets,
cloths,
pillow
slips,
bath towels.
bulletins.
4. Prepare wash water. Fill machine to
water line with hot water. Add soap flakes,
granulated soap or a commercial detergent, to
make a good suds (approximately 14 cup to a
tub of water).
may
sweaters, etc.
9.
10.
them
when
Washing:
1.
it.
1.
Disconnect cord.
2.
chine.
3. Put one gallon of clear water through
draining pump after emptying tub. Drain hose
by lowering it into a pail.
4. Wrap electric cord around arm supplied
for that purpose.
To Sprinkle
1.
2.
Warm
3.
Clothes:
To
to dry.
Folding Linens:
Make
(a)
in place
before tightening wringer.
2. Straighten each article before feeding it
into rollers and also as it goes through them
to avoid lumping or catching.
1.
Towels.
Fold in thirds lengthwise. Hang on rack
to air until dry before putting them
away.
(b)
Serviettes
Small
and Handkerchiefs.
Fold
in
(d)
Iron.
Fold the
(f)
in folds.
right again.
(g)
almost
the
Iron.
side of square.
Bath Towels
in thirds
2.
T.
quart water.
3. Squeeze suds through fabric.
4. Rinse thoroughly in hot water, Roll in
bath towel. Unroll at once.
5. Press on wrong side when dry or when
slightly damp with barely warm iron. Too warm
an iron will damage nylon or orlon.
to
To
Iron a Blouse
A
Fig. 1
dry.
is
6.
Small Serviettes
(a) Pull the linen straight with hems or
fringed edges.
(b) Place on the ironing board and iron
half dry on the wrong side. Begin by ironing
the edges first then the centre to keep it flat
(c) Turn and iron dry on right side.
(d) If fringed, brush out fringes.
(e) For small serviettes fold in quarters and
press flat.
To
To
Iron Gathers:
an animal
fibre
if it is
it
requires
to retain
its
Note:
is
1.
(a)
hems
cells
and
causes
2.
3.
General Rules:
1.
2.
3.
8.
9.
When
5.
6.
7.
or sunlight.
dry, iron on the wrong side using a
heat. Iron over a pressing cloth.
hot iron may scorch the wool.
medium
paper.
cloth
shine.
8.
Hang
To
1.
4.
If
first.
9. Fold according to
on hanger.
illustration,
or hang
stretched.
2. Follow steps 1 to 7 of "General Rules for
Laundering a Woolen Garment."
3. Roll the garment in a bath towel to absorb
<J
>
'
excess water.
4. Remove from towel. Shake garment to
remove wrinkles. Turn wrong side out.
5. Place on brown paper outline and pat into
correct size and shape.
6. Allow to dry away from direct sunlight
3
s\
or heat.
It is
To
Press a
Woolen Garment
A heavy
A whisk
Make
1.
\!
pressing cloth
Vinegar solution
(2 tsp. to 2
this in a basin.
cups water)
out doors to
2.
spots.
vinegar solution;
squeeze out the excess water and sponge the
3.
in the
garment lightly.
4. Brush well again.
5.
Wring a pressing
cloth out of
Equipment:
water
HOW TO
FOLD A
5111 ;>T
Fig. 2
Cleaning of Metals:
Metals are usually cleaned by rubbing with
an abrasive. Soft metals such as silver require a
fine abrasive, e.g., whiting, commercial cleaners.
Hard metals such as steel may be cleaned with
coarse abrasives, e.g., fine sand, commercial
Method
1.
Wash
2.
3.
Rub any
4.
5.
3.
4.
then
make aluminum
shine.
Equipment needed
1.
warm water
stained area briskly with abrabadly stained, steel wool or cleaning pads may be used.
Rinse with hot soapy water.
Rub with a soft cloth dipped into vinegar
to
6.
2.
into
into a fine abrasive.
sive. If
cleaners.
directions
pans.
a coarse
Cleaning agent
abrasive.
be
used.
5.
Newspapers.
Equipment:
6.
2.
etc.,
Basin.
Hot water.
3. Baking soda.
1.
2.
4.
con-
move.
5.
Dish cloth.
Tea towel.
Method:
5.
1.
Empty
2.
Put
3.
4.
Wash
5.
in sunshine of possiScalding with boiling water and exposing to sunlight tends to overcome
mustiness and mould.
Cleaning Sinks:
(a) Porcelain or Enamelled Sinks:
from forks
Equipment:
to
avoid
1.
Cleaning cloths,
newspaper.
2.
Fine abrasive.
Detergent.
Hot water.
3.
2.
4.
Care Polishing
Apply
silver polish
with a soft
damp
4.
5.
A fine abrasive.
Polishing cloths.
Steel wool or cleaning pads.
Vinegar or commercial aluminum
brightener.
or
sink with
paper.
2.
3.
2.
paper towels
Method
1. Wipe any grease from the
cloth
Cleaning Aluminum:
Equipment:
1. Basin of warm water.
3.
if
tea towel.
1.
solution.
(boiling
possible).
scratching.
Special
ble.
Cleaning of Silver
Regular Care:
1. Separate
knives
2.
4.
5.
(b)
Wash
2.
3.
Wash
::
(c)
Taps:
2.
Nickel or chrome taps may be polished using a soft cloth and a fine abrasive. For daily care keep them shining
by using suds of some detergent after
each meal's dishes are done.
3.
Equipment:
1.
3.
ledges or frames.
2.
chamois.
Scrubbing brush.
Cleaning cloths.
Hot water.
Method
1. Empty garbage pail.
2. Put one tablespoon soap flakes or detergent into garbage pail.
3. Add hot water to */2 fill pail.
4. Use scrubbing brush and cleaning cloth to
scour sides and bottom of garbage pail.
5. Empty soapy water.
6. Rinse with clear hot water. If there is any
odour in pail a disinfectant should be
Cleaning Painted
Woodwork
or Walls:
4.
pail.
Then
Method:
1. Dust walls or woodwork with a dry
2.
3.
4.
re-rinse with
clear water.
7.
8.
Windows
Cleaning
Equipment:
Ammonia powdered or
Warm water.
Method
1.
2.
3.
4.
5.
or Mirrors:
2.
4.
damp
2.
3.
Let
liquid.
duster.
soft cloth.
approximately
REFRIGERATOR
Duster.
Soft polishing cloth.
window
hour.
4. Polish with a clean soft cloth, rubbing
with the grain of the wood.
Basin.
1/2
Method
1.
5.
cloth.
ledges.
Equipment:
Method 2
foods
Meat, steaks and chops to be kept for
short periods
a day or two, may be placed in
chill drawer or in a food compartment.
2. Extra ice cubes may be kept in chill
drawer.
3. Milk and tall bottles may be placed in the
bottle space next the half shelf. Wash and dry
1.
them
in the refriger-
ator.
4. Butter, leftovers, and any foods which are
apt to dry out should be stored in covered dishes.
Cheese should be wrapped in waxed paper. Do
not wash eggs before placing them in the re-
1.
Basin.
frigerator.
Warm water.
3.
5. Leafy
vegetables should be washed,
drained and stored in hydrator. Carrots beets,
etc., should be washed, trimmed and drained
before storing. Tomatoes and cucumbers should
be washed and dried before placing in hydrator.
6. Fruits may be stored in the hydrator or
in some other container on a shelf.
4.
5.
6.
Method:
1. Put one tablespoon detergent
in basin.
To Defrost
The Defrost
setting
overnight defrosting.
is
areas.
Remove
1.
all
Remove
anything that has been placed in the chill drawer and close season control to cover vent space.
3.
surface.
4.
Do
frost.
As
drawer.
5. When all frost has melted and water has
been emptied, wash, dry, and replace chill drawer, with Season Control in its proper position.
Reset cold control. Clean your refrigerator when
it is being defrosted.
To Clean
1. Wipe
in
cloth. If necessary
damp
warm
and soft
cloth.
the burners.
5. Do not put a hot pan on the porcelain or
enamel without an asbestos mat.
6. Do not place wet dishes, bottles, or glasses
on the enamel or porcelain surface. Acids from
fruit juices, tomato juice, milk, vinegar, etc.,
leave a permanent stain.
