Equipment for teaching home making in Texas high schools by Harris Jessie Wootten 1888-

Author:Harris, Jessie Wootten, 1888- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Home economics
Publisher: Austin, State Board for Vocational Education
Published: 1922-03-25T05:00:00+00:00

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4 saucepans and covers (selected sizes),

6 glasses.

4 pie tins.

4 shallow layer cake pans (utensil pans).

4 tin bread pans.

3 small china bowls (3 or 4-cup capacity or 6 inches diameter).

2 enamelware pudding pans (1-quart

size). 4 asbestos mats. 1 glass lemon squeezer. 4 heavy tin square pans (approximate

size 12" square by 1*"). 1 set pastry tubes. 1 timbalc iron.

DESIRABLE ADDITIONAL EQUIPMENT 1 fircless cooker. 1 enamel pitcher.

II. Equipment for Meal Service

1. The Room and Its Furnishings. A separate room is recommended for table service. The idea is prevalent that on state occasions a meal is to be served to outside guests by the domestic science class and that, while a dining room is desirable, some other room can be pressed into service at such times. As a matter of fact, such courses were refused aflfiliation credit the past year. The state course of study is based upon meals. It is as necessary to teach meal service, table etiquette, duties of host and hostess to the girls as it is to teach meal preparation and waitress duties for state occasions. In fact, the teachable content connected with the serving of food, and the eating of food, is, if anything, more important than the mere preparation of food. Provision for such teaching must be made either as a dining room, or as equipment for table service in the kitchen itself.

If unit kitchens are used, it is desirable to have a small table and all necessary tableware for four persons included in the equipment of each unit kitchen. The tables and chairs will not only serve for dining tables, but as a place for class discussion, which is a necessary part of class instruction, especially when the laboratory work is carried on in unit kitchen. The small tables shown in figure 21 illustrate this plan,

DINING ROOM EQUIPMENT REQUIRED FOR ACCREDITED COURSES

Required.

1 dining table. 6 chairs.

1 serving table or ImfTet (preferably witliout mirror).

2 tablecloths.

2 luncheon cloths.

1 doz. dinner napkins.

1 doz. tea napkins.

6 tray doilies.

1 bowl for flowers.

6 knives.

6 forks.

6 tablespoons.

6 soup spoons.

6 salad forks.

18 teaspoons.

1 sugar shell.

1 cold meat fork.

Required.

1 serving spoon. 1 serving fork.

1 carving set.

12 thin, plain glasses.

2 pairs salt and pepper shakers. 1 water pitcher or jug.

() soup bowls or cream soup cups.

12 breakfast plates.

12 luncheon or small dinner plates.

12 salad plates.

6 bread and butter plates.

1 cream and sugar.

1 chop plate or 12-inch platter.

1 platter (14 inches).

2 open vegetable dishes.

1 round covered vegetable dish. 6 cups and saucers. 1 gravy boat.

Note. —Simple, plain china is recommended.

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