ion; to alternate the groups, so
that there is a constant review of principles already established; and
to give practical work of increasing difficulty.

The course in cooking should be preceded by a few lessons in
house-work; and at least one on the care of the kitchen. It is taken
for granted that the lessons are accompanied by a study of food
values, the cost of food, marketing, etc.

1. Simple experiments in combustion--to illustrate the structure of
stoves and the care of such stoves. Study of the fuel and apparatus
to be used in the school kitchen; practice in using the apparatus;
comparison with other apparatus.

2. Utensils--what they are, of what materials, and why. It is well to
have pupils make a list in note-book of simple kitchen furnishing.

Experiments with the boiling of water, in Florence flask, in
tea-kettle, and in covered saucepan, using thermometer. Use of double
boiler. Compare with boiling water the temperature of fat hot enough
for frying, and also that of the oven. To illustrate the two latter,
croutons may be made.

3. Measuring--experiment with the cooking of starch in water;
cornstarch pudding, or tapioca or sago jelly. Develop the idea of the
effect of the boiling temperature on the starch grains, the bursting
of the grains, and the change in flavor due to continued cooking.

4. A cereal and a fruit,--say, baked apples. In the cereal, in
addition to the starch, is the cooking of the woody fibre. Note in
both cereal and fruit the flavors developed by heat, the cooking being
a continuation, as it were, of the ripening process.

5. A starchy and a green vegetable; as, for instance, potatoes and
cabbage. Here, again, are the two principles, cookery of starch and
vegetable fibre; again the development of flavor by heat. Cookery of
peas and beans would better be deferred until the pupils are familiar
with the effect of water on nitrogenous substances.

If time allows, a sauce may be made to serve with a vegetable, or this
may be given in the next lesson.

6. Vegetable soups, without meat stock. This is in part a review
lesson. Opportunity is offered here for the study of proportions,
several ingredients being used, how much vegetable pulp or juice to
how much liquid; how much thickening, and how much salt to a quart of
soup.

7. Eggs. Experiments to show the coagulating point of the white and
yolk, followed by soft and hard cooking of eggs, and possibly a plain
omelet.

8. Eggs and