served. The teacher should plan the lessons, but
occasionally, particularly at festive seasons, the pupils themselves
should be allowed to decide what shall be made. When it is possible, the
food prepared at home should be brought by the pupil to the school, in
order that it may be compared with that made by other pupils and be
judged by the teacher. In other cases, the mother might be asked to fill
up a previously prepared form, certifying to the amount and character of
the work done at home by the pupil each week.

The instructions placed on the black-board should be clear and concise
and give adequate information concerning materials, quantities, and
methods. They should be arranged in such a way as to appeal to the eye
and thus assist the memory. Connected composition should not be
attempted, but the matter should be arranged in a series of numbered
steps, somewhat as follows:

_Recipe: Boiled Carrots_

Carrots
Boiling water
Salt and pepper
Butter

1. Scrub, scrape, and rinse the carrots.

2. Cut them into pieces by dicing them.

3. Place the pieces in a sauce-pan.

4. Set over the fire and cover with boiling water.

5. Cook until the pieces are soft at the centre when pierced with a
fork.

6. Serve in a hot vegetable dish.

After being thoroughly explained, these directions are placed in a
note-book, for the guidance of the pupil in her home practice. In some
cases, the directions are placed on properly punched cards, so that at
the end of the year every pupil will have a collection of useful recipes
and plans, each one of which she understands and has worked out. In many
lessons of this type demonstrations may be given by the teacher and, if
the food cannot be cooked on the school stove, it may be taken home to
be cooked by one of the pupils.

Lessons given according to this method, by which the theory is given in
school and the practice acquired at home, need not be restricted to
cookery. Any of the lessons prescribed in the curriculum for Form III,
Junior, may be treated in the same way. Lessons on the daily care of a
bed-room, weekly sweeping, care and cleaning of metals, washing dishes,
washing clothes, ironing a blouse and, in fact, on all subjects
pertaining to the general care and management of the home, may be given
in this way.

Each lesson should conclude with a carefully prepared black-board
summary, which should be neatly copied into the note-books, to be
periodically