Ontario Teachers' Manuals: Household Management Part 29

1. The amount of each food substance required daily.

2. Special requirements of individuals according to: (1) age, (2) occupation, (3) climate, (4) season.

Under 1, above, it may be explained, that when a meal is prepared which gives the body a correct proportion of each food substance, it is said to be well balanced. From numerous experiments the "Dietary Standard"

for one day for a grown person has been calculated to be:

Water--about 5 pints, two of which are taken in solid food

Mineral matter--1 ounce

Protein--3 to 4 1/2 ounces

Fat--2 ounces

Sugar and starch (together)--14 to 18 ounces.

Although the pupils cannot be expected to follow this table accurately, from lack of sufficient knowledge, it will be of some a.s.sistance to them in choosing a combination of food for the home meals.

Under 2, above, some of the variations of food are obvious, but some must be taught. Children require simple, nourishing food, which will contain plenty of protein and mineral matter for tissue building as well as much fuel food. Their diet should be varied and abundant.

In old age the diet should also be simple, because of the lack of vigour in the digestive organs, but the amount of building material should be decreased. The food of old people should contain proportionately more carbonaceous material.

Brain workers require less food than those engaged in active muscular work, and it should be less stimulating and less bulky. Their diet should be in a form that is easily digested.

With the foregoing general ideas in mind, the pupils may be asked to prepare menus for simple home meals. These should be a.s.signed as home work, so that plenty of time can be given to their consideration, and then they may be brought to the cla.s.s for criticism. The best of these should be chosen for actual practice in school work.

NOTE.--It is intended that this part of the work shall be presented in a very rudimentary way. The teacher should feel satisfied if she succeeds in implanting ideas of the importance of these food considerations, so that the pupils will be ready for more specific instruction to be gained in higher schools or from their own reading. Cheap bulletins on _Human Nutrition_, published by Cornell University, will be excellent reading on this subject.

PREPARING AND SERVING MEALS

Before the pupils are given a meal to prepare and serve, table setting should be reviewed, and the rules of table service taught as follows:

RULES FOR SERVING

1. The hostess serves the soup, salad, dessert, tea, and coffee; the host serves the meat and fish.

2. Vegetables and side dishes may be served by some one at the table or pa.s.sed by the waitress.

3. Dishes are served at the left of each person, commencing with the chief guest.

4. Guests are served first; ladies before gentlemen.

5. In each course, remove the dishes containing the food before removing the soiled plates.

6. When one course is finished, take the tray in the left hand, stand on the left side of the person, and remove the individual soiled dishes with the right hand, never piling them.

7. Before dessert is served, if necessary, remove the crumbs from the cloth with a brush, crumb knife, or napkin.

8. Tea or coffee may be poured at table or served from a side table by the waitress.

NOTE.--Extra cutlery and napkins should be conveniently placed on a side table, in case of accident.

Where the cla.s.s consists of twelve or more pupils, it must be divided for the preparation and serving of a meal. Each section should prepare and serve a meal for the others, until all have had experience. As breakfast and luncheon are the simpler meals, they should be taken first in the order of lessons. The duties of the cooking and serving should be definitely settled, and each girl given entire responsibility for a certain part of the work.

Those who are served should represent a family. Members should be chosen to act as father, mother, lady guest, gentleman guest, and children of varying ages, so that the duties and serving of each may be typified.

CHAPTER VIII

FORM IV: JUNIOR GRADE (Continued)

CARE OF THE HOUSE

The pupils of Form IV Junior should be urged to take entire care of their own bed-rooms. The Household Management teacher can do much to encourage them in this. She may include such work as part of the week's practice.

The order of work should be discussed and planned by the pupils, the teacher guiding the cla.s.s by her questioning. In lessons of this kind, the main work of the teacher is to ascertain what the pupil knows and to systematize her knowledge.

A typewritten sheet of directions may be given each pupil to hang in her room, and may serve as an incentive to her to perform the duties outlined.

DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM

1. Open the window, if it has been closed during dressing.

2. Throw the bed-clothing over the foot of the bed, using a chair to hold it from the floor, or place it over two chairs near the window.

3. Put night clothing to air.

4. Put away any other clothing in drawers and closet.

5. Tidy and dust the top of the dressing-table.

6. Make the bed, after it has been aired at least half an hour.

Once a week the following work should be added:

1. The blankets and comforter should be hung outside to air.

2. The mattress should be turned, and fresh bed-linen placed on the bed.

3. The room should be thoroughly swept and dusted.

After the pupils have had training in the care of their bed-rooms, this experience, together with their lessons in cleaning, should enable them to keep any of the other rooms in the house in good order.