Ontario Teachers Manuals: Household Science in Rural Schools | Page 4

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 cannot be placed on the value of fresh air and
sunshine and the necessity for the free use of hot water and soap. The
value of property should also be emphasized. Economy in the purchase
and handling of house furnishings and equipment should be considered.
Instruction should also be given in the care of foods and clothing and in
the care and arrangement of furniture. Simple instruction in the care of
babies should be given, since the older children are often responsible,
to some extent, 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.
If a cupboard and a table have been arranged for the use of the cooking
classes, most of the suggested work can be carried out with the school
equipment. Where there is no equipment in the school and school
conditions do not approximate home conditions, it may be possible to
secure permission to give the lesson after school hours in the home of
one of the pupils who lives nearby.
In each lesson the teacher, while giving the pupils helpful general
information on the subject under discussion, should strive to impress on
them the importance of doing some one simple thing well.

The rural teacher who is eager to make her school-room an attractive
place may devote some time in these lessons to such problems as the
hanging and the care of simple curtains, the care of indoor plants, the
arrangement of pictures, the planning of storage arrangements for
supplies and of cupboards for dishes, and the preparations for the
serving of the school lunch.
In order to teach these lessons effectively, it is desirable to have the
following simple equipment on hand. Additional special equipment
may be borrowed from the homes.
EQUIPMENT
Broom, 1 Cloths for cleaning, 6 Dish-cloths, 2 Dish-towels, 12
Dust-brush, 1 Dust-pan, 1 Garbage can (covered), 1 Lamp, 1 Oil-can, 1
REFERENCE BOOKS
Rural Hygiene. Brewer, I. W. Lippincott Co., Philadelphia $1.25 The
Healthful Farmhouse. Dodd, H. Whitcomb & Barrows, Boston .60
Community Hygiene. Hutchinson, Woods. Houghton, Mifflin Co., New
York. (Thos. Allen, Toronto) .65 Foods and Sanitation. Forster, G. H.,
and Weigley, M. Row, Peterson &. Co., Chicago 1.00 The Home and
the Family. Kinne, H., and Cooley, A. M. Macmillan's, Toronto .80
Housekeeping Notes. Kittredge, M. H. Whitcomb & Barrows,
Boston .80 Practical Home-making. Kittredge, M. H. The Century Co.,
New York .70 A Second Course in Home-making. Kittredge, M. H. The
Century Co., New York .80

LESSON I: ARRANGEMENT AND CARE OF THE KITCHEN
SUBJECT-MATTER
In arranging the kitchen, the three things of most importance are the
stove, the sink, and the kitchen table. If there is no sink in the kitchen,
there will be some other place arranged for washing the dishes,
probably the kitchen table, and this must be taken into consideration

when the furniture is placed. As most of the work is done at the stove
and the table, both these must be placed where they will have a good
light, and they should be close to each other, so that but few steps are
necessary for the worker.
In furnishing the kitchen, the housekeeper will find a high stool very
useful, as it will enable her to wash dishes, prepare vegetables, and do
other work while seated.
All the furniture should be kept so clean and free from dust that the
kitchen will have a neat and attractive appearance. A vase of flowers or
a potted plant, and a washable table-cover to be used after the dishes
have been put away, will help to make this room a pleasant place for
the family. Special attention should be given to the ventilation.
The kitchen should be thoroughly cleaned after each meal. If it has
become dusty or disarranged, it should be put in order before the next
meal is to be prepared. While the cooking is under way, everything
should be kept in an orderly condition. As soon as the meal is
completed, the left-over food should be covered and put away; the
scraps and waste material should be gathered and disposed of; and