bsp. flour
pepper
2 tbsp. butter
1/4 tsp. salt

1. Put the vegetable water over a gentle heat.

2. Mix the flour with a little cold water until smooth and thick as
cream.

3. When the vegetable water is steaming hot, gradually stir the flour
paste into it and keep stirring until it thickens and boils.

4. Add the butter, salt, and pepper.

5. Pour the sauce over the hot vegetable.

ASSIGNMENT OF WORK

For practical work there are two plans in general use--individual and
group work. In individual work, each pupil performs all the processes,
handling small quantities of material. In group work, the pupils work in
groups on one dish, each sharing the duties.

By the first method, the pupil has no chance to deal with quantities
large enough for family purposes, and the small amount does not give
adequate practice in manipulation, though it does give individual
responsibility in every detail. By the second method, normal quantities
are used, but a pupil never has entire responsibility throughout the
processes.

The cost of supplies is often accountable for group work, but lack of
utensils or oven room may make it a necessity. In some lessons,
individual work with normal quantities may be obtained by allowing the
pupils to bring the main ingredients from home; for example, fruit for a
canning lesson. The finished product is then the property of the pupil
who has made it.

The cleaning which always follows the use of the equipment is preferably
done in groups. For instance, if there are groups of fours, number one
can, during a lesson, wash all dishes used by the four, number two can
wipe the dishes, number three can clean the table used by the group, and
number four can clean the sink. During the next lesson number two is
dish washer, and number three dish wiper, and so on, until, in four
lessons, each pupil has had practice in four kinds of household work and
has also been given an idea of the inter-dependence of family life and
interests. The same numbers should be kept during the term, as this
affords an easy way of definitely designating the pupils for certain
duties.

SUPPLIES

The supplies for a lesson may be put on a centre table, or smaller
amounts may be placed on the working tables in front of the groups. If
the class is large, the latter plan is better, especially where
measurements are necessary, as it saves time and confusion. Standard
food supplies, such as sa