After the pupils have considered and practised the methods of cooking, they should be able to prepare any simple dish of one main ingredient, for which recipes should be given. If these cannot be used at school, they may be of service in the homes of the pupils.
Economy should be emphasized by suggesting simple ways of using left-overs, and definite recipes should be written for these. Fancy cooking should be discouraged. The teacher should aim to show how the necessary common foods may be prepared in a nutritious and attractive manner.
In this first year of practical work, the main point is the formation of correct habits of work. Cleanliness, neatness, and accuracy should be insisted on in every lesson, and deftness should be encouraged.
SUGGESTIONS FOR THE USE OF LEFT-OVERS
BREAD
1. Toast for garnishing stews and hash
2. Croutons for soup
3. Bread crumbs to use for croquettes and scalloped dishes, or for stuffing meat and fish
4. Pudding (chocolate bread pudding, cabinet pudding, plain bread pudding, brown betty)