5. A starchy and a green vegetable; as, for instance, potatoes and cabbage. Here, again, are the two principles, cookery of starch and vegetable fibre; again the development of flavor by heat. Cookery of peas and beans would better be deferred until the pupils are familiar with the effect of water on nitrogenous substances. If time allows, a sauce may be made to serve with a vegetable, or this may be given in the next lesson. 6. Vegetable soups, without meat stock. This is in part a review lesson. Opportunity is offered here for the study of proportions, several ingredients being used, how much vegetable pulp or juice to how much liquid; how much thickening, and how much salt to a quart of soup. 7. Eggs. Experiments to show the coagulating point of the white and yolk, followed by soft and hard cooking of eggs, and possibly a plain omelet. 8. Eggs and milk. 9. Oysters. 10. Fish. 11, 12, 13. Batters. In these three lessons study especially proportions, methods of mixing and baking. A good sequence of batters is the following: popovers, griddle cakes, muffins, and baking powder biscuit; or a sweet batter in the form of a plain cake may be given for sake of variety. 14. Tender meat. Pan broiling and broiling. 15. Tender meat. Roasting and making of gravy. 18. Tough meat. Soups and stews. 19. Tough meat. Soups and stews. Made dishes of meat can be given in these two lessons also. 20. Beverages. 21. Salads. 22. Desserts. 23. A breakfast. 24. A luncheon. 25. A dinner; or, dinner and supper. Other topics, in addition to these, or in place of some of them; bacon, and trying out of fat; cheese dishes; canning and preserving; dishes for invalids; other desserts and made dishes. OUTLINE II. This outline has been found practical in a short course where it was advisable to give the pupils work in the preparation of simple meals. The plan can be followed in a longer course. _Introductory Lesson: Fire-making, Measuring, etc._ 1. A cereal and fruit. 2. Eggs. 3. Bacon, and the trying out of fat. 4. Plain muffins, or griddle cakes. Coffee. 5. A breakfast. 6. Vegetables. Vegetable soup. 7. A made dish of meat or fish. 8. Salad and dressing. 9. Muffins or biscuit. 10. A luncheon or supper. 11. Vegetables. Macaroni. 12. Meat. 13. Sauces and gravies. A dessert. 14. Bread or rolls. 15. A dinner. End of Project Gutenberg's Public School Domestic Science, by Mrs. J. Hoodless