Book: Public School Domestic Science

M >> Mrs. J. Hoodless >> Public School Domestic Science



PUBLIC SCHOOL

DOMESTIC SCIENCE

BY

MRS. J. HOODLESS,

President School Of Domestic Science, Hamilton.


This Book may be used as a Text-Book in any High or Public School, if
so ordered by a resolution of the Trustees.


TORONTO:
THE COPP, CLARK COMPANY, LIMITED,
1898.


Entered according to Act of the Parliament of Canada, in the year one
thousand eight hundred and ninety-eight, by THE COPP, CLARK COMPANY,
LIMITED, Toronto, Ontario, in the Office of the Minister of
Agriculture.


[Illustration: A YOUNG HOUSEKEEPER.]


"I have come to the conclusion that more than half the disease which
embitters the latter half of life is due to avoidable errors in diet,
and that more mischief in the form of actual disease, of impaired
vigour, and of shortened life, accrues to civilized man in England and
throughout Central Europe from erroneous habits of eating than from
the habitual use of alcoholic drink, considerable as I know that evil
to be."--_Sir Henry Thompson._

* * * * *

"Knowledge which subserves self-preservation by preventing loss of
health is of primary importance. We do not contend that possession of
such knowledge would by any means wholly remedy the evil. But we do
contend that the right knowledge impressed in the right way would
effect much; and we further contend that as the laws of health must be
recognized before they can be fully conformed to, the imparting of
such knowledge must precede a more rational living."--_Herbert
Spencer._

* * * * *

"Cooking means the knowledge of Medea and Circe, and of Calypso and
Helen, and of Rebekah, and of the Queen of Sheba. It means the
knowledge of all fruits, and herbs, and balms, and spices, and of all
that is healing and sweet in fields and groves, and savory in meats;
it means carefulness, and inventiveness, and watchfulness, and
willingness, and readiness of appliance; it means much tasting and no
wasting; it means English thoroughness, and French art, and Arabian
hospitality; it means, in fine, that you are to be perfect and always
'ladies'--'loaf-givers.'"--_Ruskin._




PREFACE.


An eminent authority[1] says: "Up to the age of sixteen even a lucid
statement of principles is received by all but a few pupils as dogma.
They do not and cannot in any adequate sense realize the reasoning
process by which scientific conclusions are reached. They are taught
not only facts but classifications and laws, and causes in relation to
their effect. These are not, in the majority of cases, elaborated by
the pupil. The teaching of them accordingly degenerates into a
statement of facts, and the learning of them into an act of memory."

To obviate this condition, or to at least neutralize its effects
somewhat, is one of the principal reasons for introducing Domestic
Science into the Public School curriculum; a science which relates so
closely to the daily life that it cannot be left to an act of memory;
where cause and effect are so palpable that the pupil may readily
arrive at an individual conclusion.

The aim of this text-book is to assist the pupil in acquiring a
knowledge of the fundamental principles of correct living, to
co-ordinate the regular school studies so as to make a practical use
of knowledge already acquired. Arithmetic plays an important part in
the arranging of weights and measures, in the study of the analysis
and relative value of various kinds of food, in estimating the cost of
manufactured products in proportion to their market value, in the
purchase of food material, etc. History and geography are closely
allied to the study of the diet and customs of the different
countries, with their variety of climate and products. Physiology and
temperance principles permeate the whole course of study. In addition
to these are the direct lessons, provided by the practice work, in
neatness, promptness and cleanliness. It will therefore be necessary
to have a wide general knowledge before entering upon a course in
Domestic Science.

Owing to the limited time allowed for this course in the Public
Schools, it will be impossible to teach more than a few of the first
principles governing each department of the work, viz., a knowledge of
the constituent parts of the human body; the classification of food
and the relation of each class to the sustenance and repair of the
body; simple recipes illustrating the most wholesome and economical
methods of preparing the various kinds of food; the science of
nutrition, economy and hygiene; general hints on household management,
laundry work, and care of the sick.

To enter more fully into the chemistry of food, bacteriology, etc.,
would tend to cause confusion in the mind of the average school girl,
and possibly create a distaste for knowledge containing so much
abstract matter.

