(3) Empty the mixture into the can; never fill the can more than three-quarters full, to allow for expansion when freezing. (4) Prepare ice by chipping finely or by crushing in a canvas bag by means of a mallet. (5) Allow three measures of ice to one of coarse rock salt and pack this mixture solidly around the can. (6) Turn the crank slowly and steadily until the mixture begins to freeze, then turn more rapidly until frozen. (7) Add more ice and salt as needed, but do not draw off the salt water except to keep it from getting inside the can. 2. Packing: (1) When the mixture is frozen, draw off the water, remove the dasher, and pack the contents of the can down solidly with a spoon. (2) Replace the cover, using a cork for the opening, then repack in ice and salt (four parts ice to one part salt). (3) Cover with newspapers, blanket, or carpet, and let it stand for at least one hour before serving. 2. Moulding: (1) Wet the mould and pack the frozen mixture in solidly. (2) Place the cover on the mould and bind strips of greased cotton or waxed paper around all the crevices. (3) Imbed the mould in ice and salt (four parts ice to one part salt). (4) Wrap a cloth wrung from hot water around the mould for an instant, before removing the mixture. PLANNING AND PREPARATION OF MEALS The food work of the previous Forms, from constant reference and use, should be so well known that it may be reviewed in one lesson, under the following heads: 1. Uses of food 2. Necessary substances in food 3. Composition of the common foods--milk, eggs, meat, vegetables, fruit, seeds 4. General sources of each food substance. After the review, the class may be asked to prepare menus for one day's meals, keeping in mind the following: 1. Daily balance of food substances 2. Appetizing appearance and flavour of the food 3. Economy of time, labour, and money in providing the food. The preparation of menus may be continued, even while other work is being studied, until the teacher feels satisfied with the ability of the class to prepare menus intelligently. The planning of menus should, if time permit, be extended to actual practice in preparing and serving the meals called for by some of the menus. In this Form there should be a limit set to the number of people served and the cost of the food. Since breakfast and luncheon were prepared in the Junior Form, a dinner should be taken in this. The entire responsibility of the meal should be given to the pupils, each being appointed to perform definite duties. The teacher may advise while the class is planning the work, but not assist while it is being carried out.