d, if the character of the lesson renders it
desirable; for example, in those cases where the cooking is not
completed at the expiration of the time assigned. For this reason the
last hour on Friday afternoon has proved a very suitable time. In some
schools the lesson is commenced at half-past three and runs on until
completed, and in this way only half an hour of the regular school time
is taken. The possibilities of a Saturday morning cooking class should
not be overlooked.

ABBREVIATIONS AND MEASUREMENTS

tbsp. = tablespoonful
tsp. = teaspoonful
c. = cupful
qt. = quart
pt. = pint
oz. = ounce
lb. = pound
min. = minute
hr. = hour

TABLE OF LEVEL MEASUREMENTS

3 tsp. = 1 tbsp.
16 tbsp. = 1 c. (dry measure)
12 tbsp. (liquid) = 1 c.
2 c. = 1 pt.

COMPARISONS BETWEEN WEIGHTS AND MEASURES

2 c. butter, packed solidly = 1 lb.
2 c. sugar (granulated) = 1 lb.
2 c. meat, finely chopped = 1 lb.
2-2/3 c. brown sugar = 1 lb.
2-2/3 c. oatmeal = 1 lb.
4-3/4 c. rolled oats = 1 lb.
4 c. flour = 1 lb.
2 tbsp. butter = 1 oz.
4 tbsp. flour = 1 oz.
9 or 10 eggs = 1 lb.
1 lemon (juice) = 3 tbsp.

_Note._--The half-pint measuring cup and not the ordinary
tea cup is the one to be used.

REFERENCE BOOKS

_Household Management._ Ontario Teachers' Manual. The
Copp, Clark Co., Ltd., Toronto $0.19

_Domestic Science._ Austin, B. J. Lyons & Carnahan,
Chicago. Vol. I .60
Vol. II .60

_Principles of Cooking._ Conley, G. American Book Co.,
New York .52

_Home Economics._ Flagg, G. P. Little, Brown & Co.,
Boston. (McClelland, Goodchild & Stewart, Toronto). .75

_Lessons in Elementary Cooking._ Jones, M. C. Boston
Cooking School Magazine Co., Boston 1.00

_Food and Health._ Kinne, H., and Cooley, A. M. Macmillan's,
Toronto .65

_The School Kitchen Text-book._ Lincoln, M. J. Little,
Brown & Co., Boston. (McClelland, Goodchild &
Stewart, Toronto) .60

_Food and Cookery._ Metcalf, M. L. Industrial Education
Co., Indianapolis