This book is not a teacher's manual, nor is it intended to take the
place of the teacher in any way. The normal training prescribed for
teachers will enable them to supplement the information contained
herein, by a much more general and comprehensive treatment of the
various questions, than would be possible or judicious in a primary
text-book. It has been found difficult for pupils to copy the recipes
given with each lesson, or to write out the instructions carefully
without infringing upon the time which should be devoted to practice
work.[2] In order to meet this difficulty, also to enable the pupil to
work at home under the same rules which govern the class work, simple
recipes are given, beginning with a class requiring a knowledge of
heat and its effect, going on to those requiring hand dexterity,
before attempting the more difficult subjects. After the pupils have
acquired a knowledge of the "why and wherefore" of the different
processes required in cooking, they will have little difficulty in
following the more elaborate recipes given in the numberless
cook-books provided for household use. Once the art--and it is a fine
art--of cookery is mastered, it becomes not only a pleasant occupation
but provides excellent mental exercise, thereby preventing the
reaction which frequently follows school life.

The tables given are to be used for reference, and _not to be
memorized_ by the pupil.

The writer is greatly indebted to Prof. Atwater for his kindly
interest and assistance in providing much valuable information, which
in some instances is given verbatim; also to Dr. Gilman Thompson for
permission to give extracts from his valuable book, "Practical
Dietetics"; to Prof. Kinne, Columbia University (Domestic Science
Dept.), for review and suggestions; to Miss Watson, Principal Hamilton
School of Domestic Science, for practical hints and schedule for
school work. The Boston Cook Book (with Normal Instruction), by Mrs.
M.J. Lincoln; and the Chemistry of Cooking and Cleaning, by Ellen H.
Richards (Prof. of Sanitary Science, Boston Institute of Technology),
and Miss Talbot, are recommended to students who desire further
information on practical household matters. The publications of the
U.S. Experiment Stations, by Prof. Atwater and other eminent chemists,
contain much valuable information.

To the school-girls, and future housekeepers of Ontario, this book is
respectfully dedicated.

ADELAIDE HOODLESS.

"EASTCOURT,"
Hamilton, June, 1898.


FOOTNOTES:

[1] S.S. Laurie, A.M., LL.D., Prof. of the Institutes and History of
Education, Edinburgh University.

[2] Where time is allowed, much benefit may be derived from writing
notes, as a study in composition, spelling, etc.




SUGGESTIONS TO TEACHER.


Owing to the limitations of a text-book, it will be necessary for the
teacher to enter very carefully into all the details of the various
questions; to explain the underlying principles so thoroughly that
"the why and the wherefore" of every action in the preparation of food
will be clearly understood. She should endeavor to impress upon the
pupils the value of thoroughly understanding the relation of food to
the body. In practice lessons frequent _reference_ should be made to
the analysis of the various foods, as given in the tables and charts.

The first practice lesson should be given on the making and care of a
fire, regulating dampers, cleaning stove, etc. The pupils should then
be taught the name and place of all the utensils. Special attention
should be given to the explanation of weights and measures; the table
of abbreviations should be memorized. Arrange the class work so that
each pupil may in alternation share the duties of both kitchen work
and cooking.

Personal cleanliness must be insisted upon. Special attention should
be given to the hands and nails. The hair should be carefully pinned
back or confined in some way, and covered by a cap. A large clean
apron and a holder should be worn while at work. Never allow the
pupils to use a handkerchief or their aprons in place of a holder.
Untidy habits must not be allowed in the class-room. Set an example of
perfect order and neatness, and insist upon pupils following that
example. Teach the pupils that cooking may be done without soiling
either hands or clothes. The pupils should do all the work of the
class-room, except scrubbing the floor. Everything must be left in
perfect order at the close of each lesson.

Frequent _reviews_ are absolutely necessary. Urge the pupils to think
for themselves, and not to rely upon the text-book. Where pupils are
backward, or have not had previous practice in kitchen work, give
special attention to their manner of holding a knife or spoon in
preparing articles for use, and in beating or stirring mixtures.
Encourage deftness and light handling of kitchen ware. Insist upon
promptness and keeping within the time limit, both in preparing the
food and in the cooking.

