HOME ECONOMICS FOR SOUTHERN SCHOOLS. 9 



creasing the value of the latter and doing much to keep the former 

 vital. Under "Supplementary Topics" are mentioned topics of 

 household concern not directly related to the home-economics lesson 

 of the day, but which may well be included in English work. 



Each year's course consists of 160 lessons covering the subjects of 

 cooking and sewing, with related hygiene and sanitation, and with 

 review lessons at proper intervals. 



LESSONS FOR FIRST YEAR'S COURSE. 



LESSON 1. 



Problem. — To plan, select the material, and estimate the amount 

 of material necessary for (1) a dish towel, (2) a holder, and (3) a 

 kitchen apron. 



Points to be brought out. — Towels should be of as inexpensive ma- 

 terial as possible, should absorb water readily, and should leave no 

 lint. Holders should be constructed of material which does not burn 

 readily and which is a poor conductor of heat. Aprons should be 

 white, easily laundered, of simple design, and easily made. 



References. — Write to State leader of girls' clubs for design of 

 apron used in canning clubs. 



Correlation. — Physics: Study conduction of heat (in connection 

 with the selection of the material for the holder) . 



LESSON 2. 



Problem. — To make the towel, holder, and apron. 



Points to be brought out. — Making a neat machine hem on both 

 straight and curved edges. Sewing on tapes. Overhanding or bind- 

 ing of the different layers of the holder together. 



References. — Handy and Pract. Farm Libr. [Missouri], Mo. Bui., 13 

 (1915), No. 2. 



Correlation. — Arithmetic or English: Estimate the cost. • Physics: 

 Capillarity of woven fabrics. 



LESSON 3. 



Problem. — To can any fruit in season. To examine the stove and 

 learn to understand all drafts and openings. 



Points to be brought out. — In canning we wish to preserve the fruit 

 in as nearly the natural condition as possible or in the condition in 

 which we would serve it. Cooking in the can or jar is the easiest 

 and the simplest method. Sugar is not used as a preservative in this 

 case, but should be used in amounts just sufficient for good flavor. 

 The essential points in the management of the stoves should be 

 brought out during this lesson. 



References.— U. S. Dept. Agr., Farmers' Buls. 426,* 521, and 771. 



