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Suggestions to Teachers

The exercises in this book may be followed in the order in which they are given or they may be rearranged to suit the need of each particular class. If the lesson on Eggs should come at a time when eggs are particularly high in your locality, it would be better to postpone those lessons until prices were lower. The lessons on the Care of the Dining Room and on Table Setting and Serving may be given at any time. The Cranberry exercise is intended for a Thanksgiving lesson and the work on Candy should precede the Christmas holidays. An opportunity is given at the close of each exercise in this course for the girl to state in brief form the results of her work. This feature should be carefully done because it will serve as an index to the amount of thinking the student is doing while she works.

At the close of each exercise a number of questions and suggestions are given. These are intended to stimulate the student to put intelligence back of the doing. Several recitations in which these questions form the basis for discussions may follow each exercise.

Definite credit should be given for all work in Household Arts done at home.

BIBLIOGRAPHY.

The following references will be found useful to both teachers and students:- "Foods and Household Management," Kinne and Cooley. "Principles of Cookery," Anna M. Barrows. "A Home Science Cook Book," Lincoln and Barrows. "The Boston Cooking School Cook Book," Fannie Farmer. "Elements of the Theory and Practice of Cookery," Williams and Fisher. "The Up-to-Date Waitress," J. McK. Hill. "How the World Is Fed," Carpenter. "Food Products," Sherman. "The World's Commercial Products," Freeman and Chandler. "Bacteria, Yeasts and Molds in the Home," Conn. "Household Bacteriology," Buchanan. "Food and Dietetics," Norton. "Food and Dietetics," Hutchison. "Household Physics," Lynde. "Good Cheer," Hackwood. "Spirit of Cookery," Thudichum.. "Household Physic," Butler. "Foods and Sanitation," Forster and Weigley.