7. Do not use a cold cloth on a hot range as
this dulls the lustre and checks the enamel.
in
When
Baking:
For one-rack baking, place rack about
one-third of way from bottom of oven. If more
than one rack is used they should be placed far
enough apart so heat can circulate freely between pans on them.
1.
10
5. For baking, set the oven switch to "Preheat" until the desired temperature is reached,
then turn to "Bake" when putting in the food.
necting wires.
4. The porcelain enamel finish can now be
easily reached and cleaned in the same way as
the rest of the range. When the cleaning process
is finished, and before using the range again,
make certain both heaters are securely fastened.
Wipe the porcelain enamel baffle to which the
bottom heater is attached, taking care that the
heater wires are not disturbed.
5. The oven shelves can be washed with soap
and warm water. If they are badly stained, use
a mild household abrasive to remove discoloration. When they are clean, replace the shelves,
making certain that the centre cross bar is
placed on the under-side.
Caution: Care should be taken not to splash
water on the heaters. If, by any
chance, they do become wet, do not
turn
on the power until they are
All parts of the gas range are easily accessible for daily care as well as for the more
thorough cleaning required by all good equip5.
How
1.
set to
to
thoroughly dry.
The cooking surface is finished in stain resisting porcelain enamel and unless drippings
such as grease or lemon juice are left on it, it
will not stain.
Porcelain is really glass, and as such has to
be given the proper care. To clean it, wipe with
a damp cloth or wash with soap and warm water
and do so only when the range is cool as it is
likely to crack if cold water is used when the
porcelain is hot. For difficult spots, use a gritfree household cleaning compound.
If these instructions are followed and direct
blows on the enamelled surface avoided, the new
appearance of the range will be extended in-
duction.
4. For roasting meat the oven switch should
be set at "Pre-heat", that is, both top and bottom
heaters on; the cooking started from a cold
oven.
definitely.
Porcelain enamel
handled with care.
11.
is
12
COOKING
References
Foods,
2.
Home Economics.
Home Living Hatcher and
Fundamentals of
Adventures in
Andrews, Heath Publishing.
warm,
rinsing
water.
&
working centre.
6. Return equipment
cording to the check lists.
DISHWASHING
Co.
Equipment needed:
If
1.
good cook reads her recipe from bemake sure she has all needed
ginning to end to
ingredients.
curate.
6. Mix and cook exactly as directed in the
method given in the recipe.
On the first day in your station become
acquainted with your working centre and equipment. Study the check lists in the drawers and
cupboards to help you find supplies and utensils.
2 Sinks
Soap flakes or
detergent
Dish cloth
Draining pan
or rack
Tea towels
Method
1. After collecting all dishes, scrape and
stack them on the most convenient side. Place
all glassware together, all silver togther, all
china together, all pans together.
2. Use a paper towel to wipe out any greasy
dishes or pans.
3. Partly fill 2 dishpans with hot water. Add
a small amount of soap flakes or detergent to
one pan to make a suds. The second dishpan of
hot water is for rinsing.
4. Wash the dishes in the proper order:
glassware, silver, china, then pots and pans.
5. Rinse in clear, hot water for easier dry-
ing.
the
Study
all
the
general
directions
for
cook's station.
Cleaning
Work
Centre
Equipment
2 Dishpans
Soap flakes or detergent
Equipment
Method:
Place soap flakes or detergent into one
dishpan. Half fill pan with warm water.
1.
2 dishpans
Scrub cloth
Soap flakes or
Dry
detergent
13
cloth
Method:
1.
3.
place.
3.
not stick
when
MEASURING HINTS
Abbreviations
tbsp. or T.=tablespoon.
t.=teaspoon.
c.=cupful.
tsp. or
replaced.
f.g.=few grains.
Measures
Garbage Disposal:
1. Empty all garbage on a newspaper.
N.B. Vegetables and fruit should be peeled
on a paper towel on a newspaper.
2.
Wrap
all
3.
Put
into a lined
it
2.
dishpan.
garbage carefully.
garbage can.
in
3 tsps.=l tbsp.
12 tbsp=l c. (fluid measure).
16 tbsps.= 1 c. (dry measure).
All measurements should be level.
To measure V& spoon: Divide 1 level spoon
half lengthwise.
Measure fat by the displacement of water,
e.g., to
Equipment:
3.
4.
Hot water.
1.
2.
1
1/2
Method
1.
V4,
Empty garbage
Always
T.
sift flour
When
Note:
GENERAL INSTRUCTIONS
and
T.
lemon=3
any odour
in the
=4
Juice of a medium-sized
pail.
2.
Care of Milk
1.
2.
Home:
Bake
14
Gratin
in oven.
Grate
Grind
Baste
liquid or fat.
Ratter
enough to pour.
To mix with vigorous over-and over mo-
thin
Beat
stretching
make
Leavening
1.
liquid
in
or
Poach To
fire.
potato.
thinly,
fine
flour,
Cool
Let stand
at
room temperature
until
sieve.
To free
Render
no
Sweetened stewed
or
CondimentsFood seasonings such
herbs and
Cream To
by rubbing
fruit; left
whole
it
against the
to
just
dish,
in
in
salt
in solution.
into
To
in liquid just
Slice
arises
liquid.
arises
in
fat to
in
another pan of
FLOUR MIXTURES
of colorful
food.
luster to
or jelly
off
of boiling
Cook enough
completely cover food while cooking.
Garnish To decorate with portions
and contrasting
Glaze To add
a food by coating with
syrup
then heating or
in
thin, flat
in
boiling
of
turning bowl a
quarter turn at same time. Repeat until
ingredients are blended.
Fry 1. Saute
Cook in a small amount of fat.
.
nar-
pieces.
Fold-in
garlic
to taste.
salt,
boil-
in point.
fat in skillet.
2.
Scald To heat
temperature
below
Scallop To bake
a baking
food usually
cut
pieces and mixed with a sauce.
Season To add or sprinkle with
or
and pepper
Shred To tear or cut
small, but long
row
SimmerTo cook
below
point on top
range.
To cut a
piece
and across
something.
Steam To cook
the steam which
from
a pan
water or other
Steam bake To cook
the steam which
tissue over
Roux
as salt, pep-
spices.
soften fat
from connective
metals.
in pieces.
per,
fat
low heat.
Roast To cook by dry heat
usually in oven,
sometimes in ashes, or on heated stones or
longer warm.
Compote
cold.
to
pieces.
stirring.
Broil
in
into
ingredients, as
lightly
flour,
Chill
it.
Mix
To mix thoroughly.
which
To cook steaming
bubbles are breaking on surface.
Bread To coat with
egg, and crumbs.
To cook directly under heating unit or
over
Brush To spread
as with a brush or
a crumpled paper.
To allow become thoroughly
Chop To cut
or coarse pieces with
sharp knife or chopper.
Coat To cover with thin film as
egg and
in
Mince
Blend
3oil
To skin
Blanch
to
in
chilling.
15
which are
ness.
NOTE
solid fat
Amt. Flour
Type
Thin or pour
c.
c.
1 c.
c.
In Muffin
Method
liquid fat
liquids. In biscuit
cut into dry ingredients.
BRAN MUFFINS
Griddle Cakes
No.
is
Method
Ingredients
batter
Thick or drop
batter
Soft dough
Stiff
is
Example
A_mt. Liquid
3
4
dough
Muffins
c.
c.
Biscuits
c.
c.
Pastry
y2
y2
tsp.
tsp. salt
tsp. baking
soda
2.
3.
4.
5.
raisins or dates
2 tbsp. molasses
oil.
Method:
1. Get out all ingredients and utensils needed.
2. Check oven. It should be 400 F.
3.
Sift
4.
5.
Quick Breads
sugar.
6.
BISCUITS
7.
8.
9.
10.
11.
12.
13.
AND MUFFINS
Muffin Method:
In the muffin method,
and bran.
In a second bowl, beat egg until foamy,
beat in melted fat or oil.
Add molasses and sour milk. Mix well.
Add liquid ingredients to dry ingredients.
Stir 13 to 15 times using a wooden spoon.
Fill greased muffin tins
full.
Bake in a moderate oven 400 F. 20 to 25
minutes.
This recipe makes 8 muffins.
