mperatures, as indicated by Fahrenheit thermometers, have always been
given, as this scale is best known in the home.

Since this Manual is designed for teachers, few recipes have been
furnished. The books of reference which are appended will supply these
and additional information on the subject.

CORRELATION WITH OTHER SCHOOL SUBJECTS

One of the benefits of placing Household Management in a Course of Study
is that it relates the knowledge gained in school to the home life.

The Household Management teacher has great opportunity for this
correlation. She should be more than a teacher of household duties. She
should lead the pupils to see the importance and necessity of mastering
the other school subjects. Wherever interest in these subjects has
already been established, this interest will form a basis for
development in many Household Management lessons.

Then, too, the teachers of other subjects should, as far as possible,
work with the Household Management teacher in relating their instruction
to the operations and requirements in the home. If the teachers
co-operate in planning their lessons, the pupils will receive a deeper
impression of the facts learned in each subject and will have an
increased interest in the work, through seeing how one branch of
knowledge is related to another.

The following will show how some of the subjects are related to the
class work of Household Management:

Arithmetic.--This subject is used in household accounts, in
measurements, in the division of recipes, and in computing the cost of
foods prepared for the table.

Reading.--The pupils should be asked to read aloud the recipes and their
notes and should be required to do this distinctly and accurately.

Spelling, Writing, Language Work.--In writing recipes and notes, in
stories of household topics, and in written answers, the teacher should
insist on neat writing, correct spelling, and good English.

Geography.--The study of materials for food, clothing, and house
furnishings brings before the mind our commercial relations with foreign
countries and the occupations of their inhabitants. It also suggests
consideration of climate and soils.

History.--The evolution of furniture and utensils, of methods of
housekeeping, and of preparing and serving food, brings out historical
facts.

Elementary Science.--Throughout the Course, this subject is the
foundation of much of the instruction given, as it explains the
principle