H O U SEKEE PING NOTE S

H OW TO FU RNI S H A ND KE E P H O U S E I N A TE NE ME NT FLA T

A S E RI E S OF L E SS ONS P R E PA R ED FOR U S E IN TH E AS S OC IATI ON OF P RAC TI CAL HOU S E K EEP I NG C ENTE RS OF NEW $ OR K

E D I TE D B $ MABEL H$ D E KITTREDGE a $ .

W H I TC OMB B A R R OW S OS ON B T , O $ 1911 C P RIGHT , B$ W H ITCOMB B ARROW S

$ 0LA 3 0 0 5 8 2 C ONTE NTS

OB $ ECT OF H OUSEKEEP ING CENTER OR MODEL FLAT

SUITAB LE FURNIS H IN G FOR A MODEL H OUSEKEEP ING CENTER OR H OM E FOR FIVE P EOP LE

CLASSES I N H OUSE K EEP IN G CENTERS CLASS CARD FOR COURSE I

COU RS E I

a o f th e o m a kin o o h LESSON I . C re st ve ; g c c a ; dis washing

oo h n LESSON I I . C king cereals ; cleaning kitc e table ; washing dish t owels

oo o f th LESSON III . C king griddle cakes ; care e sink ; h ow to e xterminate

O I R o f o a n d o f o for LESS N V . eview st ve preparati n

oo o a n d c king less n general clearing up ,

Cleaning kitch en cl o sets .

i ce box o h a n d Cleaning , wind w s el f , - f h o . bread b o x ; care o p eris able f od . 35 37

I I o fo r oo LESSON V . Cleaning cl set used c king uten - sils ; how t o rem ove rust . 37 39

h — oo o LESSON VIII . Cleaning kitc en cleaning w dw rk ;

washing wind ows ; scrubbing fl oo r . .

Cooking a n d serving a meal

B edding ; h ow to prevent a n d exte rmi

nate bedbugs ; care o f th e bedr oom . . iv CONTE NTS

P A GE

D — oo wo rk m s ettin th e LESSON XI . ining r m g table ; putting th e r oo m in o rder a fter breakfast

M o o LESSON XII . rning w rk

COU RSE II

CLASS CARD

oo a n d LESSON I . C king serving breakfast

F o h th e o o LESSON II . itting t get er m rning w rk

— oo LESSON III . Cleaning living r m

I n d O V . a LESS N Cleaning brass , silver , nickel

O oo LESS N V . Cleaning bedr m

O I Ga s LESS N V . ; cleaning lamps

I I h oo o f h n LESSON V . Cleaning bat r m ; care bat tub a d water -cl oset

O V P fo r the h — o LESS NS III reparing was s rting, mend

A ND in n d . out o a how IX g, taking sp ts stains ; to make Cleaning S o luti on a n d $avelle water

LESSONS X W ashing ; how to prep a re starch

A ND XI .

O H w t LESS N XII . o o wash silk ; care o f wash b o iler a n d stati o nary tubs

O o LESS N XIII . Ir ning

O XI o o n d LESS N V . C king a serving dinner

SUGGESTIONS FOR E XA M INATIONS

a D o . em nstrati o n test Ex 17 . aminatio n q uesti o ns DINNER CLASS CONTENTS

H OM E NURSIN G COURSE

a G h o f o fo r th e . eneral sc edule w rk nursing classes 7 I Less o n on th e care o f infants 72—73

0 o h for the o — . Cl t es y ung baby 73 77

COU RS E III

CLASS CARD

RECI P ES

a o o a nd o t a . C c a ; milk cinnam n e S oup s M 0 . eat substitutes d x h . Ine pensive meat dis es

B a n d ffi e . read mu ns

P n f. uddings a d custards

g . Italian recipes

h Ko h . s er recipes

T H E A S S O C IAT I O N O F P R A CT I CAL H O U S E K E E P I N G C E N T E R S

NE W $ ORK CIT $

TH E obj ect o f the Housekeeping Center or Model Flat i s to instruct the people of the tenements in the art o f health ful housekeeping by means of illustration and daily lessons .

The Housekeeping Centers , where the lessons are i g ven , are tenement flats , j ust such dwellings as the peo

The ple occupy who take advantage o f the instruction . furnishing and management o f the Model Flat are in themselves a practical lesson in economy , and an illus t ra tion o f the sanitation and beauty which lie within reach

’ of the laborer s income . L essons in cleaning , hygiene , and cooking are given by trained teachers ; also instruction in all matters connected with the rearing of children , personal health , and the most economical use O f limited means .

S u it a bl e F u rn i s h in g fo r a M o del H o u s e ke e pin g or H om e for F ive P e opl e

KITCHEN FURNI S HIN G

Stove ( i f stove is not found in flat ) $9 . 2 H OU S EKEEPI NG N OTES

Connected with the stove there must Poker Rake for cleaning out soot Whisk broom Blacking brush and dauber Stove li fter Shovel Coal scuttle A sh can

W ooden Wa r e

6 ih . . Kitchen table ( 3 , with drawer) Chair

Pickle barrel , used for soiled clothes . Bread board Spoon Rolling-pin Chopping bowl Clotheshorse Scrubbing pail

I r on Ti n a n d Wi r e r , , Wa e

Tin sugar box Tin flour box Colander Measuring cup Bread bo x

i Amount carr ed forward , HOU S EKEEPI NG COUR S E

Amount brought forward , Wire egg beater Grater Potato masher Tea strainer Can opener Corkscrew Kitchen forks ( 3 ) Griddle spade I ce pick Biscuit cutter Dishpans ( 2 ) Pie tins ( 2 ) at 6C Kerosene O il ca n Layer pans ( 2 ) at 5 c Apple corer Funnel Cake pans ( 2 ) Ge m pans ( 1 2 ) Bread pans ( 3 ) Pepper shaker Salt shaker Saucepan covers ( 2 ) Flour Sifter Match box ( I ) Bread kni fe Chopping kni fe Kitchen knives ( 3 ) Skimmer

Amount carried forward , 4 HOUS EKEEPING NOTES

Amount brought forward , Paring knives Broiler Trays ( 2 ) Iron frying pan

Small frying pan . Carving kni fe Garbage can

A ga te Wa r e Double boiler Saucepans ( 2 ) 2 agate washbasins Cofie epot

E a r then a n d Gla ss W a r e 6 pop -over cups Large yellow bowls ( 2 ) Medium yellow bowl ( I ) B utter j ar P itcher , I qt . Lemon squeezer

2 Glass j ars ( doz . )

B r ooms a nd B r us hes Hard broom ( I )

Amount carried forward , H OU S E K EE P I NG CO-URSE

Amount brought forward , Whisk broom ( I ) Dustpan ( I ) Small scrubbing brushes ( 4 ) Large scrubbing brush ( 1 )

For S ink

Soap dishes ( 2 ) Soap Shaker Sink brush Glass holder Sink strainer Sink shovel

F or Wa shi ng a nd I r oning Wash boiler V V a shboa r d Ironing board Covering for ironing board Blanket covering Sandpaper

I c d . 2 Pulley line , a y , 5 yds Pulleys 2 ) Clothespins ( I OO ) Tin cover ( may be used for iron sta n d ) Flatirons ( 3 ) Boiler

i Amount carr ed forward , 6 HOU S EKEEPING NOTES

Amount brought forward , Iron holders made of old stocking or bed ticking or bought Oiled paper ( kept from packages ) Ends of candles may be used for waxing irons

Ki tch en Li n en

Old Dusters made from , so ft

2 cloths or yds . cheesecloth Cleaning cloths made from old

linen or cotton , or 3 yds . muslin . Floorcloths use old Shirts or buy for I OC each Crash oven cloths or holders ( 2 )

I 2 I oc Dish towels ( ) , a yd

I OC d . 2 . Roller towels a y , yds long Dishcloths ( 3 )

Bag for rags , bag for paper , bag for

string , bag for Clothespins

These bags may all be made from 3 yds .

TI C o f chambray or seersucker , a

Total for kitchen furnishings

T ff - hese prices , of course , vary in di erent cities and in f di ferent stores . Considering the tendency to burn and HOU S EKEEPI NG COURS E 7

so rust , the cheaper kitchen utensils are advised , that T replacement could be made with slight expense . his is

O f ca n a full list , and in case a very limited income one do without many things .

DININ G AND LIVIN G ROOM FURN I SHI N G

I f the kitchen i s large enough it will serve also as a

- dining room . I f too small a separate room must be used

- - for a dining room and living room .

Chairs ( 6 )

1 8c . Scrim curtains , a yd ( more durable

1 0 than muslin ) , yds Paper basket Air-tight stove ( round ) Desk ( stained kitchen table ) Rack at back of desk for papers

2 Chairs ( ) ( easy , not Lamp

Dis hes for Dining-Room Small plates ( 6) Large plates ( 6 ) Cups and saucers ( 6) Large platter Small platter

Amount carried forward , 8 HOUS EKEEPING NOTES

Amount brought forward , Vegetable dishes ( 2 ) Baking dish Teapot Milk pitcher Sugar bowl Salt shakers ( 2 ) Pepper shaker Water pitcher S auce dishes ( 6) Glasses ( 6) Soup plates ( 6 ) B utter dishes ( 6 ) Dessert or salad dishes ( 6) Odd pitcher

Dini ng-Room Li nen

Table napkins ( 1 2 ) Plate doilies ( 1 2 ) 2 centerpieces T ( ablecloths are unnecessary . )

B edr ooms Iron beds and mattresses I dou

ble , I Single Trundle-bed and mattress ( I ) Bureaus each

Amount carried forward ,

I O H OUS EKEEPI NG NOTES

Th is . e dark , yellow paint advised for all rooms most satis factory floors are stained , not painted , except in the kitchen , where the bare floor is best .

To stain a floor , the natural wood should be well cleaned and dried . I f the floor has been painted , remove the paint with lye and hot water , being care ful not to let the lye touch clothing or hands . For staining floors , some antique oak floor stain without varnish is good .

One quart at seventy cents is enough to stain three rooms .

To o clean these fl ors scrub with soapy water , to which add a little kerosene as a disin fectant . It is cleaner to use no carpets or rugs , excepting one small rug by the bed i f desired .

Unless it is needed for protection , there Should not be

O a shade in the kitchen window , as it must be pen from the top and the shade becomes torn and ragged . W hen purchasing the kitchen stove , be sure that it has a hot water boiler , if hot water is not furnished with the

flat .

A covered box outside o f the window , with a slanting

O ff roof in order that the rain and snow may run , will take the place o f an ice box , except in very hot weather . - A window seat in the dining room , made o f pine and stained , is a convenience . Under this seat may be Shelves ,

I n and there should b e a door front hinged from the top .

ca n b Under this be kept the table linen , bed linen , or oots and shoes , etc .

In each bedroom a shelf , from which hangs a galatea curtain , is needed i f closets are not built in the flat . A seat with closet underneath , similar to that in the living

’ One room , may be built in bedroom to hold the children s toys . H OUSEKEEPI NG C OURSE I I

Shelves for China in the dining—room are better than a sideboard , the latter being too large for an ordinary tenement room . Cheap Sideboards are also very ugly . - Book shelves are a necessity in the living room , and shelves in the kitchen , under which the pots , pans ,

. On brooms , etc , hang , and which stand the glass j ars for dry groceries . The furniture ( which is better bought in the white ) and all shelves , excepting those in the kitchen , can be stained with alcohol stain . I f the furniture is varnished

on e and wishes to stain it , remove the varnish with var

ca n nish remover ( one costs forty cents ) , then wash the i . s wood clean with benzine A fter it dry , stain with

o Oil alcohol stain , or , i f it is a hard w od , rub with linseed without staining . Alcohol stain is made by mixing dry aniline stain with

The alcohol . proportion of each should be regulated — i i according to the shade desired the color is too dark , add more alcohol ; i f too light , add more stain . After staining , furniture should be rubbed down with any good furniture or floor wax .

ca n I f brass rods are not possible , curtains be hung on

sa . tape , but be care ful that they do not g Curtains should L be Short , j ust reaching the window sill . ong curtains get dirty very quickly . The rack for letters and papers to be used on the desk can. easily be made by any carpenter and stained with alcohol stain

An extra bureau can be made from a soap box , with

T ca n shelf and legs added . his be stained and a cretonne h curtain ung in front . 1 2 H OUS EKEEPI NG NOTE S

A good receptacle for soiled clothes is a pickle barrel , price fi fty cents . Holes should be bored in the sides to admit air , and a barrel top may be purchased at any

T i in hardware store . his s kept the kitchen and serves also as a seat .