BRAN MUFFINS
No. 2
Ingredients
1
1
Biscuit
chopped
egg
1/2
egg
honey
cup milk
Method:
1. Get out all ingredients and utensils needed.
2. Check oven. It should be 400 F.
Method
3.
16
Grease muffin
tins.
:
:
CHEESE BISCUITS
4.
Sift
5.
Add
6.
Sift into
7.
Ingredients:
bowl.
in
9.
10.
11.
12.
t.
14
t.
salt
T. shortening
1/3
2.
3.
4.
powder
cup milk
V2 tsp. cinnamon
14 tsp. salt
1/2
2.
3.
COFFEE CAKE
Ingredients Topping
^4 cup yellow sugar
y% tsp. cinnamon
1 tbsp. flour
2 tbsp. melted butter
a bowl.
4.
5.
6.
Add wet
STANDARD TEA
if
desired.
BISCUITS
tsp. salt
4 tbsp. margarine
2 tbsp. sugar
Ingredients
1 cup sifted flour
2 tsp. baking powder
tsp. salt
cup milk
egg
Method
VS
6.
7.
Add
1.
Method:
1. Get out all ingredients and utensils.
2. Check oven. It should be 425 F.
3. Sift flour. Measure it and return to sifter.
4. Add baking powder, salt. Sift into bowl.
5. Cut in solid fat using a pastry blender or
two knives.
6. Add milk
mixing with a fork until blend-
2.
3.
4.
5.
nuts or cocoanut.
Prepare Biscuit
ed.
Turn dough on
Biscuit
2 cups sifted flour
y<z
1/2
Add baking
Method
1.
into sifter.
Ingredients:
2
1
APPLE MUFFINS
2 tsp. baking
fruit.
8. In second
2.
salt,
sifter.
and sugar.
bowl.
4.
Cut
5.
two knives.
Beat egg until foamy. Add milk gradually.
in solid
er or
17
Measure. Return to
Sift flour.
3. Sift into
method:
1.
Add
liquid to dry ingredients, stirring lightwith a fork. Mix only until soft dough
is formed.
Turn into greased 8" x 8" x 2" cake pan.
Pat gently to spread dough in pan.
Sprinkle topping over dough.
Bake in 400 F. oven 25 to 30 minutes.
10. Cut in squares and serve warm.
NOTE Coffee Cake can be baked in an 8"
round cake pan, if preferred, and cut in wedge
ly
pan.
(c)
When
(e)
If
it
sizzles.
touched
lightly
CINNAMON ROLLS
cup flour
baking powder
t.
1/2
t.
1 tbsp.
Spread
2 T. melted butter
*4 cup yellow sugar
10.
11.
12.
(b)
V2
2
c.
V2
t.
t.
2.
Add
B. P., salt,
with
Fold in
or
not
may
be due to
Too much
fat, or sugar, or
baking
Too
little flour,
butter or margarine
sifted flour
c.
salt
vanilla or 14
t.
almond flavour
sugar
4 t. baking powder
1 c. milk
2 eggs
Method:
measuring it.
(if soda or spices are used
2.
3.
twice.
3. Cream butter. Add flavouring.
4. Add sifted sugar. Cream thoroughly.
5. Add egg yolks.
6. Add flour and liquid alternately. Start
finish
baking,
1 c.
1.
during
Ingredients
falling
1.
(c)
sift
and cream
until light
and
fluffy.
flour.
stiffly
much flour.
Heavy Not enough baking powder
little fat.
powder,
and
(h)
Measure.
8.
9.
Tunnels
(a)
ten times.
Roll to 1/3" thickness.
6.
(g)
Falling of cake
7.
5.
Tough
cooked enough.
4.
Too
(f )
or
cinnamon
Method:
1. Set oven at 400 F.
2. Grease baking pan.
Sift flour.
salt
2 T. sugar
3 T. margarine
y% cup milk milk plus
3.
it
Dough
1
finger,
Ingredients:
with
springs back
8.
40 to 60 minutes.
18
CUP CAKES
6.
Ingredients:
1
c.
7.
sifted
cake
flour.
2 tsp. B.
1/4
Vfc
Powder
tsp. salt.
tsp. vanilla,
sugar
8.
V6
4 tbsp. shortening.
1
1/2
milk.
10.
Method:
11.
sheet,
12.
1.
ture.
cups
7.
Add
flavouring.
well.
well.
cream
Mix well.
Drop with a teaspoon on greased cookie
leaving room for spreading.
Cook in a moderate oven, 375 F. until
1/2
1/2
t.
salt
14
V2
t.
B. soda
14
V2 t. B.P.
V2 cup fat
t.
vanilla
cup
flour
Method:
1. Check oven. It should be 350F.
2. Heat and grease cookie sheet.
3. Sift flour, B.P., salt and B. soda. Leave
jelly
Cream
fat.
cup honey
cup brown sugar
V2 cup peanut butter
1 egg
vanilla
Ingredients:
6.
sugar to
Beat well.
ingredients.
Add
Add
a golden brown.
2.
and
egg
c.
Measure
wooden spoon.
and
in
sifter.
4.
BUTTER ICING
7.
8.
6.
1 cup sifted icing sugar
2 T. butter
2 T. cream
flavouring
t.
minutes.
Method:
1.
2.
3.
4.
5.
Cream
Cream
butter, fat,
5.
Ingredients:
V2
Cream peanut
may
GINGER SNAPS
Ingredients:
C. white sugar
C. brown sugar
2 T. fat
Vi.
V2 egg
14 C. molasses
1 T. boiling water
desired.
1.
MELTING MOMENTS
2.
3.
4.
brown sugar
1/2 cup shortening
egg
1/2 t. salt
1 cup flour
!/4 t. cream of tartar
1 t. vanilla
y^ t. baking powder
Method:
1. Check oven. It should be 375 F.
2. Heat cookie sheet and grease it.
3. Gather all equipment and ingredients.
4. Sift flour and measure it.
5. Add baking powder, salt and cream of
tartar to flour. Sift twice. Leave in sifter.
5.
Add
6.
Sift
t.
t.
B. Soda
B.P.
t.
salt
V2
V2
t.
ginger
t.
cinnamon
V4,
flour
Ingredients:
Y2 cup
%
%
flour, B. Soda,
Leave in sifter.
Add
Add
B.P., salt
and
spices.
19
CRY BABIES
Vi cup sugar
Vi t. salt
4 T. molasses
V6 tsp. cloves
V-2.
V2
PASTRY HINTS
1.
baking soda
egg
2.
t.
3.
ginger
t.
4.
5.
C. flour
raisins
4 T. margarine
14 t. cinnamon
*4 C. sour milk
U/4,
y%
t.
3 medium-sized apples
14 cup brown or white sugar
Ys tsp. cinnamon
nutmeg
Few
1.
Add
2.
3.
4.
5.
6.
well.
8.
Beat well.
9.
10.
11.
Add
Add
7.
sour milk.
rest of flour mixture.
Beat well.
Drop on greased sheet with a teaspoon
leave room for them to spread. Put a raisin
on top of each one and bake in moderate
Wash,
PASTRY
1.
2.
water
a different kind of
Add
two parts first cut in fine parand second part leave large pieces.
When adding water remove the lumps of
dough as they stick together this will prevent too much water in one place.
fat in
EGG COOKERY
14 tsp. salt
14 cup fat
2 T. cold water
1.
Check oven.
Gather
3.
Sift flour
7.
make
2.
6.
slice apple,'
ticles
Single Crust
cup flour
4.
and
Double Crust
IV2 cup sifted flour
5.
very thin.
Mix with rest of ingredients and let stand
while you are making your pastry.
Line pie tin with pastry. Put in apples. Pile
apples in centre.
Roll top crust. Cut holes in centre.
Moisten edge of lower crust.
Cover with upper crust. Press edges together. Trim off extra dough. Press with
a fork or scallop.
Bake at 450 for ten minutes. Turn oven
down to 375 and bake until apples are
done.
oven.
V2 tsp. salt
1/2 cup fat
14 cup cold
grains salt
14 tbsp. cornstarch
2.
pan.
APPLE PIE
Method
1.
in
all
It
1.
stiff
should be at 450 F.
ingredients.
tained
if
egg
Egg white
yolk
is
at
room temperatire.
whip properly
will not
if
any egg
is in it.
to ensure
5.
