e method in each case should also be noted.

When the moist heat methods are well known, the dry heat methods should
be taught and practised. The outlines on pages 73-81 will suggest the
development under each method.

PLAN OF LESSON ON BOILING CARROTS

AIM

To apply the principles of boiling, as taught in a previous lesson, to
the cooking of food.

TIME LIMIT

One and one-half hours to be used approximately as follows: twenty-five
minutes for preparation for practical work and the first part of the
practical work, twenty-five minutes for the development of ideas of
boiling as a method of cooking, fifteen minutes for the serving of food,
twenty-five minutes for housekeeping.

PREPARATION FOR PRACTICAL WORK

1. Review.--Question the pupils as follows: What kind of heat is used in
cooking food by boiling? At what temperature is the food cooked by this
method? Name the kinds of boiling. How much hotter is rapid boiling? How
is water made to boil rapidly? When is rapid boiling useful?

2. Discussion of recipe.--Have the recipe written on the black-board and
read by one of the pupils, while the others follow the reading
carefully.

(1) Have the class decide:
(_a_) When the fires should be lighted
(_b_) The dishes required for the work
(_c_) The kind of boiling to use.

(2) Demonstrate the scrubbing, scraping, and
dicing of a carrot, also the draining of a food
cooked in liquid.

(3) State the quantity of ingredients each will
use.

(4) Caution the pupils as to accuracy, neatness,
and quietness while working.

PRACTICAL WORK

Have each pupil prepare the food according to the recipe and put it on
to cook within a certain time. While the class works, carefully observe
each pupil and give individual help to those who require it.

DEVELOPMENT OF THE IDEAS OF BOILING AS A METHOD OF COOKING

This will be done while the carrots are cooking. The ideas brought out
from review and the class work, by questioning, will be those which are
given on boiling under the methods of cooking.

1. Definition of boiling

2. Kinds of boiling

3. Uses of rapid boiling

4. Rules for boiling

5. Effects of boiling.

As these ideas are obtained from the class, they should be written by
the teacher on the black-board and by the pupils in their note-books.

SERVING

The pupils will drain,