Once a month examine on these topics, and on what has been learned. Let digestion and forms of food be well understood, and spare no pains to make the lesson attractive and stimulating to interest. In classes for ladies the work is usually done entirely by the teacher, and at least five dishes are prepared. A large class can thus be taught; but the results will never be as satisfactory as in a practice-class, though the latter is of course much more troublesome to the teacher, as it requires far more patience and tact to watch and direct the imperfect doing of a thing than to do it one's self. A class lunch or supper is a pleasant way of demonstrating what progress has been made; and, in such entertainment, do not aim at great variety, but insist upon the perfect preparation of a few things. To lay and decorate a table prettily is an accomplishment, and each classroom should have enough china and glass to admit of this. To indicate the method which the writer has found practicable and useful, a course of twelve lessons is given, embracing the essential operations; and beyond this the teacher can construct her own bills of fare. When the making of bread begins, it will be found that not more than two or three other things can be made at one lesson. Let one of these be a simple cake or pudding for the benefit of the class, whose interest is wonderfully stimulated by something good to eat. Large white aprons and small half-sleeves to draw on over the dress-sleeves are essential, and must be insisted upon. A little cap of Swiss muslin is pretty, and finishes the uniform well, but is not a necessity. For the rest each teacher must judge for herself, only remembering to _demand the most absolute neatness_ in all work done, and to _give the most perfect patience_ no matter how stupid the pupil may seem. TWELVE LESSONS. LESSON FIRST. To make stock. Beef rolls. Apple float. Boiled custard. LESSON SECOND. To clarify fat or drippings. Clear soup. Beef soup with vegetables. To make caramel. Cream cakes. LESSON THIRD. Beef _à la mode_. To boil potatoes. Mashed potatoes. Potato snow. Potato croquettes. Yeast. Wine jelly. LESSON FOURTH. Bread. Plain rolls. Beef hash with potatoes. Beef croquettes. Coddled apples. LESSON FIFTH. Graham bread. Rye bread. To broil beef steak. To boil macaroni. Macaroni baked with cheese. To make a _roux_. Baked custard. LESSON SIXTH. Parker-House rolls. Steamed brown bread. Purée of salmon. Croquettes of salmon. Corn-starch pudding. LESSON SEVENTH. Baked fish. To devil ham. Stuffed eggs. Plain omelet. Saratoga potatoes. To use stale bread. Bread pudding and plain sauce. LESSON EIGHTH. Irish stew. Boiled cabbage. Baked cabbage. Lyonnaise potatoes. Whipped cream. Sponge cake. Charlotte Russe. LESSON NINTH. Bean soup. To dress and truss a chicken. Chicken fricassee,--brown. Chicken pie. Meringues, plain and with jelly. LESSON TENTH.