Each pupil should make bread twice,--once under the
teacher's supervision, and at least once entirely alone. In a large class
this may occupy the entire time in the school-year. Let the most important
operations be thoroughly learned, even if there is little variety. To make
and bake all forms of bread, to broil a steak, boil a potato, and make
good tea and coffee, may not seem sufficient result for a year's work;
but the girl who can do this has mastered the principles of cooking, and
is abundantly able to go on alone.
The fire should be made and cared for by each in turn, and the best modes
of washing dishes, and keeping the room and stores in the best order, be
part of each lesson.
Once a week let a topic be given out, on which all are to write, any
ingredient in cooking being chosen, and the papers read and marked in
order of merit.
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.
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