2 c. flour 4 tsp. baking-powder 1/2 tsp. salt 2 tbsp. fat (lard or butter) 3/4 c. milk or water (about) Sift the dry ingredients together, cut in the butter, and add the milk gradually, to make a soft dough. Roll out on a floured board, cut with a biscuit cutter, lay on top of meat in a stew pan (they should not sink into the liquid), cover the kettle closely, keep the stew boiling, and cook the dumplings for 10 minutes without removing the lid. (Do not put the dumplings in to cook until the meat is tender.) _Note._--If desired, the rolling may be eliminated and, after mixing, the dough may be dropped by spoonfuls into the stew. _To Cook Bacon_ Place thin slices of bacon from which the rind has been removed in a hot frying-pan, and pour off the fat as fast as it melts. Cook until the bacon is crisp and brown, turning frequently. Another method of cooking is to lay the bacon on a rack in a baking-pan and bake in a hot oven until crisp and brown. _Pork Chops_ Wipe the chops with a damp cloth, and place in a hot frying-pan. Turn frequently at first and cook slowly until well browned on each side. Sprinkle with salt and pepper. _Fried Apples_ Wash and core the apples and slice to the centre. Roll in flour if very juicy. After the chops have been removed from the pan, lay the apples in and cook till tender. Serve around the chops. METHOD OF WORK If the meat is to require two or three hours' cooking, arrange to have the lesson divided and given at two periods through the day. Half an hour before opening the morning session or a portion of the morning or noon recess may be sufficient time to put the meat on to cook and to prepare the vegetables. When the second class period is called, the vegetables should be added to the partially cooked meat and the dumplings should be made. It would be well to serve the completed dish at the lunch period. There should be as much discussion regarding the kinds of meat, their food value, and the methods of cooking as time permits; but it may be necessary to complete this discussion at some other class period. Should it be possible for the teacher to give additional lessons on meat, it might be well to devote one lesson to the preparation and cooking of poultry, directions for which may be secured from any reliable cook-book. LESSON XVI: BAKED PORK AND BEANS--BAKING-POWDER BISCUITS SUBJECT-MATTER Peas, beans, and lentils which are dried for market contain a high percentage of protein, carbohydrate, and mineral matter. They form an excellent substitute for meat and are much cheaper in price. The digestion of leguminous foods proceeds slowly, involving a large amount of work: on this account they are not desirable for invalids, but they are satisfactory for those who are well and active. The dried legumes must be soaked overnight in water and then cooked for a long time, in order to soften the cellulose and develop the flavour. PRELIMINARY PLAN