6.
If desired
and
toast.
digest.
JELLY OMELET
If
Ingredients:
3 eggs.
3 tbsp. milk.
'/3
Method
DEVILLED EGGS
1.
2.
in half lengthwise.
to a bowl, mash with a
fork,
3.
or cress.
VEGETABLE COOKERY
SOFT COOKED EGGS
Suggestions
1. Vegetables should be cooked with their
skins on whenever possible. If removing skins,
pare very thin peelings.
2. Prepare vegetables just before cooking. It
is not good practice to leave them soaking in
cold water for any length of time.
3. Bake or steam vegetables whenever pos-
or
POACHED EGGS
Ingredients :
sible.
Method:
1.
Fill a skillet
salt to 4
2.
3.
4.
whites.
vent darkening.
Method
pepper.
f.g.
1.
tsp. salt.
2 tsp. butter,
jelly or jam.
lifter.
21
WHITE SAUCE
Standard Proportions
Type
Milk
Flour
Thin
1 C.
1 C.
IT.
IT.
2 T.
2 T.
Medium
Fat
V2
Y2
Ingredients:
t.
Use
Cream Soup
t.
Cr. Vegetables
Salt
slice onion or
T. flour
11/2 T. margarine
1
Creamed Fish
Thick
Very Thick
Fat
C.
C.
3 T.
t.
4 T.
3 T.
Y2
t.
Salad Dressing
Croquettes
11/2
i/ tsp.
8
1.
2.
Melt
Add
may
and margarine
be
and
seasoning,
remove from
slowly
a
continue
fire
stirring
until
while stirring in
tomato sauce.
Heat over hot water.
7.
Serve hot.
Add
Bring to
boil
stirring.
For white sauce cook in a double boiler over
hot water for 10 minutes.
liquid
Stir in
3.
stirring constantly.
Method 2
1. Heat milk in double
2. Combine flour with
3.
smooth paste.
Add enough milk
4.
Add
Ingredients:
1/2 c. diced celery.
shredded carrot.
shredded potato.
Small onion chopped.
2 tbsp. butter or margarine
2 c. boiling water
1 c. canned tomatoes (optional)
boiler.
cold milk to
make
to paste to pour.
to heated milk. Add fat.
5. Bring to a boil stirring constantly.
6. Cook in a double boiler 10 mins.
c.
1/2
c.
2 tbsp. rice.
1. Melt the butter in a large saucepan, add
the vegetables and let simmer for 7 or 8 minutes,
stirring frequently.
2. Add the water and tomatoes if used, and
the rice.
3. Cover and simmer for about 30 minutes.
Season with salt and pepper. Onion and celery
salt may also be used if desired.
Ingredients:
sized potato
1/2
Method
6.
5.
fat.
4.
pepper
boiler.
flour
flour.
milk
1.
smooth
taste.
Method
t.
Method:
1/2
11/2
Souffles
Butter or Margarine.
c canned tomatoes
11/2
Small onion
Method:
1. Wash, peel and slice the potato and onion.
2. Place in saucepan with 1 cup boiling
water and let boil until tender when tested with
CORN CHOWDER
a fork.
3.
Ingredients:
i^.
white sauce.
(a)
(b)
stir
14 cup
salt
chopped onion or
pork or
1
onion
cup diced potato
1 cup kernel corn
1 cup boiling water
If cream corn, no water
1
con-
22
t.
ham
minced dried
2 cups milk
1/2
t.
salt
f.
g.
pepper
Method:
1.
2.
3.
4.
SALADS
A salad may
groups:
1. Fruit Salad
made of raw or cooked fruit
and used mostly for dessert or as an appetiser.
2. Green Salad
made of lettuce, cabbage,
celery, tomatoes, etc., and used as an appetizer
or as a main course.
3. Starchy Salad
made of potatoes, macaroni, rice, peas, etc., and used as a main course.
4.
meat,
5.
etc.,
fish,
eggs, cheese,
Jellied Salads.
Suggestions:
1.
2.
all
uncooked vegetables or
dishes cold.
flavours to be at-
all
and pleasing.
Cut foods into small, uniform pieces and
3.
lettuce,
7.
8.
tractive
3.
Thoroughly wash
fruits.
9.
purpose.
5. Any garnishes used should be edible, e.g.,
pimento, chopped egg yolk, parsley, paprika,
celery or carrot curls, etc.
6. Use just enough salad dressing to moisten.
7. In arranging salads on the plates be sure
that the border of the plate is not covered.
8. A salad lightly piled is more attractive
than a flat arrangement of ingredients.
9. Simple salads are most attractive.
10. Arrange salads on the plates just before
serving.
11. Shredded or torn lettuce may be used in
place of lettuce leaf on which to arrange a
salad.
Wash head
2.
Cut out
of lettuce.
core.
3.
Remove coarse
4.
Hold head of
5.
in
outer leaves.
steep
To marinate
Method:
3 eggs
Vz
c.
vinegar
tsp.
tsp. mustard
c. water
5.
peel
POTATO SALAD
3 cups potatoes
MAYONNAISE
mustard
f.g. cayenne
1 tsp. icing sugar
2 tbsp. lemon juice
t.
1 tsp.
1
egg
3 tbsp. vinegar
\Yz c. salad oil
(mild)
Method:
1.
Cook potatoes
hand.
juice,
2.
Hard cook
Stuffed Celery
strips.
Fill
trim leaves
off.
eggs.
Chill.
SALAD GARNISHES
celery,
chopped
Chill.
3.
Wash
1 tbsp. finely
salt
Method:
1. Combine mustard, sugar, salt, lemon
and vinegar in a bowl. Set aside.
3.
(cooked)
green onions or
cooking onions.
Ingredients :
2.
(1)
Ingredients:
until used.
Vz
salted
4.
cold
Wash,
until smooth.
Cook until thick, stirring constantly.
Strain. Cool. Put in jar and label.
3.
in
3.
2.
stand
2.
4.
Method:
1.
Let
cabbage.
water.
tbsp. butter
1 tbsp. flour
2 tbsp. sugar
salt
Wash
Ingredients:
cut in 2 inch
Ingredients:
Celery Curls
lettuce
Method:
Combine
Carrot Curls
potatoes, celery, sliced onion. Moisten with salad dressing. Use forks to combine.
Serve on bed of shredded lettuce or in lettuce
cups. Garnish with devilled eggs, radish roses
or other suitable garnish.
Radish Roses
FISH
Ingredients:
7 oz. tin salmon or tuna
cup diced potatoes
114 cup diced celery
1 cup finely shredded lettuce
2 tbsp. finely chopped onion (if desired)
Salad dressing
1
CABBAGE SALAD
c.
1 c.
(serves 6)
Ingredients:
1 c. finely
SALAD
shredded cabbage
Method
salad dressing
(if
::
Combine
tin
2 apples
mayonnaise
1 c. diced celery
Juice of 1 lemon
14 c. blanched walnuts or pecans
1.
3.
albacore tuna
2 apples
1/4 cup diced celery
juice of 1 lemon
Combine
lettuce
Salad dressing
nuts.
fruit
and lemon
TOMATO
ASPIC (A)
Ingredients
1 can tomato juice
14 tsp. whole cloves
1 tbsp. gelatine
lettuce.
cup.
3 slices onions
14 tsp. allspice berries
1 c. shredded lettuce
1 c. diced celery
2.
3.
all
and
4.
L
green pepper finely shredded (optional)
French dressing
5.
TOMATO
ingredients,
serve.
1 c. diced bologna
1 c. diced celery
tomato soup
Worchestershire sauce
Boiling water or vegetable stock
2 tbsp. cold water
4 green onions
1
c.
1 c.
Method
diced celery
Method
1.
2.
(1)
appetizer
Chop onion use tops. Dice celery. If canned peas are used, boil peas for 5 minutes.
Use liquid from peas in place of boiling
banana
3.
Ingredients:
2 apples
2 oranges
tin
1 tbsp. gelatine
shredded carrot
Salad dressing
c.
1/2
shredded lettuce
FRUIT SALAD
ASPIC (B)
1 tsp.
Ingredients:
4.
2 tsp. sugar
Method
Wash
all fruit.