A screen is necessary in the bedroom for privacy . T his may be made o f a Clotheshorse , stained and hung

in with burlap . B rass tacks the top o f the screen serve a s knobs . On these the burlap curtain hangs by brass

T off is rings . his makes it easy to take and clean , and better than a gathered curtain tacked fast . - A trundle bed , which can be pushed under the iron

c bed in the daytime , is a great convenien e in crowded quarters . I f a bed-couch is used in the living-roo m a good cov ering is galatea at fi fteen cents a yard . This material is

The i s . durable , does not fade , and easily laundered color of the couch cover should be the same as that o f the walls , or possibly of a darker shade . Pillow covers o f the same material may be made to hold the blankets and com forter during the daytime . A box about three feet high and one and one-hal f feet wide , with one shel f in the center , is needed in the

n kitchen . In one hal f ca be placed kindling wood and in the other paper .

bin i in I f a is not prov ded the cellar , a coal box

is holding one hundred pounds a saving , since coal costs forty cents for one hundred pounds and twenty-five cents a bushel . Every glass j ar in the kitchen should have printed on it the name o f the commodity it holds , the printing to be H OU S EKEEPI NG COURSE 1 3

- done with a very small brush and black , ready mixed

- -five paint ( one hal f pint for twenty cents ) . After it is thoroughly dry , paint over with white liquid shellac ( one -fiv Th hal f pint for twenty e cents ) . e j ars can then be washed without inj uring the painted name . Teacups may be hung under the shelves in the kitchen china closet , in order to economize space .

I f there is a bathroom in the flat , have a Shel f built above the bathtub for cleaning materials ; also , a rack to hold toothbrushes , and a rack for towels and washcloths . E ach member of the family should have his own soap , soap dish , and towel .

I f there is not a bathroom in the flat , white enamel basins may be hung on the Side of the bureaus , where

The there must also be towel racks . basins may be taken to the kitchen sink for bathing purposes , as running water is always pre ferable , and washstands take up space , are a nuisance , and seldom are kept clean . In the Housekeeping Center there Should be a place i for everything which s a necessity in a family of five .

In other words , a place must be provided for kitchen linen , bed linen , underclothes , shoes , hats , dresses , toys , brooms and brushes , waste paper , soiled Clothes , towels w and cleaning materials , groceries , milk , food , ood and

The coal . teacher in each Center must plan this arrange

nn in r ment be fore begi g h e lessons .

A few good pictures add a great deal to a home . It - is better to have these on the living room wall . I f it is desired to have pictures in the bedrooms , a sanitary way i s to paste the prints on the painted walls and to wash li i ‘ l them over with qu d she la c . Pictures and wall may then be washed at the same time . CLAS S E S I N H O U S E KE E P I N G C E N T E R S

A class consists o f from six to eight pupils . Th e work in these classes is all group work .

The teacher should be a domestic science graduate , who ha s added to her science a thorough knowledge of tenement house conditions . Her academic knowledge cannot be passed on to her pupils without many concessions , necessitated by actual conditions o f small incomes , crowded quarters , and lack o f time . A teacher in a Housekeeping Center must realize that She is inefficient until She has added the experience o f her neighbors to her own scientific knowledge . Otherwise she will place the less important detail ahead o f the really important duty . Bear in mind that every child that comes to the Flat must be made to realize that she is working with the teacher to make tenement house li fe more healthy and the tenement home cleaner and prettier . It is a good idea to have on the walls o f the Model

Apartment printed cards stating certain homely facts . Natural curiosity will cause a child to read and study A what is hanging on the wall . s the eye takes in these truths every day the child will gradually accept them . For example

Clean your teeth after each meal .

Brush your teeth up and down , not across . 1 4 HOUSEKEEPING COURS E 1 5

Clean your finger nails every time you wash your

hands . Do not throw your hat and coat on a chair ; hang

them up .

Hang up aprons after class .

Do not put damp aprons into the apron drawer . D Always hang up the broom . o not stand it in the

corner . I f a broom stands on the brush end it

- grows one sided and the straws break .

Never use the dish towel for anything but dishes .

U s e the hand and roller towels only for face and

hands .

Wash dish towels in clean , soapy water ; rinse in

clear hot water ; wring and hang up to dry . O nce a week boil dish towels and hang in the sun .

Do not use the dishcloth for anything but wash

ing dishes . Have separate cloths for other Cleaning

Dust , burnt matches , and paper go into the paper

ca n . pail , never into the garbage

Keep clean newspapers , wrapping papers , and

string in a bag provided for this purpose . It is

waste ful to throw these away .

Never eat fruit without first washing it .

Ice water is not good to drink , as it Chills the stomach ; but every one should drink many

glasses of water a day ( not iced ) . T Te a and co ffee are bad for children . hey cause

nervousness , they give ugly complexions , and

there is no food value in either tea or coffee . I 6 HOUS EKEEPI N G NOTES

Ea t slowly . Chew well . S ee that the food is Clean

i in and that it s prepared a clean way .

These are but a few o f many valuable rules that might i be posted in a consp cuous place .

i When a class o f six or more g rls has been formed ,

o usually from the immediate neighborho d , the teacher

Should give to each a First Course card bearing her name .

S a m pl e o f F ir s t C o u r s e C a rd

COURS E I

L E S S O N I

TH E most important possession o f the home is the i . t stove Without we should freeze and starve .

‘ The n e xt to most insistent expenditure , rent , is for

. coal . For utility and economy , there fore , a per fect knowledge of the stove Should be the foundation of all housekeeping .

A S i the housekeeper must care for her fire , mak ng it , feeding it , watching it , the work can be made more inter esting by learning something about the materials she is — using where the coal comes from , how it is mined , and h something about the lives o f the miners . T e teacher may also take up the subj ect o f wood and matches , and instill a friendly feeling for the stove by telling some f 1 thing o the history of stoves . In this first lesson the Class may learn the open secret that everything is interesting i f we know enough about it , even the routine of housework .

C a r e o f S tov e s

When the range is free from fire , have the children — it . examine every part o f check , draught , and damper

Show them how the heat waves circulate about the oven ,

1 A b o ok that describes th e o rigin a n d gro wth o f c o mmon $ U o h th e o th e h etc . t ings , like st ve , matc , , is seful Inventi ns ,

b . E F o . y S . rman H OU SEKEEPI NG COURSE 1 9

and where coal and ashes are likely to collect . Have the children understand that so far a s possible each must understand the stove in her own home . She must study it and know it thoroughly , then i f it will not burn or is

ca n out o f order , the trouble o ften be corrected without sending for a stove man . Besides , to know a stove saves coal ; and will prevent the buying of too small coal , which

— will fall through the grate or fir e box .

E i s f ach furnace , range , or stove somewhat di ferent , i E s . yet the principle of all the same ach has a damper , E draught , and check . ach must have an escape for coal

a s g , and each must have water to prevent the air from becoming too dry . In the case of a kitchen stove , this

O f water is placed on the top the stove in a bowl , which must be washed and refilled every morning .

The damper is a flat plate which , when shut , closes the opening into that part of the range connected with the i Chimney flue . When the damper s open the heat goes up the chimney ; when it is closed the heat waves go over Th and around the oven . e damper is never entirely

a s Closed , as the coal g must have an escape up the chim ne y . The draughts are doors or slides that come below the

fir e - box . When they are Open a stro ng current of air

fir e- passes up through the box , making the fire burn bet ter . When the draught is closed the fire burns more slowly;

The i s fi - check a slide or small door above the re box .

When open it retards , or makes a l w fire .

In starting the fire , open damper and draughts , and close the check . 20 HOU S EKEEPI NG NOTES

is When the fire started , close the damper and save heat .

O For a hot oven , close the damper , pen the draught , i and see that the check s not open .

a n For slow fire , close draughts and damper , and ope the check .

T o M a ke t h e M o rn in g F ir e in t h e R a n ge i i F rst take out the ashes , seeing that cl nkers and fine T ashes are removed from every part o f the stove . hese

La prevent a free circulation of air and absorb the heat . y

— fir st the fire lightly paper , then wood , then a very little coal ; remember that a packed fire will not burn . Be fore lighting the fire the dust should be brushed from every part o f the stove . When lighting the fire , have all

O . draughts open , damper pen , and check closed Put very little , i f any , coal on at first ; and more coal when the i fire is started . When it is really go ng well , close the Th . e damper children , not the teacher , Should decide when the damper Should be closed . During the day it is better always to rake a fire than to shake it . Never have the coal reach the lids o f the i stove , as th s makes the lids crack . Never allow the stove - to grow red hot to cool too hot a fire , open check or li ft lids .

O ff Before blacking the stove , rub with a damp news

The paper . range should be blacked every morning be fore the fire is lighted , but never black over dust . Throughout the day clean the stove with newspaper i f anything spills on it . I f it is not thoroughly polished after blacking , the saucepans will become dirty . HOU S EKEEPING COURS E 2 1

Connected with a stove and near it , one must have a

n e ws a match box , a box for kindling , and a place for p pers . A common packing box divided into two parts will hold both wood and paper . One must also have an ash ca n e , a coal scuttle , and a Shovel ; a stove li fter , a Shak r , a poker and a rake for cleaning soot out from all air spaces under the oven as well as over it ; a blacking dauber and brush , stove blacking , a whisk broom , and an old glove to protect the hands . An oven cloth should be near at hand for li fting hot dishes . Have the pupils understand that all these things must be very near the stove . One should never have to look

n about for anything required in managing a ra ge . Call special attention to the fact that utensils should be hung within easy reach .

When the pupils have become familiar with the stove , let them use it . Make cocoa , for example . Cocoa is more ff health ful and nourishing than tea or co ee . A teacher cannot too often reiterate the fact that tea and coffee are bad for children . To make cocoa have the children spread paper on the kitchen table , and from the recipe written on the black board let them decide what materials and utensils are necessary for making it .

Then they may put these ingredients on the table .

Never begin work until everything to work with is ready .

In this case they will need cocoa , sugar , milk , salt , a saucepan , a tablespoon , a kni fe , a cup for measuring , a double boiler ( or two saucepans ) , an egg beater , a uten

- sil plate , and a towel . See that there is a kettle o f boiling water on the stove . 2 2 HOUS EKEEPI N G NOTES

After the cocoa is made and served , scrape , pile , and wash the dishes .

D i s h w a s h in g

The is a s piling , scraping , and rinsing o f dishes quite i important as the washing . Dishes that stand unp led and f unrinsed require more time and more e fort . It is well to have the directions for dishwashing type written and tacked on the wall .

T o p il e di s h e s fo r w a s h in g Scrape all bits o f food from dishes on on e pla te

in empty this plate into garbage pail . Pile dishes order

o f size , cups together , saucers together , plates together ,

. . s et etc , Silver by itsel f Never one glass in another .

Soak all cooking dishes . Soak all milk dishes or dishes that have had dough in them in cold water . Soak egg dishes in cold water . Soak

i n in all dishes that have had sugar them hot water .

Soak all cereal dishes in cold water .

T o w a s h di s h e s $

Use two dishpans , plenty of hot water , and dishcloth .

Always fill the kettle a fter taking water from it .

Make wash water soapy with soap shaker . Take dishes from rinsing pan and s et them on drain in g tray .

O r d e r of w a s h ing di s h e s

Cleanest first . i Glasses , silver , teacups , saucers , rest of ch na , granite and tin ware , pots and pans . HOUS EKEEPI NG COURSE 2 3

Kitchen knives and forks should always be scoured

S a olio off o with p to take sp ts , or with ashes and kerosene . DO not put the wooden handles of knives or forks

off into water . Wipe them with a wet cloth and dry well , as soaking in water loosens handles .

A fter dishes are washed and wiped , empty and rinse

o ff both pans , dry them and hang them up ; wipe tubs where dishes are washed .

T o w ip e di s h e s ' La y out two trays— the first for rinsed dishes and the second for dried dishes . U se plenty o f dish towels and wipe dishes well . Give used towels when finished to towel washer .

Put away dishes .

T o Cle a n a m ilk b ottle

First , soak the bottle in cold water .

Second , wash with other glassware soapy water .

T i i . h rd , rinse w th hot water

Clean seams o f pans with a match stick or wooden

To skewer . clean kettles in which something has been burned , fill with water , add a small handful o f soda and boil , repeating i f not entirely success ful at first .

sun . Dry tinware near the stove , woodenware in the Make the children understand that this i s only a part o f the clearing up that must follow all cooking . Dish towels , sink , table , tubs , must be left in per fect order , but in this first lesson the children are capable o f doing only 2 4 HOUS EKEEPING NOTES

a part . Make them look forward to the time when they can do all , and will need to leave nothing to the teacher

T e $ rs t his l sson teaches fi , the mechanism o f the range , the making and care of fires ; in fact , everything

s e con d about a stove ; , that no cooking can go on until all materials and tools have been collected and placed neatly

$ thir d on the kitchen table ; , knowledge of dishwashing , E and the order in which dishes should be washed . very cooking lesson includes a review of the dishwashing in this lesson . A t each cooking lesson a housekeeper is chosen , the f pupils taking turns in the filling of this o fice .

