2. Names of measures.--Show and name the measures, beginning at the smallest: teaspoon, tablespoon, cup, pint, quart, gallon. As the measures are named, place them on the table in order of size. 3. Methods of using measures.--Ask two or three pupils, in turn, to measure a teaspoonful of flour from the bowl on the teacher's table. They will not agree in their measurements, and the necessity for levelling will be shown. What can we use for levelling measures? How can we level liquids? If we need less than a spoonful, how can we measure it? Which part of the spoon is deeper? How shall we divide the spoonful to make both halves equal? How must we divide a spoonful into quarters? Into eighths? Examine and explain the divisions of the cup. To use one measure for both liquid and dry ingredients, which should be measured first? (As these points are obtained, they should be written on the black-board.) 4. Table of measures.--In the tables of measures which you have learned, you state the number of times one measure is contained in the next higher. We shall form a table of the measures learned to-day. By measuring flour from their boxes, let each pupil find how many teaspoonfuls fill a tablespoon. How many tablespoonfuls fill a cup, a half cup, a quarter of a cup. They will state the remainder of the table from memory. Write the table on the black-board and teach the abbreviations. NOTE.--After the lesson on measuring is developed, the class should be given individual work which will put these ideas into practice. A simple recipe may be dictated by the teacher, step by step. Cocoa makes a good recipe for this lesson, as it affords practice in measuring liquids as well as dry ingredients, both powdered and granular. If each girl makes half a cupful of cocoa, it will give practice in dividing the contents of a spoon. PRACTICAL WORK TO APPLY MEASURING Have each pupil make half a cupful of cocoa by carrying out each step as it is dictated by the teacher, as follows: 1. Numbers one put two cups of water in the tea kettle; numbers two light a fire and put the water to boil; numbers three get cocoa from the centre table; numbers four get milk. 2. Set out sugar boxes and open them. 3. Each take a small saucepan, a measuring cup, a teaspoon, a paring-knife, and a small cup. 4. Measure half a teaspoonful of sugar into the saucepan. 5. Measure half a teaspoonful of cocoa into the saucepan. 6. Mix the sugar and cocoa by shaking the saucepan. 7. Measure half of a third of a cupful of boiling water and stir it into the sugar and cocoa. 8. Set the mixture over a gentle fire and stir until it bubbles. Cook for three minutes. 9. Measure half of a third of a cupful of milk. 10. Stir the milk into the mixture and heat it until it is steaming hot, but do not boil it. 11. Serve the cocoa in the small cups. 12. Turn out the fires and put the saucepans to soak. SERVING