should be given an opportunity to learn how to mix and stir the
mixture over the fire, so as to prevent it from burning or becoming
lumpy; this may be done by using water and common laundry starch, or
flour. The same test applies to sauces, etc. A few cheap apples and
potatoes may be used in learning to pare these articles. The effect of
cold and hot water on albumen and tissues may be illustrated by the
cheaper pieces of meat.

Although the more scientific studies are grouped together, it does not
follow that they are to be studied in the order given. The teacher
must arrange her lessons--from the beginning--so as to include a
certain amount of the theory with the practice work. Frequent
reference should be made during practice lessons to the various
chapters bearing more directly upon the science of cooking, so as to
interest the pupil in the theoretical study of the food question.

The teacher should insist upon the pupils taking careful notes while
she is demonstrating a lesson, so that they may not be entirely
dependent upon the text-book, which from its limitations must simply
serve as the key-note for further study.

Special attention must be given to the chapter on "Digestion," page
58, in the Public School Physiology. This chapter should be
studied--especially pages 71-75--in conjunction with "Food
Classifications" (Chap. 2); also in dealing with the digestibility of
starches, etc.