T h e D u ti e s o f H o u s e ke e p e r A r e

1 T OO T B L D D L S S . o KEEP C KI NG A E I N OR ER URING E ON .

o ( a . ) Replacing Fo d Materials after They Have

Been Used . T ( b . ) Removing Dishes from able When Not

Needed for Further Work .

2 . To D ATTEN DOOR .

T P T W $ S S . D 3 o U A A DI HE WHEN DRIE .

T W L 4 . O S EEP F OOR .

To S EE I s L F F 5 . THAT KITCHEN E T IN PER ECT ORDER A ND No COOKI NG DI S HES LE FT ON STOVE

W S D UN A HE .

L E S S O N I I

BEGIN this lesson with cooking cereals . Have recipes written on the blackboard .

See which girl , without help , can arrange the damper ,

s o . draughts , and check as to make the stove hot on top

2 0 HOUS EKEEPI NG NOTES

cereal is added . Cook for five minutes directly over the

fire , and stir lightly with a fork until all is thoroughly T mixed . hen cook in a double boiler or in a small sauce pan placed over a larger saucepan , the larger one con taining boiling water ( this to prevent the cereal from

‘ burning) . While cooking , stir occasionally from the bottom with a fork . A s the water underneath boils away more should be added ; also i f the cereal absorbs the water too rapidly i add more water . I f the ch ldren learn to Cook two cereals they Should acquire the method for all .

in In cooking two cereals , cook one a double boiler , one in two saucepans .

While the cereal is cooking , scrape and pile dishes L used in preparation . eave these on the tubs for later washing .

Now wash the kitchen table . Have the following directions typewritten and hang them on the kitchen wall .

T o c l e a n t a b l e

e Use basin o f hot wat r , two muslin cloths , brush and

li . Dutch Cleanser or S a p o o . ( Soap makes a table yellow )

Wash one half of table at a time .

o First , wipe it with cl th wrung out o f hot water in basin .

Second , shake Dutch Cleanser on wet space and scrub with a brush— s tra ight with the grain of the wood— as scrubbing round and round does not take the dirt out .

T off . hird , wipe with a wet cloth

Fourth , wipe with dry cloth . H OU S EKEEPI NG COURSE 2 7

is After table washed , put away Dutch Cleanser ; empty , rinse and dry pan ; hang it up rinse out brush and put it away ; wash out the cloths used in washing tables ; wipe up floor i f any water has been spilled . I f there is no

ta ble clea ner housekeeper , sweeps floor and puts away dishes .

When the cereal is cooked , serve and eat with milk and sugar . First , fill the boiler and saucepans with cold water to make the washing easier later

After eating the cereal , scrape and pile dishes . Next , wash dishes , as taught in the last lesson . Wash out and leave the dishpans near the stove to dry in order to prevent rust . Wash and rinse the dish Th towels and hang them up to dry . e towels must be thoroughly washed after every dishwashing .

T o w a s h tow e l s

U se towel pan and plenty of hot water , rubbing board , and soap .

Wash one piece at a time , cleanest first . Rinse each piece in another basin ; shake out ; hang

on rack with edges even . Towels must be boiled at least once a week to keep

them fresh and white .

Brush up about the stove , and leave a slow fire .

In this lesson , explain that ashes must not be put in

The i . w th the food refuse , but in a separate can ashmen

are not allowed to take the two mixed . In this lesson the pupils have learned not only to cook

cereals , to clean tables , and to wash dish towels , but have 2 8 H OU S EKEEPI NG N OTES added to their knowledge o f the stove and o f dishwash ing . In fact , when the sink work has been taught , they will know how to do all the clearing up after cooking .

L E S S O N I I I

I N this lesson , let the class cook something on the - top o f the stove ; for example , stale bread griddle cakes .

( These are merely suggestions . )

S t a le -B re a d G riddl e C a ke s — R e c ip e

Soak stale bread in hot water until soft . Press out

To 2 2 water . cup fuls o f so ftened bread add beaten eggs , a teaspoon o f salt , a half cup of flour and enough milk to make a thin batter ( smooth ) . Add the last thing a tablespoo n ful of molasses and a teaspoo n ful o f baking powder .

Remember to have on the table bread , eggs , baking

l cu powder , milk , f our , salt , molasses , bowls , Si fter , p , tablespoon , teaspoon , griddle , fork , butter , tissue paper for buttering the pan , egg beater , cake turner , kni fe, utensil plate , and a towel .

A fter everything is cooked , served , and eaten , scrape ,

ca n r e pile , and wash the dishes . See which child best member the dish washing and cleaning up from the last lesson . Th e n ew thing to learn in this lesson is the care o f the E sink . Care must be given to the sink every day . xplain how the grease hardens in the pipes , and how pieces o f vegetable matter stick to this grease and become decayed , T i f they are not removed . his not only produces a bad HOU S EKEEPING COURSE 2 9

odor and stops up the pipe , but causes a very unhealthful gas to form . When the dishwashing is finish ed and the dish towels and dishcloth have been washed , use the hot , soapy water in the dishpan to pour around the sink .

T o c le an S ink Sink must always be cleaned a fter dishes are washed and at any time that dirty water is sent down the pipes .

First , brush up all the bits o f food and dirt from the sink with Sink brush and Shovel , and put them into the garbage pail ; then put a handful o f soda into the sink , pour in a kettle o f hot water , and scrub inside of sink with Sink brush . Pour more hot water down the pipes to take away

is o soda . I f soda is not washed free o f the pipes it a p t t eat holes ; and it will combine with grease washed do wn from the sink and form soap , which will clog the pipes . Ordinarily the sink is washed but once a day with hot

c ut soda water , in order to away all grease that has lodged

$ in the pipes . But it is well , as a matter of practice , to have the children clean the Sink with soda every lesson . A good way ( i f soda is not put di r ectly into the Sink ) is to put a handful o f washing soda into the hot water kettle every evening , let it come to a boil , pour over every n part o f the Sink and dow the pipe , and then rinse the pipe well with plenty of clean hot water . Also rinse well the hot water kettle and wipe it dry and turn it upside down until morning . Make the Children understand that they must be very care ful never to put the kettle back on the stove until it is filled with water . 30 H OUS EKEEPING NOTES

I f an iron sink is rusty , grease it with some fatty

L in substance . eave over night , and the morning wash T the sink with hot soda water . his will remove the rust . I f the rust in a sink i s not very bad it can be removed by using kerosene and wood ashes .

Near the Sink must always be kept a Sink brush , a sink shovel , a soap dish and washing soap , a soap shaker , a glass for drinking , a strainer , a j ar of soda and a j ar o f wood ashes . This finishes dishwashing and the necessary cleaning T up after cooking . each the children not to keep dirty T cloths under the sink . each them that dishes Should never be washed under the faucet , and that scraps of food should never get into the sink , but should be scraped directly from the dishes , pots , and pans into the garbage pail . Also have the pupils understand that i f they wash their hands at the kitchen sink , a separate basin must be kept for this purpose , and after the dirty water from the basin is poured down the pipes the sink must be well washed . In a later lesson this subj ect will be taken up more fully In this lesson the Children must also learn how to care for the garbage pail . A pail in which water and soda has been boiled each day , and the pail afterwards rinsed , will not smell .

Always keep the garbage can closed .

An open garbage can attracts cockroaches .

T m a a c h s a n d w a s o ext e r in t e ro e te r b ug , pour a solution of turpentine down the pipes every week or two , and every night sprinkle roach salt in all cracks H OUSEKEEPI NG COURSE 3 I

about Sink and tubs , brushing up in the morning be fore beginning to cook .

L E S S O N I V

TH IS lesson Should be a review of the stove the set ting of the table for the cooking lesson , and of the general cleaning up after a lesson . See what each child can r e member about the management O f the draughts and damper and check .

1 . How they should be when fire is first lighted .

2 . When fire is well started .

3 . How to Check a fire .

4 . How to keep fire in all night .

5 . How to heat the oven for baking .

6 . General care of stove to keep it in good condition and to have a good fire . E mphasize how to heat an oven . Give the children the recipe for gingerbread , baking powder biscuits or f mu fins , and let them collect without help all the things necessary for baking . Counting is a satis factory and simple method by which children may test the temperature o f the oven . Have the Child kneel in front of the oven door and Open the door with the right hand j ust far enough to admit the le ft hand . Holding the hand above the upper shel f of the oven , count slowly . When it is uncom fort able to keep the hand in after six counts the oven is hot . I f the hand becomes uncom fortable after five counts it means a very hot oven ; after twelve counts , a moderate oven ; and after fi fteen or twenty counts , a Slow oven .

In cleaning up after a lesson , always have the children 32 HOUS EKEEPING NOTES

i n work in a given order . It is better to stop the middle of a piece of work , i f time does not permit finishing , and to have that portion well done , than to complete a task in a slipshod manner .

S u gge s tion s fo r O rde r o f W ork in G e n e r a l C le a n in g U p

For S ix i n la s C s .

1 $ NO . washes dishes

cleans sink .

NO . 2 dries dishes .

No . 3 dries dishes .

No . 4 scrubs table .

No . 5 washes towels .

. 6 No housekeeper .

For E i ht in la s s g C .

NO 1 . washes dishes ;

cleans Sink .

2 No . dries dishes .

No . 3 dries dishes .

No . 4 scrubs table .

No . 5 washes towels . 6 No . rinses and hangs towels .

No . 7 housekeeper .

Monitor for door . 8 assistant housekeeper .

L E S S O N V P a rt I

I N every kitchen , no matter how large or how small ,

e there will be always some ironware , tinware , wood nware , cleaning cloths , dish towels , implements for washing and

34 HOUSEKEEPI NG NOTES

Should ants be found in the closet , pour a solution o f i carbolic acid nto all cracks , a fter the closet is cleaned .

2 tablespoons carbolic acid .

2 pints o f water .

Repeat until effective .

The following is , however , a safer method to teach small children $ Use insect powder in all the cracks . Later sweep away the dead ants and fill the cracks with borax .

While the closet is drying , wash all the empty j ars in hot , soapy water be fore refilling .

Wash in hot , soapy water all tins when they are empty , and dry well in the air near the stove . Glass j ars are the best to keep food in ; they do not rust , are easily washed ,

O is se e can be kept free from dor , and it easy to when they need refilling . Remember that wooden utensils hold Odors unless carefully cared for , that is , washed with soda water and

n dried in the su i f possible . Do not dry them near the stove .

To see keep tinware from rust , that it is dried near

lio . S a o the stove a fter washing Ashes , p , Bon Ami , and

T is whiting are very good for brightening tinware . here no need to have tin grow rusty i f it is kept dry . Probably it will not be possible to clean the dish towel closet in this lesson . Do not drive the children too fast ; stop and talk work over , dividing a lesson into two or even three parts when necessary .

L e s s on V — P a rt 1 1

Have a special closet or s et o f shelves for the kitche n linen and cleaning cloths . H OUSEKEEPI NG COURSE 35

For a family o f five , the following number of cloths

is f $ and towels su ficient twelve dish towels , three dish cloths , four roller towels , three dusters , and twelve clean ing cloths ( these ca n be made easily from worn -out

linen or cotton ) , one broom bag , two oven cloths , two polish cloths , and two floorcloths . This closet is to be cleaned like the closet which con tains the groceries . Remove things from one Shelf at a

. La time y in straight piles on the table , which has been previously covered with a newspaper . Dust the Closet and scrub as be fore , beginning with the top Shelf . Dry and air thoroughly . Return towels in even piles . It is a good plan to have the name o f each set o f towels lettered on the edge of the shel f at its respective place .

In this closet may also be kept ironing board cover ,

i r on sta n d wax , sandpaper , , holder , box o f bluing , and

fl ir n old cloths for testing a t o s .

L E S S O N V I

LE FT — OVER and perishable foods may be kept on a x T covered Shel f outside the window or in the ice bo . his shel f serves the purpose O f a re frigerator while the

Out weather is cool . It must be covered to keep dust , with a slanting roof to allow rain or snow to run off.

Holes ca n be bored in the back and Sides to admit air .

An enamel cloth curtain in front finishes the Shel f . Window shel f and ice box must be especially cared

ice for . A close or not per fectly Clean box scents the

The o food . least particle of food all wed to spoil in the ice box gives a bad odor to fresh food . 36 HOU S EKEEPING NOTES

The exposed window shel f needs a thorough scrub bing twice a week and a daily dusting .

T o c le a n w in dow b o x

Remove the contents o f the shel f . Place them on a

i off newspaper in some suitable place . Brush and w pe

bo x the top of the . Wash the inside first with hot water

' The and sal soda , then scrub as be fore . enamel curtain

Should be washed with soap and water . Soda is apt to make it crack . The cover o f the shel f ca n be made to hook on to the window casing ; in that case the cover is unhooked , taken to the sink and washed thoroughly , and the outside shel f cleaned separately The W indow box must be perfectly dry be fore return

- ing the contents . Water soaked wood scents food .

