[Footnote 5: _Laboratory management._——In the school kitchen the dish-washing may be done at the sink by housekeepers appointed for the day, or if equipment allows, the work may be done in twos with some definite plan for dividing the work.] [Footnote 6: These terms perpetuate the names of scientists famous for their work in electricity. Volta was an Italian who invented an electric battery; Ampere was a French electrician; and Watt a Scottish engineer and electrician.] [Footnote 7: TEACHER’S NOTE.——The teacher of physics can coöperate here, and indeed throughout the whole topic of apparatus and cooking processes.] [Footnote 8: TEACHER’S NOTE.——If a meter can be used, very exact problems can be worked out with gas and electricity.] [Footnote 9: TEACHER’S NOTE.——These experiments may be performed as each food material is used. In this case a page should be kept in the notebook for the table of weights and measures, and each observation recorded as it is made. It may be that the perishable articles will not be on hand, except as they are used in order. The weighing and measuring should be dwelt on all through the course.] [Footnote 10: Both these methods were taught by French cooks connected with well-known chocolate firms, and both give good results.] [Footnote 11: “Cereal” is derived from the Latin word “cerealis,” pertaining to Ceres, the Roman goddess of agriculture.] [Footnote 12: The manufacture of flour is discussed in the chapter on bread making.] [Footnote 13: U. S. Department of Agriculture, Farmers’ Bulletin 389, p. 16.] [Footnote 14: Several of the large firms manufacturing flour issue pamphlets descriptive of the whole process, to be mailed free on application.] [Footnote 15: “Some Points in the Making and Judging of Bread,” 1913. Isabel Bevier, Univ. of Ill. Bulletin No. 25.] [Footnote 16: For Furnishing the Dining Room, see “Shelter and Clothing,” p. 88.] [Footnote 17: U. S. Department of Agriculture, Farmers’ Bulletin 487.] [Footnote 18: Contributed by Mary Swartz Rose, Ph.D., Assistant Professor, Department of Nutrition, Teachers College.] [Footnote 19: Observations of the food eaten by individuals or groups of people are also called dietary studies, whether the observed dietary is such as to satisfy the food requirement or not.] [Footnote 20: One quart of milk yields 6-3/4 portions.] [Footnote 21: Rose, “Laboratory Handbook for Dietetics.”] [Footnote 22: The apportionment of the income to the different expenses of living (food, clothing, shelter, etc.) is discussed in Chapter XIX. It will be found that the smaller the income the higher is the percentage of it which must be allowed for food.] [Footnote 23: Printed by permission of J. Wiley & Sons, publishers of “The Cost of Living,” by Ellen Richards.] [Footnote 24: Published by J. Wiley & Sons, publishers of “The Cost of Living,” by Ellen Richards.] [Footnote 25: From Chapin’s “Standards of Living.” By permission Russell Sage Foundation.]