Three short courses in home making

The teacher should visit the homes of all the children in order to make herself familiar with the condition in which their grounds arc kept. She may be able to secure permission from one of the house- keepers to use her grounds for the practice place for the lesson, or it may be more desirable to give this lesson at the school and to conduct a school garden as a model home garden. METHOD OF WORK. Discuss the arrangement and care of the home or school grounds. Have the class clean up the lawn and garden chosen for the lesson, supervising the work carefully. Assign the cleaning up of the home lawns or work in the home gardens for the coming week. Let this lesson serve as a means of interesting the girls in home gardening, if that lias not already been taken up, or of emphasizing the relation of gardening to the housekeeper's work if they are already interested in gardening. TWENTY LESSONS IN COOKING. For the Rural Schools. OUTLINE OF TIIK COUR81 Lesson I. Discussion of foods and cooking. Management of the Kiu! heat. ! or fruit. ii. Water and mineral matter in vegetables. How I and s<>rve uncooke<i vegetables, lot! -, cabbage, etc. Cooking by moist heat. How to boll, season, and seno beet tops, turnip tope, cahbage sprouts, 1 or other vegetable Lesson III. Th« I carbohydrates in the diet. I'otatoes as a source of carbohydrates. The oh -ition.food value, and cooking of sweet pot it. is and white potatoes. Baked sera ■ med squ.vsh. Lesson IV. Fruits their food v:Uuo and use. Reasons and rol< for oanning. How to can and uaa •les as beets, beans, tomatoes, and carrots, and such fruit and peaches. The drying of fruits and vegetables. Lesson V. 1-ats and "il-. V. continued. 1'reparation of white sauce to serve with veget . Ilow to boil, season, and serve such vegetables as lima 01 battel beans. String l>oans,cowpeas, onion.-,, okra, cabl>ace. collaT'ls, com, beets, turnips, or carrots. Lesson VI. (Vroals— kinds, composition, care, and general rules for cooking. Oatmeal, cracked wheat, hominy grits, com-meal mush, or rice. Fruits.to serve with inee, stewed appli apple sauce. Lesson VII. ( l.i.- ification of foods, reviewed. Lesson VIII. The planning and ser\ ing of meals. Lesson IX. Milk, tare, cost, and food value of milk. The value and use of sour milk ootl ige I ' clabber. Kice or corn starch podding (plain, caramel, or chocolate). Lesson X. ('ream soups, t'ream of carrot, potato, or onion soup; green pea or oowpea soup. ist, croutons, or crisp cru-kors to servo with soup. Lesson XI. Kggs. Food value and general rules for cooking. Eggs cooked in shell, poached, scrambled and om< Lesson XII. Simple desserts. Custards. Lesson XIII. tnd hoe cako. Lesson XIV. Batten (continued). Methods of making e of soar milk and soda 1 B and torn mullins. Baking-pon Lesson XV. ate it. Con Bow to make tough outa palatable. Porkcl friM ap; ror mutton stew with i i dumpUnga. Rabbll stew, Bacon. Lesson XVI. B il ed pork an I r l>.ike<l cowpe . -ors. Lesson XV 1 1. Butter caki low cake. tea. Lesson XVIII. Lesson XIX. Serving simple dinners without meat. loaroni and oheeae. Lesson XX. s . Peanut cool molasses, or fudge candies, to l>e 0OE8TTONS l < >K '1 111', i I v< il I i:.