Excerpt from The Science of Home Making: A Textbook in Home Economics
This book is intended for use in the Home Economics classes of the grammar and lower high school grades, both in cities and in rural schools. Technical terms have been used sparingly because where the time devoted to Home Economics is limited, as it is in most schools of this grade, the acquirement of a special vocabulary is not practicable. Few experiments depending on a knowledge of chemistry are included, as pupils are not yet familiar with this subject. Little stress is laid on experimental cooking, because in the author's judgment the aim of elementary teaching in food preparation should be the development of the underlying science, including the physiological facts of food and digestion, and the effect of heat upon food. In addition, the course should secure for the pupil a fair degree of skill in preparing and serving foods.
A large number of supplementary recipes are given in the Appendix. It is hoped that this feature will not only offer the teacher a wide range of choice in the preparation of her course of work, but will also tend to make the book a valuable cook book for the home kitchen, after its service as a school text has been rendered. If the hygienic principles of the school cooking lesson can thus be brought into closer relationship to their later use in the home, a very real advantage will be gained.
The teaching in Home Economics should center about the home. It should strive to give girls a realization of the importance of home making in the development of the individual, and of the great part the home plays in the formation of the citizenship of the community and of the nation. Great stress is laid on hygiene and sanitation, including the study of bacteria and hygienic methods of cleaning.
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