As this work is for the one- or two-room school building and as but little space can be utilized, it is best to provide only equipment enough for four pupils to cook at a time, the other members of the class may observe those at work, criticize, and make contributions to the knowledge ac- quired concerning the lesson. Each pupil in the class should try the recipe at home, and report result. The home work should form the greater share of the work done, and credit should be given for it. A careful record of cook- ing done at home should be made and kept. It is well to post this record in a conspicuous place in the schoolroom. EQUIPMENT FOR COOKING IN RURAL SCHOOLS For four pupils, two pupils working together. Cupboard made with shelves and curtain in front. Cans or Mason jars for holding sugar, salt, pepper, baking powder, soda, flour, etc. A molding board. Board for cutting. LIST OF UTENSILS AND PRICES Kitchen table with drawer $1.50 ‘Two paring knives $220 Two burner oil stove $1.50 to Two steel knives 220 Oven to fit stove } $8.00 Two steel forks 20 Drip pan to fit oven .20 Four teaspoons .20 Teakettle .50 Two tablespoons 20 Pail for water .20 One Dover egg beater U5 Garbage pail .20 . One spoon egg beater .10 Two dishpans .50 Two one-quart bowls .20 196 TEACHING COOKING One sieve to fit bowl $ .05 Two measuring cups 10 Two one-pint tin basins IO Two one-quart double boilers .70 Two one-quart stewpans .50 Two rolling pins ite) Two biscuit cutters .10 One vegetable brush 05 Two corks for scouring. One utensil pan nie) Two small frying pans 20 Two bread pans 20 One pie plate .IO One tray .I0 One two-quart stewpan 30 One bread knife 216 One butcher knife toes 4 white plates, small .40 IN RURAL SCHOOLS. i 4 cups and saucers $ .40 4 white plates, large 40 One grater 05 2 muffin pans .I0 t large mixing bowl, 2-quart .25 One soap dish _ 105 One lemon squeezer .IO One match box 05 One broiler 2 4O5 One corkscrew .05 One can opener 105 One creamer and sugar 25 One water pitcher 1s Total (excluding stove) 10.00 Flour sacks for dish towels, some holders, hemmed dishcloths. SUGGESTED LESSONS In addition to actual cooking lessons, have pupils find the composition of each food, calculate the cost of each lesson, note the length of time which it takes to prepare every recipe, find out at what meal each one of the foods prepared would be served, and learn to find the nutritive value of each recipe. With the exception of the bread lesson, the following lessons may all be prepared in 60 minutes. Creamed Potatoes or Cauli- flower or Carrots Cream of Potato or Tomato Soup Simmered Beef Beef Loaf and Coffee Poached, Boiled, Scrambled | Eggs Cooked Salad Dressing — Cabbage Salad — Potato Salad Biscuit — Shortcake TEACHING COOKING IN RURAL SCHOOLS 197 Muffins and Gingerbread, Apple Pie Johnnycake Custarde—- Custard: Puds Bread dings as rice, tapioca, or Plain Cake bread Sugar Cookies or Oatmeal Plan, prepare, and serve a Cookies simple luncheon. SCHOOL LUNCHES Another method of teaching cooking in the one-room rural school is by having the pupils prepare and serve one warm dish to supplement the cold lunch brought from home.

AI-modernized reading of the original text

As this work is for the one- or two-room school building and as but little space can be utilized, it is best to provide only equipment enough for four pupils to cook at a time, the other members of the class may observe those at work, criticize, and make contributions to the knowledge acquired concerning the lesson. Each pupil in the class should try the recipe at home, and report result. The home work should form the greater share of the work done, and credit should be given for it. A careful record of cooking done at home should be made and kept. It is well to post this record in a conspicuous place in the schoolroom. EQUIPMENT FOR COOKING IN RURAL SCHOOLS For four pupils, two pupils working together. Cupboard made with shelves and curtain in front. Cans or Mason jars for holding sugar, salt, pepper, baking powder, soda, flour, etc. A molding board. Board for cutting. LIST OF UTENSILS AND PRICES Kitchen table with drawer $1.50 ‘Two paring knives $220 Two burner oil stove $1.50 to Two steel knives 220 Oven to fit stove } $8.00 Two steel forks 20 Drip pan to fit oven .20 Four teaspoons .20 Teakettle .50 Two tablespoons 20 Pail for water .20 One Dover egg beater U5 Garbage pail .20 . One spoon egg beater .10 Two dishpans .50 Two one-quart bowls .20 196 TEACHING COOKING One sieve to fit bowl $ .05 Two measuring cups 10 Two one-pint tin basins IO Two one-quart double boilers .70 Two one-quart stewpans .50 Two rolling pins ite) Two biscuit cutters .10 One vegetable brush 05 Two corks for scouring. One utensil pan nie) Two small frying pans 20 Two bread pans 20 One pie plate .IO One tray .I0 One two-quart stewpan 30 One bread knife 216 One butcher knife toes 4 white plates, small .40 IN RURAL SCHOOLS. 4 cups and saucers $ .40 4 white plates, large 40 One grater 05 2 muffin pans .I0 t large mixing bowl, 2-quart .25 One soap dish _ 105 One lemon squeezer .IO One match box 05 One broiler 2 4O5 One corkscrew .05 One can opener 105 One creamer and sugar 25 One water pitcher 1s Total (excluding stove) 10.00 Flour sacks for dish towels, some holders, hemmed dishcloths. SUGGESTED LESSONS In addition to actual cooking lessons, have pupils find the composition of each food, calculate the cost of each lesson, note the length of time which it takes to prepare every recipe, find out at what meal each one of the foods prepared would be served, and learn to find the nutritive value of each recipe. With the exception of the bread lesson, the following lessons may all be prepared in 60 minutes. Creamed Potatoes or Cauliflower or Carrots Cream of Potato or Tomato Soup Simmered Beef Beef Loaf and Coffee Poached, Boiled, Scrambled | Eggs Cooked Salad Dressing — Cabbage Salad — Potato Salad Biscuit — Shortcake Muffins and Gingerbread, Apple Pie Johnnycake Custard Puddings as rice, tapioca, or Plain Cake Sugar Cookies or Oatmeal Plan, prepare, and serve a Cookies simple luncheon. SCHOOL LUNCHES Another method of teaching cooking in the one-room rural school is by having the pupils prepare and serve one warm dish to supplement the cold lunch brought from home.

Principles of cooking