d be chosen. One
duty should be assigned to each pupil, and she should be entirely
responsible for that portion of the dinner. The teacher should supervise
all the work carefully.

Instructions for making the menu cards may be given in a drawing lesson.

RECIPES

_Baked Omelet_

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk, heated
4 eggs
2 tsp. fat
Pepper

Melt the butter, add the flour and seasonings, mix thoroughly, then add
the hot milk slowly. Separate the eggs, beat the yolks, and add the
white sauce to them. Beat the whites until stiff and cut and fold them
carefully into the yolk mixture, so that the lightness is all retained.
Turn into a greased baking-dish and bake in a moderate oven from 20 to
30 minutes. Serve hot. Serves six.

_Macaroni and Cheese_

1 c. macaroni, noodles, or rice
2 tbsp. fat
3 tbsp. flour
1/2 tsp. salt
Pepper
1-1/2 c. milk
1 c. grated cheese
2 c. buttered bread crumbs (two tbsp. butter or other fat)

Break the macaroni into 1-inch pieces and cook it in a large amount of
salted boiling water from 30 to 45 minutes. Drain it well when tender
and pour cold water through it.

Break up the bread crumbs and add two tablespoonfuls of melted butter to
them. Grate the cheese and make a white sauce of the fat, flour,
seasonings, and milk. Mix the cheese with the sauce, add the macaroni,
and pour it into a buttered baking-dish. Cover with the bread crumbs and
bake 15 or 20 minutes, to brown the crumbs. Serves eight.

LESSON XX: SUGAR

_Food value and cooking. The use of peanuts in candy. Peanut cookies, or
peanut, molasses, or fudge candies, to be made for a special
entertainment._

SUBJECT-MATTER

Sugar is valuable to the body as a source of heat and energy. While it
is easy of digestion, it is very irritating to the body if taken in
large quantities and, on this account, it should be taken in small
quantities and preferably at meal time or with other food. Two or three
pieces of candy taken at the end of the meal will not be hurtful, but
when eaten habitually between meals, it is sure to produce harmful
effects.

Sugar is present in many fruits and in most vegetables. Milk contains a
large percentage of sugar. In preparing foods to which the addition of
sugar seems desirable, care should be taken not to add it in large
quantities.

PRELIMINARY PLAN

As it is desirable to have a discussion regarding sugar and its valu