Jefferson High School - J Yearbook (Jefferson, WI)

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PACE TEN SECOND YEAR. The work in this year is based on that of the previous year. The student has had enough work to have acquired a fair amount of skill. The work includes: 1. Food preservation, packing of eggs, canning of fruits and vegetables, making of preserves, jellies, and pickles. 2. Review of food preparation with more complicated manipulation. 3. Study of batters and doughs, breads, fancy rolls, cookies, cakes and pastries. 4. Large quantity of cooking and serving. 5. Preparation and serving of more elaborate meals. 1. Tools required and the use of each—Presentation of basting, running, back, combination, and hemming stitches. 2. Application of above in hemming of towels. 3. Use of pattern—study of lines of figure and drafting of patterns, according to individual measurement without use of system. 4. Making of four piece set of underwear—each girl purchasing her own materials, bearing in mind, the economic values of the garments made. 5. Study of the manufacture of kinds, source, composition, spinning, weaving, dying and SEW I NT. FIRST YEAR. adulteration of fabrics. The reasons for the use of each. 6. Economical values of various kinds of cotton fabrics. 7. If t i m e permits a simple house dress is designed and made. SECOND YEAR. 1. Review of plain sewing. Wool Blouaes Made in Sewing Claaa 2. Use of commercial pattern — discussion

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HOME ECONOMICS PAOE NINE The courses in Home Economics aim to give to every girl in the high school practical training in the art of home making. The subject is approached from the standpoint of science, art and profession, and is conducted throughout with the average girl and average home in mind. COOKERY—FIRST YEAR I. The work of this year includes a study of the care of kitchen utensils—the care and use of the range—care of plumbing. II. The use of foods in the body—their digestion, absorption and circulation. III. The kinds of foods—the source, composition and function in the body of each kind. IV. The preparation and cooking of— 1. Simple carbohydrate foods, as potatoes, cereals, tapioca. 2. Seasonable vegetables — tomatoes, carrots, turnips, squash, cabbage. 3. Study of leavening agents—use and kinds— air. steam, yeast, and baking powder. 4. Study of batters and doughs — popovers, mu dins, corn-bread, biscuits. 5. Fish—fresh, canned and salt. ti. Cookery of eggs, milk, cheese. 7. Hot and cold desserts. 8. Making of tea. cotTee and cocoa—discussion of production—kinds, cost, adulterations. 0. Serving of simple meals in the laboratory particular attention being paid to food combinations, cost, and seasonableness of same; laying of table, waiting, serving and table etiquette. 10. Hot lunches during winter months. V. During this year some attention is given to First Aid work including: 1. Preparation of bandages. 2. Applying of simple bandages as circular, spiral, spiral reverse, and triangular. 3. Treatment of common emergencies as, burns, scalds, cuts, nose-bleed, etc.

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PAGE ELEVEN The»e Girl» Made Their Dresses in Their Sewing Class of alterations that may be made to suit individual needs. 3. Dress making using commercial patterns, remodelling of old clothes, especially woolens. In this year's work the student is encouraged to use her own ideas as far as possible—selecting all materials with regard to cost—durability—purpose for which garment is intended—suitability of material and color to wearer and kind of garment. A part of this year is given over to the various phases of home making other than cooking and sewing. Some time is spent on household management including planning. decoration, and sanitation. The care and feeding of children are considered and a few lessons are given to include the care necessary during the common diseases.