ccurately,
from lack of sufficient knowledge, it will be of some assistance to them
in choosing a combination of food for the home meals.

Under 2, above, some of the variations of food are obvious, but some
must be taught. Children require simple, nourishing food, which will
contain plenty of protein and mineral matter for tissue building as well
as much fuel food. Their diet should be varied and abundant.

In old age the diet should also be simple, because of the lack of vigour
in the digestive organs, but the amount of building material should be
decreased. The food of old people should contain proportionately more
carbonaceous material.

Brain workers require less food than those engaged in active muscular
work, and it should be less stimulating and less bulky. Their diet
should be in a form that is easily digested.

With the foregoing general ideas in mind, the pupils may be asked to
prepare menus for simple home meals. These should be assigned as home
work, so that plenty of time can be given to their consideration, and
then they may be brought to the class for criticism. The best of these
should be chosen for actual practice in school work.

NOTE.--It is intended that this part of the
work shall be presented in a very rudimentary
way. The teacher should feel satisfied if she
succeeds in implanting ideas of the importance
of these food considerations, so that the
pupils will be ready for more specific
instruction to be gained in higher schools or
from their own reading. Cheap bulletins on
_Human Nutrition_, published by Cornell
University, will be excellent reading on this
subject.

PREPARING AND SERVING MEALS

Before the pupils are given a meal to prepare and serve, table setting
should be reviewed, and the rules of table service taught as follows:

RULES FOR SERVING

1. The hostess serves the soup, salad, dessert, tea, and coffee; the
host serves the meat and fish.

2. Vegetables and side dishes may be served by some one at the table or
passed by the waitress.

3. Dishes are served at the left of each person, commencing with the
chief guest.

4. Guests are served first; ladies before gentlemen.

5. In each course, remove the dishes containing the food before removing
the soiled plates.

6. When one course is finished, take the tray in the left hand, stand on
the left side of the person, and remove the