epan.

5. Measure half a teaspoonful of cocoa into the saucepan.

6. Mix the sugar and cocoa by shaking the saucepan.

7. Measure half of a third of a cupful of boiling water and stir it into
the sugar and cocoa.

8. Set the mixture over a gentle fire and stir until it bubbles. Cook
for three minutes.

9. Measure half of a third of a cupful of milk.

10. Stir the milk into the mixture and heat it until it is steaming hot,
but do not boil it.

11. Serve the cocoa in the small cups.

12. Turn out the fires and put the saucepans to soak.

SERVING

Each pupil puts her table in order by moving all cooking utensils to the
metal part of the table and wiping off any soiled spots on the wooden
part; she then sits to drink the cocoa she has made.

NOTE-TAKING

Notes are copied from the black-board in pencil in the ordinary class
note-books. The desk boards under the table tops are pulled out for this
purpose. In this lesson the notes consist of:

1. Table of measures, with abbreviations

2. Points in measuring

3. Recipe for cocoa (if there are recipe cards, these should be
distributed).

HOUSEKEEPING

This will be done in groups of fours, according to their previous
lessons in cleaning. If necessary, some special cleaning, as dish
washing or sink cleaning, may be taught at this point of the lesson:

1. Number one will wash dishes for her group.

2. Number two will wipe dishes for her group.

3. Number three will clean the entire table belonging to her group.

4. Number four will do work outside of her group as appointed, such as
dusting, cleaning a sink or the centre table.

RECIPE FOR COCOA

1 tsp. sugar
1 tsp. cocoa
1/3 c. boiling water
1/3 c. milk.

1. Mix the sugar and cocoa in a saucepan.

2. Stir the boiling water into the mixture, then set it over a gentle
heat.

3. Keep stirring until the mixture bubbles, then boil gently for about
three minutes.

4. Stir in the milk and heat it until it steams, but do not boil it.

5. Serve the cocoa hot or ice-cold.

RECIPES

In connection with a recipe, the pupils should be taught to look for
three parts:

1. The name

2. The list and amount of ingredients

3. The method.

In carrying out a recipe, they should, from the first, be taught to work
in the following systematic order:

1. To attend to the fire if necessary

2. To collect the necessary utensils

3. To collect the necessary ingred