Ontario Teachers' Manuals: Household Management Part 9

3. Each take a small saucepan, a measuring cup, a teaspoon, a paring-knife, and a small cup.

4. Measure half a teaspoonful of sugar into the saucepan.

5. Measure half a teaspoonful of cocoa into the saucepan.

6. Mix the sugar and cocoa by shaking the saucepan.

7. Measure half of a third of a cupful of boiling water and stir it into the sugar and cocoa.

8. Set the mixture over a gentle fire and stir until it bubbles. Cook for three minutes.

9. Measure half of a third of a cupful of milk.

10. Stir the milk into the mixture and heat it until it is steaming hot, but do not boil it.

11. Serve the cocoa in the small cups.

12. Turn out the fires and put the saucepans to soak.

SERVING

Each pupil puts her table in order by moving all cooking utensils to the metal part of the table and wiping off any soiled spots on the wooden part; she then sits to drink the cocoa she has made.

NOTE-TAKING

Notes are copied from the black-board in pencil in the ordinary cla.s.s note-books. The desk boards under the table tops are pulled out for this purpose. In this lesson the notes consist of:

1. Table of measures, with abbreviations

2. Points in measuring

3. Recipe for cocoa (if there are recipe cards, these should be distributed).

HOUSEKEEPING

This will be done in groups of fours, according to their previous lessons in cleaning. If necessary, some special cleaning, as dish was.h.i.+ng or sink cleaning, may be taught at this point of the lesson:

1. Number one will wash dishes for her group.

2. Number two will wipe dishes for her group.

3. Number three will clean the entire table belonging to her group.

4. Number four will do work outside of her group as appointed, such as dusting, cleaning a sink or the centre table.

RECIPE FOR COCOA

1 tsp. sugar 1 tsp. cocoa 1/3 c. boiling water 1/3 c. milk.

1. Mix the sugar and cocoa in a saucepan.

2. Stir the boiling water into the mixture, then set it over a gentle heat.

3. Keep stirring until the mixture bubbles, then boil gently for about three minutes.

4. Stir in the milk and heat it until it steams, but do not boil it.

5. Serve the cocoa hot or ice-cold.

RECIPES

In connection with a recipe, the pupils should be taught to look for three parts:

1. The name

2. The list and amount of ingredients

3. The method.

In carrying out a recipe, they should, from the first, be taught to work in the following systematic order:

1. To attend to the fire if necessary

2. To collect the necessary utensils

3. To collect the necessary ingredients

4. To obey the method.

For this lesson, some simple recipe which will review measuring should be clearly written on the black-board--the recipe for apple sauce or cranberry sauce would be suitable. While the pupils are learning obedience in following a recipe, it is better to keep them together in carrying out their work. The method should be written in definite, numbered steps, which may be checked off as each step is accomplished.

When the cla.s.s has had instruction in cleaning, measuring, and recipes, they are ready for a series of lessons involving the use of simple recipes which will put into practice the ideas they have learned. For this practice, such recipes as the following are suggested:

Boiled potatoes, mashed potatoes; boiled parsnips; boiled celery; boiled carrots, asparagus, green peas; cranberry sauce; rhubarb sauce; preparing and combining ingredients for salads (fruit salad, potato salad, cabbage and nut salad, Waldorf salad)--the dressing being supplied; stuffed eggs; sandwiches.

The carrying out of these lessons will develop in the pupils accuracy and obedience, and make them familiar with the use and care of their utensils, as well as give opportunity for the cleaning of these and other parts of the equipment.

During these first lessons, careful supervision should be given each pupil, so that only correct habits may be formed in regard to neatness, thoroughness, quietness, and natural use of muscles.

The pupils should be encouraged to begin a book of recipes to contain neatly written copies of all they have used in school. The Art teacher might correlate the work here by a.s.sisting them to design a suitable cover for this book.