stove is also provided with means for disposing of the ashes, soot,
and the gases formed. All parts of the stove are so arranged that they
may be kept clean.

(See Twenty Lessons in the Care of the Home. Lesson I)

PRELIMINARY PLAN

There should be provided for this lesson (from the homes of the pupils
or the school garden), some fruit or vegetable in season that can be
cooked by dry heat. Each pupil may be able to bring an apple or a
potato. The teacher should be sure to have an oven that can be well
heated for baking and to have the fire well started before the lesson
begins, so that the oven will be ready for use.

Lessons in geography and nature study should be correlated with the
cooking lesson, to give the pupils an opportunity to study the source of
foods and the reasons for cooking them.

One of the pupils should write the recipes on the black-board before the
lesson hour.

RECIPES

_Baked Apples_

Wash the apples, core them, and cut through the skin with a knife, so
that the apple can expand in baking without breaking the skin. Place the
apples in a baking-dish and fill each cavity with sugar. Cover the
bottom of the dish with water one quarter of an inch deep and bake until
the apples are soft (20 to 45 minutes), basting them every 10 minutes.
Place them in a serving dish and pour the juice over them. Serve hot or
cold.

_Baked Potatoes_

Select smooth potatoes of medium size, scrub carefully, and place in a
baking-pan. Bake in a hot oven from 45 minutes to one hour. When soft,
break the skin to let the steam escape and serve at once.

METHOD OF WORK

Discuss very briefly the food that is to be cooked and the method of
cooking it. Have as many apples or potatoes baked as there are members
of the class or as the baking-dish will hold.

Assign tasks to special members of the class.

As quickly as possible put the vegetable or fruit in the oven to bake.

While the baking is in process, take up a general discussion of foods
and cooking and a special discussion of the food which is being used and
the method of cooking that is being employed.

Give as thorough a lesson on the stove and combustion as time permits.
Examine the baked article and discuss the methods of serving it, the
time for serving, and so on.

Use the finished product for the school lunch or have it served daintily
in the class. Encourage the pupils to bring a dish to school in order to
take the results of their work