localities. If foods used in the homes are harmful because of the manner in which they are prepared, the teacher should do all in her power to correct the custom, but she must be careful not to be too radical. If the lessons given are not repeated by home practice, time will be practically wasted. Simple meal service should be introduced wherever possible, and as much instruction on the furnishing and care of the kitchen should be included as time permits.

By the time the course is completed, the girl should be able to keep her kitchen in sanitary condition, and she should have a knowledge of food values and of the processes of cooking sufficient to provide simple, wholesome meals for her family.

For the teaching of food values, it will be helpful to secure the set of 15 food charts, that can be obtained for $1 from the Superintendent of Documents, Government Printing Office, Washington, D. C.

The State Department of Education or the State university, college, or normal schools, through their extension departments, may issue material that will be of help to the rural teacher in planning her lessons.

The teachers will find it helpful to secure and study the Farmers' Bulletins listed below. Single copies of these bulletins can be obtained free by writing to the Division of Publications, Department of Agriculture, Washington, D. C.

FARMERS' BULLETINS.

No. 34. Meats: Composition and cooking.

No. 142. Principles of nutrition and nutritive value of food.
No. 203. Canned fruits, preserves, and jelly.

No. 249. Cereal breakfast foods.

No. 256. Preparation of vegetables for table.

No. 293. The use of fruit as food.

No. 359. Canning vegetables in the home.

No. 363. The use of milk as food.

No. 389. Bread and bread making.

No. 391. Economical use of meat in the home.

No. 487. Cheese and its economical uses in the diet.
No. 521. Canning tomatoes at home and in club work.

No. 535. Sugar and its value as food.

No. 559. Use of corn, kafir, and cowpeas in the home.
No. 565. Corn meal as a food and ways of using it.

No. 653. Honey and its uses in the home.

No. 712. School lunches.

No. 717. Food for young children.

No. 807. Bread and bread making in the home.

No. 808. How to select foods. No. I. What the body needs.

EQUIPMENT FOR COOKING LESSONS.

The following list of utensils would provide an adequate equipment for cooking lessons. Some of the utensils should be ordered in larger numbers, if the class is large and if funds permit. If it is possible to obtain serving dishes, they should be provided for a small number of persons and used both in class practice and for social purposes. If the school is an active social center and the dishes are to be in use frequently for many people, the number provided should not be so limited. If school lunches are served, each pupil may well provide his own dishes. Dust cloths, broom, etc., have been included, so that simple lessons in housekeeping may be given.

FOODS AND COOKERY.

A suggestive list of textbooks for use in elementary rural schools.

Austin, Bertha J.-"Domestic Science." Price, Vol. 1, 60 cents; Vol. 2, 60 cents. Lyons & Carnahan, Chicago.

Conley, Emma-"Principles of Cookery." Price, 60 cents. American Book Co., New York City.

Flagg, Etta P.-"A Handbook of Home Economics." Price, 75 cents. Little,

Brown & Co., Boston.

Jones, Mary C.-"Lessons in Elementary Cookery." Price, $1. Lippincott Co., Philadelphia.

Kinne, Helen, and Cooley, Anna M.-"Food and Health." Price, 65 cents. The Macmillan Co., New York City.

Lincoln, Mary J.-"The School Kitchen Textbook." Price, 65 cents. Little, Brown & Co., Boston.

Metcalf, Martha L.-"Food and Cookery." Price, 95 cents. Industrial Education Co., Indianapolis.

Morris, Josephine "Household Science and Arts for Elementary Schools." Price, 60 cents. American Book Co., New York City.

Pirie, Emma E.-"The Science of Home Making." Price, 90 cents. Scott, Foresman & Co., Chicago.

Wiliams, Mary E., and Fisher, K. R.-"Theory and practice of Cookery." Price, $1. The Macmillan Co., New York City.

DETAILED LESSON PLANS FOR THE COURSE IN

COOKING.

LESSON I. DISCUSSION OF FOODS AND COOKING.

Management of the Kitchen Stove. Cooking by Dry Heat. Baked Vegetable or Fruit.

SUBJECT MATTER.

Foods. The body uses food to build and repair its tissues, to provide heat and energy, and to regulate body processes. Foods differ from one another in their composition and in their ability to perform the work of the body. These differences have led to the classification of foods into five groups, which are spoken of as the five food stuffs or food principles.

Cooking. While some foods can be used as they occur in nature, most foods are made more acceptable by the application of heat. Heat softens the structure of vegetables and fruits, makes tender the tissues of meat, prepares starch for digestion, develops flavor in many foods, and destroys parasites and germs that may be present in food. The five food stuffs are differently affected by heat, some require slow cooking, others require intense heat. Hence, it is necessary to study cooking that each food may be properly prepared.

The stove. A knowledge of the construction of the stove and the methods whereby heat is obtained is necessary if one is to be a successful cook. For all stoves three things are necessary-fuel, a supply of oxygen, and a certain degree of heat, known as the kindling 'point, whereby the fire is started. The supply of oxygen is regulated by dampers and checks so arranged as to admit or cut off the draft of air.

The creative dampers are doors or slides that come below the fire box. When open they admit the entrance of air, increase the draft and facilitate combustion.

The oven damper is a flat plate which closes the opening into the chimney flue to decrease the drawing of the draft. When the oven damper is closed, the heat from the fire remains in the stove and passes around the oven.

Checks are slides or doors higher than the fire box, which, when open, allow the cold air to pass over the fire, retarding combustion.

A stove is also provided with means for disposing of the ashes, soot, and the gases formed. All parts of the stove are so arranged that they can be kept clean.

See Twenty Lessons in the Care of the Home. Lesson I.

PRELIMINARY PLAN.

There should be provided for this lesson some fruit or vegetable in season (from the homes of the pupils, if possible) that can be cooked by dry heat. Each child may be able to bring an apple or a potato. The teacher should be sure to have an oven that can be well heated for baking, and to have the fire well started before the lesson begins, so that the oven will be ready for use. If there is no oven, a pan of ashes and hot coals can be arranged to surround the pan of apples in such a way that they will bake.

A lesson in geography and nature study should be correlated with the cooking lesson to give the pupils opportunity to study the source of foods and the reasons for cooking foods.

One of the pupils should write the recipes for the lesson on the blackboard before the lesson hour.

RECIPES.

Baked Apples.

Wash the apples, core them, and cut through the skin with a knife so that the apple can expand in baking without breaking the skin. Place the apples in a baking dish, and fill each center with sugar. Cover the bottom of the dish with water one-fourth inch deep and bake until the apples are soft (20 to 45 minutes), basting them every 10 minutes. Place them in a serving dish and pour the juice over them. Serve hot or cold.

Baked Sweet Potatoes.

Scrub potatoes carefully and place in a baking pan. Bake in a hot oven from 45 minutes to one hour. When soft, break skin to let steam escape. Serve in an uncovered dish.

See Farmers' Bulletin 256, Preparation of vegetables for the table. Farmers' Bulletin 293, The use of fruit as food.

METHOD OF WORK.

Discuss very briefly the food that is to be cooked and the method of cooking it. Have as many apples or potatoes baked as there are members of the class or as the baking dish will hold.

Assign tasks to special members of the class.

Put the vegetable or fruit in the oven as quickly as possible to bake. While baking is in process take up a general discussion ot foods and cooking, and a special discussion of the food which is being used and the method of cooking employed in the lesson.

Give as thorough a lesson on the stove and combustion as time permits. Examine the baked article and discuss methods of serving it, time for serving, etc.