Let digestion and forms of food be well understood, and spare no pains to make the lesson attractive and stimulating to interest.
In classes for ladies the work is usually done entirely by the teacher, and at least five dishes are prepared.

A large class can thus be taught; but the results will never be as satisfactory as in a practice-class, though the latter is of course much more troublesome to the teacher, as it requires far more patience and tact to watch and direct the imperfect doing of a thing than to do it one's self.
A class lunch or supper is a pleasant way of demonstrating what progress has been made; and, in such entertainment, do not aim at great variety, but insist upon the perfect preparation of a few things.

To lay and decorate a table prettily is an accomplishment, and each classroom should have enough china and glass to admit of this.
To indicate the method which the writer has found practicable and useful, a course of twelve lessons is given, embracing the essential operations; and beyond this the teacher can construct her own bills of fare.

When the making of bread begins, it will be found that not more than two or three other things can be made at one lesson.

Let one of these be a simple cake or pudding for the benefit of the class, whose interest is wonderfully stimulated by something good to eat.
Large white aprons and small half-sleeves to draw on over the dress-sleeves are essential, and must be insisted upon.