Public School Domestic Science | Page 3

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