Each pupil puts her table in order by moving all cooking utensils to the metal part of the table and wiping off any soiled spots on the wooden part; she then sits to drink the cocoa she has made. NOTE-TAKING Notes are copied from the black-board in pencil in the ordinary class note-books. The desk boards under the table tops are pulled out for this purpose. In this lesson the notes consist of: 1. Table of measures, with abbreviations 2. Points in measuring 3. Recipe for cocoa (if there are recipe cards, these should be distributed). HOUSEKEEPING This will be done in groups of fours, according to their previous lessons in cleaning. If necessary, some special cleaning, as dish washing or sink cleaning, may be taught at this point of the lesson: 1. Number one will wash dishes for her group. 2. Number two will wipe dishes for her group. 3. Number three will clean the entire table belonging to her group. 4. Number four will do work outside of her group as appointed, such as dusting, cleaning a sink or the centre table. RECIPE FOR COCOA 1 tsp. sugar 1 tsp. cocoa 1/3 c. boiling water 1/3 c. milk. 1. Mix the sugar and cocoa in a saucepan. 2. Stir the boiling water into the mixture, then set it over a gentle heat. 3. Keep stirring until the mixture bubbles, then boil gently for about three minutes. 4. Stir in the milk and heat it until it steams, but do not boil it. 5. Serve the cocoa hot or ice-cold. RECIPES In connection with a recipe, the pupils should be taught to look for three parts: 1. The name 2. The list and amount of ingredients 3. The method. In carrying out a recipe, they should, from the first, be taught to work in the following systematic order: 1. To attend to the fire if necessary 2. To collect the necessary utensils 3. To collect the necessary ingredients 4. To obey the method. For this lesson, some simple recipe which will review measuring should be clearly written on the black-board--the recipe for apple sauce or cranberry sauce would be suitable. While the pupils are learning obedience in following a recipe, it is better to keep them together in carrying out their work. The method should be written in definite, numbered steps, which may be checked off as each step is accomplished. When the class has had instruction in cleaning, measuring, and recipes, they are ready for a series of lessons involving the use of simple recipes which will put into practice the ideas they have learned. For this practice, such recipes as the following are suggested: Boiled potatoes, mashed potatoes; boiled parsnips; boiled celery; boiled carrots, asparagus, green peas; cranberry sauce; rhubarb sauce; preparing and combining ingredients for salads (fruit salad, potato salad, cabbage and nut salad, Waldorf salad)--the dressing being supplied; stuffed eggs; sandwiches.