Page images


INTRODUCTION. The three brief courses in home making outlined in this pamphlet have been especially prepared for use in the elementary rural schools. They are in no sense a complete outline of the subjects with which they deal; rather, they indicate a few of the important phases of food study, sewing, and care of the home with which the girl in the elementary school should become familiar. The underlying thought for each problem should be, “Will this help the girls to live more useful lives and will it lead to better conditions in their homes?"

The lessons are purposely made simple, and the plans are definitely outlined, so that the inexperienced teacher will be able to get her problem well in hand. The experienced teacher may find in them suggestions that will be of value in the further development of her

[ocr errors]


The lessons were originally planned for use in the rural schools of the South. During the six months that they have been in use, however, the demand for copies of the outlines has been almost equally great from all parts of the country; hence, in so far as possible, general problems have been stated. In any case the teacher who desires to use the course will necessarily have to adapt it to her own community, and it is hoped that she may be able to do this with but little alteration. While conditions of living and choice of foods differ in the various parts of the country, general principles of nutrition, rules of sanitation, and methods of cooking and serving are the same for all.

Because of the short school year in some rural schools and the difficulty of securing time on the program for frequent lessons in home making, each of the courses has been limited to 20 lessons. Some teachers may not be able to have a greater number of lessons during the school year, and they will find it well to carry the three courses through three successive years. In other schools where more frequent lessons can be given it may be well to offer all three of the courses during one year. The courses in cooking and the care of the home can be combined to advantage, as many of their problems are

[ocr errors]

· The original outlines were prepared in response to requests received from southern State supervisors.

related. The lessons in sewing can be given on another day of the week or it may be well to have them given early in the year and followed later in the year by the cooking lessons. Thus opportunity will be furnished for the making of the cooking apron and the hemming of the towels.

It is most desirable that periods of at least 40 minutes be provided for all of the practical lessons. Longer periods will be necessary for some of the lessons, such as the preparation and serving of a meal. If no practical work is undertaken in the lesson, a 30-minute period is sufficient.

[ocr errors]


[ocr errors]

In addition to the textbooks listed as sources of special reference for the rural teacher, the following books bearing on home economics or on methods of teaching are suggested for the rural-school library. They have been chosen with the threefold purpose of providing references for the teachers, reading matter for the pupils, and a loan library for the parents. Balderston, L. Ray—“Laundering.” Price, $1.25. Published by the author. Phila

delphia Carney, Mabel—“Country life and the country school.” Price, $1.25. Row, Peterson

& Co., Chicago. Carpenter, F. 0.–“Food, or how the world is fed.” Price, 60 cents. American Book Co., New York City.

“How the world is clothed.” Price, 60 cents. American Book Co., New York City.

-"How the world is housed.” Price, 60 cents. American Book Co., New York City. Chamberlain, J. F.—“How we are clothed.” Price, 40 cents. The Macmillan Co., New York City.

-“How we are fed.” Price, 40 cents. The Macmillan Co. New York City.

-“How we are sheltered.” Price, 40 cents. The Macmillan Co., New York City. Conn, H. W—“Bacteria, yeasts, and molds in the home." Price, $1.20. Ginn &

Co., Boston. Cooley, Anna M.—“Domestic Art in Women's Education.” Price, $1.25. Scribners

New York City. Dewey, John.-—"The School and Society." Price, $1. The University of Chicago

Press, Chicago. Farmer, Fannie M.—"The Boston cooking school cook book.” Price, $1.80. Little,

Brown & Co., Boston. Farnsworth, N. W.-“The Rural School Lunch.” Price, 25 cents. Webb Publish

ing Co., St. Paul. Field, Jessie, and Nearing, Scott.—“Community Civics." Price, 60 cents. The

Macmillan Co., New York City. Hutchison, Robert.-“Food and Dietetics.” Price, $3. William Wood & Co., New

York City. Hough, T. H., and Sedgwick, W. T.--"Human Mechanism." Price, $2.40. Ginn &

Co., Boston.

Kinne, Helen, and Cooley, Anna M.—“Clothing and Shelter.” Price, $1.10. The Macmillan Co., New York City.

-“Foods and Household Management.” Price, $1.10. The Macmillan Co., New York City. Lynch, C.--"American National Red Cross Textbook." Price, 30 cents. Blakiston,

Philadelphia Maxwell, A. C., and Pope, A. E.—."Practical Nursing.” Price, $1.75. Putnam,

New York City. Ogden, Henry Neely.-"Rural Hygiene." Price, $1.50. Saunders, Philadelphia. O'Shea, M. V., and Kellogg, J. H.-"Health and Cleanliness.” Price, 55 cents. The

Macmillan Co., New York City. Pickard, A. E._"Rural Education.” Price, $1. Webb Publishing Co., St. Paul. Pyle, Walter L.-"Manual of Personal Hygiene.” Price, $1.50. Saunders, Phila

delphia Richardson, Bertha J.--"The Woman Who Spends.” Price, $1. Whitcomb & Barrows,

Boston. Rose, Mary S.-"Food for the Family.” Price, $2.10. The Macmillan Co., New

York City. Sherman, Henry Clapp.—“Food Products.” Price, $2.25. The Macmillan Co., New

York City.


For the Rural Schools.


Lesson I. Arrangement and care of the kitchen.
Lesson II. Care of cupboards and utensils.
Lesson III, Care of food: Methods of keeping, storing, and handling.
Lesson IV. Disposal of waste. Care of garbage. Disposal of dish water. Protection of water supply

Care of out-door closet. Simplo disinfectants.
Lesson V. Making soap.
Lesson VI. Setting the table.
Lesson VII. Waiting on table.
Lessons VIII and IX. General cleanin; of a room.
Lesson X. Care of bedroom. Ventilating and cleaning bedroom; making beds.
Lesson XI. Care of lamps.
Lesson XII. Prevention of pests.
Lesson XIII. Removing stains, bleaching fabrics, and setting colors.
Lesson XIV. Washing dish towels, school curtains, etc.
Lesson XV. Ironing.
Lessons XVI and XVII. Care of the baby: Food, sleep, clothing, and bathing.
Lesson XVIII, Cost of food, clothing, and house.
Lesson XIX. How to keep accounts.
Lesson XX. Care of the exterior of the house.

SUGGESTIONS TO THE TEACHER. The purpose of the course entitled “The Care of the Home" is to give the girls instruction in the various household tasks, in order that better living conditions may be secured in the homes. The beauty and sacredness of home life should receive emphasis, so that the girls may feel the importance of conscientious work in the performance of their daily household duties. The girls should have some insight into the sanitary, economic, and social problems that are involved in housekeeping, so that they may develop an increased appreciation of the importance of the home maker's work.

The two most important things to be taught are “cleanliness and order.” Too much emphasis can not be put on the value of fresh air and sunshine and the necessity for free use of hot water and soap. The value of property must be emphasized. Economy in the purchase and handling of house furnishings and equipment must be considered. Instruction should be given in the care and arrangement of furniture and in the care of foods and clothing. Simple instruction in the care of babies should be given, since the children are generally responsible for the care of the younger members of their families.

In some of the lessons more subjects may be suggested than the teacher will have time to take up in a single period. In that case it will be well for her to choose the subject which seems most vital to the immediate needs of the community. In many cases she may be able to give an increased number of lessons. Practice and drill in all of the processes involved in housewifery are essential to successful training.

« PreviousContinue »