2 c. butter, packed solidly = 1 lb. 2 c. sugar (granulated) = 1 lb. 2 c. meat, finely chopped = 1 lb. 2-2/3 c. brown sugar = 1 lb. 2-2/3 c. oatmeal = 1 lb. 4-3/4 c. rolled oats = 1 lb. 4 c. flour = 1 lb. 2 tbsp. butter = 1 oz. 4 tbsp. flour = 1 oz. 9 or 10 eggs = 1 lb. 1 lemon (juice) = 3 tbsp. _Note._--The half-pint measuring cup and not the ordinary tea cup is the one to be used. REFERENCE BOOKS _Household Management._ Ontario Teachers' Manual. The Copp, Clark Co., Ltd., Toronto $0.19 _Domestic Science._ Austin, B. J. Lyons & Carnahan, Chicago. Vol. I .60 Vol. II .60 _Principles of Cooking._ Conley, G. American Book Co., New York .52 _Home Economics._ Flagg, G. P. Little, Brown & Co., Boston. (McClelland, Goodchild & Stewart, Toronto). .75 _Lessons in Elementary Cooking._ Jones, M. C. Boston Cooking School Magazine Co., Boston 1.00 _Food and Health._ Kinne, H., and Cooley, A. M. Macmillan's, Toronto .65 _The School Kitchen Text-book._ Lincoln, M. J. Little, Brown & Co., Boston. (McClelland, Goodchild & Stewart, Toronto) .60 _Food and Cookery._ Metcalf, M. L. Industrial Education Co., Indianapolis 1.00 _Household Science and Arts._ Morris, J. American Book Co., New York .60 _The Science of Home-making._ Pirie, E. E. Scott, Foresman & Co., Chicago .90 _Elements of the Theory and Practice of Cookery._ Williams, M. E., and Fisher, K. R. Macmillan's, Toronto 1.00 LESSON I: DISCUSSION OF FOODS AND COOKING _Management of the kitchen stove. Cooking by dry heat. Baked vegetable or fruit._ SUBJECT-MATTER _Foods._--The body uses food to build and repair its tissues, to provide heat and energy, and to regulate the body processes. Foods differ from one another in their composition and in their ability to assist the body in the performance of its varied functions. These differences have led to the classification of foods into five groups, which are spoken of as the five food-stuffs or food principles.