Simmering.—Dried fruit, such as prunes, peaches, apricots, apples; strong-smelling vegetables, such as cabbage, onions; porridge; stew
Steaming.—Potatoes, cauliflower, apples, peaches, cup-puddings, dumplings, fish
Steeping.—Tea, coffee, lemon rind for sauce
Toasting.—Bread, rolls
Broiling.—Steak, fish
Pan-broiling.—Steak
Sautéing.—Sliced potatoes, potato cakes, hash cakes, griddle-cakes (teacher prepares the batter)
Baking.—Apples, bananas, potatoes, scalloped potatoes, scalloped tomatoes, cheese crackers, drop biscuits, beef-loaf
Frying.—Potatoes, cod-fish balls, doughnuts (teacher prepares the dough).
The lessons which give practice in the methods of cooking will also afford excellent drills in measuring, manipulation, and cleaning. Throughout all these, the weak points of individual members of the class should receive careful attention. In the case of typical defects, much time may be saved by calling the attention of the class to these, instead of correcting them individually.