Ontario Teachers' Manuals: Household Management. Ontario. Department of Education

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VARIATIONS OF BASIC RECIPE

       CREAM OF VEGETABLE SOUPS

       PRINCIPLES OF CREAM SOUPS

       OUTLINE OF LESSONS ON COOKING SEEDS

       CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY

       LEGUMES: PEAS, BEANS, LENTILS

       NUTS

       SALADS

       INGREDIENTS OF SALADS

       FOOD VALUES OF SALADS

       PREPARATION OF SALAD INGREDIENTS

       DRESSINGS FOR SALADS

       STUDY OF MINERAL FOOD

       SUMMARY OF SOURCES OF MINERAL FOODS

       DIET

       REFERENCE TABLES OF FOOD CONSTITUENTS

       PREPARING AND SERVING MEALS

       RULES FOR SERVING

       CHAPTER VIII

       FORM IV: JUNIOR GRADE (Continued)

       CARE OF THE HOUSE

       DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM

       DIRECTIONS FOR WEEKLY SWEEPING

       DIRECTIONS FOR WEEKLY DUSTING

       CARE AND CLEANING OF METALS

       IRON OR STEEL

       TIN

       GRANITE AND ENAMEL WARE

       ALUMINIUM

       ZINC

       GALVANIZED IRON

       COPPER OR BRASS

       SILVER

       RECIPE FOR SILVER POLISH

       CHAPTER IX

       FORM IV: JUNIOR GRADE (Continued)

       LAUNDRY WORK

       OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES

       Materials

       Lesson II

       PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES

       PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES

       REMOVAL OF STAINS

       OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS

       EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE

       POINTS IN WASHING WOOLLENS

       STEPS IN WASHING WOOLLEN MATERIALS

       CHAPTER X

       FORM IV: SENIOR GRADE

       FOODS

       PRESERVATION OF FOOD

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