The carrying out of these lessons will develop in the pupils accuracy and obedience, and make them familiar with the use and care of their utensils, as well as give opportunity for the cleaning of these and other parts of the equipment. During these first lessons, careful supervision should be given each pupil, so that only correct habits may be formed in regard to neatness, thoroughness, quietness, and natural use of muscles. The pupils should be encouraged to begin a book of recipes to contain neatly written copies of all they have used in school. The Art teacher might correlate the work here by assisting them to design a suitable cover for this book. CHAPTER V FORM III: SENIOR GRADE (Continued) COOKERY LESSON I After a number of practice lessons have developed in the pupils a certain ability and self-confidence in working, formal cookery may be introduced, and the following ideas should be brought out: 1. The meaning of cooking: Cooking is the application of sufficient heat to make a change in the food. 2. Reasons for cooking food: (1) To make some food digestible. (2) To change flavours and make some food more appetizing. (3) To preserve food. (4) To kill harmful germs in food. 3. Kinds of heat used: (1) Dry heat--heat, only, is conveyed to the food. (2) Moist heat--heat and moisture are conveyed to the food. 4. Different ways of applying _dry heat_: Toasting, broiling, pan-broiling, sauteing, frying, baking. 5. Different ways of applying _moist heat_: Boiling, simmering, steaming, steeping. NOTE.--If the class cannot name these methods, the teacher may name and write them with only a word of comment regarding each, or they may not be given until the methods are studied. As the moist heat methods are simpler and better known, they should be studied first. The class should be led to see that some liquid must be used to supply the moisture and should account for the common use of water for this purpose. Experiments should then be performed in heating water, and its appearance and temperature should be noted. NOTE.--A preliminary lesson on the use of the thermometer may be necessary to show how to read it, and to develop the idea that it is an instrument for measuring heat. This may be taught in the regular class work, previous to the Household Management lesson. LESSON ON THE THERMOMETER 1. Development of the idea of "measuring": What would you use to measure the length of the table? A foot measure. What to measure the water in a tub? A pint, quart, or gallon measure. What to measure the amount of gas burned? A gas-meter. 2. Development of the name "thermometer": What do we call the instrument For measuring gas? A gas-meter For measuring electricity? An electrometer