T o cle an t h e ic e b ox B e sure that the drain pipe of the ic e box is in no way connected with other household plumbing , as sewer gas will be admitted to the house i f it is . A pan for water is commonly found under the ice

x bo . T his must be cleaned twice a week , at the same i time the ce box is cleaned .

ice bo x In cleaning the remove all food and ice , and wash inside O f the box with hot suds ; rinse with hot soda T water , and again with clear hot water . ake special care ,

o ff in scrubbing racks and shelves , that no particles o f

food are le ft in the grooves . Use a skewer to dig out the

. Old corners Draw an cloth through the drain pipe , as

ice some dirt always lodges there . Dry the box and air i t for an hour . HOU S EKEEPI NG C OURSE 37

C a r e o f t h e b re a d b ox may also be considered in this lesson . Each week the bread box should be emptied and washed in a mild solution o f soda and hot water , rinsed

s un thoroughly , dried by the stove , and aired in the i f possible . I f box is not entirely dried , the bread will b quickly ecome mouldy .

C a re o f p e ri s h a bl e food Milk and butter Should be kept in tightly covered receptacles . Both absorb Odors and collect dust when uncovered .

To keep milk over night without ice , scald it and cover tightly when cooled . B read and cake keep best in covered tins or earthen j ars .

Never place olive oil directly on the ice . Freezing

n i j ures it .

L E S S O N V I I THERE is still another closet in the kitchen that must be cleaned each week exactly as the food closet is cleaned . We must also learn how to keep its contents in good con T dition . his is the Closet holding the cooking utensils , pots , pans , etc . In most tenements these closets are built over the washtubs and sink , and the top Shel f is most inconvenient to reach . Choose a certain place for each pot and pan , placing those used most frequently on the lower shelves . Hooks under shelves are convenient for hanging sauce pans and tea and coffee pots . 38 HOU S EKEEPI NG NOTES

i In this closet are ron , tin , agate , porcelain , and stove

i s ware , sometimes Copper and aluminum . Aluminum quite expensive , and copper requires too much care for us e in ordinary housekeeping . Ironware is excellent for holding heat and becomes smooth and improves with use .

Agate and enamel ware are very good , but crack and - break i f not washed and dried properly . A hal f dried agate kettle put on a stove to dry is apt to crack . I f an - agate lined teakettle is allowed to boil dry , the lining will crack and break Off . Care ful soaking to prevent the necessity o f scraping these utensils helps greatly in preserving them . Never use a kni fe ; use paper to

o ff wipe out the worst dirt . Wipe any utensil blackened by the stove with a piece o f paper be fore washing it . The care Of tinware has been considered in a previous lesson .

s Ironware i f properly treated seldom becomes ru ty .

Acids and moisture are what cause iron to rust .

T o re m ove ru s t $

Kerosene and ashes will remove rust . First apply the kerosene and ashes , then wash the utensil in strong , hot soda water and rinse in clean hot water . Dry on the stove . I f iron is very rusty , cover it thoroughly with some sort o f grease ( mutton fat is good ) . Sprinkle with lime and let it stand over night . Wash next morning in hot soda water , rinse in clean hot water . Dry thoroughly .

Care must be taken with the latter method , as lime is

in hard on the hands . A very rusty sink may be cleaned this manner . HOU S EKEEPI NG COURS E 39

The inside o f a tin teakettle o ften becomes rusty through lack o f proper care . Boiling water causes steam to collect , and this on cooling causes rust . I f a teakettle is emptied , dried , and turned upside down each night , no rust or depo sit will collect . Coffee and tea pots must be cleaned daily or they will smell . First , free them from grounds , rinse in cold water ,

Le . t wash in hot , soapy water , scald and dry the inside f O the pots air well after washing .

L E S S O N V I I I

THI S lesson is a thorough cleaning of the kitchen . A

The kitchen should be cleaned once a week . first thing to be done is to clean out every closet and drawer , win dow shel f and ice box , and shut them up tight . A methodical housekeeper to save time would probably do this the day be fore . In this case closet cleaning has been done be fore the class comes , the children having practiced closet cleaning in previous lessons .

T o c le a n kitc h e n

First , dust and take from the room everything that ca n DO be moved . the stove cleaning next , as this is the T dirtiest work . hen sweep the floor ; cover a broom with a rag and wipe Off the ceiling ; next wipe the walls ; and last wipe all woodwork with a woolen cloth . Sweep the Th floor a second time . e woodwork and shelves must now be thoroughly cleaned . The cleaning o f painted woodwork is new to the chil

a s $ dren , and is done follows 40 H OU S EKEEPING NOTES

T o c l e a n w o o dw o rk Dust the woodwork with a cloth after the walls are dusted . Wash with warm water ( not hot) and soap .

S a olio . Soda and p remove paint , and should not be used

A brush is also necessary to take dust from grooves , and two cloths , one for washing and one for drying . Add a few drops o f Sulpho -Na pthol or other disin fectant to the cleaning water . T i While the shelves are drying , wash the windows . h s will have to be worked in from time to time with other lessons , as all the pupils cannot clean windows at one time , and every child must do with her own hands every i p ece of work .

T o w a s h w indow s

U se a pan o f hot water , a duster , two cleaning cloths , and a dish o f Bon Ami . Place them on a newspaper near the window . Bon Ami is but one o f many things used for washing windows . mi Of A . Dust the window , and apply a thick suds Bon L et off . it dry , and rub with a dry cloth Rinse the washing cloth in the water and wipe off the woodwork around the windowpanes . Newspaper is very good for polishing windows .

Besides a weekly Cleaning , windows should be washed every time they look dirty , as after a rain . A little alcohol added to the water in the winter

r z m prevents its f ee g.

Windows should be dusted every day .

S e con d M e od T th . o clean windows , add a few drops

U se o f kerosene and ammonia to a pan o f hot water . a duster , two cleaning cloths , and newspaper .

42 HOU S EKEEPI NG NOTES

Emphasize the passing from the kitchen to the bed

i n room work , which is to be taken up the next lesson .

Housework can be very dull , but when it becomes an h . s e i s art , it is interesting When a child realizes that gradually mastering an art , she has the desire and ambi tion to go on .

L E S S O N X

B e d L e s s on

TH E best mattress for a bed is made o f hair , but this is the most expensive . Cotton mattresses are good and E less expensive . xcelsior mattresses are o ften used . An excelsior mattress will be found to be more com fortable covered with a cotton pad ( quite thick ) or an old blanket . A feather mattress is bad ; it absorbs the mois ture from the body , and it is not good for the back , as one should have the back as flat as possible during sleep . T urn the mattress every day , and let it air at least an hour , so placed that air can reach both sides .

TOO high a pillow is bad for the back . I f one is accustomed to a high pillow it will be hard to do without it all at once , but each night one may lower it a little until one low pillow only is used , or better still none at all .

Each bed must have two sheets . Sheets should be - T two and three fourths yards long . his not only is long enough to tuck in well , but protects mattress and blankets . Cheap sheets are seldom long enough . Cotton and woolen blankets are better than com fort

e r s . The , excepting in winter , when both are needed blankets wash ; they allow some air to get through , and HOU S EKEEPI NG COURSE 43 they do not hold the moisture o f the body as comforters do . Feather beds must not be used as covering . Cover the mattress with a pad to keep clean and to make the bed com fortable . Have a Spread for the bed o f a kind that will wash easily . Dimity is best . E very morning throw the bedding over chairs and allow it to air for an hour , or while breakfast is being

- prepared and eaten . I f bedroom and dining room are one , air the bed after break fast .

The bed should be made with square corners , as in hospitals .

As a preventive of bedbugs , once a week wash all grooves of the bed with kerosene and hot , soapy water .

I f bugs get into the bed , first wash it with soap and water , then with a solution o f carbolic acid , and repeat until all signs of them are gone . Bedbugs hide chiefly in cracks , in castors , and under the tu fting o f the mattress .

I f they get into the mattress , soak it with naphtha . I f this becomes necessary , be sure that no fire is near , open all the windows , and after pouring on the naphtha , lock the door o f the room and leave it closed for a day to

Off allow the ga s to pass . Do not teach the younger children anything about naphtha .

Clean the washstand thoroughly every morning . In almost all tenement homes the kitchen sink i s used in

T exce place o f a washstand . his lesson applies to the p tion . T o clean the washstand , pour soiled water from the i in bowl nto the Slop j ar , take the water which remains the pitcher and wash out the bowl , wiping thoroughly with a cloth kept for this purpose . 44 H OU S EKEEPING NOTES

Off Wash every part of washstand , and wash the soap dish . T ake the pitcher , rinse out and refill . Now take

use Chamber and slop j ar , wash in hot water ( ammonia) , o and wipe with cloth that is used for n thing else . It i s well to have the chamber cloth marked so a s to keep it separate . Always s ee that there are fresh towels and washcloths .

T o d u s t roo m

Never use a feather duster . With a dry duster wipe T the windows , mirrors , brass , China , and books . hen dampen the duster and wipe each article , dust the place ff . e o where it stood , and replace it Wip all woodwork with a damp duster .

L E S S O N X I

D ining-R o om W o rk

TH E - o morning work in the dining ro m consists , first , i in airing room while breakfast is be ng prepared , dusting

e . before br akfast , and setting the table Use plain but well-laundered doilies with a bare table in pre ference to tablecloth , as these are easily washed ‘ m and ironed , and a spot on one does not ean that all must be washed . The first thing to place on the table i s a centerpiece

fl e r . ow s i f possible , or fruit , or one of the dishes of food

h set a . T e plates come next , at even dist nces apart

‘ the Knives and spoons should be placed at the right , sharp edge of the kni fe towards the plate$ H OUS EKEEPI NG COURSE 45

Forks and napkins at the left .

tO ‘ o f - Glasses at the p the knives , three quarters full of water .

On the table must be pepper , salt , bread , butter a Th pitcher o f water , a small pitcher o f milk , and sugar . e other things on the table depend upon what is to be served for breakfast .

Place the chairs at the table the last thing .

A fter the meal is over , take away the chairs first and pile the dishes neatly after taking them to the kitchen .

Brush the crumbs from the table , put away the doilies in the place kept especially for table linen , putting soiled ones in the wash .

Brush up under the table .

Unless very cold , leave the window open a little from the top .

L E S S O N X I I

, THIS l esson takes up the necessary morning work of the average household without the cooking . Have the children understand that every day of their lives this work must be done .

O rde r of W ork Immediately after rising take the bedclothes from the bedstead and spread them over chairs . As soon as

O so dressed , pen the windows and turn the mattress that the air may reach both Sides . Open the windows from

so the top as well as the bottom , that bad air can go out and fresh air come in . No matter how cold the weather , always open the windows at night and in the morning , to 46 HOUS EKEEPING NOTES

E air the room . xplain about the bad air in the room and the necessity of starting with something fresh to breathe through the day . After breakfast has been eaten and dishes piled ( but Th not washed) return to the bedroom . e first thing to do , be fore making the bed , is to pick up and put away all clothes , shoes , etc . , which have been left about the room . Make the bed . Brush up the floo r . Dust the room thoroughly .

A fter dusting the room , as in the last lesson , clean T the washstand . hen shake out the duster and cleaning cloths and put them aside to be washed later . Give the room a last look to see that everything is put away , cur tains even , chairs straight , and the room ready for the day

Now return to the kitchen and wash dishes . Clean the sink . A fter seeing that the kitchen is thoroughly cleaned , wash out all dish towels and cleaning cloths . COURSE II

WHEN a pupil has her first course card entirely punched , and has satis factorily passed the examination , she is promoted to Course II , and receives the following

C a rd fo r C o u r s e I I

The holder of this ca r d ha s

- Swept and dusted dining room .

Set table .

Prepared breakfast .

Served breakfast .

Cared for linen and linen drawer .

Cleaned Silver .

Cleaned knives .

Cleaned brass .

Cleaned lamps .

Cared ( daily ) for lamps . - Thoroughly cleaned dining room . M ade starch .

Washed and ironed bed linen or towels .

Washed and ironed table linen or curtains .

Covered ironing board .

Prepared meal for sick .

Made and served tea . 48 HOUS EKEEPING NOTES

L E S S O N I

I T is understood that no child begins this course who has not passed a satis factory examination in the work o f the first course . Having learned the daily work o f the - - bedroom , dining room , and the every day dishwashing and cleaning up , this lesson will take up the cooking and

’ S O serving of a breakfast , that in the following week s lesson all the morning work can be fitted together as it must be every day .

o In co king a breakfast , the first thing is to see that the fire is started , the teakettle filled and put on to boil . T - T hen air and dust the dining room . his is not the time

’ to buy food ; it interrupts the regular morning s work . See be fore going to bed at night that the materials for T breakfast are in the house . here is an almost universal

$ $ tendency to run out and buy before each meal .