Peel and dice oranges. Peel
slice or dice bananas. Core and dice apples
Chill.
leaf
Ingredients
BOLOGNA SALAD
and
bay
c.
boiling water
1 tbsp. lemon juice
spice, cloves.
Ingredients:
1/2
14 tsp. salt
2 tbsp. lemon juice
Method
1. Combine tomato
Chill
Add chopped
cups.
forks.
juice.
Method:
Method
Combine
Waldorf
Ingredients:
2.
(7 oz.)
(2)
Method
TUNA SALAD
Ingredients:
1
FRUIT SALAD
all
CRISP
::
Add
sugar.
MEAT
Meat is valuable because it contains fat and
minerals (iron and phosphorous).
Meat
is
SCALLOPED POTATOES
cuts.
(Quick Method)
Tough
ceive most
cuts of meat are from areas that reexercise such as: shanks, neck, bris-
Ingredients:
is
the same.
ing).
2.
boiling water.
size potatoes.
>4 tsp. salt.
Method
1. Wash,
medium
ket,
ing).
pigs.
if
desired.
to
brown the
4.
5.
Place
in
top.
Serve on
warm
plates.
Ingredients:
4 med. potatoes
Ingredients:
c. boiling water.
Y2 . macaroni.
3 tbsp. grated cheese.
Y2 tsp. salt.
4 soda crackers or 3 tbsp. dry bread crumbs.
1 tin
Method
1. To the
6 slices bacon
14 c. fresh chopped parsley
Method:
1.
2.
until
2.
3.
Drain macaroni
nearly done.
Cool.
3.
fine.
4. Cut bacon into small pieces
in a heavy pan.
5. If white sauce is to be used
and brown
make 2 c.
following standard method.
6. Slice potatoes into Ya> inch slices.
7. Arrange potatoes, onions, peppers, bacon
and parsley in a well greased casserole.
8. Pour over this mixture either the soup or
and place
in
greased
casserole.
4.
Add
on top.
to
brown the
5.
6.
top.
::
SAUSAGE CASSEROLE
rinse
Add lemon
4.
Ingredients:
sausage
1 med. onion
V2 tin tomato soup
V-j
3.
lb.
juice to salmon.
in alternate
Sprinkle with buttered crumbs at 350 until golden brown. Serve hot.
Method:
1.
Parboil the sausages for 20 mins. to partially cook and to remove some of the fat.
3. Wash, peel and slice the onion.
4. Drain the sausages and arrange them in
2.
(3-4 servings)
Ingredients:
6.
Ingredients:
1
i/4
1.
T.
margarine
1/2
c.
Yi
c.
2.
3.
4.
Method:
1. Check oven.
2.
3.
4.
5.
6.
7.
8.
9.
sliced
browned
c.
chopped celery
c.
canned tomatoes
1/2
t.
salt
1/2
t.
parsley
14
t.
pepper
Method
carrot
c. finely diced celery
c.
c.
Va t. garlic salt
V2 T. shortening
-/%
slightly
raw potatoes
ground beef,
V2 lb.
It should be 375 .
Grease casserole.
Cook macaroni in large amount of boiling
salted water, uncovered (It. salt to 4 c.
water.) Drain- Rinse with cold water.
Wash, pare and shred carrot.
Brown onion lightly in margarine.
Cook shredded carrot and celery in boiling
water for 5 minutes. Drain.
Drain oil from tuna. Flake with fork.
Arrange macaroni, tuna, onions and carrots
in alternate layers in a greased casserole.
Pour white sauce over macaroni, etc., and
sprinkle with buttered crumbs.
Bake 25 to 30 minutes in a moderate oven,
375 F. Serve hot.
5.
6.
7.
all.
1 hour. Uncover
10-15 minutes.
Ingredients:
V2
1
lb.
hamburger
i/2
T. salt or less
i/
8
t.
pepper
V2 c. tomato juice
V2 c. whole kernel corn
V2 c. sliced onions
T. fat
V2 C. canned tomatoes
SALMON CASSEROLE
Ingredients:
Method
1. Fry hamburger
in
heavy
V6 tbsp.
2.
1/2
3.
lemon juice
cup buttered crumbs
Method
seasoning.
onions.
1.
2.
Cook macaroni
in a large
4.
amount
of boiling
Drain and
27
5.
6.
until vege-
2.
3.
Ingredients:
4.
hamburger
lb.
14
tomato soup
soup tin water or
5.
6.
tin
t.
less
7.
salt
f.
g.
8.
pepper
9.
Method
1. Wash, peel and chop
2. Combine hamburger,
chopped onion.
3. Form into 12 balls.
salt,
Ingredients:
t.
onion salt
Vi
*4
t.
parsley,
t.
salt
%.
(Serves 6)
Ingredients:
T. shortening
T. lemon juice
1 T. yellow sugar
14 t. salt
1/2 T. Worcestershire sauce
!/2 c. tomato juice
1
chopped celery
Method
2.
3.
4.
uncooked spaghetti
tomato soup
c.
tin
T. grated cheese
is
melted.
Serve hot.
HAMBURGER
PIN
WHEELS
Ingredients:
1
c.
^4
t.
1/3
c.
t.
sifted flour
salt
milk
1 T.
B. P.
T. fat
milk
Ingredients:
lb.
pepper
T. shortening
cheese
available
chopped onion
1.
if
Method:
1. Cook spaghetti
6 frankfurters
c.
g.
f.
BARBECUED FRANKFURTERS
hamburger
minced onion
c.
T. finely
14
c.
onions.
4.
14
onions
casserole.
2 small onions
y c. uncooked rice
1
medium
Method:
1. Check oven.
BEEF PORCUPINES
1
margarine
2 T.
1/2
lb.
hamburger
3 T. ketchup
wieners
Vo
med. onion
1/0
T. fat
Method
1. Chop onion. Melt fat in frying pan and
brown onion slowly.
2. Add hamburger and brown lightly, stir
4. Sift flour,
blender.
When
b.
brown.
RICE PUDDING
SWISS STEAK
Ingredients:
J
/2
Ingredients:
1
lb.
2 T. flour
y2
f. g.
rice.
1/2
tsp. salt.
14 tsp. vanilla.
c.
if
Method:
salt
t.
cup
hot milk.
Cut down milk
pepper
4.
Method:
1. Put steak on chopping board.
2. Dredge with flour and seasoning.
mon
Pound
Ingredients:
I1/2 cups milk.
2V2 tbsp. cornstarch.
7.
Add water
3 tbsp. sugar.
2 tbsp. cocoa,
8.
Simmer
f.g. salt.
lightly.
or tomatoes as desired.
until meat is tender for 1 to 2 hours
covered.
1/2
DESSERTS
APPLE CRISP
3 or 4 drops peppermint
Method:
1. Put small amount of hot water in lower
part of double boiler and place on fire. In top
part put the milk and heat to scalding.
2. In a bowl mix the sugar, cocoa, cornstarch
and salt.
3. Gradually pour the scalded milk into the
dry mixture, stirring constantly with a wooden
spoon.
4. Return this mixture to the double boiler
and cook over boiling water stirring constantly
until thickened, and there is no taste of raw
Ingredients :
3 medium apples.
2 tbsp. sugar.
Cinnamon as desired.
1 tbsp. water.
starch.
5. Add vanilla or other flavouring. Cool if
desired over cold water stirring often to prevent
skin forming on top.
Crumb Mixture
11/2 tbsp.
tsp. vanilla or
flavouring.
butter or margarine
Method
Set oven at 375 F. Grease a casserole.
Wash, quarter, core and peel the apples.
Slice in thin lengthwise slices and place in cas1.
2.
Ingredients:
3 tbsp. cornstarch.
4 tbsp. sugar.
f.g. salt
serole.
29
egg white
c. boiling water
2 tbsp. lemon juice
1*4
Method
5.
6.
Sift flour;
and
hot.
Filling
Ingredients
14 cup butter
3 apples (or any fruit)
serving dishes.
to
pour over
salt
again.
starch.
7.
sift
this
pudding.
Method
CUSTARD SAUCE
1.
2.
Ingredients:
1
3.
egg yolk
f.g. salt
!/
tbsp. sugar.
cup milk.
4.
*4 tsp. vanilla.
5.
Method:
Get out
all
brown sugar
and cook together.
