This style of apron has been adopted for a cooking apron in several schools because it does not require much material and is easily laundered. The width is such that it can be easily passed flat through a laundry mangle and there are no buttons to come off. Used as a cooking apron, it may be made of muslin, twilled jean, Indian head, or any strong white material. If for housework, blue engineering cloth, calico, percale, or chambray may be used.

Standard Measurements

Length of the apron 48" (measured from the shoulder to the lower edge of the apron). Bust measure 36".

Required Material

Measure the length from the waist to the point where the hem of the apron should come. Twice this amount less 3" is the amount needed for the apron. For instance, if the distance from the waistline to the lower edge of the apron is 30", twice this sum (60"), less 3" or 57" is the amount needed for the apron.

Required-Material-30

Fig. 28. - Work or Cooking Apron

Parts of the Apron

I, body of the apron; II, piece cut out from the neck from which the pocket is made; III, gores; IV, piece left from which the strings and the binding of the apron are cut; V, strings. (See Fig. 29.)

Preparing the Material for Drafting the Pattern

Take a piece of material 1 1/2 yards in length and fold this through the center lengthwise. Pin the selvages together carefully and mark the corners A, B, C, and D.

Drafting the Pattern

Let the corner AB be the length needed for the apron and AC the width.

AE From A on the AB line mark 6", and locate E.

EH From E draw a horizontal line 3" long, parallel to the AC line, and locate IT.

EF From E on the AB line draw a line 2" long, and locate F.

FG From F draw a line 1" long and parallel to the EH line, and locate G.

GH Connect GH by a straight line. This line will form the seam in the yoke in the middle of the back.

FI From F draw a line 4" long, and locate I.

IJ From I draw a line 4" long and parallel to the AC line, and locate J. This line indicates the chest line.

IK From I on the AB line measure 6", and locate K.

KJG Connect KJG by a curved line. This line indicates the neck line of the apron.

Required-Material-31

Fig. 29. - Draft of Work or Cooking Apron

KL From K on the AB line measure 8", and locate L. LM Extend the L line parallel to the AC line, and locate M. This line indicates the waist line. KN Extend the K line 7", parallel to the AC line, and locate N. This line indicates the bust line. JO From J draw a line 3" long and parallel to the AC line, and locate O. MP From M on the ML line measure 6", and locate P. This line indicates the back part of the apron. PNOH Connect PNOH by a curved line.

This line indicates the underarm seam and the shoulder seam of the apron.

Side Gore

MR From M on the CD line measure 8", and locate R.

RS From R measure a line 6" long and parallel to the AC line, and locate S. This line indicates the width of the side gore.

PR Place the ruler on P and R and from P draw a diagonal line 1 1/2" long, and locate X.

MXSC Connect these points by a curved line. This will form the outer seam of the gore which is added to the apron. (See Fig. 29 III.)

Cutting

While the apron is still folded, cut out (1) the neck line KJG, (2) the center back GH, (3) the shoulder and curved arm line HONPM, (4) the gores CSXM. (5) Cut off 1" from the neck piece II and from the piece IV as indicated by the long dotted line. (6) Cut out the strings. (See Fig. 29.)

Making

1.  Take the folded apron and the folded gores and place the gores with the point C to the point M. The wider part M will meet Z. This point is raised about 1" above D to allow for the curve around the back of the apron.

2.  Pin the selvage of the apron and the selvage of the gores with the right sides together.

3.  Stitch by machine as narrow a seam as the selvage will allow.

4.  See that the bottom of the apron is even and that there is a good curve at the side.

5.  Take the binding previously cut and pin the right side of the binding to the right side of the apron. Adjust the binding to the part from which it was cut. (Have the connecting points of the apron and the facing meet.)

6.  After these parts are all pinned in place, join the bindings together, stitch the seams, and then press them open.

7.  Stitch the binding to the apron by 1/8" line all around the body and the neck of the apron.

8.  Press this seam open and turn the binding on the left side of the apron.

9.  Crease the edges very flat so that the stitching is visible, and stitch again on the right side close to the edge.

10.  Measure with a gauge, a 3/8" binding. Turn the cut edges under. Be careful that the binding is even all around the apron.

11.  Pin and press this before stitching.

12.  Stitch the binding very close to the inner edge.

13.  Close the back with a French or a flat fell seam.

Pocket

1.  Hem or bind the pocket at the top.

2.  Outline initials on the pocket.

3.  Measure 5" from the center front and 14" down from the neck and stitch the pocket to the apron.

Strings

1. Cut the strings 16" long and 2 1/2" wide. (See V of Fig. 29.)

2.  Fold each of these lengthwise through the center and stitch them together.

3.  Press the seam open and then turn the strings to the right side.

4.   Stitch on the right side all around the two long and the one short edges.

5.  Pin the strings to the apron, 1" from the waist line and at right angles to it.

6.   Stitch the strings on the right side of the apron.

7.   Stitch along the edge of the apron. Press and fold the apron.

Compute the cost: the time spent in making the apron.

Teacher's Directions To Pupil

Steps in Making the Cooking or Work Apron

1.  Fold the material.

2.  Draft the pattern.

3.  Cut out the apron.

4.  Sew on the gores.

5.  Cut out the bindings, the pocket and the strings.

6.  Pin the binding all around the apron and the neck.

7.  Pin and stitch the seams in the binding.

8.  Stitch the binding to the apron.

9.  Open the seam of the binding.

10. Turn the binding to the wrong side.

11.  Stitch the binding very close to the edge all around the body and the neck of the apron.

12.  Turn the raw edge of the binding under so as to leave a finished binding of 1/2" to 3/4".

13.  See that the binding is even all around. Use the gauge to test, then stitch very close to the turned edge.

14.  Close the opening at the back with a French or a flat fell seam.

15.  Prepare the pocket, (a) Outline the initials, (b) hem the top, (c) turn under the edges around the sides and the bottom, (d) stitch the pocket to the apron.

16.  Make the strings.

17.  Stitch the strings to the apron.

Questions

1.  Name suitable materials that can be used for the cooking apron.

2.  Name suitable materials that can be used for aprons for housework.

3.  How are the edges of this apron finished?

4.  Name different ways that the edges could be finished.

5.  What seams were used in the construction of this apron?

6.  How are the strings made ?