Three short courses in home making

Have tin girls look the fal over and pul it on to melt, watching it efully. While it is heating and cooling, the process of soap making of materials, care nec< . in the making of soap, and importance of i Gel the other materials ready for the recipe and \ for molding the Boap, and have the girls work together. After the soap has hardened and been cut, have the girls pul it away on a shelf to dry. LESSON \ I. SETTING THE I VBI 9UBJE< l ma i l ' I'. Points to be remembered when a meal is to be served: The dining room must t free from dust and fiies, well aired, sufficiently lighted, and in good order. The table musl be perfectly clean and covered with a clean white cover (tablecloth, doilies, paper napl or oilclot A vase <»f flowers or leaves, or a small potted plant, arranged in the center of the table, will help to make the table attractive. 95619°— 17— Bull. 23 2 18 THREE SHORT COURSES IN HOME MAKING. The table should be prepared with everything necessary for serving the meal, but only those foods placed on it that will not be spoiled with standing. If there is danger of the food attracting flies, cover it carefully. Plates for everyone who is to partake of the meal should be arranged at equal distances from one another, half an inch from the edge of the table. The knife should be placed at the right of the plate with the cutting edge toward the plate and half an inch from the edge of the table. The fork should be placed at the left of the plate with the tines of the fork turned up and half an inch from the edge of the table. The spoon should be placed, bowl upward, at the right of the plate, to the right of the knife if it is to be used first, to the left of the knife if it is not used until after the knife is used. It should be placed half an inch from the edge of the table. Spoons and forks for serving should be placed at the right of the one who is to serve. No one at the table should have to use the personal fork or spoon for serving either herself or others. The napkins should be simply folded and placed at the left of the fork. The tumbler should be placed at the upper end of the knife. Cups and saucers should be placed at the right of the plate with the handle of the cup turned to the right. The individual butter dish, if used, should be placed at the upper left hand of the fork. Salts and peppers should be placed in the center of the table or at the sides where they can be conveniently reached. Individual salt dishes, if used, should be placed immediately in front of the indi- vidual plate. The chairs should be placed up to the table after it is set. Care should be taken not to place them so close that it will be necessary to move them when they are occupied. PRELIMINARY PLAN. If possible, arrange to give this lesson before Lesson VIII in the series of "Twenty Lessons in Cooking" is given; then the emphasis in that lesson can be put upon what to serve, proper combinations, etc., while this lesson gives the drill in the arrangement and handling of dishes. It is desirable to give the girls thorough drill in table setting and table service, since much of the pleasure derived from eating foods depends upon careful attention to these processes.