ients

4. To obey the method.

For this lesson, some simple recipe which will review measuring should
be clearly written on the black-board--the recipe for apple sauce or
cranberry sauce would be suitable. While the pupils are learning
obedience in following a recipe, it is better to keep them together in
carrying out their work. The method should be written in definite,
numbered steps, which may be checked off as each step is accomplished.

When the class has had instruction in cleaning, measuring, and recipes,
they are ready for a series of lessons involving the use of simple
recipes which will put into practice the ideas they have learned. For
this practice, such recipes as the following are suggested:

Boiled potatoes, mashed potatoes; boiled parsnips; boiled celery; boiled
carrots, asparagus, green peas; cranberry sauce; rhubarb sauce;
preparing and combining ingredients for salads (fruit salad, potato
salad, cabbage and nut salad, Waldorf salad)--the dressing being
supplied; stuffed eggs; sandwiches.

The carrying out of these lessons will develop in the pupils accuracy
and obedience, and make them familiar with the use and care of their
utensils, as well as give opportunity for the cleaning of these and
other parts of the equipment.

During these first lessons, careful supervision should be given each
pupil, so that only correct habits may be formed in regard to neatness,
thoroughness, quietness, and natural use of muscles.

The pupils should be encouraged to begin a book of recipes to contain
neatly written copies of all they have used in school. The Art teacher
might correlate the work here by assisting them to design a suitable
cover for this book.

CHAPTER V

FORM III: SENIOR GRADE (Continued)

COOKERY

LESSON I

After a number of practice lessons have developed in the pupils a
certain ability and self-confidence in working, formal cookery may be
introduced, and the following ideas should be brought out:

1. The meaning of cooking:

Cooking is the application of sufficient heat
to make a change in the food.

2. Reasons for cooking food:

(1) To make some food digestible.

(2) To change flavours and make some food more
appetizing.

(3) To preserve food.

(4) To kill harmful germs in food.

3. Kinds of heat used:

(1) Dry heat--heat, only, is conveyed to the
food.

(2) Moist heat--heat