4. Table of measures.—In the tables of measures which you have learned, you state the number of times one measure is contained in the next higher. We shall form a table of the measures learned to-day. By measuring flour from their boxes, let each pupil find how many teaspoonfuls fill a tablespoon. How many tablespoonfuls fill a cup, a half cup, a quarter of a cup. They will state the remainder of the table from memory. Write the table on the black-board and teach the abbreviations.
Note.—After the lesson on measuring is developed, the class should be given individual work which will put these ideas into practice. A simple recipe may be dictated by the teacher, step by step. Cocoa makes a good recipe for this lesson, as it affords practice in measuring liquids as well as dry ingredients, both powdered and granular. If each girl makes half a cupful of cocoa, it will give practice in dividing the contents of a spoon.
PRACTICAL WORK TO APPLY MEASURING
Have each pupil make half a cupful of cocoa by carrying out each step as it is dictated by the teacher, as follows:
1. Numbers one put two cups of water in the tea kettle; numbers two light a fire and put the water to boil; numbers three get cocoa from the centre table; numbers four get milk.
2. Set out sugar boxes and open them.
3. Each take a small saucepan, a measuring cup, a teaspoon, a paring-knife, and a small cup.
4. Measure half a teaspoonful of sugar into the saucepan.
5. Measure half a teaspoonful of cocoa into the saucepan.
6. Mix the sugar and cocoa by shaking the saucepan.