Overview:
This manual, published in 1918, is a guide for teachers in rural Ontario to incorporate Household Science into their curriculum. It addresses the misconception that this subject requires elaborate equipment and specially trained teachers, arguing that even without those resources, valuable lessons can be taught. The manual emphasizes the importance of cleanliness, order, and economy in homemaking, aiming to equip students with practical skills that will benefit their families and communities.
The content is divided into three short courses: Care of the Home, Cooking, and Sewing, each consisting of 20 lessons. These lessons cover various aspects of homemaking, from basic sanitation and kitchen management to the preparation of simple meals and the mending of clothing. The manual stresses the importance of adapting lessons to the specific needs and resources of the community, encouraging teachers to incorporate local produce and utilize what is readily available.
Key Findings:
- The manual recognizes the importance of Household Science education, particularly in rural areas, where students often lack access to formal training in homemaking.
- It acknowledges the limitations of rural schools in terms of resources and emphasizes the value of practical lessons that can be implemented with minimal equipment.
- The manual promotes the use of local produce, affordable ingredients, and creative solutions to create engaging and practical lessons.
- It also emphasizes the social and educational value of the school lunch, advocating for its use as a tool for teaching good nutrition, sanitation, and table manners.
Learning:
- Cleanliness and Order: The manual emphasizes the importance of cleanliness in maintaining a healthy home environment. Students learn about proper hygiene practices, methods of cleaning and disinfecting, and the prevention of pests.
- Specific Learning: Washing dishes thoroughly with hot soapy water, rinsing them with hot water, and drying them before storing is vital to prevent the growth of bacteria and mold.
- Cooking: The manual provides a foundation in basic cooking techniques, focusing on simple and nutritious meals that can be prepared with limited resources. Students learn about different cooking methods, food preparation techniques, and the importance of a balanced diet.
- Specific Learning: Boiling vegetables in a small amount of water retains their valuable nutrients, making them a healthier option.
- Sewing: The manual teaches essential sewing skills, including basic stitches, mending techniques, and garment construction. Students gain practical knowledge of caring for their clothes and potentially learn a valuable skill for future employment.
- Specific Learning: The hemming stitch is used to finish raw edges and create a neat and professional appearance on garments.
Historical Context:
The manual was published in 1918, a period of significant social and economic change in Canada. World War I was ongoing, and there was a growing emphasis on self-sufficiency and resourcefulness. This context likely influenced the manual’s emphasis on thrift, economy, and the use of locally sourced ingredients in cooking.
Facts:
- Microorganisms: Food spoilage is caused by microorganisms, which thrive in warm and damp environments.
- Water: Water is essential for the body, regulating various processes and being a key component of many foods.
- Mineral Matter: Fresh green vegetables are particularly rich in minerals, which build bones and tissues.
- Cellulose: Cellulose is an indigestible carbohydrate found in plants. It stimulates digestion but requires thorough cooking to become digestible.
- Protein: Protein is essential for building and repairing tissues and is found in meat, eggs, cheese, milk, and legumes.
- Fats: Fats supply concentrated heat and energy to the body. Excessive consumption can lead to digestive problems.
- Baking Powder: Baking powder, containing soda and cream of tartar, is used to make batters light and fluffy.
- Yeast: Yeast is a living organism that produces gas, making bread rise. It thrives in warm temperatures but dies when boiled.
- Sugar: Sugar is a simple carbohydrate that provides energy. It should be consumed in moderation to avoid health problems.
- Meat: Meat is a valuable source of protein and fat but should be consumed in moderation due to its cost and potential health implications.
- Legumes: Legumes like peas, beans, and lentils are rich in protein, carbohydrates, and minerals and can be used as a substitute for meat.
- Cocoa: Cocoa is a nutritious and slightly stimulating beverage, containing protein, fat, carbohydrates, and theobromine.
- Coffee and Tea: Coffee and tea are stimulants with no nutritional value and should be consumed in moderation, particularly by children and those with digestive issues.
- Eggs: Eggs are a valuable source of protein and fat and can be cooked in various ways.
