rapid progress. Keen observation and mental alertness are needed if you
would become skilful in food preparation.

One class of food or one principle of cooking may be _related_ to
another or _associated_ with another. For example, the method of
cooking a typical breakfast cereal may be applied to cereals in general.
There may be some exceptions to the rule, but when the basic principle of
cooking is kept in mind, the variations can be readily made. If a pupil
has learned to prepare Creamed Potatoes she should be able to apply the
principle to the cooking of Potato Soup. In making chocolate beverage, the
pupil learns to blend chocolate with other ingredients. The knowledge
gained in making chocolate beverage should be applied to the flavoring of
a cake or of a dessert with chocolate. In all the thousands of recipes
appearing in cook books, only a few principles of cooking are involved.
The pupil who appreciates this fact becomes a much more resourceful worker
and acquires skill in a much shorter time.

The _results_ of every process should be observed. Careful
observations should be made when work is not successful. There is no such
thing as "good luck" in cooking. There is a cause for every failure. The
cause of the failure should be found and the remedy ascertained. The same
mistake should never be made a second time. Progress is sure to result
from such an attitude towards work. Moreover, confidence in the result of
one's work is gained. This is of incalculable value, besides being a great
satisfaction, to the home-keeper.

A dining table with carefully laid covers is always inviting. Graceful
_serving_ of food at such a table is an art. The ability to serve
food in an attractive way is an accomplishment that no girl should fail to
acquire.