Ontario Teachers' Manuals: Household Management
A Practical Guide to Efficient Household Management and Home Economics EducationBy Ontario. Department of Education
Length5h 9m
About this audiobook
Ontario Teachers' Manuals: Household Management is a comprehensive educational resource that reflects the progressive pedagogical approaches of early 20th-century Ontario. This manual, designed for teachers, delves into essential skills for household management, emphasizing organization, budgeting, and nutrition. Written in an accessible yet formal style, it aims to educate students on practical life skills while promoting social responsibility and community engagement. The content is enriched with illustrations and instructional methods that were innovative for the time, positioning the text within the greater context of domestic education and the evolving roles of women in society. The Ontario Department of Education, known for its commitment to advancing educational standards, crafted this manual as part of a broader initiative to equip young learners with valuable life skills. Influenced by the era's growing emphasis on women's education and the importance of home economics, the manual served as a response to societal changes, reflecting a desire to prepare future generations for both domestic life and participation in the workforce. This book is highly recommended for educators, historians, and anyone interested in the evolution of educational practices in Canada. Its insights into household management remain relevant today, making it a valuable reference for modern readers seeking to understand the foundations of domestic education.
Audiobook details
GenreOther
Length5 hrs 9 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateNov 26, 2019
LanguageEnglish
Table of contents
1FORM III: SENIOR GRADE
153USES OF FOOD
2FORM IV: JUNIOR GRADE
154LESSON II
3FORM IV: SENIOR GRADE
155NECESSARY SUBSTANCES IN FOOD
4CHAPTER I
156SOURCES OF FOOD
5INTRODUCTION
157STUDY OF THE COMMON FOODS
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6CORRELATION WITH OTHER SCHOOL SUBJECTS
158STUDY OF MILK
7ROOMS
159Lesson I
8EQUIPMENT
160COMPOSITION
9TABLES
161Lesson II
10$1
162FOOD VALUE
11SEATS
163CARE
12RACKS
164EFFECT OF HEAT
13SINKS
165STUDY OF EGGS
14CLASS CUPBOARD
166Lesson I
15STOVES
167PARTS
16BLACK-BOARDS
168METHODS OF PRESERVING
17ILLUSTRATIVE MATERIAL
169TESTS
18BOOK-CASE
170CARE
19UTENSILS
171Lesson II
20EQUIPMENT FOR TWENTY-FOUR PUPILS
172COMPOSITION
21I. CLASS TABLE
173EFFECT OF HEAT ON EGGS
22II. SINK AND WALLS
174CONCLUSIONS
23III. GENERAL CUPBOARD EQUIPMENT
175Lessons III, IV, etc.
24IV. KITCHEN LINEN
176USES OF EGGS
25V. CLEANING CUPBOARD
177STUDY OF VEGETABLE FOOD
26VI. LAUNDRY EQUIPMENT
178Lesson I
27VII. DINING-ROOM EQUIPMENT
179SOURCE
28VIII. MISCELLANEOUS
180PARTS OF PLANTS USED AS FOOD
29EQUIPMENT FOR ORDINARY CLASS-ROOMS
181Lesson II
30FOOTNOTE:
182COMPOSITION OF ANY PART OF A PLANT
31PACKING-BOX EQUIPMENT
183COMPOSITION OF POTATO JUICE
32FOR CLASS
184GENERAL COMPOSITION OF PLANT JUICE
33INDIVIDUAL EQUIPMENT FOR SIX PUPILS
185Lesson III
34CHAPTER II
186COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
35SUGGESTIONS FOR CLASS MANAGEMENT
187Lesson IV
36TEACHERS' PREPARATION
188DRIED VEGETABLES AND FRUIT
37NUMBER IN THE CLASS
189THE COOKING OF VEGETABLE FOOD
38UNIFORMS, ETC.
190GENERAL RULES FOR COOKING VEGETABLES
39DISCIPLINE
191PREPARATION
40DIVISION OF THE PERIODS
192COOKING
41HOUSEHOLD MANAGEMENT: JUNIOR FOURTH CARD
193VEGETABLE RECIPE
42ASSIGNMENT OF WORK
194GENERAL RULES FOR COOKING FRUIT
43SUPPLIES
195FRESH FRUIT
44PRACTICE WORK AT HOME
196DRIED FRUIT
45GENERAL SUGGESTIONS
197Lessons V, VI, etc.
46SUGGESTIONS FOR SCHOOLS WITH LIMITED, OR NO EQUIPMENT
198POINTS IN COOKING POTATOES
47CHAPTER III
199USE OF STARCH TO THICKEN LIQUIDS
48FORM III: JUNIOR GRADE
200EXPERIMENTS IN USING STARCH FOR THICKENING
49CORRELATIONS
201CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
50CHAPTER IV
202BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
51FORM III: SENIOR GRADE
203VARIATIONS OF BASIC RECIPE
52LESSON I
204CREAM OF VEGETABLE SOUPS
53Survey of Equipment, Uniform, etc.
205PRINCIPLES OF CREAM SOUPS
54LESSON II
206OUTLINE OF LESSONS ON COOKING SEEDS
55Use of Equipment
207CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
56Development of a Lesson on Cleaning
208LEGUMES: PEAS, BEANS, LENTILS
57MEANING OF CLEANING
209NUTS
58METHODS OF CLEANING
210SALADS
59COMMON HOUSEHOLD CLEANSING AGENTS
211INGREDIENTS OF SALADS
60BLACK-BOARD OUTLINE
212FOOD VALUES OF SALADS
61LESSONS III, IV, ETC.
