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 (8) 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 (Qn 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. Bul., 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. 
