ONS TO THE TEACHER

The teacher should learn how the pupils live in their own homes, what
food produce is grown for home use, what foods they use, and how they
prepare and serve their foods. The instruction given in the lessons
should be based on this knowledge, and the possibilities for the
improvement of accepted methods of cooking should be considered. Those
foods should be used in the recipes which the pupils can afford to use
at home. They should be encouraged to grow in their gardens a variety of
garden produce, and to keep chickens, pigs, and cows.

Elementary principles of nutrition and sanitation should be taught.
Simple meals, with plain but well-cooked dishes, should be planned.
Variations should be suggested, and the value of a mixed diet
emphasized. Care should be taken not to waste time on points that are
unrelated to the homes of the pupils, except as such points may be
necessary to raise their ideals.

All the work should be done carefully. The sanitary handling of food and
care in the storage of foods should be insisted upon. Careful attention
should be given to the dish-washing, care of the dish-towels, etc.,
emphasizing the points in sanitation involved. The pupils should be
drilled faithfully in all points connected with the handling of anything
that comes in contact with the food.

Proper methods of sweeping and cleaning should be employed, and
thoroughness must be practised in every detail of the work. Constant
drill in these processes should be given.

The order in which the lessons are to be given will be regulated, in
part, by the season of the year in which they occur, the locality, the
foods obtainable, and any special local needs. However, care must be
taken that the lessons are given in proper sequence, so that the pupils
may see the relation of one to another and may appreciate the value of
each. It may be necessary to combine two lessons or to give only part of
a lesson. In some of the lessons more recipes are suggested than can be
prepared in a brief period. In every case the choice of a recipe will
have to be made by the teacher. Wherever it is possible, simple
experiments should be performed to show the composition of, and the
effect of heat on, food.

No attempt has been made to give a complete set of recipes; but those
included here are chosen as illustrating the subjects to be discussed in
the lessons. The teacher who desires to make use of a greater number of
recipes will do