A COURSE OF TWENTY LESSONS FOR HIGH SCHOOL STUDENTS. 1. Necessities of a house-location, soil, etc. 2. Building materials and general healthful construction. 3. Elements in house-building-arrangement, size, mechanics, etc. 4. Heating and ventilation. 5. Drainage systems. Water supply. 6. House inspection. 7. House furnishings-principles of sanitary, artistic, economical furnishings. APPENDIX E. COURSE IN HOME DRESSMAKING, PRATT INSTITUTE, BROOKLYN, NEW YORK. Two lessons a week; five terms of three months each. Entrance Requirements.-Students are required to be over sixteen years of age, to have a knowledge of hand and machine sewing, to be able to use the tape measure, and to make simple garments and cambric dresses as taught in the sewing classes. COURSE OF STUDY. First Grade.-Draughting skirts and bodices. Exercise with practice material in fitting and designing and in making dress trimmings and finishings. Study of colour, form, line and texture. Second Grade.-Draughting and making walking skirt. Cutting fitting and making lined bodice. Study of the contour and poise of the body. Third Grade.-Matching stripes and plaids. Draughting and making princess gown. Practice in designing: study of artistic principles. Fourth Grade.-Draughting, cutting, and making jacket. Draughting child's dress and coat. Study of woollen textiles. Fifth Grade.-Draughting and making evening gown. Practice in designing gowns for home and evening wear. Drawing, Water-colour and Elementary Design-Practice in the use of the pencil and of water-colour. Appearance of objects, bows, gowns and drapery. Outline and proportion of the human form. Study of historic costumes: designing of gowns. APPENDIX F. COURSES OF DOMESTIC SCIENCE AND ART AT DREXEL INSTITUTE. (Drexel Institute of Art, Science, and Industry, Philadelphia.) I. NORMAL COURSE OF DOMESTIC SCIENCE. Applicants to enter the Normal Course in Domestic Science are requested to give the following information : Name (in full)...... Address........ Date of birth....................... What is your general health ?............. Have you any noticeable defect of any kind as in sight, hearing, or any other defect?... From what school, or college, or courses of study have you been graduated?..... Year of graduation ?.......... Have you taught?.......... In what grades ?................................. Where ?....................... How long?........................... What year or years ?............... Have you any knowledge of cookery ?................................... Do you intend taking this course to fit yourself as a director or instructor of Domestic Science ?................................ Remarks........... Applicants to enter the Housekeepers' Course are requested to give the following information : Name (in full)........ Philadelphia address...... If not a resident of Philadelphia, also give home address...... Age........ From what school, or courses of study have you been graduated ?................. What has been your occupation ?.......... Have you any knowledge of cookery?............. Do you intend taking this course to fit yourself to take a position as housekeeper or matron ?....... DEPARTMENT OF DOMESTIC SCIENCE. NORMAL COURSE. The following additional information concerning the Normal Course in Domestic Science will answer a large number of the questions made by inquirers : Examinations.--No entrance examination is required. For admission at least a high-school education or its equivalent is necessary. Age, education, previous experience, personal fitness, etc., are considered in the selection of applicants. Expenses. There are no free scholarships. Tuition fee $80 (£16) per year, text-books and stationery, $10 (£2). Board may be had near the Institute at prices ranging from five to eight dollars per week. Four plain white blouses. Not a thin material and without tucks or insertion. One dozen white linen collars. Narrow tie of any colour. Black belt. Six aprons:-White cambric, 36 in. wide; use one and a half widths, finish with a five-inch hem; length three inches from the bottom of skirt. Band, one and a half inches, finished. Bib, eight inches by nine, finished, with a hem of half an inch. Straps, one and a quarter inches wide, finished; fasten to upper corners of the bib, pass over shoulders, and button on waist button. May be bought at the Institute. Six pairs of sleeves; seven inches deep, finished; one inch hem top and bottom. May be purchased at the Institute for ten cents a pair. Caps: Must be purchased at the Institute as needed, 15 cents each. Holders Four thin holders with tape 27 inches long, with a loop to put on apron band. : Towels Five towels made of glass towelling, 18 inches long, with a tape loop to put on apron band. Gymnasium Suits.