* * * *

The following will be suggestive as suitable for lessons under such
conditions:

1. Any of the lessons prescribed in the Course of Study for Form III,
Junior.

2. Measuring.--Table of measures used in cookery, methods of measuring,
equivalent measures and weights of standard foods.

3. Cleaning.--Principles, methods, agents.

4. Water.--Uses in the home, appearance under heat, highest temperature,
ways of using cooking water.

5. Cooking.--Reasons for cooking, kinds of heat used, common methods of
conducting heat to food, comparison of methods of cooking as to time
required and effect of heat on food.

NOTE.--An alcohol stove, saucepan, and
thermometer are necessary for this lesson.

6. The kitchen fire.--Experiments to show necessities of a fire,
construction of a practical cooking stove.

7. Food.--Uses, kinds, common sources.

8. Preservation of food.--Cause of decay, methods of preservation,
application of methods to well-known foods.

9. Yeast.--Description, necessary conditions, sources, use.

NOTE.--A few test-tubes and a saucepan are necessary for this lesson.

10. The table.--Laying a table, serving at table, table manners.

11. Care of a bed-room.--Making the bed, ventilating, sweeping, and
dusting the room.

12. Sanitation.--Necessity for sanitation, household methods.

13. Laundry work.--Necessary materials, processes.

14. Home-nursing.--The ideal sick-room, care of the patient's bed, and
diet.

CHAPTER III

FORM III: JUNIOR GRADE

The pupils of Form III, Junior, are generally too small to use the
tables and stoves provided for the other classes and too young to be
intrusted with fires, hot water, etc.; but they may be taught the
simpler facts of Household Management by the special teacher of the
subject, or by the regular teacher in correlation with the other
subjects. In either case a special room is not necessary.

If the latter plan be adopted, the following correlations are suggested:

CORRELATIONS

Arithmetic.--1. Bills of household supplies, such as furniture, fuel,
meat, groceries, bed and table linen, material for clothing. This will
teach the current prices as well as the usual quantities purchased.

2. Making out the daily, weekly, or monthly supply and cost of any one
item of food, being given the number in the family and the amount used
by each per day.

_Example_: One loaf costs 6c. and cuts into 18 slices. F