3. Be sure that both principles and applications are clearly defined in the child's mind. 4. jMake a summary and require the children to give back to you the details which you have given them, or better still, not the same but similar details, coming from their own experience. 5. Practice under criticism. 6. Practice after criticism. 7. Practice in their homes. Although dish-washing has been taught and practised in connection with cooking, yet these lessons on the dining room give the opportunity for a clearer understanding of the principles involved. ClASS-KOOM LeSSOiS' What objection to putting the dishes as they come from the dining room in any order ? Which dishes should be placed together ? "Why ? Before the dishes are washed what must be cared for ? How ? Why ? Why must the scrap bowl be of earthenware, or agate ware ? What is agate ware ? Its advantages, disadvantages, over crockery ? "VMiat things will be needed to wash the crockery, the glass, the silver, steel, dish-cloths ? Why ? Which will you Avash first? ^^1\J? How?' Where will you put each article washed ? Why ? Why must the handles of steel knives never be placed in water ? Why is brick-dust used in cleaning them ? AYhat must be done to leave the dining room in order ? Why must the dining room again be aired ? What else must be done before you leave it? Why? 222 HANDBOOK OF DOMESTIC SCIENCE Dinner Facts. — The usual and average American dinner consists of: — Soup Celery Joint Potatoes, one other Vegetable Salad Crackers and Cheese Dessert Coffee This should be served in the five courses indicated. Attention must be given to the following points : — (1) The care of the dining room before dinner. (2) The setting of the table, side table, and sideboard. (3) Preparation of relishes, bread, water. (4) Serving the meal. Be sure that the air of the dining room is fresh and that the temperature is sufficiently low. If the dinner is served at night, by all means have the temperature below 68° F., for the lighting of lamps and gas will certainly raise it quickly, particularly if the room is small. The room ought to be in order from the care given it after breakfast. See, however, that this is the case. In setting the table, follow the directions given for break- fast, except, of course, that no fruit plate, knife, or spoons are to be placed on the table, nor is the coffee service to be put at the head of the table. For the simple dinner indicated above, only a soup spoon, two forks, and a dinner knife, together with napkin, glass, salt, and pepper should be put at each place. The same rules obtain for their position at dinner as at breakfast, viz., spoon, knife, tumbler at the right ; forks and napkin at the left. Put the soup ladle at the place of the mistress. THE DINING ROOM 223 In the middle of the table, instead of a bowl of fruit, put a glass of flowers or a groAving plant. See that the sideboard is in perfect order, (1) in regard to its cover, (2) in regard to the position and condition of its more or less permanent articles. For serving the dinner, be sure that the following articles are clean and in good condition : — (1) Extra glasses, knives, forks, and spoons for an emer- gency.

AI-modernized reading of the original text

3. Be sure that both principles and applications are clearly defined in the child's mind. 4. Make a summary and require the children to give back to you the details which you have given them, or better still, not the same but similar details, coming from their own experience. 5. Practice under criticism. 6. Practice after criticism. 7. Practice in their homes. Although dish-washing has been taught and practised in connection with cooking, yet these lessons on the dining room give the opportunity for a clearer understanding of the principles involved. CLASS-ROOM LESSONS What objection to putting the dishes as they come from the dining room in any order ? Which dishes should be placed together ? Why ? Before the dishes are washed what must be cared for ? How ? Why ? Why must the scrap bowl be of earthenware, or agate ware ? What is agate ware ? Its advantages, disadvantages, over crockery ? What things will be needed to wash the crockery, the glass, the silver, steel, dish-cloths ? Why ? Which will you wash first? Why? How? Where will you put each article washed ? Why ? Why must the handles of steel knives never be placed in water ? Why is brick-dust used in cleaning them ? What must be done to leave the dining room in order ? Why must the dining room again be aired ? What else must be done before you leave it? Why? Dinner Facts. — The usual and average American dinner consists of: — Soup Celery Joint Potatoes, one other Vegetable Salad Crackers and Cheese Dessert Coffee This should be served in the five courses indicated. Attention must be given to the following points : — (1) The care of the dining room before dinner. (2) The setting of the table, side table, and sideboard. (3) Preparation of relishes, bread, water. (4) Serving the meal. Be sure that the air of the dining room is fresh and that the temperature is sufficiently low. If the dinner is served at night, by all means have the temperature below 68° F., for the lighting of lamps and gas will certainly raise it quickly, particularly if the room is small. The room ought to be in order from the care given it after breakfast. See, however, that this is the case. In setting the table, follow the directions given for breakfast, except, of course, that no fruit plate, knife, or spoons are to be placed on the table, nor is the coffee service to be put at the head of the table. For the simple dinner indicated above, only a soup spoon, two forks, and a dinner knife, together with napkin, glass, salt, and pepper should be put at each place. The same rules obtain for their position at dinner as at breakfast, viz., spoon, knife, tumbler at the right ; forks and napkin at the left. Put the soup ladle at the place of the mistress. In the middle of the table, instead of a bowl of fruit, put a glass of flowers or a groAving plant. See that the sideboard is in perfect order, (1) in regard to its cover, (2) in regard to the position and condition of its more or less permanent articles. For serving the dinner, be sure that the following articles are clean and in good condition : — (1) Extra glasses, knives, forks, and spoons for an emergency.

Handbook of domestic science and household arts for use in elementary schools