ps of greased cotton or waxed paper around
all the crevices.

(3) Imbed the mould in ice and salt (four parts
ice to one part salt).

(4) Wrap a cloth wrung from hot water around
the mould for an instant, before removing the
mixture.

PLANNING AND PREPARATION OF MEALS

The food work of the previous Forms, from constant reference and use,
should be so well known that it may be reviewed in one lesson, under the
following heads:

1. Uses of food

2. Necessary substances in food

3. Composition of the common foods--milk, eggs, meat, vegetables, fruit,
seeds

4. General sources of each food substance.

After the review, the class may be asked to prepare menus for one day's
meals, keeping in mind the following:

1. Daily balance of food substances

2. Appetizing appearance and flavour of the food

3. Economy of time, labour, and money in providing the food.

The preparation of menus may be continued, even while other work is
being studied, until the teacher feels satisfied with the ability of the
class to prepare menus intelligently.

The planning of menus should, if time permit, be extended to actual
practice in preparing and serving the meals called for by some of the
menus. In this Form there should be a limit set to the number of people
served and the cost of the food.

Since breakfast and luncheon were prepared in the Junior Form, a dinner
should be taken in this. The entire responsibility of the meal should be
given to the pupils, each being appointed to perform definite duties.
The teacher may advise while the class is planning the work, but not
assist while it is being carried out.

Each member of the class may be asked to prepare a menu to suit the
special conditions which have been made as to number and cost. These may
be planned at home and brought to the teacher for criticism. At the
first lesson, three or four of the best may be written on the
black-hoard for comparison and choice.

When the selection is made, members of the class should be chosen for
the following duties: (1) marketing, (2) preparation of food, (3) laying
the table, (4) serving, (5) representing members of the family to eat
the meal.

NOTE.--To prevent any suspicion of favouritism,
the duties may be written on slips of paper and
the pupils allowed to draw these.

At the second lesson the meal will be prepared, served, and eaten. I