Where the teacher finds it desirable, a lesson should now be given on pickling, with or without class practice. At least one or two good recipes may be given for home use. There are no new principles to teach. The use of vinegar, salt, and spices as preservatives should be reviewed. CHAPTER XI FORM IV: SENOR GRADE (Continued) COOKERY The first work in cookery, for this Form, should consist of practice lessons, which will test the ability of the class in cooking the simple animal and vegetable foods. The recipes used for these should be such as to attract the interest of the pupils, and each may be a combination of several food materials. Cream soups, custards, scalloped dishes, and shepherd's pie, would be useful for this purpose. It is desirable that this test shall be made in as few lessons as possible, because nearly all the time in cookery for this year will be required for the new work, namely, a series of lessons on flour mixtures. OUTLINE OF LESSON ON FLOUR Flour is a food substance ground into a powder. 1. Sources of flour: (1) Certain cereals--wheat, rye, barley, buckwheat, rice (2) Potatoes. 2. Kinds of flour made from wheat: (1) Graham flour--the entire wheat seed is ground. (2) Whole wheat flour--the first outer coat of cellulose with its valuable mineral contents is removed before the seed is ground. (3) White flour--only the central white part of the seed is ground. NOTE.--The pupils should be given specimens of fall wheat to examine, so as to compare the outer coat of cellulose with the central white part of the grain. 3. Composition of white flour: (1) Starch--a fine, granular, white substance (2) Gluten--a sticky, yellowish, elastic substance (a protein food). To find the substances in white flour, each pupil should mix half a cup of bread flour with enough cold water to make a dough. She must then be taught to knead it. This knowledge will be of use later in the bread lessons. After it is thoroughly kneaded until it is smooth and well blended, the dough should be washed in several waters. The first washing water should be poured into a glass and allowed to settle, to show the starch. After all the starch is washed away, the gluten will remain. The gluten may then be put into a greased pan and baked, to demonstrate that it admits of distention, and also to show that it may be stiffened permanently by heat into any distended shape. The baked gluten should be reserved to be used as a specimen in succeeding lessons. 4. Kinds of wheat flour: (1) Bread flour--contains much gluten. (2) Pastry flour--contains little gluten. NOTE.--Macaroni is a paste made from wheat flour which contains much gluten. 5. Tests for bread flour: