lt, pepper, sugar, and flour may be kept in a
drawer of the work-table of each pupil. (See page 15.)

Every member of the class should be familiar with the contents of the
class pantry, cupboards, and drawers, so that she can get or put away
utensils and materials without the help of the teacher.

If breakages occur through carelessness, the utensils should be replaced
at the expense of the offender. This is not only a deserved punishment,
but it always ensures a full equipment.

PRACTICE WORK AT HOME

As a lesson in Household Management comes but once a week, much is
gained by having the work reviewed by practice at home. To encourage
this, in some schools a "practice sheet" is posted, on which the work
done by each pupil, between lessons, is recorded. There is a danger of
the younger pupils attempting work that is too difficult, which will end
in poor results and discouragement. To avoid this, with pupils in the
Third Form, it may be wise to limit their practice in cookery to a
review of the work done in class.

The home practice work may be taken at the beginning of a lesson or
during the time the food is cooking. It may be quickly ascertained by
the pupils rising in order and stating simply the name of the duty they
have done or the dish they have made unless they have had poor results,
when the nature of these should be told. If there have been failures,
the pupils should, if possible, give reasons for these and suggest means
of avoiding them in future.

GENERAL SUGGESTIONS

1. The teacher should endeavour to plan lessons which will be definitely
related to the home lives of the pupils. What is useful for one class
may not be useful for another. The connection between the lessons and
the home should be very real. It is also important to have a sequence in
the lessons.

2. Great care should be exercised in criticising any of the home methods
that are suggested by the pupils. A girl's faith in her mother should
not be lessened.

3. The work should be taken up in a very simple manner; scientific
presentation should be left for the high school.

4. Economy should be emphasized in all home duties; time, labour, and
money should be used to give the best possible returns. Wholesome
substitutes for expensive foods and attractive preparation and serving
of left-over foods should be encouraged.

5. Too much vigilance cannot be exercised during the first year of
practical work, when habits are being formed.