s to let
young children take the responsibility in this
method of cooking. For this reason, it may be
wise to defer lessons on frying until the
Fourth Form, or even later.

For practice in the methods of cooking, the following is suggestive:

Boiling.--Cooking of any vegetable or fruit in season or rice, macaroni,
eggs, coffee

Simmering.--Dried fruit, such as prunes, peaches, apricots, apples;
strong-smelling vegetables, such as cabbage, onions; porridge; stew

Steaming.--Potatoes, cauliflower, apples, peaches, cup-puddings,
dumplings, fish

Steeping.--Tea, coffee, lemon rind for sauce

Toasting.--Bread, rolls

Broiling.--Steak, fish

Pan-broiling.--Steak

Sauteing.--Sliced potatoes, potato cakes, hash cakes, griddle-cakes
(teacher prepares the batter)

Baking.--Apples, bananas, potatoes, scalloped potatoes, scalloped
tomatoes, cheese crackers, drop biscuits, beef-loaf

Frying.--Potatoes, cod-fish balls, doughnuts (teacher prepares the
dough).

The lessons which give practice in the methods of cooking will also
afford excellent drills in _measuring_, _manipulation_, and _cleaning_.
Throughout all these, the weak points of individual members of the class
should receive careful attention. In the case of typical defects, much
time may be saved by calling the attention of the class to these,
instead of correcting them individually.

After the pupils have considered and practised the methods of cooking,
they should be able to prepare any simple dish of one main ingredient,
for which recipes should be given. If these cannot be used at school,
they may be of service in the homes of the pupils.

Economy should be emphasized by suggesting simple ways of using
left-overs, and definite recipes should be written for these. Fancy
cooking should be discouraged. The teacher should aim to show how the
necessary common foods may be prepared in a nutritious and attractive
manner.

In this first year of practical work, _the main point is the formation
of correct habits of work_. Cleanliness, neatness, and accuracy should
be insisted on in every lesson, and deftness should be encouraged.

SUGGESTIONS FOR THE USE OF LEFT-OVERS

BREAD

1. Toast for garnishing stews and hash

2. Croutons for soup

3. Bread crumbs to use for croquettes and scalloped dishes, or for
stuffing meat and fish

4. Pudding (chocolate bread pudding, cabinet pudding, plain bread
pudding, brown betty)