each in turn, and the best modes
of washing dishes, and keeping the room and stores in the best order, be
part of each lesson.

Once a week let a topic be given out, on which all are to write, any
ingredient in cooking being chosen, and the papers read and marked in
order of merit.

Once a month examine on these topics, and on what has been learned. Let
digestion and forms of food be well understood, and spare no pains to make
the lesson attractive and stimulating to interest.

In classes for ladies the work is usually done entirely by the teacher,
and at least five dishes are prepared. A large class can thus be taught;
but the results will never be as satisfactory as in a practice-class,
though the latter is of course much more troublesome to the teacher, as it
requires far more patience and tact to watch and direct the imperfect
doing of a thing than to do it one's self.

A class lunch or supper is a pleasant way of demonstrating what progress
has been made; and, in such entertainment, do not aim at great variety,
but insist upon the perfect preparation of a few things. To lay and
decorate a table prettily is an accomplishment, and each classroom should
have enough china and glass to admit of this.

To indicate the method which the writer has found practicable and useful,
a course of twelve lessons is given, embracing the essential operations;
and beyond this the teacher can construct her own bills of fare. When the
making of bread begins, it will be found that not more than two or three
other things can be made at one lesson. Let one of these be a simple cake
or pudding for the benefit of the class, whose interest is wonderfully
stimulated by something good to eat.

Large white aprons and small half-sleeves to draw on over the
dress-sleeves are essential, and must be insisted upon. A little cap of
Swiss muslin is pretty, and finishes the uniform well, but is not a
necessity.

For the rest each teacher must judge for herself, only remembering to
_demand the most absolute neatness_ in all work done, and to _give the
most perfect patience_ no matter how stupid the pupil may seem.

TWELVE LESSONS.

LESSON FIRST.

To make stock.
Beef rolls.
Apple float.
Boiled custard.

LESSON SECOND.

To clarify fat or drippings.
Clear soup.
Beef soup with vegetables.
To make caramel.
Cream cakes.

LESSON THIRD.

Beef _a la mode_.
To boil potatoes.
Mashed potatoes.
Potato snow.
Potato croquettes.
Yeast.