- With kettle boiling and dining room aired and dusted , place on the kitchen table all the cooking materials r e

quired for breakfast . A good breakfast is a cereal with f milk and sugar , co fee or cocoa , boiled eggs , and bread

and butter . As soon as these things are set out , start the

cereal , using water from the teakettle . See that there is enough water in the kettle for boiling eggs and making f f . coffee . Grind the co fee and put it into the co feepot A fter scalding the pot use two tablespoon fuls of coffee

to a cup ful of boiling water . Place on the shel f o f stove ,

to be made later . Put the eggs on the shel f , in a small

. saucepan . Cut bread and put it on a pretty dish Put

. butter on a small saucer , i f there is no butter dish Fill

the pitcher with milk and leave it in a cold place .

50 HOU S EKEEPI NG NOTES

R ules for the wor k p r eceding a nd following br ea kfa s t

First , make a fire , put water into kettle to boil , wash and dress .

Second , air the bed , placing the bedclothes across a

O chair ; pen windows . T - hird , air the dining room ; even i f cold , open the window a little .

Fourth , start cooking the breakfast .

set . Fi fth , the table

Sixth , finish cooking and serve the breakfast .

Seventh , clear the table , pile dishes for washing , brush

- o up under dining room table , put water to b il for dish washing later , i f there is no hot water from the pipes . E ighth , make the bed and dust and clean the bedroom .

Ninth , wash the dishes and put the kitchen in order .

L E S S O N I I I

S O far we have never cleaned a room thoroughly ex

in cept g the kitchen . All o f the rooms Should be cleaned T once a week . oday we are to give the front room this thorough cleaning .

A S taught in a previous cleaning lesson , all closets and drawers should be cleaned first .

With this done , dust all movable things , including

. T pictures , and place them in another room ake curtains down i f possible ; i f not , pin them up . Cover pieces o f

. furniture too heavy to move , after dusting each one

O Sweep floor with windows closed . Now pen windows ; brush ceiling and walls with a covered broom . Sweep again with a damp cloth on broom . Allow dust to H OUSEKEEPI NG C OURSE 5 I

T settle . hen clean the woodwork as taught in a pr evious

. I lesson , also the windows Uncover the furniture . f

i s l O il there a stained f oor , it the last thing .

Do not forget to dust the gas fixtures . Never try to

. clean them with polish It is not satis factory , and hard rubbing will loosen them . Wash the glass o f all the pictures be fore rehanging

. them I f curtains have been taken down , Shake them

' — o ut o f well doors i f possible . All brass and nickel should be cleaned be fore return ing it to the room , i f it is not already polished . Some housekeepers have a regular day for polishing their brass , Silver , and nickel .

The cleaning o f brass , Silver , and nickel will be given in the following lesson .

see or A fter a room has been cleaned , that it looks l A de r . n y room may be clean and yet ot attractive . See that the shades are even , the chairs straight ,‘ the blotter clean , inkwell clean and filled , plants watered and dead leaves taken Off.

so In a thorough cleaning lesson , arrange the work as to keep each child as busy as possible . It is not natural for a Child to gain knowledge by watching others work ; she must have her own hands constantly occupied .

L E S S O N IV

BRASS , silver , and nickel must be polished when they become tarnished .

Dampness tarnishes brass and nickel . Gas , food , and

dampness tarnish silver . 5 2 HOUS EKEEPI NG NOTES

In cleaning brass it is necessary to use some substance

r to remove the dirt , ta nish , and corrosion , and also a dry polish , to give it a higher luster .

T o c l e a n b r a s s

Firs t collect the n e cess a r im lemen y p ts .

A newspaper to protect the table . An Old tray upon which to set the article to be cleaned .

Wet polish .

D r y polish . ( Whiting or silver powder is good . )

A cheesecloth for dusting . T hree pieces o f old cloth . T A polish cloth . issue paper , or newspaper , may be substituted for this cloth .

Never use good cloths o f any kind for hard cleaning .

It wears them full o f holes .

Il l e th o — d . Dust the brass . Apply wet polish with an . T Old . piece of cloth , rubbing very hard his cloth usually becomes very dirty and has to be thrown away . Use a piece o f match stick under cloth to remove dirt from cracks and grooves .

o ff Wipe the wet polish , which loosens the dirt , with a second piece of cloth . With a third , apply the dry polish . Rub with polish cloth . Brass will stay bright twice as long i f treated with a

final dry polish .

T o c l e a n s ilve r

Collect newspaper , old tray , silver polish , saucer ,

t a nd . alcohol or wa er , duster , two pieces of old cloth

— M e thod Dust the silver . H OUSEKEEPI NG C OURSE 5 3

Mix some Silver polish and alcohol in a saucer . Rub this on the $ Silver and lay it aside on a piece of newspaper

. o ff to dry When thoroughly dry , polish with another cloth . A so ft brush is necessary to remove the polish from grooves or designs . Wash the silver in hot water be fore returning it to the drawer .

T o c le a n nicke l

Nickel may be cleaned in the same way as silver .

Wash all cloths that can be used again . Have the children form the habit o f washing out cloths used in any kind of housework .

L E S S O N V

BE FORE graduation it is well to have one more lesson T in the thorough cleaning of a room . his time the bed room may be chosen . This lesson should be made a final review o f all work

- given in previous room cleaning lessons .

L E S S O N V I

G a s

W E have not yet taken into consideration the lighting T o f our homes . his lesson can be made very interesting by studying and talking over the ways of lighting , how

» candles are made , etc .

In most apartments gas is used . Remember , regard

e T ing gas , that it is an expens . urn out the gas when

. u not in use ; matches are cheap , gas is not I f yo , smell 54 H OUS EKEEPI NG N OTES gas when the burner is turned O ff there is a leak some m where which must be attended to at once . Gas is u healthy to breathe , and a leak means waste of money .

I f a smell o f gas is noticed in a room , do not strike a match until the windows have been opened , lest there be an explosion . I f gas burns with a noise or sputter , there is something wrong with the mixer , and gas is being wasted .

I f there are globes over the gas , dust them every time the room is swept . Wash them i f they look at all dingy

In dusting gas fixtures , be care ful not to twist or wrench them . Never use a polish on ordinary fixtures .

L a m p s

Lamps may be used as well as the gas . Kerosene is less expensive than gas . A low lamplight is better to read by and looks prettier . The daily cleaning o f the lamps must also be thought

D a ily Cl e a ning o f L a m p s

Two lamp cloths , a basin of water , and a duster are needed .

. First , dust the chimney , shade , and body of the lamp

be Wash the chimney . I f sooty , clean with newspaper

fore washing . Next , turn the wick high enough to show

o ff all the charred part cut this , making it perfectly even ,

off then rub with a piece of so ft paper . Wipe the burner ,

also any part of the lamp that seems Oily . Dry with

another cloth . Fill the reservoir within an inch o f the

top , leaving plenty o f room for the gas which may be

generated . HOUSEKEEPI NG COURSE 5 5

e A bright light comes from clean burn rs . When

lighting the lamp , turn the wick down , allowing the chimney to become heated Slowly .

In putting the lamp out , blow across the chimney , never down into it , as this might send the flame down into the kerosene . I f it is necessary to move a lighted lamp , first turn h fl the wick low . T e aring up o f the flame smokes the chimney .

T h oro u gh Cle a ning o f L a m p s T his need not be done oftener than once a month , i f lamps have daily care .

For this cleaning take a tray , a newspaper , a duster , two cloths , a dish towel , scissors , so ft paper , kerosene , and a pan o f hot soda water .

Cover the tray with newspaper . Place the lamp upon the tray and take it apart . First , wash the chimney

e and shade in hot wat r and dry with a towel ; polish , using soft paper i f there is no Chamois . B oil every part of the burner in the hot soda water . Fill the reservoir with kerosene up to an inch from the

T . top . rim , but never wash , the wicks Put new ones in

i f the old wicks are dirty . Put parts o f the burner together ; rub all well . See that all is tight , that the wick is even and the chimney is clear .

Put the cloths to soak . Wash and boil them .

Keep an old pan exclusively for cleaning lamps , for the odor o f the kerosene is lasting and would ruin pans

for other use . Rem ember that especial care must be taken whenever 56 H OUS EKEEPI NG N OTES

kerosene is used . A drop on the table or on the hands may spoil a whole dinner .

L E S S O N V I I

T S HI might almost be called a lesson in plumbing ,

Since it considers not only the cleaning o f the bathroom ,

a lSo but a study o f the pipes , the closet , and the causes of sewer gas .

o First , in cleaning , dust and take from the bathro m T all movable things . hese will be a bag or box for tissue paper , toilet paper , soap dish , bar for towels and wash cloths , etc . Besides these things there must be in every

the wa te r bathroom a brush for cleaning . closet and a cloth for cleaning the chamber . Now that all movable things have been taken from the bathroom , brush the floor with a covered broom , wash

- the water closet , using the closet brush with hot soda

D o water and a good cleaning cloth . not use a linty cloth in the closet or tub .

Close the closet , after putting down chloride o f lime , and with covered broom brush the walls . Wipe the floor again and wash all the woodwork around the tub and closet ; give the floor a thorough scrubbing after washing the tub .

Wash out bathtub ( not with sand soaps of any kind , since they scratch , but with Soap and water ) . A tin tub

S a olio may be brightened with Dutch Cleanser or p , and a porcelain tub may have yellow stains removed with turpentine . Kerosene is especially good for removing stains from porcelain tubs ; use it be fore washing tub

58 HOUS EKEEPI NG NOTES

Soaking clothes in cold water and a little soap facili tates washing .

I f clothes can be soaked , place the most soiled in the

D o n o bottom , and fine clothes and table linen on top . t s oa k fia nne ls or stockings or colored clothes .

T o r e m ove s t a in s S ta in Rea gen t M e thod

Stove Kerosene Soak in kerosene . Blacking Paint Kerosene or Soak in kerosene or turpen

turpentine tine . Salt and Wet stain with lemon j uice

lemon j uice and cover with salt . Place in

sun . Coffee Boiling water Place stain over bowl a n d

pour on boiling water .

B oiling water Same as for coffee . Tepid water Wash with soap and tepid

and soap water . Wine Salt and boil Cover stain with salt and

ing water pour on bo iling water .

Grass Alcohol or Wash in alcohol or kerosene . kerosene Fruit $avelle water Soak a short time in solution

of $avelle water . B lood Cold or Soak in cold water ; i f on u tepid water nwashable article , cover Let stain with wet starch . it off dry and brush . Repeat

until clean . Soak out all ink po ssible with

water , then soak in milk . HOUS EKEEPI NG COURS E 59

TH E following is a good cleaning solution for taking out spots .

Cle a nin g s ol u tion

V2 ounce Castile soap ounce alcohol ounce ether

I Vg, ounces ammonia 1 cup lukewarm water I pint cold water

The alcohol , ether , and ammonia will be mixed for you by any druggist .

Dissolve soap in the lukewarm water ; add the cold T water , alcohol , ether , and ammonia . his makes one l quart of f uid .

$a v e lle w a t e r 4 pounds washing soda 1 gallon boiling water I pound o f chloride o f lime

P he ut t soda into the kettle and add boiling water .

Boil fifteen minutes . Stir in the lime and keep on stirring until as much as possible is dissolved .

Strain and pour into bottles .

U se cu for cleaning or bleaching , one p to ten quarts o f water .

L E S S O N S X A N D X I

W a s h in g of c loth e s The whiteness of clothes depends upon rubbing and rinsing . Some laundresses say that boiling is unnecessary . 6O H OU S EKEEPI NG NOTE S

Have clothes sorted , mended , and soaked , and washing materials ready .

Or der of W or k $

1 . Wash clothes in hot , soapy water .

2 . Rinse twice in hot water .

3 . Soap and boil ( i f they are to be boiled ) . Rinse again twice after boiling .

4 . Blue the clothes a fter wringing . ( Bluing water

sk - Should be cold and y blue when taken up in the hand . )

5 . Starch all pieces which require it .

6 . Shake out clothes thoroughly and hang them on the line .

Clean the line be fore hanging out the clothes .

Clothespins , always kept in the Clothespin bag , should be clean .

Hang colored clothes in shady places . S un helps to whiten white clothes .

— ’ Very dirty coarse Clothes for example , men s over alls — may be washed easily by laying them on the wash board and using a brush .

Do not let flannels lie in the water .

Wash stockings in fresh water and rinse twice .

St a rc h

T o m a ke s t a r c h $udgment will soon teach the amount of starch to u se for making starch thick or thin . One tablespo on ful of starch to one quart o f boiling water is average thick ness .

First mix starch with a little cold water until smooth .