Owing to the variety of climate and markets, it would be impossible to
arrange the lessons in the text-book in regular order. A few sample
menus are given at the back of the book, but each teacher must be
governed by circumstances in arranging the lessons for her class. For
instance, recipes without eggs should be given in mid-winter, when
eggs are dear. Fruits and vegetables must be given in season.

The recipes given in the text-book are suitable for class work; in
some cases it may be necessary to divide them, as the quantities given
are intended for home practice. The teacher should consider herself at
liberty to substitute any recipe which she may consider valuable. The
digestibility of food, the effect of stimulants--especially of tea and
coffee, the value of fresh air, etc., should be carefully impressed
upon the pupil.

The teacher must keep the object of this instruction constantly before
her: (1) to co-ordinate other school studies, such as arithmetic,
history, geography, physiology and temperance; (2) to develop the
mental in conjunction with the manual powers of the children; (3) to
enable pupils to understand the reason for doing certain things in a
certain way; in other words, to work with an intelligent conception
of the value, both physically and hygienically, of knowing how the
daily duties should be performed.

In order that material may not be needlessly destroyed, each class of
food should be introduced by an experimental lesson. For instance,
before giving a lesson in the preparation of starches, each pupil
should be given an opportunity to learn how to mix and stir the
mixture over the fire, so as to prevent it from burning or becoming
lumpy; this may be done by using water and common laundry starch, or
flour. The same test applies to sauces, etc. A few cheap apples and
potatoes may be used in learning to pare these articles. The effect of
cold and hot water on albumen and tissues may be illustrated by the
cheaper pieces of meat.

Although the more scientific studies are grouped together, it does not
follow that they are to be studied in the order given. The teacher
must arrange her lessons--from the beginning--so as to include a
certain amount of the theory with the practice work. Frequent
reference should be made during practice lessons to the various
chapters bearing more directly upon the science of cooking, so as to
interest the pupil in the theoretical study of the food question.

The teacher should insist upon the pupils taking careful notes while
she is demonstrating a lesson, so that they may not be entirely
dependent upon the text-book, which from its limitations must simply
serve as the key-note for further study.

Special attention must be given to the chapter on "Digestion," page
58, in the Public School Physiology. This chapter should be
studied--especially pages 71-75--in conjunction with "Food
Classifications" (Chap. 2); also in dealing with the digestibility of
starches, etc.




COMPOSITION OF FOOD MATERIALS--(_Atwater_)

_Nutritive Ingredients, Refuse, and Food Value._

Nutrients:
P--Protein.
F--Fats.
C--Carbohydrates.
M--Mineral Matters.

Non-nutrients:
W--Water.
R--Refuse.

Fuel Value:
X--Calories.

_Protein_ Compounds, e.g., lean of meat, white of egg, casein (curd)
of milk, and gluten of wheat, make muscle, blood, bone, etc.

_Fats_, e.g., fat of meat, butter, and oil, \
\ serve as fuel to yield
/ heat and muscular power.
_Carbohydrates_, e.g., starch and sugar, /


