COOKERY
The first work in cookery, for this Form, should consist of practice lessons, which will test the ability of the class in cooking the simple animal and vegetable foods. The recipes used for these should be such as to attract the interest of the pupils, and each may be a combination of several food materials. Cream soups, custards, scalloped dishes, and shepherd's pie, would be useful for this purpose.
It is desirable that this test shall be made in as few lessons as possible, because nearly all the time in cookery for this year will be required for the new work, namely, a series of lessons on flour mixtures.
OUTLINE OF LESSON ON FLOUR
Flour is a food substance ground into a powder.
1. Sources of flour:
(1) Certain cereals—wheat, rye, barley, buckwheat, rice
(2) Potatoes.
2. Kinds of flour made from wheat:
(1) Graham flour—the entire wheat seed is ground.