Add a pinch of salt , a little lard , or a few drops of H OUSEKEEPING COURSE 6 1

kerosene . Pour on boiling water . Boil ( stirring con

a n l st t y ) about five minutes . Starch not cooked enough is apt to stick . Salt keeps it from sticking ; grease gives

the it smoothness when clothes are ironed .

Be sure the clothes are evenly starched . Bluing may be added to starch .

T o m ake c old s t a rch ( moderately stiff ) $ 1 tablespoon starch I pint cold water

%1 teaspoon borax Few drops turpentine

Mix the ingredients and strain . Always stir thor oughly j ust be fore using .

- Pieces to be cold starched Should be dry . Dip thor oughly , wringing out very dry , and roll in a piece of

Let . . cloth . stand one hour Iron with a hot iron A thin piece of cloth used over article ironed will prevent the starch from sticking to the iron .

L E S S O N X I I

T o w a s h s ilk U se the soap solution mention e d be fore and tepid water . Never rub silk ; wash it with the hands . Rinse

he t . in two waters and hang on line When nearly dry , take the pieces and spread on a sheet or piece of cloth ,

L . rolling them up tightly . et them stand at least an hour Press the silk with a cool iron and with a piece o f white cloth between silk and iron .

A mmon ia used in water will yellow white silk . 62 HOU S EKEEPING NOTES

C a r e of w a s h b o il e r

Tin boilers are apt to rust . Many clothes have been ruined in this way . Always wipe the boiler thoroughly a fter rinsing it . Turn it upside down and dry near the stove . When boiling clothes , place a towel in the bottom o f the boiler , so that fine clothes do not touch the metal .

C a r e of s t a tion a ry t u b s T Rinse the tubs and air them well . hey must be thoroughly dried after using , as damp tubs attract Th cockroaches . e pupils must be taught to care for the cracks .

L E S S O N X I I I

I ronin g

To obtain good results when ironing , dampen the clothes thoroughly , especially starched pieces ; and let them stand , tightly rolled , several hours be fore ironing .

Spread a clean cloth or paper on the table . Place also on the table a bowl o f water . Smooth out the clothes ; sprinkle one at a time , using the hand or a clean brush .

Plain articles , napkins , towels , handkerchiefs , etc . , may be folded together . Pull out the edges of each , lay one on top of the other , and in folding turn in the edges . The ironing board should be firm and unwarped ; the cover , tight , clean , and smooth . The board must first be covered with some thick woolen material . An old blanket is good ; it should be

ta cke d . on Cover this with a white muslin cover , which

i nn must be p ed on very tightly .

See that irons are clean before putting on to heat . H OUSEKEEPING C OURSE 63

Be fore beginning to iron , a newspaper and a Cloth for testing irons , an iron stand , a holder , wax , a bowl o f

r e da m en in water and cloth for p g clothes , and sandpaper

( or salt ) to remove stickiness from the irons , Should be placed upon the Ironing board at the right hand .

Iron coarser towels first , as the irons become smoother the longer they are heated . Do not iron starched pieces until the irons become very hot .

Iron each piece until steam stops rising , when it will

The be per fectly dry . greater the pressure o f the iron , the smoother and more glossy the sur face o f the material will be . Table linen should be ironed in a Single thickness T i s . until it entirely dry , then folded and pressed here should be as few folds a s possible in a tablecloth . The borders o f napkins and handkerchie fs Should be ironed first ; do not pull as you iron , but measure by the edge o f the table , keeping each article square with the edge . E ach article should be hung on the frame to air as

T ha ndke r a s i s . soon it ironed ablecloths , napkins , and Chiefs are the exception ; they should be laid on a fl at sur face .

Irons should be washed o ften in hot Soda water .

To These are but a few suggestions on laundry work . be a thoroughly good laundress a child must study this subj ect for weeks . In many cases it would be well to give an entire course in laundry work . 64 HOUS EKEEPING NOTES

L E S S O N X IV

THI S lesson is devoted to the cooking and serving o f E a simple dinner . ach class should decide for itsel f what Th shall be cooked , the teacher deciding the price . e

proper amount o f food value must be considered . The teacher Should take note o f the order and tidiness of the kitchen during the preparation o f the meal ; o f the setting o f the table ; and of the scraping and piling of

dishes a fter dinner ( as well as after each course ) . Dish washing and other kitchen work must be done perfectly ; - Th the dining room also must be le ft clean and orderly . e last thing is to see that the fire is raked down and le ft for - a slow , all night fire . This last dinner lesson will show teacher and pupils

’ how much o f the year s instruction is really well known ,

and whether the class is ready for a final examination .

S U G G E ST I O N S F O R E XAM I N AT I O N S For children under thirteen years of age a demon st ra tion examination is o ften pre ferable to a written or

oral test . Write on slips o f paper the names of a number

o f occupations which have been taught in class . Allow each child to draw a slip and to per form the allotted task

without assistance , the teacher making note o f every

on e mistake . Beginning with hundred , each mistake may

off o ff. take five , or a slight error should count but one

D e m on s t ra tio n T e s t

Ta s k I . Set out everything necessary for making cocoa ; arrange kitchen table ; see that draught , damper ,

66 H OUSEKEEPI NG NOTES

What kind o f furniture would you have in the kitchen ? W hat kind would you have in the parlor ? What kind of beds would you buy ? Why not wooden beds ? What curtains are best ? How would you ask the landlord to decorate the walls o f your flat ? I f you wish to bathe in a room where there are

ca n ? other people , how you arrange it

e What do you do with damper , draught , and ch ck be fore lighting fire ?

When fire is well started and you want a hot oven , how should draught and damper be ?

- off ? When stove gets red hot , how do you cool it

When you want fire to last over night , what should you do ? How can the wrong use of draught and damper waste coal ? Why is it better to poke a fire than to Shake it ? ? How o ften and wh en do you black the stove

I f oven door is hot or dish in oven is hot , what do you use to handle it with ? How o ften and when do you wash dish towels ? H ow do you keep a tin dishpan from getting rusty ? What will take the rust from an iron sink ? What is washing soda for ? ’ clea n the In cleaning a kitchen thoroughly , do you

main part of kitchen first and then closets , or closets first ? H OU S EKEEPI NG C OURSE 67

What would be the result i f you put things back in closet be fore shelves were dry ? Why do we use glass j ars for dry groceries ?

I f the wood o f the closet smells , what do you add to washing water ?

I f you have a wooden pail or box to wash out , where Should you n ot put it to dry ? What is kerosene good for ? ? I f you find cockroaches , how get rid of them l - Where shou d you keep le ft over food , such as milk or butter ? How keep milk from getting sour ?

ice ? How o ften should box be cleaned , and how How can you keep a garbage ca n sweet and with out smell ? How do you take rust from iron saucepan ? How would you wash and wipe saucepan that had been darkened on the bottom by the stove ? How must co ffeepot be cleaned ? How do you wash windows ? What is the best mattress for a bed ? ? What mattress is cheaper , but still good Why is a feather bed unhealthful ? How o ften should you turn the mattress ? How long should a sheet be to tuck in well ? Why do we us e a pad between the mattress and the sheet ? What do you wash the bed with to prevent bed bugs ? What do you use i f bugs are found in the bed ? 68 HOUS EKEEPING N'OTES

What is necessary to do to a room in cleaning it every morning ? What is the best kind of dusting cloth ? When should a dry duster be used ? When should a damp duster be used ? Is it good to us e a feather duster ? Why not ? When must windows be opened ? How must windows be opened ? When do you air the dining-room ? When do you dust the dining-room ? When do yo ubrush up under the table ?

O When do you pen the damper , Close check , and open the draught ?

When do you close damper , open draught , and close check ?

When do you close damper , close draught , and open check ? Why do you lay a fire lightly ? When and how o ften do you polish the top of a stove ? How would you keep rust from iron and tin kitchen utensils ? How would you remove rust from an iron kettle ? What should the temperature o f water be for washing dishes ? What is the result if food is returned to closet be fore closet is dry ?

O n In airing a room , why do we pen the wi dows top and bottom ? What care do we give windows every morning ?

What makes the covers of a . stove warp and crack ? H OUSEKEEPI NG COURS E 69

What would you do with a very greasy pot or kettle i f washing it in hot water is not suffi cient to remove the grease ? Why i s it necessary to flush the water-closet thoroughly ? What causes sewer ga s ? Why I S it wrong to clean a bathtub with even a fine sand soap ? Why is it bad to use a linty cloth in the cleani n g of a bathroom ?

I f weather is cold , how can you prevent water freezing while washing windows ?

Give the order o f work for weekly cleaning ,

beginning with the drawers . Give the order of morning work in a bedroom beginning with the removing o f the bed

clothes . How do you wash chamber in order to free it from all odor ?

Why is it well to have few woolen tablecloths , f few useless fancy ornaments , and no stu fed chairs ?

’ I f you haven t money for meat , what food will take its place ?

For a family of Six in three rooms , how much coal would you use a month ? Where would you keep wood and paper ? Why is it necessary to clean out wood box often ?

What is the danger i f wa ter » closet is not kept clean ? What are the diseases that might have been prevented by air and sun in the house ? 7o HOUS EKEEPI NG NOTES

What will prevent consumption ? What is the danger in dirt and dust ? How does so much dirt and dust get into our houses ? What sours milk ? H ow much water should we drink each day ? Why drink water ? What makes garbage can smell bad ? What is kero sene good for ? What are ashes good for ? What is soda good for ? Wha t is ammonia good for ?

A fter pupils have been graduated from the House work Courses , special classes are formed in cooking and serving dinners ; or a Home Nursing Course , to be con

d . ducted by a traine nurse , i f possible , is very use ful

D in n e r Cl a s s A dinner class consists only o f children who have satis factorily passed the first and second courses . Th e pupils in the class meet once a week . T ’ hey arrive about five o clock , make out the menu for dinner ( being allowed so many cents for each person ) T according to their knowledge o f food values . hey do the marketing as well as the preparation of the meal .

During the eating of dinner , work should be forgotten , but when the social part is over the $ cleaning up must be done well . ’ It is better to have the menu for the next week s

’ dinner decided upon at the en d of the preceding week s H OUS EKEEPING COURS E 7 1

E lesson . ight or ten cents is a fair amount to allow for — each person . At these dinners a guest the mother o f one o f the girls or the school-teacher— is an inspiration to do good work .

G e n e r a l S c h e du l e of W ork fo r t h e N u r s ing Cl a s s e s

L es s on I

The human body and the relation of its parts .

Ethics of home nursing .

Choice and care o f Sick room .

L ess on 2

Beds and bedmaking as related to the sick .

L ess on 3

Appliances for the use of helpless patients .

General care of a bed patient .

L ess on 4

The bed bath . L ess on 5

The use of inj ections $ how prepared and administered . ice External applications $ poultices , use of , com

e . pr sses , etc

L es s on 6

Emergencies . L es s on 7

Special diseases $ tuberculosis , typhoid fever , pneu monia .

L ess on 8

Nursing of convalescents ; invalid cooking . 72 HOUS EKEEPI NG NOTES

N ot e s on l e s s o n give n b y tr a i n e d n u r s e t o c h ild r e n

o f f u e e or f e e w h o h a ve s m o rt n fi t n , o e c a re of t h e ir littl e b ro th e r s a n d s i s t e r s Get everything ready for the bath be fore undressing the baby .

See that the room is very warm , warmer than a grown person would feel necessary .

I f the room cannot be made warm , have hot water bag in lap under the blanket to give warmth to the baby . In undressing a child have a separate place for the wet diapers .

No matter how small the baby is , teach it to use a

’ chamber . Do this always after the baby s nap and j ust be fore the bath .

Remember that i f a baby cries , there is some reason

for its crying . T ’ Never give it a pacifier . his makes the baby s mouth sore and is simply a makeshi ft .

Very often a baby cries because it is wet . Never let

its . a baby stay wet , either in bed or in its carriage

Never speak loudly to a small baby, or scare it in any

way , as it is very sensitive .

It frightens a baby to wash its face in cold water , or ’ to let cold water run down its back . In washing a baby s

face , dry it quickly .

Never give a baby candy .

In dressing a baby, use the Sloane dress , where every

The thing hangs from the shoulders . dress should never - be more than twenty seven inches long , even for a small

baby .

74 HOU S EKEEPING NOTES

2 or 3 dresses 3 night-slips A number o f diapers ( from one to three dozen ) I ca p and coat

’ A baby s bands , shirts , dresses , and stockings ( when he is big enough to wear stockings ) Should be washed

. o o every day No starch , bluing , or s ap p wders should be used , especially in washing the diapers , as they chafe and poison the skin o f a small in fant . The fl a nne ls have to be washed with care to prevent

fl nn l shrinking . All a e s should be washed and rinsed in

L Le . tepid water . ( See aundry sson ) Have the water

The fl a nn l the same temperature throughout . e s Should T be care fully dried , not near a fire . hey Should be stretched into shape be fore being le ft to dry . Materials for

D r es s— 2 2 5 . 6 I 7 inches wide , 8 yards ; 3 inches wide ,

2 yards .

