Ample material for a course of six or more lessons may be secured from the lesson books on Principles of Cookery and from the Government Bulletins. The Farmers' Bulletins may be obtained without charge by writing to the United States Department of Agriculture, Washington, D. C. As many copies of each will be sent as desired. The bulletins for which a price is given may be obtained by sending coin to the Superintendent of Documents, Washington, D. C. The Government will not accept postage stamps. A few reference books are mentioned which will be loaned by the School for the cost of postage given, if not available in the local public library. Any encyclopedia will furnish much on every subject, and a book of standard quotations will also add to the interest of the meeting.

All the common daily foods may be studied from the historical or literary standpoint, for each has a history and literature of its own. Often it is wise to set the practical housekeeper to look up the historical side of a food, while a philosophical member is required to report upon its practical use. Thus each gets a fresh point of view and a new interest in an old subject.

It might prove interesting to arrange for a series of lunches to illustrate the foods being studied. Here it is best to keep out of the conventional lines and make the menus educational. When the class is large, a few may be chosen to prepare the lunch for all and directed to keep the expense within certain limits, 10 to 20 cents apiece, and to give a report. Chafing dishes should be provided for each group of four to eight and some experimental cookery tried.