HOME ECONOMICS

Evening Star, Issue 18256, 21 April 1923, Page 8

HOME ECONOMICS

MEETING OF ASSOCIATION. The monthly meeting of the Otago Heine Economics Association was held on \Vertnesday evening in Ihe Home -Science Buildings, when over 120 ladies wore piesenl. Professor ■Strong .im-inicicd. in.creAed, and entertained the large audience in her treatment of the subject for the evening, which was ‘How Can Wo Use hnentu.c Principles of Management in Uur Home.-.. A number of home science s-ucicnts dc-tuy and cleverly carne.d out. the demonstrations, and made themselves urolul in oilier ways, reflecting great credit on themselves and their instructors, 'iho walls were adorned with expressive pesters. These were, shown one by one, and convoyed a number of valuable lessons. Examples of labor-saving kitchen eonipmenl were on view, and their use was ably demonstrated, Some of these were home-made. . The fundamental principles of cincency were shown to be: (1) Ideals, (2) common sense, (3) competent counsel. (4) standardised operations, (5) standardised conditions,' (b) standardised practice. (7) despatching. (8) scheduling, (3)- reliable records, (10), discipline, (11) fair deal, (12) rewards._ The purpose of a kitchen and its condition witii respect to light, ventilation, and 101.1tionship to fixed equipment was dealt with. Some common-sense solutions of the problem of “saving steps' were oflored, and it was suggested that to perform processes sitting down was a common-sense way of savin" 0 energy, if the work could be done as well sitting as standing. Attention was drawn to the fact that much fatigue is caused by tbo working surfaces in the homo not being the best height to save the. worker from having to stoop. The following questions received duo consideration :—What is the height of your sink, tubs, ironing board, and work table? What is the best location for the sink? If a. vo you a drain board on both sides? Could your conditions and method of dishwashing bo changed to save time and labor? Workers in the house were advised to group their utensils according to their use in preparing, cooking, and serving near tfio place where thev need them. Many other aspects of the subject were ably treated, and the lecturer was frequently applauded. Questions were invited, and discussion was asked for. The meeting closed, with hearty thanks to Professor Strong. Many ladies remained to examine the posters, charts, and utensils more closely and to talk in groups about matters that particularly interested them.