Ni ht own or ni ht-s li — 2 II . g g g p 7 inches , yards ;

6 2 . 3 inches , % yards

S kir t— 2 III . Flannel , yards ; cambric or nainsook ,

2 yards .

— B a nd . IV . M; yard flannel for four ( 4 ) bands - Dia er— 1 8— 1 20 V . p inch , yard makes I diaper ; inch , - 1 0 2 i . yards make 9 diapers 4 inch , 4 yards make 3 d apers i M eri no s h r ts . VI . B a nd . I . A small baby always wears a flannel or knitted band as a safeguard against rupture ( or a s a support to its H OUSEKEEPI NG COURSE 75

little body) and for warmth . Bands Should be made of fine white flannel ( three-quarters o f a yard will make four bands ) . Bands may be cut and the goods le ft with raw edges so that the bands will stretch , or they may be torn straight across the goods . Make them Six inches wide and eight een inches long .

ir S h ts . I I . The baby should have at least three all-wool or wool

-fl nn l and a e shirts .

Merino shirts are best . Do not get the first Size , as the

The baby outgrows them too soon . second size will fit for a long time .

P i nnin B la nket III . g . T his is not necessary , and it prevents the baby from using his feet freely .

Fla nn l P e ti o t . e t c a IV .

In dressing baby , the band goes on first then the

Shirt and diaper ( which must be pinned loosely) , then T the flannel petticoat . here are several ways Of making Th these petticoats . e Gertrude or Chemise skirts are the best , especially in cold weather , as they bring flannel up

’ over the baby s chest . Ordinarily petticoats are made T . O on muslin bands his skirt is not pen back or front , but fastens on the shoulders with buttons and button h T oleS or tape or baby ribbon . his may be finished by buttonholed scallops around the neck and arms ; or it Th . e may be featherstitched , or hemmed bottom may be finished in the same way , hemmed and featherstitched , or buttonholed . 76 HOUS EKEEPI NG NOTES

r . White P e tti o V c a t. - fin ished s Use soft muslin , cambric , or nain ook , It may be made in princess style and finished at the neck and - sleeve edges with narrow bias bands o f the material . The bottom may be finished with a hem , or lace , or an em f T broidery ru fle . hese skirts may be gathered on muslin bands or bodies at the top . They should be made by hand , with French seams .

S li . s VI p .

The - - baby should have day slips , and either night slips

-finished or nightgowns , made o f so ft white cambric . T hese are made per fectly plain , and finished with a nar row lace frill at the edges of neck and Sleeves and a plain hem at the bottom .

fl a n Nightgowns should be made of cambric , wool , - - nel and wool , and cotton flannel . Day-slips may be finished with featherstitching and — made o f finer materials cambric , nainsook , batiste , or striped or crossbar dimity .

D r es es VI I . s . The main difference between a dress and a day-slip is that the dress is made of finer material and after a more L o . elab rate pattern ittle French dresses are the daintiest , T trimmed with featherstitching or French knots . hey

and are made entirely by hand o f so ft material , and

finished with a plain hem at the bottom . Baby dresses

Should not be trimmed with rosettes and ribbons .

Dia er s . VIII . p i Diapers may be made from a number o f mater als .

’ - so Bird s eye linen is excellent , are cotton diaper cloth H OUS EKEEPING COURS E 77

f fl a nn l e e and di ferent kinds o f e ett . Cut each diaper twic the length of the width and finish each end with a narrow f hem . Diapers should be of three di ferent sizes and made - from eighteen , twenty , and twenty four inch materials . T hey should be washed with good , pure soap and not ironed . Never use washing powders or bluing in laun dering . COURSE I II

C o oki n g C ou r s e

The holder of this card can make

Cocoa .

Baking Powder Biscuit .

Cream Sauce .

Two Cream Soups .

Two Creamed Vegetable s

Creamed .

Fried . Potatoes Boiled .

Mashed .

Cereals .

Split Pea Soup .

Meat and Vegetable Stew . with and Veg‘fta ble S OUP without Meat .

Baked Beans .

Plain Cake . ffi Mu ns .

Bread Pudding .

Rice Pudding .

Fish Chowder . Clam Chowder

Scotch Broth .

Shepherd Pie .

Soup . T Macaroni with omato .

Cheese . COOKING COURS E 79

Soup .

Rice Omelet . B aked with Cheese . L ima Beans ( dried ) . French dressing and Salads Boiled dressing .

Cookies .

Pie .

Stewed Dried Fruits .

Toast . Stale-bread Griddle Cakes Sour Milk .

Omelet . E ’ ggs Scrambled . B oiled .

Canned Fruits . ff Co ee and Tea .

R E C I P E S

C o c oa fo r S ix

1 2 teaspoons sugar 3 cups water 1 2 teaspoons cocoa 3 cups milk

Scald milk . Mix sugar and cocoa together in a little cold milk or water . Add to this the boiling water ; boil

2 or 3 minutes and add it to the scalded milk . Beat with egg beater j ust be fore serving to prevent scum .

M ilk a n d C inn a m on T e a fo r Ch ild r e n

’ Take milk from fire’ j ust be fore it comes to boiling point ; sweeten with sugar and flavor with a pinch of cinnamon . 8'o H OUS EKEEPING N OTES

S OU P S Soups have practically no food value excepting when

a s . cereals or dried vegetables ( such peas , beans , etc ) or milk are added .

The following recipes are for cheap , nourishing h ix T e s . soups only . quantity is enough for persons

R i c e S o u p

cup rice V2 onion 2 teaspoons salt Piece salt pork Pepper Ham bo ne

Wash the rice and boil until it is soft . Boil all the ingredients together with 8 cups of water . Put through strainer ; a dd 1 cup milk ( water can be added instead ) .

Serve with parsley and croutons .

G r e e n P e a S ou p

Wash 2 cups dried green peas ; soak over night in

off 2 water . Drain water and put to boil in quarts o f

2 T 2 water with salt . Boil at least hours . ake table

2 spoons butter , onion , chopped , tablespoons chopped celery , pepper and salt to taste . Fry until onion is brown , add to the peas , and serve ; add more boiling water i f too thick . S p lit P e a S o u p

1 % cups dried split peas 2 % quarts cold water

V2 onion ( add more wat er i f too 2 teaspoons salt thick a fter straining)

teaspoon pepper Ham bone or ham ends , or small piece of pork

82 H OUS EKEEPI NG NOTES

mash through colander . Return to boiler and add 1 cup

1 o f sweet milk thickened with tablespoon flour .

F i s h C h o w d e r

2 pounds fresh fish 1 pint milk 3 large potatoes 8 hard crackers

1 large onion Pepper , salt , butter

Cut fish , potatoes , and onions into slices . Put the butter and onions into a pan and fry them lightly . Place i n — fir st alternate layers in a large saucepan potatoes ,

fish then , then onions . Dust with salt and pepper , and continue in this order until all the materials are used . Cover the whole with bo iling water and let the mix

2 ture simmer for 0 minutes . T Scald pint o f milk . ake it from fire and add I V; 6 tablespoons of butter and 3 ( or ) broken crackers .

Arrange fish mixture in dish , cover with so ftened crackers , and over the whole pour the hot milk .

Co rn C h ow de r

V2 pound salt pork 1 can corn

1 V2 onion Flour , tablespoon 2 cups water Salt 1 quart milk Pepper

1 Potatoes , pound

Cut the pork into small squares , put in pan to brown ; take out squares o f pork ( saving the fat) , and put them into stock kettle ; add chopped onion and water ; cook for

hour . Now add potatoes ( cut in small pieces ) . Add salt , pepper , and corn ; cook until potatoes are soft . Cook the pork fat with the flour ; add to chowder . At the COOKI NG COURS E 83

last add milk , and remove when it comes to the boiling point . M u tt o n B ro th w it h B a rl e y

Neck or shoulder pieces may be used for broth . pounds mutton 3 tablespoons barley

2 quarts water Salt , pepper Celery

e Cook mutton the day be fore ; remove fat wh n cold .

1 Cook barley in separate water for hour , adding to stock and cooking until soft . Chop mutton fine and add to soup ; add salt , pepper , and chopped celery .

P ot a t o S ou p 5 potatoes ( good size ) Pepper 2 cups milk or I teaspoon salt 2 cups water 4 cups milk 1 teaspoon Chopped onions 1 tablespoon flour A little chopped parsley 1 tablespoon drippings

Pare or wash potatoes ; cook until soft . Cook onion

off in the milk . When potatoes are soft , drain the water ; mash ; add the milk and seasoning . Rub through strainer flour and drippings together ; when thoroughly mixed and hot , add to soup . Boil all together 5 minutes .

D I S H E S T H AT H AV E M U C H F OO D VALU E A N D CA N B E U S E D I N T H E P LAC E O F M E AT

B a ke d S p l it P e a s a n d B a c on

Wash yellow split peas , cover with cold water , bring

i . slowly to boiling point , and s mmer gently until tender 84 HOUS EKEEPI NG NOTES

E vaporate cooking water toward last o f process . Turn peas into baking dish ; lay thin slices of bacon across top

I n o f peas . B ake moderate oven till bacon I s crisp and a delicate brown . C a rrot s a n d P e a s Cut up carrots and boil Cook peas as for pur$e $ Serve pur e on hot , cooked carrots

B a ke d R i c e a n d T om a t o w ith C h e e s e

1 cup rice 2 tablespoons oil or 1 pint tomatoes pings Onion 2 tablespoons grated

V2 red pepper Roman cheese Salt

Cook rice in boiling water with salt I hour ; drain off water and pour over whole tomato mixture , which has been cooked separately for 1 hour or more ; sprinkle

Roman cheese on top . Bake until brown on top .

C H E A P W A$ S O F C OO K I N G M E AT S

B e e f R oll s

1 2 pounds round or rump steak 2 inch thick I pint bread crumbs 2 tablespoons Chopped salt pork Salt and pepper

V2 cup sliced carrots 1 small onion 2 cups strained tomatoes Cut steak into strips 4 by 2 Inches COOKING COURS E 85

Mix together bread crumbs and chopped pork ; s ea s on with salt and pepper . ( Moisten with milk i f meces sary . ) Spread pieces o f steak with crumbs ; roll and tie .

2 Dredge rolls with flour , salt and pepper . Melt tea spoons bee f drippings in pan . Add onion and carrots sear rolls . Place in baking pan with browned vegetables ;

2 pour hot , strained tomato over it , and add cups boiling water . Cook in Slow oven hour .

M e a t a n d V e get a bl e P i e

2 pounds round or shoulder of bee f , chopped fine

1 pound potatoes , sliced thin

2 - V2 pound or good sized carrots , Sliced thin

1 onion , Chopped fine

Boil meat for about 2 hours ; add potatoes and ca r

off 2 rots ; boil for M hour more , drain liquor , mix table spoons flour with a little cold water , thicken meat stock with this ; pour hal f this gravy over the meat and ve ge tables , which have been put in baking dish ; cover with a crust . ( Recipe for crust)

2 cups of flour 4 teaspoons baking powder 1 teaspoon lard 1 tablespoo n butter 1 cup milk

Mix dry ingredients and sift twice ; cut in butter and lard with a kni fe . Add gradually the milk , mixing with kni fe to a so ft dough ( more milk may be needed ) toss on a floured board and roll lightly to inch in thickness ; cover meat and vegetable dish with this crust

s e and bake in oven . U the hal f of gravy still remaining to pour over pie when serving . 86 HOUS EKEEPI NG NOTES

K id n e y S t e w I pound kidney I small onion 1 teaspoon lemon j uice 1 cup cooked tomatoes Little suet

Soak kidney over night in salt water ; try out suet ; brown kidney and onion in tried-out suet ; add water ( j ust a little ) , lemon , salt , pepper , and tomatoes .

B R E A D S A N D M U F F I N S

C o rn B re a d

To 1 2 can chopped corn add eggs , slightly beaten ,

1 1 e teaspoon salt , teaspoon pepper , % tabl spoons

1 melted butter , and pint scalded milk ; turn into dish and bake in slow oven until firm .

S p ide r C orn C a k e 1 cup corn meal ( scant ) 1 egg

3 tablespoons white flour V2 cup sour milk 2 tablespoons sugar cup sweet milk

V2 teaspoon salt teaspoon soda

Dissolve soda in sour milk . Mix dry ingredients to gether ; pour liquid over them . Butter frying pan with

2 cu tablespoons butter . Pour in mixture with V2 p o f

20 0 . sweet milk . Bake in quick oven to 3 minutes

G ra h a m M u ffin s cup Graham flour cup sugar cup white flour 1 teaspoon salt teaspoons baking powder 1 cup milk teaspoon melted butter 1 egg COOKI NG COURS E 87

2 Bake about 5 minutes . Mix as in other muffin recipes .

$ u e e n o f M u ffi n s

cup butter V2 cup milk

V3 cup sugar TVZ cups flour

I egg 2 72 teaspo ons baking powder

Bake 2 5 to 30 minutes .