Nutrients, etc., p.c | 10 20 30 40 50 60 70 80 90 100
---------------------+-------------------------------------------------|
Fuel value of 1 lb. | 400 800 1200 1600 2000 2400 2800 3200 3600 4000
| | | | | | | | | | |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPP|FFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|RRR|
Beef, round |XXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPPP|FFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Beef, round[A] |XXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPP|FFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWW|RRRR|
Beef, sirloin |XXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPP|FFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Beef, sirloin[A] |XXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPP|FFFFFFFF|M|WWWWWWWWWWWWWWWWWWWW|RRRRRRRRRR|
Beef, rib |XXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPP|FFFFFFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWW|
Beef, rib[A] |XXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPP|FFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWW|RRRRRRR|
Mutton, leg |XXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPP|FFFFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWW|RRRRRR|
Pork, spare rib |XXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PP|FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF|MM|WWWWWW|RRR|
Pork, salt |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPP|FFFFFFFFFFFFFFFFF|MM|WWWWWWWWWWWWWWWWW|RRRRRR|
Ham, smoked |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPP|M|WWWWWWWWWWWWWWWWWWWWWWWWWWW|RRRRRRRRRRRRR|
Codfish, fresh |XXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPP|MMMMMMM|WWWWWWWWWWWWWWWWWWWW|RRRRRRRRRRR|
Codfish, salt |XXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PP|F|CC|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Oysters |XXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|P|F|CC|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Milk |XXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|P|FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF|C|M|WWWW|
Butter |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPPPPPP|FFFFFFFFFFFFFFFFF|C|MM|WWWWWWWWWWWWW|
Cheese |XXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPP|FFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|RRRRR|
Eggs |XXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPP|F|CCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWWWWWWWWWWW|
Wheat bread |XXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPP|F|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWW|
Wheat flour |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPP|FF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWWW|
Cornmeal |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPP|FFF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WW|
Oatmeal |XXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPPPP|F|CCCCCCCCCCCCCCCCCCCCCCCCCCC|MM|WWWWW|
Beans, dried |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PP|F|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWW|
Rice |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|P|CCCC|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|RRRRRR|
Potatoes |XXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|
Sugar |XXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|

[A] Without bone.




PECUNIARY ECONOMY OF FOOD--(_Atwater_).

_Amounts of actually Nutritive Ingredients obtained in different Food
Materials for 10 cents._

P--Protein.
F--Fats.
C--Carbohydrates.
X--Fuel Value.

_Protein_ compounds, e.g., lean of meat, white of egg, casein (curd)
of milk, and gluten of wheat, make muscle, blood, bone, etc.

_Fats_, e.g., fat of meat, butter and oil, \
\ serve as fuel to yield
/ heat and muscular power.
_Carbohydrates_, e.g., starch and sugar, /

--------------+-------+------+--------------------------------------------|
| Price | Ten | |
| per | cents| Pounds of Nutrients and Calories of |
| pound.| will | Fuel Value in 10 cents worth. |
| | buy--| |
--------------+-------+------+--------------------------------------------|
| Cents.| Lbs. | 1 Lb. 2 Lbs. 3 Lbs. 4 Lbs. |
| | | 2000 Cal. 4000 Cal. 6000 Cal. 8000 Cal.|
| | | | | | | |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F| |
Beef, round | 12 | .83 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|F| |
Beef, sirloin | 18 | .55 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|F| |
Beef, rib | 16 | .63 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F| |
Mutton, leg | 12 | .83 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Pork, | | |PP|FF| |
spare rib | 12 | .83 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Pork, | | |P|FFFF| |
salt, fat | 14 | .71 |XXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|FFF| |
Ham, smoked | 16 | .63 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Codfish, | | |PP| |
fresh | 8 | 1.25 |XX| |
--------------+-------+------+---------|---------|---------|---------|----|
Codfish, | | |PPP| |
salt | 6 | 1.67 |XXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Oysters, 40 | | |P| |
cents quart | 20 | .50 |X| |
--------------+-------+------+---------|---------|---------|---------|----|
Milk, 6 cents | | |P|F|C| |
quart | 3 | 3.33 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |FFFF| |
Butter | 24 | .42 |XXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|FF| |
Cheese | 16 | .63 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Eggs, 25 | | |P|F| |
cents dozen | 16-3/4| .60 |XXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F|CCCCCCCCCCCC| |
Wheat bread | 4 | 2.50 |XXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PPP|F|CCCCCCCCCCCCCCCCCCCCCCC| |
Wheat flour | 2-1/2| 4.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PPP|FF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC| |
Cornmeal | 2 | 5.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|FF|CCCCCCCCCCCCCCC| |
Oatmeal | 4 | 2.50 |XXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Beans, white, | | |PPPP|F|CCCCCCCCCCCCCC| |
dried | 4 | 2.50 |XXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|CCCCCCCCCCCCCC| |
Rice | 5 | 2.00 |XXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Potatoes, 60 | | |P|CCCCCCCCCCCCCC| |
cents bushel| 1 |10.00 |XXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |CCCCCCCCCCCCCCCCCCC| |
Sugar | 5 | 2.00 |XXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|

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