Two lessons a week, from two to three hours each, are all for which the regular school-course gives time; and there should be not more than one day between, as many dishes can not be completed in one lesson.
After yeast and bread have been once made by the teacher, bread should be the first item in every lesson thereafter, and the class made a practice-class.

Each pupil should make bread twice,--once under the teacher's supervision, and at least once entirely alone.

In a large class this may occupy the entire time in the school-year.

Let the most important operations be thoroughly learned, even if there is little variety.

To make and bake all forms of bread, to broil a steak, boil a potato, and make good tea and coffee, may not seem sufficient result for a year's work; but the girl who can do this has mastered the principles of cooking, and is abundantly able to go on alone.
The fire should be made and cared for by each in turn, and the best modes of washing dishes, and keeping the room and stores in the best order, be part of each lesson.
Once a week let a topic be given out, on which all are to write, any ingredient in cooking being chosen, and the papers read and marked in order of merit.
Once a month examine on these topics, and on what has been learned.