promptness and keeping within the time limit, both in preparing the
food and in the cooking.

Owing to the variety of climate and markets, it would be impossible to
arrange the lessons in the text-book in regular order. A few sample
menus are given at the back of the book, but each teacher must be
governed by circumstances in arranging the lessons for her class. For
instance, recipes without eggs should be given in mid-winter, when
eggs are dear. Fruits and vegetables must be given in season.

The recipes given in the text-book are suitable for class work; in
some cases it may be necessary to divide them, as the quantities given
are intended for home practice. The teacher should consider herself at
liberty to substitute any recipe which she may consider valuable. The
digestibility of food, the effect of stimulants--especially of tea and
coffee, the value of fresh air, etc., should be carefully impressed
upon the pupil.

The teacher must keep the object of this instruction constantly before
her: (1) to co-ordinate other school studies, such as arithmetic,
history, geography, physiology and temperance; (2) to develop the
mental in conjunction with the manual powers of the children; (3) to
enable pupils to understand the reason for doing certain things in a
certain way; in other words, to work with an intelligent conception
of the value, both physically and hygienically, of knowing how the
daily duties should be performed.

In order that material may not be needlessly destroyed, each class of
food should be introduced by an experimental lesson. For instance,
before giving a lesson in the preparation of starches, each pupil