Each member of the class may be asked to prepare a menu to suit the special conditions which have been made as to number and cost. These may be planned at home and brought to the teacher for criticism. At the first lesson, three or four of the best may be written on the black-hoard for comparison and choice. When the selection is made, members of the class should be chosen for the following duties: (1) marketing, (2) preparation of food, (3) laying the table, (4) serving, (5) representing members of the family to eat the meal. NOTE.--To prevent any suspicion of favouritism, the duties may be written on slips of paper and the pupils allowed to draw these. At the second lesson the meal will be prepared, served, and eaten. In schools lacking an equipment, the meal may be planned and selected in the same way as above, but the entire responsibility of carrying it out must rest on one pupil, as it will be necessary for each to prepare and serve it in her own home. CHAPTER XIII FORM IV: SENIOR GRADE (Continued) INFANT FEEDING This subject is more suitable for older students than for those attending the public and separate schools, but, because of its importance and the fact that many girls never go beyond the Entrance class, it is deemed wise to present, to the pupils of Form IV, the main facts relating to the feeding of infants. Each teacher must however use her judgment in the choice of these facts for her class and in the method of presenting them. The instruction given may include the following ideas: The natural food of an infant is its mother's milk, and too much stress cannot be placed on the necessity of nursing by the mother. Even if the mother has but a small supply, the baby should not be weaned; the supply should be supplemented by modified milk. In the rare cases where a mother cannot nurse her baby, a physician should prescribe the food. In such a case the best substitute is cow's milk. If cow's milk be used, it will have to be changed or "modified" to make it as far as possible like mother's milk. Cow's milk differs in the following respects: It has (1) less water and therefore more solids; (2) a larger proportion of protein and mineral compounds; (3) less sugar; (4) a different combination of fats. Cow's milk cannot be made like mother's milk, but it is better food for a little baby if cream, milk sugar, and barley water, are added in certain proportions, varying according to the age of the child. RECIPE FOR MODIFIED MILK Milk 7 ounces Milk sugar 1/2 ounce Cream (18%) 1 ounce, if ordinary milk be used or 1/2 ounce if Jersey milk be used. Barley water Dilute with barley water to make 20 ounces for the first two or three weeks, then reduce to 16 ounces up to about three months of age. The volume may then be reduced to 14 ounces, and at five or six months to 12 ounces.