213PREPARATION OF SALAD INGREDIENTS
62DISH WASHING
214DRESSINGS FOR SALADS
63TABLE CLEANING (CLASS WORK)
215STUDY OF MINERAL FOOD
64SINK CLEANING
216SUMMARY OF SOURCES OF MINERAL FOODS
65DUSTING
217DIET
66MEASURES AND RECIPES
218REFERENCE TABLES OF FOOD CONSTITUENTS
67MEASURES
219PREPARING AND SERVING MEALS
68TABLE OF EQUIVALENT MEASURES AND WEIGHTS
220RULES FOR SERVING
69PLAN OF LESSON ON MEASURING
221CHAPTER VIII
70TIME LIMIT
222FORM IV: JUNIOR GRADE (Continued)
71PREPARATION
223CARE OF THE HOUSE
72DEVELOPMENT
224DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
73PRACTICAL WORK TO APPLY MEASURING
225DIRECTIONS FOR WEEKLY SWEEPING
74SERVING
226DIRECTIONS FOR WEEKLY DUSTING
75NOTE-TAKING
227CARE AND CLEANING OF METALS
76HOUSEKEEPING
228IRON OR STEEL
77RECIPE FOR COCOA
229TIN
78RECIPES
230GRANITE AND ENAMEL WARE
79CHAPTER V
231ALUMINIUM
80FORM III: SENIOR GRADE (Continued)
232ZINC
81COOKERY
233GALVANIZED IRON
82LESSON ON THE THERMOMETER
234COPPER OR BRASS
83LESSONS II, III, IV, ETC.
235SILVER
84Plan of Lesson on Boiling Carrots
236RECIPE FOR SILVER POLISH
85AIM
237CHAPTER IX
86TIME LIMIT
238FORM IV: JUNIOR GRADE (Continued)
87PREPARATION FOR PRACTICAL WORK
239LAUNDRY WORK
88PRACTICAL WORK
240OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES
89DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING
241Materials
90SERVING
242Lesson II
91HOUSEKEEPING
243PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES
92RECIPE: BOILED CARROTS
244PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES
93Plan of Lesson on Simmering: Apples
245REMOVAL OF STAINS
94INTRODUCTION
246OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS
95DISCUSSION OF RECIPE
247EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE
96PRACTICAL WORK
248POINTS IN WASHING WOOLLENS
97DEVELOPMENT OF IDEAS OF SIMMERING
249STEPS IN WASHING WOOLLEN MATERIALS
98SERVING
250CHAPTER X
99HOUSEKEEPING
251FORM IV: SENIOR GRADE
100RECIPE (INDIVIDUAL): CODDLED APPLES
252FOODS
101METHODS OF COOKING: DETAILS
253PRESERVATION OF FOOD
102BOILING
254CAUSE OF DECAY
103SIMMERING
255BACTERIA
104STEAMING
256CONDITIONS OF BACTERIAL GROWTH
105STEEPING
257MEANS OF OVERCOMING BACTERIA
106TOASTING
258CANNING
107BROILING
259CARE OF JARS
108PAN-BROILING
260PREPARATION OF FRUIT
109SAUTÉING
261SYRUP FOR CANNING
110BAKING
262METHODS OF CANNING
111FRYING
263JAMS AND PRESERVES
112SUGGESTIONS FOR THE USE OF LEFT-OVERS
264POINTS IN MAKING JAM
113BREAD
265JELLY
114CAKE
266COMPOSITION OF JELLY
115MEAT
267PARTS OF FRUIT CONTAINING MOST PECTIN
116FISH
268FRUITS CONTAINING MOST PECTIN
117EGGS
269METHOD OF MAKING JELLY
118CHEESE
270METHODS OF COVERING JAM OR JELLY
119VEGETABLES
271PICKLING
120CANNED FRUIT
272CHAPTER XI
121BEVERAGES
273FORM IV: SENOR GRADE (Continued)
122MEANING OF BEVERAGES
274COOKERY
123KINDS OF BEVERAGES
275OUTLINE OF LESSON ON FLOUR
124TEA
276OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES
125COFFEE
277LESSON I
126COCOA
278CAKE MAKING
127CHOCOLATE
279LESSONS II AND III
128TABLE SETTING
280BASIC RECIPE FOR CAKE
129PREPARATION
281VARIATIONS OF BASIC RECIPE FOR CAKE
130ARRANGEMENT
282BASIC RECIPE FOR BISCUITS, ETC.
131TABLE MANNERS
283VARIATIONS OF BASIC RECIPE FOR BISCUITS
132RULES FOR CORRECT TABLE MANNERS
284BREAD MAKING
133CHAPTER VI
285LESSON I
134FORM IV: JUNIOR GRADE
286OUTLINE OF LESSONS ON YEAST
135THE KITCHEN
287LESSON II
136THE KITCHEN FIRE
288PRACTICAL BREAD-MAKING
137LESSON I
289LESSON III
138Requirements of a Kitchen Fire
290FANCY BREADS
139HEAT
291THE BREAD-MIXER
140OXYGEN
292PASTRY
141FUELS
293OUTLINE OF LESSON ON PASTRY
142THE KITCHEN STOVE
294CHAPTER XII
143LESSON II
295FORM IV: SENIOR GRADE (Continued)
144THE FIRELESS COOKER
296MEAT
145PRINCIPLES OF THE FIRELESS COOKER
297LESSON I
146REASONS FOR THE USE OF THE FIRELESS COOKER
298LESSON II
147WAYS OF USING THE FIRELESS COOKER
299LESSON III
148A HOME-MADE FIRELESS COOKER
300GENERAL RULES FOR COOKING MEAT
149CHAPTER VII
301FISH
150FORM IV: JUNIOR GRADE (Continued)
302GELATINE
151STUDY OF FOOD
303FROZEN DISHES
152LESSON I
304VALUE OF FROZEN DISHES
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