5. Cooking.—Reasons for cooking, kinds of heat used, common methods of conducting heat to food, comparison of methods of cooking as to time required and effect of heat on food.
Note.—An alcohol stove, saucepan, and thermometer are necessary for this lesson.
6. The kitchen fire.—Experiments to show necessities of a fire, construction of a practical cooking stove.
7. Food.—Uses, kinds, common sources.
8. Preservation of food.—Cause of decay, methods of preservation, application of methods to well-known foods.
9. Yeast.—Description, necessary conditions, sources, use.
Note.—A few test-tubes and a saucepan are necessary for this lesson.
10. The table.—Laying a table, serving at table, table manners.
11. Care of a bed-room.—Making the bed, ventilating, sweeping, and dusting the room.