without infringing upon the time which should be devoted to practice
work.[2] In order to meet this difficulty, also to enable the pupil to
work at home under the same rules which govern the class work, simple
recipes are given, beginning with a class requiring a knowledge of
heat and its effect, going on to those requiring hand dexterity,
before attempting the more difficult subjects. After the pupils have
acquired a knowledge of the "why and wherefore" of the different
processes required in cooking, they will have little difficulty in
following the more elaborate recipes given in the numberless
cook-books provided for household use. Once the art--and it is a fine
art--of cookery is mastered, it becomes not only a pleasant occupation
but provides excellent mental exercise, thereby preventing the
reaction which frequently follows school life.

The tables given are to be used for reference, and _not to be
memorized_ by the pupil.

The writer is greatly indebted to Prof. Atwater for his kindly
interest and assistance in providing much valuable information, which
in some instances is given verbatim; also to Dr. Gilman Thompson for
permission to give extracts from his valuable book, "Practical
Dietetics"; to Prof. Kinne, Columbia University (Domestic Science
Dept.), for review and suggestions; to Miss Watson, Principal Hamilton
School of Domestic Science, for practical hints and schedule for
school work. The Boston Cook Book (with Normal Instruction), by Mrs.
M.J. Lincoln; and the Chemistry of Cooking and Cleaning, by Ellen H.
Richards (Prof. of Sanitary Science, Boston Institute of Technology),
and Miss Talbot, are recommended to students who desire further
information on practical household matters. The publications of the
U.S. Experiment Stations, by Prof. Atwater and other eminent chemists,