ughly with some sort of
grease, sprinkled with lime, and left overnight. In the morning it
should be washed out with hot soda-water and rinsed in clear, hot water.
A new kettle is generally rusty, and should be greased thoroughly inside
and out and allowed to stand for two days; then washed in hot
soda-water.

Bath-brick should be used for scouring iron utensils and steel knives
and forks. If iron pots and frying-pans are scrubbed with a piece of
bath-brick each time they are used and then washed in hot soap-suds,
they can be kept in good condition. Tinware and steel knives and forks
may be cleaned by scouring with ashes, but only fine ashes should be
used on tinware. The brown stains on granite utensils should be scoured
off; and this ware should be carefully handled, in order to avoid
chipping. Coffee-pots and tea-pots should be cleaned daily, the grounds
removed, and the interior of the pots washed out thoroughly. The
tea-kettle should be washed and dried overnight and left uncovered to
air.

PRELIMINARY PLAN

If school lunches are served or cooking lessons are given at the school,
it will be well to use this lesson to get the cupboards in readiness. If
it is impossible to do this at school, arrange to have such a lesson in
one of the homes outside of school hours. Be sure that the housekeeper
is in sympathy with the work and is willing to co-operate.

METHOD OF WORK

Assign each pupil a task in the cleaning, the scouring of the dishes,
and the arrangement of the cupboard. Set a definite amount to be done
and carry out the plans, leaving a clean and neatly arranged cupboard at
the end of the lesson.

LESSON III: CARE OF FOODS

SUBJECT-MATTER

Several important points must be borne in mind if foods are to be kept
in a good condition. Most foods change easily. Vegetables and fruits
lose water, wilt, and become unfit to eat. Flour and corn-meal become
mouldy. Potatoes decay and sprout. Some foods, such as milk, turn sour.
Eggs become tainted, and fat grows rancid. With proper care in handling,
storing, and keeping, this spoiling can be prevented.

The spoiling of foods is due to the presence of micro-organisms; and if
foods are fresh and sound and kept cool and clean in every way, they
will not spoil readily, because such conditions are unfavourable to the
development of the micro-organisms. On the other hand, if foods are
roughly handled and bruised, decomposition will take place readily, for
m