ool hours to give it attention if
necessary. In schools where this method is adopted, it has been found
that the privilege has never been abused, nor have the other pupils been
less attentive on account of it. However, most of the recipes suggested
later require little or no attention while cooking.

At twelve o'clock the assigned pupils get the dish ready for serving and
set the table. The others wash their hands, tidy their hair, and get
their lunch boxes. All pass to their places. The pupils who have
prepared the dish may serve it, using trays to carry each pupil's
supply, or the pupils may pass in line before the serving table and to
their places, time being thus saved. When the meal is finished, the
pupils rise and bring their dishes to the serving table and stack them
with the other dishes. Two remain behind to clear up and wash the
dishes, while the others go to play. If the desks are used, each pupil
is responsible for leaving his own desk clean.

The pupils may be required to keep an account of the cost of the food
and to calculate the cost per head per day or per week. A schedule of
the market prices of food should be posted in a conspicuous place, and
the pupils may take turns in keeping these prices up to date. A separate
black-board may be used for this purpose.

The dish chosen should be as simple as possible--a vegetable or cream
soup, cocoa, baked potatoes, baked apples, white sauce with potatoes or
other vegetables, apple sauce, rice pudding, etc. It may be well, in
some cases, to have plans made on Friday for the following week. As a
rule, each day a little before or after four o'clock, the recipe for the
following day should be discussed, the quantities worked out to suit the
number of pupils, and the supplies arranged for. The element of surprise
should be made use of occasionally, the pupils not being allowed to know
the dish until they take their places.

SUGGESTED MENUS

The following are some suggested menus in which the food brought from
home is supplemented by one hot dish. (The name of the hot dish is
printed in italics.)

1. _Potato soup_, meat sandwiches, orange, sponge cake

2. _Cream of tomato soup_, bread and butter sandwiches, stuffed egg,
pear, oatmeal cookies

3. _Apple cooked with bacon_, bread and butter sandwiches, gingerbread,
milk

4. _Cocoa_, date sandwiches, celery, graham crackers, apple

5. _Stewed apples_, egg sandwiches, plain cake, prunes stuffed w