Pare and core apples.
Cut each apple in half to make thick rings.
Arrange rings of apple in sugar and butter
mixture.
boiler).
2. In the
3.
4.
in a
sugar and
Batter
V4, cup shortening
1 cup sifted flour or
pastry flour
until
egg
cup molasses
Vs cup white sugar
1 tsp. baking powder
V4,
stir-
i/
2
ring constantly.
5.
tsp.
1 tsp.
tsp.
1/2
UPSIDE
DOWN CAKE
egg
B.P.
c.
1/4
t.
c.
c.
11/2
V4,
t.
milk
sugar
4.
Measure and
shortening.
sifted flour
salt
mixture
sift
dry ingredients.
Add
6.
yellow sugar
Method
notes.
as follows:
Melt
butter in pan.
2. Sprinkle with yellow sugar.
3. Arrange well drained fruit over sugar
and butter; set pan aside.
4. Cream together sugar, butter and flavour1.
Add
to
3.
T. butter
c.
3.
2.
orange flavouring
Fruit
pineapple, peach or pears
1/2
cream
well together.
t.
^4
V3
%,
cinnamon
Method:
Cream shortening, add white sugar
1.
ginger
Ingredients:
1%
soda
Ys tsp. salt
Add
the lemon
and cook
11/2 T.
Ingredients:
3 T. minute tapioca
2 T. sugar
Mj T. salt
2 C. milk
ing.
30
Method:
1. Combine
egg
T. vanilla
T. sugar (extra)
1/2
Method:
1. Mix tapioca, sugar, and
Ingredients:
a double boiler.
2.
3.
4.
5.
2.
Dough
Add
t.
B. P.
T. sugar
V2 salt
T. shortening (butter or margarine)
sugar.
6.
7.
Fruit
Allow
to cool.
Sift flour.
Add
(6 to 8 servings)
3.
5.
Add
6.
Turn on
c.
flour
7.
baking powder
c. sugar
T. cocoa
/4
y2
t.
salt
V2
c.
milk
t. vanilla
2 T. salad
8.
9.
10.
11.
Sauce
oil
12.
13.
14.
chopped nuts
c.
V4
yellow sugar
2 T. cocoa
1% c. hot water
c.
4.
5.
6.
7.
8.
9.
Add chopped
mixed
y8
1
t.
salt
cup milk
t.
vanilla
Method
1. Heat milk over hot water
:
in.
2.
3.
Add
4.
Syrup
cup sugar
cup water
g.
cinnamon
g.
nutmeg
2 T. butter or
Add
vanilla.
Note:
f.
double
frequently.
oven at 375)
f.
in top of
boiler.
Ingredients:
Soft Custard:
2 egg yolks
2 T. sugar
APPLE DUMPLINGS
Knead
10 times.
Roll to y8 " thickness.
Cut into 6 - 5" squares.
Peel core and slice apples and arrange on
each square.
Sprinkle lightly with sugar and cinnamon.
Fold corners of dough to meet in centre.
Pinch together.
Arrange in a baking dish.
Pour syrup over dumplings.
Bake in moderate oven 375 F. for 30
to 40 minutes.
Ingredients
Pour
Combine all ingredients for sauce.
Pour sauce mixture over pudding batter.
Bake in a 350 F. oven for 45 minutes.
(set
sifter.
3.
Return to
FLOATING ISLAND
Method
1. Check oven.
2.
it.
sugar, salt, B. P.
Ingre dients:
t.
Measure
1.
2.
Pudd ing
1
4.
1 to
Method:
If
margarine
f.
31
g. salt
2 T. sugar
Few
drops vanilla
Method
1.
2.
3.
4.
I
32
HOSTESS
References
Meal Planning and Table Service
Bailey McLean.
5.
Beth
6.
neatly.
Food,
Housekeeping Standards
check each of
housekeeping
standard has been maintained:
Report anything not up to standard by writing your complaint and filing it above Instruc-
At the
N. Reid.
Their Problems Milicent M.
and
tor's
Lillian
1.
Cross.
2.
3.
on it.
Begin dusting in one part of room.
Dust everything in turn first high, then
cloths.
4.
little
oil
INSTRUCTIONS
Food
6.
cloth.
in
soap.
7.
Wash
8.
out heavy
and soap.
dirt using
warm water
2.
life.
such as bones,
muscles and blood.
tissues,
3.
DAILY CARE
Throw
is
low.
5.
Regulating
foods
fixtures.
33
Nutritional Requirements
Fundamentals of
References
nomics; B.C. Manual.
Why
Home
Eco-
the
To Make Tea:
1. Always use freshly boiled water drawn
from the cold water tap. Water must be boiling.
2. Pour hot water into the tea pot and hot
water jug, to heat them.
3. Pour water out.
4. Use 1 tsp. tea for one cup boiling water.
Put in tea pot.
5. Pour in boiling water. Measure carefully.
6. Let tea steep for 3 minutes only.
Pour
new
(b)
tissues.
Occupation
different
amounts of food for different activities.
It uses the least amount of energy when
the individual is lying down relaxed.
This is the amount of food needed for
the normal functioning of the organs of
the body such as the heart, lungs, etc.,
with nothing extra for exercise. This
basic requirement is called one's basal
metabolism.
(c)
Growth.
caloric
of water
requirements of
may be
Calories per
2
8
5
6
7
8
10
10
to 4
to 9
to 12
to 13
girls
boys
14 to 17
girls
boys
Brown Betty
Following diagram
40 to 45
40 to 43
37 to 40
36 to 38
35 to 37
34 to 36
32 to 35
30 to 34
27 to 32
30 to 34
20 to 27
23 to 30
1 yr.
it is
the tea in a
4.
4F.
The approximate
Make
Age
To
tray.
pint,
Size
N.B.
tea pots.
1.
and
immediately.
FOOD ELEMENTS
Food Elements or
Foods high
Function
in this
food element
Constituents
1.
PROTEIN
To
build
Meat,
fish,
tissue.
2.
CARBOHYDRATE
3.
FAT
to the
all sorts.
body.
4.
MINERALS
To
build
Calcium
teeth.
Iron
Phosphorus
teeth
system.
Iodine
5.
VITAMINS
A
B,
and
blood.
to build bones
healthy
nervous
Eggs,
fish,
spinach.
Prevents goitre.
tial to
teeth.
Prevents scurvy.
Sunshine, fish
liver
oils,
canned
fish.
fi.
7.
CFJJJTLOSE
WATER
Laxative.
Regulates
body
func-
tions.
bran.
aids circulation.
35
juices.
fruits,
10.
it
is
centered
tip
of the
11.
SUGGESTIONS TO AID
14.
15.
MEAL PLANNING
16.
17.
To
in
36
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MENU PLANNING
Sample Breakfast Menus
Applesauce
Bran Muffins
Hot Chocolate
Menu:
Choice of Fruit
Egg Dish
Tea Biscuits, Butter
Choice of Beverage
Coddled Apples
Oatmeal
Creamy Eggs on Toast
Cocoa
cover for the above meal follows:
Breakfast Cover
1.
2.
3.
4.
5.
6.
open corner).
(x
Bread and butter plate.
Serviette
Pancakes:
You may
Luncheon
serving
plates,
forks
spoon
and
knives,
WARM
glass.
on a Breakfast Cover
plates,
Water
9.
8.
HOT
7.
and
38
Luncheon Menu
Cream
Raw
of
Tomato Soap
Bran Muffing
Vegetable Salad
Vanilla Blanc
Mange
Milk
Luncheon Cover
1.
3.
plate.
2.
6.
Dessert spoon.
open corner).
7.
Soup spoon.
Serviette (x
Individual butter
4.
Salad fork.
8.
Water
spreader.
5.
Service plate.
9.
Salt
a Breakfast Cover:
ALWAYS SERVE
plates. Serviettes,
Dessert dishes,
plates, tea spoons.
First Course:
soup
bowls,
service
plates,
soup
spoons.
may
use a doily.
Beverage
Tray, tray cloth, tea pot, coffee pot, or cocoa
jug, tea cups and saucers* 5 o'clock tea spoons
or coffee spoons, cream pitcher, sugar bowl,
sugar spoon or tongs, hot water pitcher, slop
Main Course:
Scalloped Dish or Creamed Food: luncheon
plates, knives
and pepper
Dessert:
Soup
glass.
used.
is
and forks.
bowl.
