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OF

HOME MAKING

A CONDENSED HOME-STUDY COURSE

ON DOMESTIC SCIENCE; THE PRACTICAL APPLICATION OF THE
MOST RECENT ADVANCES IN THE ARTS AND SCIENCES

TO THE HOME INDUSTRIES

PREPARED BY TEACHERS OF
RECOGNIZED AUTHORITY

FOR HOME-MAKERS, MOTHERS, TEACHERS, PHYSICIANS, NURSES,
DIETITIANS, PROFESSIONAL HOME MANAGERS, AND ALL

INTERESTED IN HOME, HEALTH AND ECONOMY

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OME-MAKING as now taught in many schools

and colleges takes rank as a profession as truly

as any occupation. It is the greatest of the professions-greatest in numbers and greatest in its effect on the individual and on society. The profession of home-making has added as much to every day housekeeping as scientific farming has to that of past generations.

The correspondence courses of the American School of Home Economics were prepared to carry this new profession to everyone in reach of the mails. With the co-operation of prominent teachers, the best courses in home economics and domestic science were condensed into clear and practical lessons, especially adapted to home study. The enrollment of over 7,000 members in the School and their appreciation of great practical benefits and interest of the course indicates the wide demand for such teaching and its value.

The present volume is made up of some of the most popular and helpful lessons of the Course, including the regular “Test Questions" and Programs for Class Study. It is a comprehensive reference work for every day use, but it is much more—it is a carefully prepared home-study Course, put into book form after being tested by use, revised and supplemented. It is published at a popular price to enable progressive homemakers to manage their homes more easily, to save on household expenses, to keep up to date and to make the daily routine of housekeeping an interesting profession instead of deadening drudgery. That it may serve as an inspiration to many and be the means of extending even more widely this movement for the conservation and improvement of the American home is the hope of the School.

AMERICAN SCHOOL OF HOME ECONOMICS.

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221532

BY ANNA BARROWS

Teacher of Cookery, Teachers' College, ('olumbia University

FIRE IX COOKING
WATER IN COOKING
ICE AND ICE CHESTS
PREPARATION AND PRESERVING OF FOODS

FOODS
CHOICE OF FOOD
MILK AND ITS PRODUCTS
COOKING OF BUTTER
(OOKING OF CHPESE
T sT QUESTIONS
COOKING OF Eccs
COOKING OF MEAT, FISH, AND POULTRY
COOKING OF VEGETABLES
COOKING OF GRAINS
TEST QUESTIONS
BREAD AND OTHER DOLGIS
PASTRY AND CAKE
COOKING OF DOUGHS
FORY OF SERVING
FLAVOR
FOOD FOR A DAY
BIBLIOGRAPHY
TEST QUESTIONS
COMPARATIVE VALUE OF FIELS
FIRELESS (OOKERS
CO-OPERATIVE COOKING
KITCHEN APPLIANCES
THE HOUSEKEEPER'S LIBRARY
CARD CATALOG OF FOODS
COOKERY A FINE ART
CAKE MAKING
MENU MAKIXG
ECONOMY IN THE USE OF FATS
MENUS FOR SPECIAL OCCASIOxs
PROGRAM FOR CLASS STUDY

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