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General Instructions (Ways of Presenting a Lesson)

Ways of Presenting a Lesson. 1. The lesson may be assigned for study the day before it is to be taught. The subject matter can then be discussed when the girls come to class before beginning the practical work. Or 2. The recipe may be read at the beginning of the lesson. After discussing the reasons for each step, the girls may begin work, keeping recipes before them. Or 3. The list of ingredients may be put on the board and the method of preparation brought out by the teacher by means of questions and suggestions. After all the points in the method have been made clear and have been summarized by the class, the children should be able to prepare the dish without any further directions.

The last method is preferable during the first year. Either of the other two methods may be profitably used in the second year.

It will awaken interest in the lesson to have the prepared dish attractively arranged, ready to show the pupils at the beginning of the lesson. It will also be very helpful occasionally to demonstrate the preparation of the dish during the discussion of the method. Rules For Working. 1. Before beginning to cook, wash the hands with soap and water; scrub the finger nails and clean them with a wooden toothpick. Wash the hands whenever anything has been handled that is not clean. 2. Have the hair so fastened that no hairs will fall into the food. Do not touch the hair nor face while cooking. 3. Do not wear rings nor bracelets, as dirt collects in the crevices and gets into the food. . 4. Dress as simply and neatly as possible in the kitchen. Wear a wash dress when possible and always wear an apron. 5. Never dry dishes with anything but a dish towel. 6. Always use a holder or oven cloth in handling hot utensils. 7. Never use the mixing spoon to taste the food that you are cooking; take up a little food with the mixing spoon and put it in a teaspoon. 8. See that the fire is ready just when needed. 9. Before beginning work collect all necessary utensils, provide a plate on which to lay soiled knives and spoons and collect and measure all materials needed. 10. Save work by saving dishes; measure dry ingredients first, then liquids, then fats, and you will need to use only one spoon or cup. 11. Clean up as you work; soak dishes as soon as emptied. 12. Tin dishes and iron spoons will turn the food dark. Use earthen or granite dishes and wooden mixing spoons. 13. Do not let any acid stand in a tin vessel. 14. Rinse all milk dishes first with cold water, then wash with hot, soapy water. day. 15. All milk dishes should be thoroughly scalded every 16. Wash egg beaters in cold water, dry and put away at Do not wet the black, part of a Dover egg beater, as it is impossible to dry it except in a warming oven. once. 17. Do not stand the teakettle in the sink. 18. Place saucepans with handles turned to the right, not over the fire. 19. In scouring faucets be careful to keep the scouring brick out of the joints. The smallest bit will soon wear out the faucet and cause it to leak. 20. Read your recipe and think before you work; work quickly, quietly and carefully. Never ask a question that you can answer yourself.

How to Wash Dishes. 1. Collect each kind and put it by itself; scrape bits of food from dishes before washing and wipe greasy dishes with soft paper. 2. Have pan of very hot, soapy water; wash cleanest dishes first, as glass, silver, china, tin, etc. 3. Rinse in clean, hot water and dry on clean, dry towels. A more sanitary way of rinsing and drying dishes is to place them, after washing, on edge in a drying rack, then pour clean, hot water over them and let them stand. The hot water rinses away all the soapy dishwater and the heat causes the dishes to dry without the use of a towel. With care, this method will save time and the dishes will be cleaner than even a clean towel can make them. Each dish should be inspected before it is put away. 4. When dishes are all washed, get clean water and scrub board and table, using scrubbing brush and scouring brick or powder. Scrub with the grain of the wood. 5. Wash off the suds; rinse and wring cloth and wipe the board as dry as possible. Be sure to wash and dry the edges of the table. 6. Wash dish towels and dish cloth in hot, soapy water; rinse in hot water and hang straight and even in the sun to dry. 7. Empty teakettle, clean stove, and brush floor around stove and table.

Note. All steel knives and forks should be scoured every time they are used. 10