39
Dinner
Menu
Equipment
Dinner
is
Type Menu
Swiss Steak
Buttered Carrots
Mashed Potatoes
Celery Curls
Type
For Soup:
Type
II
Meat
Cooked Vegetable
Simple Green Salad
Meat
Cooked Vegetable
with Dressing
Dessert
Cup Cake
Raw
plates,
For Beverage: Cups and saucers, pot for serving, teaspoon, cream pitcher and sugar
bowl, sugar spoon.
Place all equipment for serving beverage on
a tray which has been covered with a tray cloth.
Vegetable
or
Pastry
Beverage
Dinner Menu
Consomme
Swiss Steak
Mashed Potatoes
Buttered Cabbage
Green Salad
Bread
Apple Pie
Beverage
CfcLO
Serviette.
2.
3.
4.
5.
soup
spoons.
Fruit Juice
Beverage
indi-
Menu
Apple Pie
Beverage
Dinner
6.
Dinner Knife.
7.
Water
8.
Soup Spoon.
Salt and Pepper.
9.
40
Glass.
Setting of
1.
Cocoa Pot.
2.
7.
3.
4.
5.
Serviettes.
6.
Tea Spoons.
Cookies or Toast.
N.B. Serviettes and cookies are omitted
cocoa tray is for the breakfast table)
:
if
Saucers.
8.
9.
this
Tray
tray)
41
cloth.
Setting of a
for Four
1.
Teapot
2.
3.
Cream
4.
Sugar bowl
5.
Sugar
6.
7.
8.
11.
9.
10.
shell or
12. Serviettes
pitcher
spoon
placed on table
Small table decorations placed on
most trays not large enough.
as most
table
as
Tea spoons
DINNER MENU
Consomme
Roast Beef
Cabbage
Potatoes
Bran Muffins
Apple Pie
Tea
e.
at the far
vertical or horizontal
All silver
the plate.
c.
plate.
right.
b.
to the
g.
The water
plate.
d. The open corner of the serviette should
be at the lower left of the fork.
43
Sewing
Everson.
Fundamentals of
Jensen
&
Ryan.
Home Economics
to
Gown
VanGilder.
Baxter.
Sew a Fine Seam Wilson.
Dressmaking Made Easy McCall
Corp.
Costume and You Bradley and
HOW TO
if
work with.
The choice of colors for your type is determined mainly by the color of your hair, eyes and
general skin tones. The chart on page 41 will
help you to determine your type and serve as a
cult to
guide in helping you choose your colors. Remember it is a general guide, and each girl
must also try the color in fabric to make sure
that it is exactly right for her. There are many
other colors, some of which will be good, others
poor for you. Try to decide why a color is good
or poor for you.
INSTRUCTIONS
SHRINK WOOLEN MATERIAL
in a sheet wrung out of warm water.
HOW TO
Waist
Hip
Size of pattern
Select style of pattern that is suitable.
3. Buy the pattern. Be sure it is the correct
size. Before buying your material, consult the
charts on the back of your pattern. These will
tell you the amount of material required for
the style that you have chosen and the materials
suited to the pattern.
4. Now that you have your material and pattern you are ready to begin work on your garment. Take out the instruction sheet and read it
carefully. Learn what the marks on the pattern
mean. Pick out the style which you are going
to use. Pick out the directions for cutting that
suit your style and width of material.
5. Pick out all the parts of the pattern that
you will need for the style that you have chosen
Put the parts that you are not using back in
your envelope.
6. Check pattern to see if it needs altering.
If necessary, alter pattern.
7. Lay pattern on the material to see if there
Is enough material.
8. Press pattern. Using directions from the
instruction sheet, pin pattern on material. Watch
carefully your direction marks. Pin each piece
on securely.
9. Before cutting, have the layout checked
by the Instructor.
10. Cut carefully. Cut all notches away from
the edge of the material, otherwise you will
spoil the seam allowance
11. Before taking off pattern, mark in darts,
etc., with tailor's tacks.
2.
it
USE A PATTERN
Pattern
Sewing Book.
cloth.
home.
Bust
it
this at
chart of these:
Dietz.
Roll
Do
Jensen,
Today's Clothing
Simplicity
If material is not pre-shrunk, shrink by soaking material for V2 hr. in a pan of lukewarm
water and hang up to dry, leaving in original
folds. Press material parallel to the selvedge.
Pickin.
Ziller.
From Thimble
SHRINK COTTON
HOW TO
on material
used omit
is
2.
thimble to
fit
Basting thread
in
your material.
any color other than
black.
5. A sharp pair of scissors. See that you
have your name on them.
6. Box of dressmaker pins.
7. A package of needles, assorted sizes, 5
to 9. Include embroidery needles.
8.
Tape
line,
AND BUYING
OF MATERIAL
1.
of pattern).
2.
ment,
Find material suitable for the desired garconsider: colour, texture, quality and
washability.
It may happen that you choose your
material first. If so, take care to choose a
pattern suitable in cut and line for that
particular material. Soft materials that
drape well are suited to patterns with
gathers and flowing lines.
3. Buy enough material. Follow the table on
the back of the pattern envelope. The amount is
determined by the width of material you buy
and the size of the pattern.
In buying look carefully at all prints to make
sure whether there is a definite "up and down"
to the design. If there is, extra material may be
needed to allow for this. Choose material that
does not fray easily.
4. All garments which are to be washed
must be cut from pre-shrunk material. Consult
your instructor about your material. Pre-shrinking should be done before the first day in Dress-
Note:
maker.
Caution:
Note:
When
ironing, do so along the lengthwise fold. The torn ends, and selvedge
edges should fold together exactly. If
they don't, stretch the wet material
until it does fold as above.
When
folded thus
it
should
lie fiat
on the
table.
GARMENT
FROM A COMMERCIAL PATTERN
2.
Draw
45
by matching
is
altered.
When
warm
iron.
it
(d)
is
right.
When
(f)
Colorfast
Mitinized
of wool to
make
resistant to
it
attack.
Tebilized
Bellmonized
starchless finish
which gives
when
launder-
ed.
Crease Retention
to
Used
manent.
in
or
materials.
fabric which
without ironing.
Drip Dry,
Water RepellantA
ric
may
be
Other names
Warp
The
the material.
Woof
to
selvage.
Selvag*
material.
Bias
A line or cut running diagonally across
the texture of the material.
FINISHES
Fabrics
moth
the fabric.
mark
fabrics.
of the
cutting.
Pre-shrunk
notice-
life
out.
Sanforized
show no
garment.
COMMON FABRIC
Garments which
Now
After cutting,
and before
(g)
tic
la-
Sh
o
i
co
and
Red
doubtfu
Blues
Pinks
Pinks
Orange
Reds
Tans
Pinks
tones
Greens
Green
Greys
Reds
Black
Greys
(usually)
Yellows
Yellow
L
Most
Tans
carefully
carefully
carefully
a.
Most
Most
Choose
Sand,
Reds,
Reds,
Most
Choose
Orange
Blues,
Most
Sand,
Most
Black
Wine,
Blues, Choose
Black
Usually
Sand,
on
Rust
or
Soft
_0
"o
Brown
eyes)
Greys,
Greens,
Blues
Pinks
Browns
Black
Blue-Greens
Softwood
Greens
Mauves,
Browns
Browns
Grey
tones
Yellows
Blue
Yellows
Reds
according
(depends
TJ
Dark
Brown
of
Yellows
Greens,
hair)
Wine,
,.
Most
Pastel
Blues,
Soft
Browns,
Warm
color
(Greens,
Black,
Orange
..
Geens,
Teal,
Warm
Warm
Rusts,
Grey,
..
Reds,
Blues,
Coral,
Blues,
Yellow,
Soft
o
2
X
H
O
u
Blues,
Rose,
to
Black
....
Sh
Sh
Sh
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Cm--
freclk
Cm--
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Olive
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47
P3
{rt
1.
Upper tipper
tension
11.
Light
2.
12.
3.
Spool pin
13.
Thread guide
4.
Balance wheel
14.
Thread cutter
5.
Bobbin winder
15.
