l be impossible to teach more than a few of the first
principles governing each department of the work, viz., a knowledge of
the constituent parts of the human body; the classification of food
and the relation of each class to the sustenance and repair of the
body; simple recipes illustrating the most wholesome and economical
methods of preparing the various kinds of food; the science of
nutrition, economy and hygiene; general hints on household management,
laundry work, and care of the sick.

To enter more fully into the chemistry of food, bacteriology, etc.,
would tend to cause confusion in the mind of the average school girl,
and possibly create a distaste for knowledge containing so much
abstract matter.

This book is not a teacher's manual, nor is it intended to take the
place of the teacher in any way. The normal training prescribed for
teachers will enable them to supplement the information contained
herein, by a much more general and comprehensive treatment of the
various questions, than would be possible or judicious in a primary
text-book. It has been found difficult for pupils to copy the recipes
given with each lesson, or to write out the instructions carefully
without infringing upon the time which should be devoted to practice
work.[2] In order to meet this difficulty, also to enable the pupil to
work at home under the same rules which govern the class work, simple
recipes are given, beginning with a class requiring a knowledge of
heat and its effect, going on to those requiring hand dexterity,
before attempting the more difficult subjects. After the pupils have
acquired a knowledge of the "why and wherefore" of the different
processes required in cooking, they will have little difficulty in
following the more elaborate recipes given in the numberless
cook-books provided for household use. Once the art--and it is a fine
art--of cookery is mastered, it becomes not only a pleasant occupation
but provides excellent mental exercise, thereby preventing the
reaction which frequently follows school life.

The tables given are to be used for reference, and _not to be
memorized_ by the pupil.

The writer is greatly indebted to Prof. Atwater for his kindly
interest and assistance in providing much valuable information, which
in some instances is given verbatim; also to Dr. Gilman Thompson for
permission to give extracts from his valuable book, "Practical
Dietetics"; to Prof. Kinne, Columbia University (Domestic