TABLE OF MEASUREMENTS

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Use level measurements.

: RULES FOR WORKING

Regulate fire.

Wash hands. 7
Collect and arrange utensils and materials.
Prepare baking dish.

Sift and measure dry ingredients.

Measure liquids and shortening. ~

Combine ingredients.

Bake or cook.

Clean up.

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DISHWASHING

1. Put the food away.

2. Scrape, sort and pile dishes. -

3. Soak dishes—soiled by egg, dough or starch in cold water;
soiled by sugar or grease in hot water.

4. Get dishpan with warm soapy water.

5. Get rinsing pan with hotter water.

6. Get dishcloth, towel, soap, softening agent and bath brick.

7. Wash dishes in the following order: (1) Glassware, (2) :
Cups and saucers, (3) Silverware, (4) Plates, (5) Utensils,
(6) Dishpan and draining pan, (7) Dishcloth and towel,

(8)Table, (9) Brush, soap dish and towel, (10) Pan and
sink. 3
UNIFORM FOR COOKERY CLASSES

1. Apron—2%, yards of long cloth.

: 2. Cap—t% yard of lawn, 18-inch circle with 5-inch band to
fit the head. Plait circle into band.

3. Towel—3%,4 yard of huckaback towelling, 18 inches wide.

4. Bag—1 yard of huckaback towelling, 18 inches wide. (1

5. Holder—14 yard of huckaback towelling, 18 inches wide.

NOTE—See frontispiece for pattern

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