The cooking course connects directly with the talks on hygiene. The plan of work is the following: (1) Twenty girls are chosen at one time. These work in two groups of ten each, and for six weeks have daily one-hour lessons. This gives them thirty lessons, which is almost equivalent to what the public school offers in a year, but, being concentrated into daily work and practical use in the lunchroom, is of equal, if not greater, efficacy. (2) The students set the tables, cook a definite part of the lunch, dish the articles, prepare the counters, sell the various dishes, keep and report sales, and clear the counters afterward. The groups alternate in order that preparing food, watching its progress, and taking it from the stove may be done by all with a minimum loss of time from their trade instruction. (3) The selection of girls to take the course is made from (_a_) those who can remain long enough in the school to combine trade training with the simple cooking course, (_b_) those who have such poor health that a knowledge of what to eat and how to cook it is the first consideration, and (_c_) those who are already little housekeepers in their homes, as their mothers are incapacitated or dead. After several months of experience it was felt that the six weeks of constant practice was well worth while. More elaborate courses of cookery would demand a more thorough kitchen equipment, entailing much expense, and would require students to remain a longer time in school. With the present arrangement they learn the most important cooking processes in a very practical way, and discuss the relation of food to themselves and to their families. Trade Orders