Arm
6.
Stitch regulator
16.
Needle bar
7.
Throat plate
17.
Bed
8.
18.
Feed dog
9.
Bed
10.
Presser bar
0.
Presser foot
slide
48
lifter
To
ance.
square.
2.
Polish Shoes:
Make
shoe polish
embroider it.
3. Put enough cotton batting between the
other 2 pieces of cloth to make a pot-holder,
which will be thick enough to handle hot dishes.
Baste the pieces together.
4. With a ruler and a pencil draw diagonal
lines one inch apart.
5. Stitch on these lines with matching or
contrasting thread.
6. With sharp scissors trim the edges and
7.
Apply
Polish.
raw
9.
edges.
8.
8.
6.
7.
5.
making a loop
of tape.
on drying rack.
and put away.
To Give a Manicure:
1. All equipment and supplies are in the
manicure table.
2. Remove old polish with nail polish remover. Use a piece of absorbent cotton moistened with the remover. Be sure to remove
all
old polish.
V
\/
V
/\
A
\
\y \s \/ \/
'
/\
of the nail.
^
A
well
groomed
girl is suitably
Her
Have the
stick.
all
times.
She
She
nail brush.
When you
nail well
is
Instructor
Her
ously in a pan of
49
lukewarm
suds.
3.
all
50
CHILD CARE
References
Home
St.
John's Ambulance
Home
eggs or cheese.
Nursing.
2. Drink at least two glasses of milk and
four glasses of water every day but no tea or
Metropolitan Pamphlet.
St.
Health,
Home
coffee.
Red Cross
Nursing Emergencies
3.
Society.
Lowndes.
Manual
for
Baby
Sitters
open
night.
4.
First
clinical
air.
in
going to the
toilet.
thermometer
5.
6.
Gauze squares
1" Bandages
sitting or
standing.
2" Bandages
7.
Band Aids
every morning.
Adhesive Tape
8.
Vaseline
week.
Rubbing Alcohol
9.
Absorbent cotton
Wash
Baking Soda
10. Use a handkerchief over the mouth when
coughing or sneezing.
Iodine or Mercurochrome
Aspirin
11.
rulers
Tongue depressors
Medicine glass
12.
Triangular bandage
2.
3.
4.
5.
6.
and pay
to expect.
Have doctor's phone number in case of sudHave phone number of fire department.
In case of fire, wrap child in blanket or
coat.
Get
it
nearest
ment.
the
Do
not
spit.
Use a handkerchief.
INSTRUCTIONS
To Make a Bed:
1.
It
is
Tuck
both sides.
4. Place top sheet (wrong side up and wide
hem at top) centre fold in centre of bed and
even with head of bed.
5. Place blankets 8 - 10" from top of bed.
Fold top sheet down over them.
6. Tuck in blankets and sheet securely at
bottom of bed. Half mitre bottom corners (let
top half of triangle fall loose).
7. Shake pillow. Pleat pillow case if too big
for pillow. Be sure the pleat is down. If there
is embroidery on pillow cases, it should point
toward the door.
spread over bed and arrange
8. Place
smoothly over pillow.
9. Tuck spread at bottom of bed or arrange
neatly at foot of bed.
in
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flG.5
FJ6.6
FI6.7
PI 6.4
52
PULSE
Equipment needed:
Procedure:
1. Place two or three fingers over the radial
artery found on the thumb-side of the inner
wrist.
1.
Procedure
1. Hold the upper end of the thermometer
between the thumb and first two fingers of your
in (inhala-
cotton.
17. Rinse by placing in second glass of water.
18. Dry with a fresh piece of absorbent cotton.
19. Return to thermometer case with bulb
chest.
end down.
necessary, place your hand on the patient's chest to count the rise and fall which
together signify a breath.
5. Count for 30 seconds.
6. Multiply the number by two to find the
number of breaths per minute.
7. Do steps 5 and 6 three separate times.
8. Find the average of the three counts.
9. This number is the breathing rate of the
4.
pieces)
Nurse's chart
Small tray
Alcohol
you
mometer.
Equipment needed
Clinical thermometer
2 glasses of cold water
Gauze square
Absorbent cotton (3
if
small tray.
5. Place a gauze square beside the glass.
6. Set tray on a table near the patient.
7. Use the gauze square to wipe off the ther-
2.
when
right hand.
If
TO TAKE WEIGHTS
Stand straight on the scales.
2. Balance your weight by standing evenly
on the scales with one foot on each side of the
1.
scales.
patient.
10. Record this on the nurse's chart.
11. Normal rate of breathing is *4 pulse rate.
4.
63
reliable
Diet
Diet
Diet
served
plus
plus
Vegetables
house
Light
Light
Light
as
Meat
Diet
Diet
as
the
as
Fruits
as
Soups
[fa
Coarse
Light
Same
Light
Same
by
Ground
Roasts
Steaks
Same
All
All
Chops
served
Bread
plus
(young,
prepared
44
Mayonnaise
plus
plus
plus
Bread
Simple
Pud-
house
(creamed
Sweetbreads
Scraped
as
Bacon
Fruits
Lamb
Poultry
coarse)
cooked
Diet
grated)
J3
Diet
Diet
Diet
the
Diet
Cereals
Wholewheat
Simple
Vegetables
coarse
soups
Cakes
fruits
Beef
dings,
not
all
Potatoes
Graham
or
Cheese
Broiled
Brains,
by
Broiled
Citrus
Soft
Soft
Soft
Eggs,
Soft
Fish,
Liquid
Olives,
All
cake
or
plus
Gelatin
sponge
plus
plus
desserts,
Vegetables
seeds,
cheese
fruits
OS
Liquid
Liquid
Potatoes
cooked)
skins
Potatoes
Angel
pudding,
fibre
(soft
egg
Diet
Crackers
Bread
Diet
Cereals
Diet
Ua
as
as
desserts,
without
(well
V}
cooked
Spaghetti
custard,
simple
coarse
Pureed
White
Mashed
Baked
cooked)
milk
heavy
cottage
Eggs
cake,
Liquid
Liquid
Liquid
Same
Same
Soda
Fine
Diet
Diet
creamy
(well
3
Q
z
<
H
CO
Beef
Milk
Postum
Chocolate
strained)
strained)
Hag
Milk
Juices
!H
'3
Soups
Soup
Cream,
Soups,
Coffee,
Nogs
Cream
(well
(well
strained)
Acidophilous
Kaffee
Buttermilk
Tea,
Albumins
Malted
Junket
Gruels
Cocoa,
Fruit
Cream
Clear
Milk,
Ices Jello
Tea,
Ice
Egg
Beef
Postum
without
strained)
Strained
Hag
Water
Lemonade
Juices
Broth,
Nogs
Coffee,
(well
Kaffee
Tea,
Soups milk
Cereal
Fruit
Clear
Jello
Ices
Tea,
Egg Egg
"J
T3
a
a
[fa
<**
S
1
>
US
** o
Cereals
boPn
>
Miscellaneous
5
3
U
Cheese
s
CQ
CO
Milk
Protein
Soups
Q
54
SICK
ROOM TRAY:
Tray:
Toast
5.
Dessert spoon
11.
6.
Soup spoon
12. Dessert
7.
Butter spreader
13. Ovaltine
egg on toast
8.
Salt
3.
Fork
9.
Water
4.
Knife
1.
Serviette
2.
serv-
poached
10.
and pepper
glass
14.
Beverage spoon
15.
Flowers or favours
Tray cloth
Menu:
Tomato Soup
Use of muffin
or
satisfactory
tin as
a tray
is
pressions.
Sponge Cake
Ovaltine
55
NL
00003282
332
STUDY GUIDES
available at
Edmonton
St.,
14, Alberta
SOCIAL STUDIES
Guide to Social Studies
30
Multi-Media Material
Guide
to
French
French
20,
30
IX
30
20,
11,
Drill
21
Exercises
French 30 Verbs
Coles Notes
VIII,
Gr. IX
Guide to Mathematics
Gr. IX
Guide to Mathematics 30
Guides to Physics
10,
30
Guide to Biology 30
Biology Laboratory Exercises
Multiple Choice Questions Biology 30
Guide to Chemistry 30
Multiple Choice Questions Chemistry 30