Baked Potatoes.

Select potatoes of uniform size. Wash and scrub them well. Bake in a clean, hot oven from 30 to 45 m., or until soft. Break the skins to let the steam inside escape. Serve, at once, uncovered. Should there be any potatoes left over, peel them at once, that they may be in better condition to warm for another meal.

Croutons.

Cut stale bread in half-inch slices. Remove the crusts, and cut into half-inch cubes. Tut them on a shallow pan, and bake until brown. Use them in the place of toast, or as a garnish, or in soups and stews.

Bread Crumbs.

Put the crusts, broken pieces, and crumbs of bread on a shallow tin plate in a moderate oven, and heat until dry and crisp. Roll fine, sift, and keep them in a dry place. Use them to cover articles which are to be fried.

Abbreviations.

Questions on Lesson I.

1. What have you come here to learn ?

2. Why do we cook our food ?

3. What is cookery ?

4. How is our food cooked ?

5. Is there anything which has not been cooked, suitable for us to eat ?

6. How do we obtain the heat to cook our food ?

7. What is fire ?

8. What is there in wood or coal that burns ?

9. How came the heat and light in the wood or coal ?

10. What is coal ?

11. From what is the oil we burn made ?

12. From what is illuminating gas made ?

13. What do we have to do to wood or coal to make them burn ?

14. Why is it better for us that they will not burn without our help ?

15. What is one of the quickest substances to burn ?

16. How did people make a fire before they had matches ?

17. What is it on the match that burns first ?

18. Why not burn our wood or coal outside the house, on the ground ?

19. What is this iron box in which we are making the fire to-day 1

20. What is the difference between a stove, a portable range, and a brick set range ?

21. Why do we make our staves of iron ?

22. Why do we place the stoves near the chimney ?

23. Does all the wood or coal bum?

24. What is smoke ?

25. What are ashes ?

26. How do we control the heat from the fire ?

27. What kinds of wood are hard ?

28. How can you tell soft wood from hard wood ?

29. Which wood gives out the most heat ?

30. Which wood is best for kindling ?

31. How many ways of cooking food can you mention ?

32. What is the easiest thing to cook, - that is, what requires the least preparation and the fewest things to work with ? We have only our stove and our fire ; no hot water, no saucepans or kettles. What can we cook ?

33. What is baking ?

34. Large potatoes require 45 m.

to bake. Dinner is to be served at 11.30 ; what time must the potatoes be put into the oven ?

35. Do potatoes require a hot, or a moderate, oven ?

36. How can you tell when the oven is hot enough ?

37. Why do you scrub potatoes ?

38. In what part of the oven do we put them ?

39. Why do we have a rack or grate across the middle of the oven ?

40. Which are the best for baking,

- very small, medium, or large potatoes ?

41. How can we tell when the potatoes are done ? 4'2. Which is more important, - to bake them until soft, or just the 45 m. ?

43. If they chance to be done before we are ready to eat them, what should we do ?

44. Some people send them to the table in a covered dish, to keep them warm. Is that the best way ?

45. What happens to baked potatoes if they are left for a time with the skins unbroken ?

46. Can they be warmed over ?

47. When some of the class talk about potatoes I am reminded of a hard, soggy, shrivelled, poorly baked potato ; but when others speak of them I immediately think of a plump, smooth, mealy, well-baked potato. Can you tell me why ?

What are croutons, and with what are they eaten ?

What use can you make of small pieces of bread ?

Should even a crumb of bread be wasted ?

How can you keep bread crumbs for a long time ?

What does "ssp." stand for ?

How do you write or abbreviate " tablespoonful " ?

What is the meaning of "abbreviate " ?

What is the abbreviation for " pound " ?

Note. - The questions given here are suggestive only, for the teacher must adapt the questions as well as the instruction to each class or pupil.