pupils the value of thoroughly understanding the relation of food to
the body. In practice lessons frequent _reference_ should be made to
the analysis of the various foods, as given in the tables and charts.

The first practice lesson should be given on the making and care of a
fire, regulating dampers, cleaning stove, etc. The pupils should then
be taught the name and place of all the utensils. Special attention
should be given to the explanation of weights and measures; the table
of abbreviations should be memorized. Arrange the class work so that
each pupil may in alternation share the duties of both kitchen work
and cooking.

Personal cleanliness must be insisted upon. Special attention should
be given to the hands and nails. The hair should be carefully pinned
back or confined in some way, and covered by a cap. A large clean
apron and a holder should be worn while at work. Never allow the
pupils to use a handkerchief or their aprons in place of a holder.
Untidy habits must not be allowed in the class-room. Set an example of
perfect order and neatness, and insist upon pupils following that
example. Teach the pupils that cooking may be done without soiling
either hands or clothes. The pupils should do all the work of the
class-room, except scrubbing the floor. Everything must be left in
perfect order at the close of each lesson.

Frequent _reviews_ are absolutely necessary. Urge the pupils to think
for themselves, and not to rely upon the text-book. Where pupils are
backward, or have not had previous practice in kitchen work, give
special attention to their manner of holding a knife or spoon in
preparing articles for use, and in beating or stirring mixtures.
Encourage deftness and light handling of kitchen ware. Insist upon