Foods that are in common use are suggested for the lessons outlined. There will necessarily be exceptions to their use in different localities. If any foods used in the homes are harmful because of the manner in which they are prepared, the teacher should do all in her power to correct the situation, but she must, at the same time, be careful not to be too radical. If the lessons given are not followed by home practice, the time devoted to them will be, to all intents and purposes, wasted. Simple meal service should be introduced wherever it is possible, and as much instruction on the furnishing and the care of the kitchen should be included as time permits. By the time the course is completed, the pupil should be able to keep her kitchen in a sanitary condition and should have a sufficient knowledge of food values and of the processes of cooking to enable her to provide simple, wholesome meals for her family. For the teaching of food values, it will be helpful to secure the set of sixteen food charts which may be obtained from the Superintendent of Documents, Government Printing Office, Washington, D.C., price one dollar. It will be shown later how the school luncheon may be managed with very little interference with the ordinary organization of the school. Where definite instruction is given in Household Science, a place must be provided for it on the school time-table, as is the case with the other school subjects. In sewing and household management lessons of forty minutes each are sufficient, and these can be arranged for at the times found to be most convenient. If each pupil keeps her sewing in a box or bag, it may often be used as "busy work" when the pupil has finished her assigned work or while she is waiting for the teacher, who may be engaged with another class. Lessons in cookery should be, if possible, at least one hour in length, and should be given at a time when this period can be exceeded, if the character of the lesson renders it desirable; for example, in those cases where the cooking is not completed at the expiration of the time assigned. For this reason the last hour on Friday afternoon has proved a very suitable time. In some schools the lesson is commenced at half-past three and runs on until completed, and in this way only half an hour of the regular school time is taken. The possibilities of a Saturday morning cooking class should not be overlooked. ABBREVIATIONS AND MEASUREMENTS tbsp. = tablespoonful tsp. = teaspoonful c. = cupful qt. = quart pt. = pint oz. = ounce lb. = pound min. = minute hr. = hour TABLE OF LEVEL MEASUREMENTS 3 tsp. = 1 tbsp. 16 tbsp. = 1 c. (dry measure) 12 tbsp. (liquid) = 1 c. 2 c. = 1 pt. COMPARISONS BETWEEN WEIGHTS AND MEASURES