File:Ohio University bulletin. Undergraduate catalog, 1913-1914 (1914) (14759732556).jpg

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Identifier: ohiouniversitybu1914ohio (find matches)
Title: Ohio University bulletin. Undergraduate catalog, 1913-1914
Year: 1914 (1910s)
Authors: Ohio University
Subjects: Ohio University -- Periodicals Ohio University -- Curricula -- Periodicals
Publisher: Ohio University
Contributing Library: Ohio University Libraries
Digitizing Sponsor: LYRASIS Members and Sloan Foundation

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4 Review lesson 5 Beef tea, hot lemonade or orangade, Gruel 6 Talk on care of sickBran muffins 7 Table setting and serving of dinner 8 Prepare picnic lunch of: 1 Hard cooked egg 2 Sandwiches 3 Lemonade 9 Ice cream (o Ice and cup cakes for final lesson i8o Ohio University COOKING EIGHTH GRADE Subjects Supply Production Manufacture Cost Preparations and Serving Nutritive value Sanitation Ventilation Cleaning Home NursingAims 1 To have recurring sequences based on food principles 2 To have note books kept 3 To have some kind of reviews once in a series 4 To have frequent cleaning lessons 5 To teach food study through course to aid in food valuesand right kind of combinations 6 To invite as much co-operation among the girls aspossible 7 To vary course by such things as a. Xmas candy b. Picnic c. Practical reviews (These keep girls alert and interested.)Lessons:I Registration Review of tables of abbreviations and measurementsTalks on Ideals in Domestic Science WorkRules for v^ashing dishes
Text Appearing After Image:
i82 Ohio University 2 Study of gas burners and gas range Baked Apple Classification of foods \ ^Composition of foods j ^^view Effect of heat and moisture on cellulose. 3 Baked PotatoStructure—Composition Starch experiments with potato and corn starchEffect of heat and moisture on starchCare of stoves and system of duties 4 Potato; Boiled, Steamed, and creamed, white Sauce: pro-portions; method; and uses Selection and care of potatoesWeight: cost of refuse. 5 Cream of Potato Soup:Proportions and methodReview of white SaucesPlace in dietCandied Sweet Potato Composition of Sweet Potato and comparison to IrishPotato. Cost and use 6 Housekeeping Care of sink and refrigerator Natural and artificial aids to cleanliness How to sweep and dust a room Care of hangings, books and furniture 7 Cereals; Rolled Oats Stewed Fruit,—Pears or Peaches Vareties of cereals—composition and comparison with other foods Methods and principles of cooking Table and amounts of water and the time for cooking

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Flickr tags
InfoField
  • bookid:ohiouniversitybu1914ohio
  • bookyear:1914
  • bookdecade:1910
  • bookcentury:1900
  • bookauthor:Ohio_University
  • booksubject:Ohio_University____Periodicals
  • booksubject:Ohio_University____Curricula____Periodicals
  • bookpublisher:Ohio_University
  • bookcontributor:Ohio_University_Libraries
  • booksponsor:LYRASIS_Members_and_Sloan_Foundation
  • bookleafnumber:472
  • bookcollection:ohiouniversitylibraries
  • bookcollection:americana
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30 July 2014
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This image was originally posted to Flickr by Internet Archive Book Images at https://flickr.com/photos/126377022@N07/14759732556. It was reviewed on 30 September 2015 by FlickreviewR and was confirmed to be licensed under the terms of the No known copyright restrictions.

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current14:17, 30 September 2015Thumbnail for version as of 14:17, 30 September 20152,752 × 1,756 (1.4 MB)SteinsplitterBot (talk | contribs)Bot: Image rotated by 90°
12:26, 30 September 2015Thumbnail for version as of 12:26, 30 September 20151,756 × 2,752 (1.4 MB)Fæ (talk | contribs)== {{int:filedesc}} == {{information |description={{en|1=<br> '''Identifier''': ohiouniversitybu1914ohio ([https://commons.wikimedia.org/w/index.php?title=Special%3ASearch&profile=default&fulltext=Search&search=insource%3A%2Fohiouniversitybu1914ohio%2F...

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