Three short courses in home making

No. I. Pork chops. Fried apples. Mashed turnips. Baked sweet potatoes. Bread. Rice pudding. No. II. Beef or mutton stew. Spinach or turnip tops. Biscuits. Cornstarch pudding. No. III. Baked beans or cowpeas. Creamed cabbage or collards. Fried sweet potatoes. Corn dodgers. Grape sauce. Supper. No. I. Egg corn pone. Buttermilk or sweet milk. Stewed apricots or other fruit. Peanut cookies. No. II. Omelet. Creamed potatoes. < orn bread. Fresh fruit. No. III. Cream of carrot soup. Cottage cheese. Biscuits. Sirup. See Farmers' Bulletins: No. 717, Food for young children; No. 808, How to select foods; No. I, What the body needs. 1 Eggs should be omitted from the breakfast menu if they are not easily obtainable. 58 THREE SHORT COURSES IN HOME MAKING. The table should always be neatly set with individual places arranged for each one who is to partake of the meal. Each place should be wide enough for a plate with a knife and spoon at the right and a fork at the left. A tumbler should be placed at the point of the knife and a napkin at the left of the fork. Everything placed on the table should be perfectly clean, the napkin should be neatly folded, and all the articles should be uniformly arranged to give a neat ap- pearance to the table. A flower or plant in the center of the table will add to its attractiveness. Salt, pepper, sugar, vinegar, and any- thing of the sort that may be needed with the meal should be arranged near the center of the table where it can be easily reached. Fresh water should be poured into the tumblers just before the meal is served. The bread, butter, etc., can be placed on the table several minutes before the meal is announced, but the hot dishes should be placed immediately before the family is seated. PRELIMINARY PLAN. If Lesson VI, entitled "Setting and Clearing the Table" (as out- lined in the course on the care of the home), has been given, this les- son can be devoted to what to serve and how to serve it, or this les- son can precede the lesson on table service. The manner of serving can be demonstrated in the next lesson in connection with the course in the care of the home. Simple equipment for family service will be required if the form of serving is to be taken up. For class practice a table for four can be arranged. This will necessitate a table cover, five or more dinner plates, four butter dishes or plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a platter, one serving spoon, and one serving fork. METHOD OF WORK. Discuss meal service both from the standpoint of choice and com- bination of foods and from the method of service. Have the class plan one meal, then go through the form of serving that meal at a table. In the absence of a table the top of the desks can be used for a table. Later in the course the teacher should plan to combine this lesson with a cooking lesson and have the food served. In each cook- ing lesson suggestions for the service of the food should be made and each cooked dish should be carefully served. Interest in this lesson may be increased by allowing the children to make original menus, and if they are having some lessons in drawing, simple menu cards may be planned and executed. \s IN COOKING. 59 I BSSON IX. Ylll K.