1. Review.—Question the pupils as follows: What kind of heat is used in cooking food by boiling? At what temperature is the food cooked by this method? Name the kinds of boiling. How much hotter is rapid boiling? How is water made to boil rapidly? When is rapid boiling useful?
2. Discussion of recipe.—Have the recipe written on the black-board and read by one of the pupils, while the others follow the reading carefully.
(1) Have the class decide:
(a) When the fires should be lighted
(b) The dishes required for the work
(c) The kind of boiling to use.
(2) Demonstrate the scrubbing, scraping, and dicing of a carrot, also the draining of a food cooked in liquid.
(3) State the quantity of ingredients each will use.
(4) Caution the pupils as to accuracy, neatness, and quietness while working.