P l a in M u ffin s

Si ft together

1 1 2 cup meal , or cups flour

V2 teaspoon salt 3% teaspoons baking powder 2 tablespoons sugar

Add 1 egg 1 % cups milk I tablespoon butter

2 Bake about 5 minutes .

D rop M u ffin s

S i ft together dry ingredients 1 cup flour 1 % teaspoons baking powder teaspoon salt Add I tablespoon melted butter cup milk

2 Bake in hot oven about 0 minutes . 88 HOU S EKEEPING NOTES

P op -ove r s

1 2 I cup water cup milk , cups flour . Beat like m 1 a d with egg beater for 5 minutes . Heat pans very hot ; put butter in each .

Bake 30 minutes in hot oven .

P U D D I N G S A N D C U S T A R D S

Ch o c ol a te B re a d P u ddin g

- cups stale bread crumbs 73 cup sugar

cups scalded milk Mt teaspoon salt squares chocolate 1 teaspoon vanilla 2 eggs

Soak bread crumbs in scalded milk V2 hour . Melt chocolate over hot water . Add sugar and enough milk from crumbs to make mixture thin enough to pour . Add this to bread and milk , then add salt and vanilla and T finally egg , slightly beaten . urn into buttered baking dish and bake in moderate oven until firm .

Corn s t a r ch P uddin g 2 cups milk 4 teaspoons cocoa 4 tablespoons cornstarch 1 teaspoon vanilla 4 tablespoons sugar

Scald milk . Mix cornstarch , sugar , and cocoa with hot milk to paste . Cook until thick , stirring constantly .

C ool .

P run e P u dd i n g

V2 pound prunes 2 tablespoons butter

V2 loaf bread I % cups sugar

90 HOUS EKEEPING NOTES

Heat milk until lukewarm ; add sugar , vanilla , and cocoa ; when sugar is dissolved , add tablet dissolved in T cold water . urn into small molds and let stand in a cool place until firm .

V a n illa I c e C r e a m

4 cups milk c up sugar

I VZ tablespoons vanilla

z Mix and freeze . For free ing use 3 parts of ice and

1 $ part o f salt .

ITAL IA N R E C I P E S

B e a n s a n d P os t a

V2 pound posta I tablespoon chopped 2 tablespoons oil or onion

drippings V2 red pepper

1 L cup or V3, pound beans ittle salt

Cook beans about 2 hours after soaking over night ; add posta and let cook about V2 hour ; heat oil in sepa rate saucepan with pepper , onion , and salt . Cook V2 hour and mix with posta and beans .

M a c a ro n i w ith T o m a t o

1 pound macaroni I pint can tomatoes 2 tablespoons oil or 1 green pepper drippings Salt I tablespoon onion

Cook tomato , drippings , pepper , seasoning , and onion together 1 hour slowly ; cook macaroni in boiling water for about V2 hour Or until soft ; drain off water from COOKING COURS E 9 1

macaroni , and pour tomato mixture over the whole . pound store cheese can be added to the hot macaroni j ust before serving .

R i c e a n d P e a S o u p cup rice 1 cup whole dry green peas

Cook same as posta and beans .

Le ntil s a n d R ic e

off Put lentils to soak night be fore ; drain water , add lentils to fresh boiling water , and cook until soft . Cook

2 separately tablespoons drippings , V2 chopped small onion , pepper and salt ; cook until onion is soft ; add 2 tablespoons chopped celery and a little chopped parsley

1 . and cook 5 minutes ; add this to lentils Now add rice ,

o . which has been well washed , and co k for hour

D rie d Lim a B e a n s cup dried Lima beans pound posta T L hese are coo ked the same as beans and posta . ima beans may be used with rice instead o f posta .

I f it is desired to have the lentils , macaroni , peas and

i s beans more o f a soup consistency , the water not drained

Off e se but the s asoning sauce , which has been cooked p a ra tel ha s y , is added to the macaroni after it cooked

2 0 for minutes , the whole being allowed to cook for

1 0 minutes more . P o l e nt a I cup corn meal I cup cooked tomato 2 tablespoons oil seasoning 92 HOUS EKEEPI NG NOTES

Salt , pepper , and garlic , i f desired . Cook corn meal in boiling water and salt for at least 2 hours ; cook

Oil 1 tomato , seasoning , and a small onion for at least

2 hour . Italians often cook tomatoes for hours or more , or until tomatoes are quite thick . Place layer of hot corn meal in dish , then layer of tomato mixture , more corn meal and tomato covering whole . Sprinkle grated cheese on top .

R i c e w it h T om a to a n d C h e e s e

1 2 cup rice and tomato sauce , as in macaroni ; table spoons grated cheese ( Roman cheese is used by Italians ) .

' off wa ter Cook rice in boiling water for yz hour ; drain , pour tomato mixture on the rice , and j ust before serving sprinkle grated cheese on top .

R i c e a n d B e a n s Rice and beans are cooked in the same way as posta

To and beans . V2 cup o f rice and 72 cup of beans a little garlic is usually added by the Italians as seasoning .

M e n e s tr a

Make tomato sauce with onion , pepper , oil , salt , and celery . Cook carrots , cabbage , potatoes , and greens .

Add tomato sauce to cooked vegetables .

K O S H E R R E C I P E S

N o o dle s a n d Ch e e s e

pound noodles V2 pound pot cheese Butter size of walnut Salt to taste

94 HOU S EKEEPING NOTES

o o 20 co ked peas y, pound o f noodles minutes be fore serv

n i g. Add the fried onion and butter .

Lim a B e a n s a n d B a rl e y

1 cup dried Lima beans V2 cup barley 1 onion B utter size of walnut Soup greens Salt to taste

2 1 Cook beans hours , add barley , and cook hour i longer . Add fried butter and on on mixture , as in recipe for oatmeal and potatoes .

W h it e B e a n s a n d R i c e

1 cup white beans cup rice B utter size o f walnut 1 onion

’ 1 cent s worth soup greens

2 2 0 Cook beans hours , add rice and cook for min utes longer . $ust before serving , add fried butter , n onion , and chopped soup gree s mixture , as in recipe for oatmeal and potatoes .

B e a n s a n d G re e n P e pp e r s pound red kidney beans

2 peppers V2 pound cheese Cayenne pepper and salt to taste

Soak beans over night . In the morning , cook slowly

1 . for hour . Chop peppers and cook with beans $ust

cut-u be fore taking from fire , add p cheese to hot beans and peppers . Serve hot on toast . IND EX

A o o I I o o lc h l stain , Cleaning s luti n , 5 9 A H ow t o oo n 2 nts , exterminate , 34 Clearing up after c ki g, 3 A o f o fl a t o H ow t o — rrangement m del , 9 Cl sets , clean , 3 3 , 3 5 3 7 o fo r Cl ths cleaning, 3 4 o f 2— o b o x 1 2 Baby , Care the , 7 7 7 C al , o fo r — o o 0 Baby , Cl thes the , 7 3 7 7 C ckr aches , 3 2 — o o H ow t o 2 1 Bathing the baby , 7 7 3 C c a , make , o o A o f I o o fo r Bathr m , rrangement , 3 C c a , Recipe , 7 9 o o H ow t o 6 o ff H ow t o Bathr m , clean , 5 , 5 7 C ee , make , 4 9 o f 6— o o o f Bathtub , Care , 5 5 7 C l r walls , 9 To o for o 1 2 Bedbugs , exterminate , 43 C vering c uch , 2 I I Bedding , 4 Curtains , o o o f 2 — 8 8— 0 Bedr m , Care , 4 5 3 Custards , 9 o o f 2 Brass , P lishing , 5 b ox o f o o 6 —6 Bread , Care , 3 7 Dem nstrati n test , 4 5 ff 86—8 8 - o o o f — Breads and mu ins , Dining r m , Care , 44 45 H ow t o o o — o o o o f Breakfast , c k and Dining r m , C st furnish 8 — serve , 4 , 4 9 ing, 7 9 0 Dinner class , 7 o 8 o o v Carr ts and peas , 4 Dinner , C king and ser ing H ow t o o o 2 2 6 o f 6 Cereals , c k , 4 , , 4 - f 2 C , im or , o o f 2 ereals T e table 5 Dish t wels , Washing , 7 Cl w o k i h ou k pi c 2 2 ass r n se ee ng en Dishwashing , I , 4 1 ters Dusting , 4 4 , 5 — a Cleaning . Kitchen utensils , 34

— b . o o 0 E o 6 0 R ms , 3 3 , 3 9 , 5 xaminati ns , 4 7 c o . Wind w shelf , 3 5

d . M o 2 F o o f 6 ilk b ttles , 3 lati r ns , Care , 3

e . I ce b ox 6 F o o S o f 1 , 3 l r , crubbing , 4

f. S , 2 8 F o o S o f I O ink l rs , taining , — 9 . b ox F fo r o fl a t 1 1 Bread , 3 7 urnishing m del , 4

h . 2 6 F S o for Table , urnishing , uggesti ns , 9

i . o F Cl sets ( kitchen) , 3 7 urniture , Dining and living — . o o o 6 o o j W dw rk , 4 r m , 7 9 — k. 2 F 1 Knives , 3 urniture , Kitchen , 7 l 2 . Brass , 5

m . S 2 G o f 0 ilver , 5 arbage can , Care , 3

n . L Ga s amps , 5 4 , 5 3

0 . oo 6 Ga s fi H ow to 1 Bathr m , 5 xtures , clean , 5 ,

. S o 1 8 p t ve , 5 4 96 I NDEX

G 1 2 o lass j ars , P lishing brass , s i l v e r , and 1 — 2 nickel , 5 5 o o f 2 88— 0 H usekeeper , Duties , 4 Puddings , 9 o 1 Hy giene , Pers nal , 4 — Recipes , 7 9 94 I c e b ox H ow t o — 6 o H ow t o , clean , 3 5 3 Refrigerat r, clean , 3 5 I o 62 — 6 6 r ning, 3 3 I o o f 8 o o 8 r nware , Care , 3 Rice and t mat es , Baked , 4 I 0 — 1 H ow t o o 8 talian dishes , 9 9 Rust , rem ve , 3 4 , 3

S for oo 1 2 $avelle water , 5 9 creen bedr m , S 1 crubbing, 4 — o f 1 S i h l , 44 Kitchen , Cleaning , 3 3 4 ett ng t e tab e — 6— o o f 1 S w , 5 5 7 Kitchen , C st furnishing, 7 e er gas A o f I O 1 1 H ow t o 2 S l , m , , Knives , clean , 3 he ves rrange ent — H ow t o o 2 S h , c , 3 3 K sher recipes , 9 9 4 elves lean S H ow t o 6 1 ilk , wash , o 2 — L o f S i P i i , 5 5 3 amps , Cleaning , 5 4 lver , l sh ng — o f 2 8 L o 6 S i k , Cl i , aundry w rk , 5 7 3 n ean ng — f L S o i cl o or w , 5 7 ay ette , The , 7 3 7 7 rt ng thes the ash ’ o 8 0 — 8 L o o 2 S up , 3 ittle m thers less ns , 7 s - To o 8— L oo o of S p o , m , 5 5 9 iving r m furniture , C st , ts re ve - S I I 7 9 tained furniture , — To o 8— L o o H ow t o 0 S i , m , 5 5 9 iving r m , clean , 5 ta ns re ve S G m d 5 1 tale bread , riddle cakes a e o 2 8— 0 fr m , 3 6 0 —6 1 M I oo of S c , eats , nexpensive c king , tar h — S o o f 62 84 8 6 tati nary tubs , Care , o f 1 8—2 0 M o S o , C , ilk and cinnam n tea , 7 9 t ve are o f I M o o f 2 S o , P ic , ilk b ttles , Cleaning , 3 t ve r e — - for 8 —8 Mo o 6 8 0 S u i u m , 3 4 rning w rk , 4 4 4 , 4 5 bst t tes eat — 0 1 M ffi 86 88 S w pi , 5 , 5 u ns , ee ng

H ow t o N o o f l i ki c , cl , ickel , P lishing , 5 3 Tab e n t hen ean N S for 1 2 6 ursing classes , chedule , 7

Table setting, 44 o f o 1 O o f Temperature ven , 3 ven , Testing temperature , . o c o o f fu i i m od l 3 1 T tal st rn sh ng e

fl a t , 9 1 2 Trundle bed , Painted walls, 9 co 8 Peas and ba n , Baked , 3 fo r oo 8 oo o f U il c ki , 3 Perishable f d , Care , 3 5 , 3 7 tens s ng 1 Pictures , 3 of 6— V o I I Plumbing , Care , 5 5 7 arnish rem ver,