Owing to the limitations of a text-book, it will be necessary for the teacher to enter very carefully into all the details of the various questions; to explain the underlying principles so thoroughly that "the why and the wherefore" of every action in the preparation of food will be clearly understood. She should endeavor to impress upon the pupils the value of thoroughly understanding the relation of food to the body. In practice lessons frequent _reference_ should be made to the analysis of the various foods, as given in the tables and charts. The first practice lesson should be given on the making and care of a fire, regulating dampers, cleaning stove, etc. The pupils should then be taught the name and place of all the utensils. Special attention should be given to the explanation of weights and measures; the table of abbreviations should be memorized. Arrange the class work so that each pupil may in alternation share the duties of both kitchen work and cooking. Personal cleanliness must be insisted upon. Special attention should be given to the hands and nails. The hair should be carefully pinned back or confined in some way, and covered by a cap. A large clean apron and a holder should be worn while at work. Never allow the pupils to use a handkerchief or their aprons in place of a holder. Untidy habits must not be allowed in the class-room. Set an example of perfect order and neatness, and insist upon pupils following that example. Teach the pupils that cooking may be done without soiling either hands or clothes. The pupils should do all the work of the class-room, except scrubbing the floor. Everything must be left in perfect order at the close of each lesson. Frequent _reviews_ are absolutely necessary. Urge the pupils to think for themselves, and not to rely upon the text-book. Where pupils are backward, or have not had previous practice in kitchen work, give special attention to their manner of holding a knife or spoon in preparing articles for use, and in beating or stirring mixtures. Encourage deftness and light handling of kitchen ware. Insist upon promptness and keeping within the time limit, both in preparing the food and in the cooking. Owing to the variety of climate and markets, it would be impossible to arrange the lessons in the text-book in regular order. A few sample menus are given at the back of the book, but each teacher must be governed by circumstances in arranging the lessons for her class. For instance, recipes without eggs should be given in mid-winter, when eggs are dear. Fruits and vegetables must be given in season.