well to supply herself with one of the text-books
listed. Level measurements should be used in the preparation of all the
recipes, and all the directions should be carefully followed.

The first few lessons are more fully outlined than the others,
furnishing suggestions for methods of procedure that may be adapted to
later lessons. The teacher should have a detailed plan for every lesson,
outlining her method of work, the leading questions for the discussion,
and the home assignments which she desires to make.

Foods that are in common use are suggested for the lessons outlined.
There will necessarily be exceptions to their use in different
localities. If any foods used in the homes are harmful because of the
manner in which they are prepared, the teacher should do all in her
power to correct the situation, but she must, at the same time, be
careful not to be too radical. If the lessons given are not followed by
home practice, the time devoted to them will be, to all intents and
purposes, wasted. Simple meal service should be introduced wherever it
is possible, and as much instruction on the furnishing and the care of
the kitchen should be included as time permits.

By the time the course is completed, the pupil should be able to keep
her kitchen in a sanitary condition and should have a sufficient
knowledge of food values and of the processes of cooking to enable her
to provide simple, wholesome meals for her family.

For the teaching of food values, it will be helpful to secure the set of
sixteen food charts which may be obtained from the Superintendent of
Documents, Government Printing Office, Washington, D.C., price one
dollar.

It will be shown later how the school luncheon may be managed with very
little interference with the ordinary organization of the school. Where
definite instruction is given in Household Science, a place must be
provided for it on the school time-table, as is the case with the other
school subjects. In sewing and household management lessons of forty
minutes each are sufficient, and these can be arranged for at the times
found to be most convenient. If each pupil keeps her sewing in a box or
bag, it may often be used as "busy work" when the pupil has finished her
assigned work or while she is waiting for the teacher, who may be
engaged with another class. Lessons in cookery should be, if possible,
at least one hour in length, and should be given at a time when this
period can be exceede