London's Pulse: Medical Officer of Health reports 1848-1972
View report page
Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Willesden 1919
[Report of the Medical Officer of Health for Willesden]
This page requires JavaScript
Laundrywork.
| Subject for Talks. | Practice Class. |
|---|---|
| 1. Cleanliness necessary for health Advantages of steeping clothes before washing; necessity for method. | Mothers wash articles brought. |
| 2. Preparation for family wash, mending, sorting, steeping articles | Mending if necessary, sorting, steeping, and washing articles brought. |
| 3. Order of work. How to economise time, labour, and materials | Mothers wash articles brought. |
| 4. Value of wool as a clothing material. How to prevent shrinking and felting of woollen articles | Washing and finishing woollen articles. |
| 5. Washing, boiling, rinsing, blueing white clothes Preservation of colour | Washing and finishing white cotton and linen articles. |
| 6. Washing and finishing coloured cottons. Use of salt and vinegar | Washing and finishing coloured cottons. |
| 7. Ironing a plain blouse | Mothers wash articles brought. |
| 8. Dangers of flannelette | |
| 9. Washing coarse cloths. Use of soda | Washing and finishing coarse cloths, and articles brought. |
| 10. Use of mangles. How to damp and fold clothes for mangling. Care of the mangle. Airing | Class wash any articles brought. |
| 11. Washing infants' clothes, and clothes of small children | |
| 12. Revision, or anything the mothers wish for |
Cookery A.
Mothers may buy what they have made at cost price.
A. Morning Class, 10.30-12.30.
1. Stocks and plain soups.
2. Food values. Use of pulses.
3. Stewing.
4. Boiling.
5. Baking.
6. Steaming.
7. Frying.
8. Fish, choice, preparation, cooking.
9. Reheating cooked foods.
10. Storing food in the home.
11. Formulation of recipes ; variety in the diet.
12. Economy in firing, gas, etc. Use and abuse of tinned foods.
Cookery B.
1. Plain buns and scones.
2. Simple supper dishes.
3. Supper dishes, utilising scraps.
4. Preserving food.
5. Cookery for invalids and young children.
6. Uses of potatoes.
7. Plain cakes.
8. Pastry.
9. Beverages.
10. Oatcakes, biscuits, potato cakes.
11. Use of fish for supper dishes.
12. Value of fresh foods in the diet.