15. Wait for the hostess to rise, then stand, and replace the chair in position.
CHAPTER VI
FORM IV: JUNIOR GRADE
THE KITCHEN
At the beginning of the year's work in Form IV, several lessons should be spent in reviewing the methods of cooking and cleaning taught in the previous year. This may be done by reviewing former recipes and by using new ones which require a knowledge of these methods. As the pupils work, they should be closely observed, and, without the teacher giving undue assistance, their weak points should be carefully strengthened. The length of time spent on the review will vary according to the ability of the class. This can be plainly judged by their habits of work. The new recipes given them should be such as they are likely to use at home, so as to encourage home practice. These recipes will also enlarge their collection in their special recipe books. Some of the following may be useful: creamed potatoes, potato omelet, stuffed potatoes, stuffed onions, corn oysters, baked tomatoes, spaghetti with tomato sauce, macaroni and cheese, scalloped apples, plain rice pudding, ginger pudding, sago pudding, tapioca cream.
THE KITCHEN FIRE
Up to this time the pupils have been allowed to manage their individual table stoves or a gas range. They should now be taught to understand and to use an ordinary coal or wood range. Two lessons will be necessary for this purpose. After each lesson has been taught, the remainder of the period should be spent in some kind of practical work which can be accomplished in the time. Some cookery which requires only a few minutes may be reviewed, such as tea, cocoa, coffee, toast, bacon, apple sauce; drawers and cupboards may be cleaned; silver and steel may be polished; designs for wall-paper, dishes, curtains, and dress materials may be drawn; household accounts may be computed; sewing may be finished.