season, and serve the food. Each girl will set
one place on the wooden part of the table and serve herself. While the
food is being eaten, the table manners of each girl should be observed,
and, if necessary, corrected in a tactful manner.

HOUSEKEEPING

The work of putting the kitchen in order may be done in groups of twos
or fours.

RECIPE: BOILED CARROTS

Carrots
Boiling water
Salt and pepper
Butter.

1. Scrub, scrape, and rinse the carrots.

2. Cut them into pieces by dicing them.

3. Put the pieces in a saucepan, set over the fire, and pour in boiling
water until the food is covered.

4. Cook the carrots until the pieces are soft at the centre when pierced
with a fork.

5. Drain off the liquid, then season the food with salt, pepper, and
butter.

6. Serve in a hot vegetable dish.

PLAN OF LESSON ON SIMMERING: APPLES

INTRODUCTION

1. Review:

(1) Appearance and temperature of a boiling
liquid.

(2) Appearance and temperature of a simmering
liquid.

2. State the difficulty of keeping a liquid at simmering temperature;
show the double boiler and explain its use for this purpose.

3. Compare boiling and simmering as to length of time required and
difficulty.

4. Tell the pupils they are going to study simmering by making Coddled
Apples.

DISCUSSION OF RECIPE

1. Read recipe.

2. Question regarding:

(1) Kind of heat used

(2) Whether to prepare apples or syrup first,
and why

(3) Management in measuring so as to use only
one cup

(4) Why one quantity of syrup is sufficient for
so many apples.

3. Decide on the dishes required for the work.

PRACTICAL WORK

Assign work in groups of twos--numbers one and three prepare syrup;
numbers two and four prepare apples; all attend to the cooking.

DEVELOPMENT OF IDEAS OF SIMMERING

(To be dealt with while food is cooking)

1. Definition.--Obtain this by comparing simmering with boiling.

2. Effects:

(1) Compare a raw and simmered apple to get the
idea of "soft and tender".

(2) Tell the pupils simmering temperature will
not harden and toughen meat and eggs as much as
boiling does.

(3) Lying longer in the liquid to cook
dissolves out more of the food substance.

(4) Less water going off as vap