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

FOR THE USE OF LEFT-OVERS

       BREAD

       CAKE

       MEAT

       FISH

       EGGS

       CHEESE

       VEGETABLES

       CANNED FRUIT

       BEVERAGES

       MEANING OF BEVERAGES

       KINDS OF BEVERAGES

       TEA

       COFFEE

       COCOA

       CHOCOLATE

       TABLE SETTING

       PREPARATION

       ARRANGEMENT

       TABLE MANNERS

       RULES FOR CORRECT TABLE MANNERS

       CHAPTER VI

       FORM IV: JUNIOR GRADE

       THE KITCHEN

       THE KITCHEN FIRE

       LESSON I

       Requirements of a Kitchen Fire

       HEAT

       OXYGEN

       FUELS

       THE KITCHEN STOVE

       LESSON II

       THE FIRELESS COOKER

       PRINCIPLES OF THE FIRELESS COOKER

       REASONS FOR THE USE OF THE FIRELESS COOKER

       WAYS OF USING THE FIRELESS COOKER

       A HOME-MADE FIRELESS COOKER

       CHAPTER VII

       FORM IV: JUNIOR GRADE (Continued)

       STUDY OF FOOD

       LESSON I

       USES OF FOOD

       LESSON II

       NECESSARY SUBSTANCES IN FOOD

       SOURCES OF FOOD

       STUDY OF THE COMMON FOODS

       STUDY OF MILK

       Lesson I

       COMPOSITION

       Lesson II

       FOOD VALUE

       CARE

       EFFECT OF HEAT

       STUDY OF EGGS

       Lesson I

       PARTS

       METHODS OF PRESERVING

       TESTS

       CARE

       Lesson II

       COMPOSITION

       EFFECT OF HEAT ON EGGS