86 THE WEBER COLLEGE DEPARTMENT OF HOME ECONOMICS Professor Tanner Associate Professor Osmond Mrs. Hamer Miss Thurgood Domestic Science c, d. Foods. A study of the five food principles, their relation to the human body, and the effect of different degrees of heat upon their nutritive value and digestibility. Instruction is given in the courses, manufacture, marketing and care of foodstuffs. Laboratory work consists of practice in making soups, biscuits, muffins, bread, simple desserts, the best method of cooking different cuts of meat, etc., table service, duties of a waitress and hostess and the serving of luncheon. Three recitations and two double laboratory periods per week throughout the year. One unit credit. Text: Wallmans' "Food Study." e, f. Advanced Cooking. Fruit work in stewing, steaming, preserving, making jellies, pickles, catsup, etc., is given during the first eight weeks; advanced cooking in desserts, ices, entrees, salads, etc., during the remainder of the year. Students plan a menu, do the marketing, prepare and serve a luncheon on a given sum of money. Two double laboratory periods a week throughout the year. One-half unit credit. Text: Conley's "Nutrition and Diet." g. Home Nursing. This course is planned to qualify students to meet emergencies and conditions arising in the home where professional skill is not THE WEBER COLLEGE 87 necessary, or where assistance can be given until medical help can be obtained. Foods are analyzed and studied with reference to climatic conditions, age, occupation, sickness, etc. Invalid cooking is prepared in the laboratory. Daily. First semester. One-half unit credit. Text: Aikens' "Practical Nursing." h. Household Management. Systematic housekeeping from the view of economy in time, energy, saving health, promoting happiness in the home, also of keeping accounts, and the division of income. Daily first nine weeks. i. Home Decoration. A study is made of home plans, furnishings, materials and decorations with respect to cost, time and labor. Daily second nine weeks. One-half unit credit. Text: Frederick's "The new Housekeeping." Domestic Art c, d. The study of textiles, the making and use of patterns and a winter dress comprise the work of this course. The making of children's dresses, fine lingerie and summer dresses. Daily throughout the year. One-half unit credit. e, f. Dressmaking, including winter and party dresses. Students fit each other under the supervision of the teacher, and much practice is given in the making of various patterns. The study of textiles, line and design as adapted to various figures. Two double periods and one single period per week throughout the year. One-half unit credit. g, h. Advanced dressmaking and drafting patterns. Throughout the year. One-half unit credit.