The planning of menus should, if time permit, be extended to actual practice in preparing and serving the meals called for by some of the menus. In this Form there should be a limit set to the number of people served and the cost of the food.
Since breakfast and luncheon were prepared in the Junior Form, a dinner should be taken in this. The entire responsibility of the meal should be given to the pupils, each being appointed to perform definite duties. The teacher may advise while the class is planning the work, but not assist while it is being carried out.
Each member of the class may be asked to prepare a menu to suit the special conditions which have been made as to number and cost. These may be planned at home and brought to the teacher for criticism. At the first lesson, three or four of the best may be written on the black-hoard for comparison and choice.
When the selection is made, members of the class should be chosen for the following duties: (1) marketing, (2) preparation of food, (3) laying the table, (4) serving, (5) representing members of the family to eat the meal.
Note.—To prevent any suspicion of favouritism, the duties may be written on slips of paper and the pupils allowed to draw these.
At the second lesson the meal will be prepared, served, and eaten. In schools lacking an equipment, the meal may be planned and selected in the same way as above, but the entire responsibility of carrying it out must rest on one pupil, as it will be necessary for each to prepare and serve it in her own home.