3. The method.
In carrying out a recipe, they should, from the first, be taught to work in the following systematic order:
1. To attend to the fire if necessary
2. To collect the necessary utensils
3. To collect the necessary ingredients
For this lesson, some simple recipe which will review measuring should be clearly written on the black-board—the recipe for apple sauce or cranberry sauce would be suitable. While the pupils are learning obedience in following a recipe, it is better to keep them together in carrying out their work. The method should be written in definite, numbered steps, which may be checked off as each step is accomplished.
When the class has had instruction in cleaning, measuring, and recipes, they are ready for a series of lessons involving the use of simple recipes which will put into practice the ideas they have learned. For this practice, such recipes as the following are suggested:
Boiled potatoes, mashed potatoes; boiled parsnips; boiled celery; boiled carrots, asparagus, green peas; cranberry sauce; rhubarb sauce; preparing and combining ingredients for salads (fruit salad, potato salad, cabbage and nut salad, Waldorf salad)—the dressing being supplied; stuffed eggs; sandwiches.
The carrying out of these lessons will develop in the pupils accuracy and obedience, and make them familiar with the use and care of their utensils, as well as give opportunity for the cleaning of these and other parts of the equipment.