-Black serge, made into a simple blouse with a rolling collar and a divided skirt. Length of skirt, from waist to ankle. Divided two inches above the knee and an eight-inch gusset inserted. It requires four widths of 42-inch material, two widths in each leg; or three widths of 56-inch goods, with one and a half widths in each leg. Put elastic at the bottom of each leg. Skirt opens in front. Blouse and skirt must be buttoned together by no less than six buttons. Black tie. Black stockings. Black rubber-soled shoes, bought at 25 North 13th Street, Philadelphia. Positions.-The school does not guarantee positions to graduates, but assists them when it can. Salaries depend upon the kind of work done, the responsibility involved, the capabilities of the applicant, etc. Outside Work.-Students have no time to engage in outside work, and cannot, therefore, earn any money while taking the course. There are no summer, evening, or correspondence courses for Normal Students. STUDENTS' HOUSE. A Students House has been organized in connection with the work of the Department of Domestic Science. Board and room may be obtained at $.5 per week. Board alone $3.50 per week. Applicants wishing to have a place in the house should send in their names and they will be put on the waiting list. The three following Courses are taken by Normal students, Housekeepers, and General Students. The First Course is given by Normal students as Practice Classes to children. FIRST COURSE IN COOKERY. 1. Combustion, building fire, scalloped oysters. 2. Food principles, water, tea coffee, chocolate. 3. Starch, white sauce, milk toast. 4. Vegetables in white sauce, celery, cabbage, carrots, stuffed potatoes. 5. Soups without meats, cream of potato, potato, croutons, crisp crackers 6. Cereals, sugar, steamed apples, apple sauce, avena, steamed and boiled rice, wheatena, 7. Fats and oils, caramel, beef drippings, fried oysters, cranberry jelly. 8. Fish balls, baked apples. 9. Proteids, eggs cooked in water, plain omelet, flour omelet, poached egg, soft cooked egg. 10. Milk, cup custard, floating island, pasteurized milk, rennet. 11. Cheese, soufflé, welsh rarebit, cheese straws. 12. Meats, cuts for broiling and roasting, roast, broiled chops, lemon jelly, Hamburg steaks. 13. Meats, cuts for soups and stews, soup stock, scalloped mutton, baking powder biscuits. 14. Corn beef hash, corn muffins. 15. Bread, large quantity. 16. Small loaves of bread, hash with gravy. SECOND COURSE IN COOKERY. 1. Parker house rolls, bread sticks, buns, cinnamon buns. 2. Brown bread, fruit pudding, hard and lemon sauces, butter balls. 3. Plain griddle cakes, waffles, fricassees, oysters. 4. Fish, baked fish with stuffing, tomato sauce, Hollandaise sauce, steamed fish. 5. Poultry, draw a fowl, truss for roasting, cut for fricassee. 6. Cooking in deep fat, alternate rice and chicken croquettes, crumpets. 7. Soup lesson with white stock, cream and potato, clam purée, soup sticks, noodles. 8. Review meat, veal cutlets, noodles with cheese. 9. Pastry, apple and lemon pie. 10. Desserts, snow pudding, soft custard, coffee cream, sponge cake. 11. Cake, plain, cream almond frosting, 12. Cookies, strawberry shortcake. 13. Salads, potato, French dressing, cole slaw, boiled dressing, stuffed eggs. 14. Opening a lobster, Mayonnaise dressing. 15. Luncheon, served on desks. 16. Ice cream, chocolate cakes. THIRD COURSE IN COOKERY. 1 Preserving, general rules, canned peaches, crab apple jelly, spiced pears. 2. Preserving continued, ketchup, quince preserve, grape juice, grape jam. 3. Reed birds, Bavarian cream, stuffed peppers, black bean soup. 4. Devilled crabs, chocolate cake, boiled frosting, chocolate filling. 5. Sweetbread patties, Swedish timbales, breaded mutton cutlets, Cuban sauce, potatoes for garnishing. 6. Caramel Charlotte, Charlotte Russe, bombe glacé, jumbles, macaroons. 7. Fillet of beef, mushroom sauce, mock turtle soup. 8. Lobster cutlets, sauce tartare, rolled wafers. 9. Candy, candied orange peel, peppermints, glacé, salted almonds, mint leaves. |