- Custards: Custards are made with eggs and milk and are either steamed or baked. They should be cooked at a moderate temperature to avoid curdling.
- Batters: Batters are mixtures of flour or meal and a liquid. They are made light by incorporating air or gas.
- Hemming: Hemming is a method of finishing the edge of a piece of fabric by turning the edge over twice and sewing it down.
- Basting: Basting is used to temporarily hold two pieces of fabric together until a permanent stitch is applied.
- Overcasting: Overcasting involves loose stitches taken over the raw edge of fabric to prevent fraying.
- Gathering: Gathering involves making stitches close together to create fullness in fabric.
- Running Stitch: The running stitch involves passing the needle in and out of the fabric at regular intervals, creating a continuous line.
- Back Stitch: The back stitch is used for stronger seams. It involves stitching backwards over the previous stitch.
- Darning: Darning involves filling in holes with thread to restore damaged fabric.
- Patching: Patching involves sewing a piece of fabric onto a garment to repair a hole or worn area.
- Buttonhole Stitch: The buttonhole stitch is used to create a neat and secure buttonhole.
Statistics:
- 45.87% of the school population in Ontario attended rural schools in 1918. (This highlights the need to address the specific needs of rural students.)
- A family of five people can be provided with vegetables for the summer and autumn from a garden less than 50 by 75 feet. (This emphasizes the potential of gardening for food security and economy.)
- The number of those physically defective was 7-20% higher in rural districts than in towns and cities. (This suggests the potential impact of poor nutrition on rural communities.)
Terms:
- Cellulose: The structural component of plant cell walls, often present in grains and vegetables.
- Carbohydrates: Sugars and starches, the primary energy source for the body.
- Protein: A complex nutrient essential for building and repairing tissues.
- Mineral Matter: Compounds found in foods that regulate bodily processes and build bone structure.
- Basting: A temporary stitch used to hold fabrics together.
- Hemming: A permanent stitch used to finish the edge of a garment.
- Overcasting: A stitch used to prevent fraying at the edges of fabric.
- Gathering: A technique that creates fullness in fabric by drawing up threads.
- Running Stitch: A basic stitch used for sewing seams, hems, and other applications.
- Backstitch: A stitch used for strong and durable seams.
Examples:
- Baked Apples: Apples are cored, filled with sugar, and baked until tender, demonstrating a simple method of preparing a healthy dessert.
- Boiling Vegetables: Green vegetables are boiled in a small amount of water to retain their nutrients, illustrating a basic cooking technique.
- Mashed Potatoes: Potatoes are boiled, mashed, and seasoned with butter, milk, and salt, demonstrating a common method for preparing potatoes.
- White Sauce: This basic sauce is made with butter, flour, and milk, and is used as a base for various dishes, showcasing a versatile cooking technique.
- Cottage Cheese: Sour milk is heated to separate the whey from the curd, demonstrating a simple method for making a nutritious cheese.
- Cream Soups: These soups are made with a base of strained vegetable pulp and white sauce, illustrating a method of utilizing leftover vegetables and creating a flavorful and nutritious dish.
- Griddle Cakes: The recipe for griddle cakes combines flour, milk, eggs, and baking powder, demonstrating how to make a basic batter.
- Muffins: Muffins are made with flour, milk, eggs, and baking powder, showcasing a basic recipe for a breakfast bread.
- Baking-powder Biscuits: These biscuits are made with flour, baking powder, butter, and milk, demonstrating a basic recipe for a quick bread.
- Pork Chops with Fried Apples: This dish combines pork chops, which are a source of protein, with apples, demonstrating a simple way to prepare a nutritious meal.
Conclusion:
This 1918 manual offers a valuable insight into the evolving role of education in rural communities. It highlights the need to adapt curriculum to local needs and resources, promote practical skills, and foster community engagement. The manual’s emphasis on cleanliness, order, and economy in homemaking remains relevant today, offering timeless lessons on responsible living. By encouraging teachers to incorporate these principles and adapt them to modern contexts, this manual continues to be a valuable resource for educators seeking to empower students with the knowledge and skills necessary for a fulfilling and sustainable life.