MENU [Footnote 20: NOTE TO THE TEACHER.—The "menu" of a "meal" lesson is to be assigned during the lesson previous to the "meal" lesson, so that its preparation can be planned before class time. Since only review foods are assigned, no instruction other than criticism of the finished product is to be given during the lesson. By cooking the group of foods in individual quantity, it is possible for pupils to complete the "meal" lesson in a 90-minute class period. It is more desirable, however, to cook enough of each food to serve five or six persons, provided the laboratory period is sufficiently long and the foods can be utilized in the lunch room.]

Scalloped Corn
Baked Apple
Tea

Outside Preparation of Lesson.

(a) Examine the recipes for these foods given in the text.

(b) Determine the number of servings each recipe will make.

(c) Study the methods of preparation so that no written directions regarding the process of cooking will be needed in class.

(d) Note the kind of utensils to be used for each food.

(e) Plan the order of preparing these foods so as to cook them in the least time. (f) Plan the preparation so that all foods may be ready to serve in the proper condition—hot or cold—at one time.

Preparation of Lesson in Class.

(a) Having your plans well in mind, begin to work at once. Work independently.

(b) Cook a sufficient quantity of each food to serve one or more persons as the time permits.

(c) Soil the least number of dishes possible.

(d) Keep the table and utensils neat while working.

(e) Have the serving dishes ready,—warmed, if necessary.

(f) Taste the food before serving to see if properly seasoned.

(g) Just before serving food, clear the table so that it may be ready for serving.

(h) Serve all the foods at once, as a hostess cooking and serving without a maid.

(i) If your work is a failure in any way, determine the cause of the failure and its remedy.