Plan a dinner. [Footnote 100: See footnote 72.] Use seasonable foods and a meat-substitute. Follow the suggestions given in Lesson CV.

Plan the menu so that the cost of the materials used does not exceed 25 cents per person. Analyze the menu and see that it meets the requirements stated in Lesson CV.

Cook and serve the dinner. Follow the Russian or Compromise style of serving. Serve the dinner with a maid, provided the pupils find it useful to know how to serve with a maid either in their own homes or in the homes of others. [Footnote 101: See Suggestions for Teaching, Appendix), regarding service with and without a maid.]