The pupils will drain, season, and serve the food. Each girl will set one place on the wooden part of the table and serve herself. While the food is being eaten, the table manners of each girl should be observed, and, if necessary, corrected in a tactful manner. HOUSEKEEPING The work of putting the kitchen in order may be done in groups of twos or fours. RECIPE: BOILED CARROTS Carrots Boiling water Salt and pepper Butter. 1. Scrub, scrape, and rinse the carrots. 2. Cut them into pieces by dicing them. 3. Put the pieces in a saucepan, set over the fire, and pour in boiling water until the food is covered. 4. Cook the carrots until the pieces are soft at the centre when pierced with a fork. 5. Drain off the liquid, then season the food with salt, pepper, and butter. 6. Serve in a hot vegetable dish. PLAN OF LESSON ON SIMMERING: APPLES INTRODUCTION 1. Review: (1) Appearance and temperature of a boiling liquid. (2) Appearance and temperature of a simmering liquid. 2. State the difficulty of keeping a liquid at simmering temperature; show the double boiler and explain its use for this purpose. 3. Compare boiling and simmering as to length of time required and difficulty. 4. Tell the pupils they are going to study simmering by making Coddled Apples. DISCUSSION OF RECIPE 1. Read recipe. 2. Question regarding: (1) Kind of heat used (2) Whether to prepare apples or syrup first, and why (3) Management in measuring so as to use only one cup (4) Why one quantity of syrup is sufficient for so many apples. 3. Decide on the dishes required for the work. PRACTICAL WORK Assign work in groups of twos--numbers one and three prepare syrup; numbers two and four prepare apples; all attend to the cooking. DEVELOPMENT OF IDEAS OF SIMMERING (To be dealt with while food is cooking) 1. Definition.--Obtain this by comparing simmering with boiling. 2. Effects: (1) Compare a raw and simmered apple to get the idea of "soft and tender". (2) Tell the pupils simmering temperature will not harden and toughen meat and eggs as much as boiling does. (3) Lying longer in the liquid to cook dissolves out more of the food substance. (4) Less water going off as vapour does not carry away as much flavour. (5) Less motion in the liquid does not break up the food. SERVING When the apples are tender, let each girl serve herself with what she has cooked. While the fruit is being eaten, direct attention to the flavour of apple in the syrup. HOUSEKEEPING Assign the work which is necessary to put the kitchen in order, and allow the pupils to carry it out in groups of twos or fours. RECIPE (INDIVIDUAL): CODDLED APPLES 1 apple 1/4 c. sugar 1/2 c. water.