Scouting For Girls, Official Handbook of the Girl Scouts Part 78

"The Woman Movement in America," McClurg and Co., Chicago.

"The Woman Voter's Manual," Forman and Shuler, Century Co., 1918.

"Democracy in Reconstruction," Houghton Mifflin, 1919. Cleveland and Schafer.

"History of Politics," Edward Jenks, Macmillan Co.

"The Subjection of Women," John Stuart Mill, Frederick Stokes.

"Your Vote and How to Use It," Mrs. Raymond Brown, Harper Bros.

"The Story of a Pioneer," Anna Howard Shaw.

"American Commonwealth," James Bryce.

"Promised Land," Mary Antin, Houghton Mifflin.

"Land of Fair Play," Geoffrey Parsons, Scribner.

"Making of an American," J. A. Rils, Macmillan.

"Peace and Patriotism," E. S. Smith, Lothrop, Lee and Shepard.

"The Children in the Shadow," Ernest Kent Coulter, McBride Nest and Co.

"American Citizens.h.i.+p," Charles and Mary Beard, Macmillan.

[Ill.u.s.tration: COOK

SYMBOL--GRIDIRON]

This test is based on the thorough knowledge of the article on "Cooking"

in the handbook. It may be taken in sections. A certificate may be presented from a Domestic Science teacher, or from the mother if the Captain knows her and can testify to her competency to judge.

1. Build and regulate the fire in a coal or wood stove, or if a gas range is used know how to regulate the heat in the oven, broiler and top.

2. What does it mean to boil a food? To broil? To bake? Why is it not advisable to fry food?

3. How many cupfuls make a quart? How many tablespoonfuls to a cup? Teaspoonfuls to a tablespoon?

4. Be able to cook two kinds of cereal.

5. Be able to make tea, coffee and cocoa properly.

6. Be able to cook a dried and a fresh fruit.

7. Be able to cook three common vegetables in two ways.

8. Be able to prepare two kinds of salad. How are salads kept crisp?

9. Know the difference in food value between whole milk and skimmed milk.

10. Be able to boil or coddle or poach eggs properly.

11. Be able to select meat and prepare the cuts for broiling, roasting and stewing OR be able to clean, dress and cook a fowl.

12. Be able to make two kinds of quick bread, such as biscuits or m.u.f.fins.

13. Be able to plan menus for one day, choosing at least three dishes in which left-overs may be utilized.

REFERENCES:

"The Junior Cook Book," Girl Scout Edition, Clara Ingram, Ba.r.s.e and Hopkins.

"Fun of Cooking," C. F. Benton, Century.

"Boston Cooking School Cook Book," Little.

"Hot Weather Dishes," S. T. Rorer, Arnold and Co.

"Food and Health," Helen Kinne and Anna M. Cooley, Macmillan.

[Ill.u.s.tration: CRAFTSMAN

SYMBOL--PRIMITIVE DECORATIVE DESIGN]

To earn this badge a Girl Scout must qualify in at least one of the following and must read at least one general reference:

1. Tie-dying: Make a tie-dyed scarf using two kinds of tying.

Reference: "Dyes and Dyeing," Charles E. Pellew, McBride.

"Industrial and Applied Art Books, Book 6," Bush.

2. Block Printing: Make an original design for a block print unit using a flower or bird motif.

Apply to a bag or collar in one color using oil paint or dyes.

3. Stencilling: Make an original stencil design for a border, use flower, bird, boat or tree motif. Apply in two colors to a bag, collar or scarf using oil paint or dyes.

4. Crochet, Cross-st.i.tch, Darning: Make an original border design on square paper using any two geometric units, or a conventional flower or animal form. Apply the design to a towel in crochet, cross-st.i.tch or darning.

Reference: "Cross-st.i.tch Patterns," Dorothy Bradford, "Industrial Art Text Books, Book 6,"

"Modern Priscilla," Snow.

6. Weaving, Baskets: Design a basket shape with its widest dimension not less than six inches, and make the basket of raffia over a reed or cord foundation. Use eight st.i.tch or lazy squaw.