. Elementary education in England with special reference to London, Liverpool, and Manchester / by I. L. Kandel . ietetic value,the selection and purchase of food, its cost, economy in the outlayon food, the need of planning a week or more in advance, as facilityin its preparation. Emphasis is placed on the importance of varietyof food rather than quantity, and instruction is given in the prepara-tion of special meals for infants, invalids, and convalescents. Atten-tion is also given to such matters as the preservation of food, reheat-ing, the use of scraps and general economy in the kitchen,
. Elementary education in England with special reference to London, Liverpool, and Manchester / by I. L. Kandel . ietetic value,the selection and purchase of food, its cost, economy in the outlayon food, the need of planning a week or more in advance, as facilityin its preparation. Emphasis is placed on the importance of varietyof food rather than quantity, and instruction is given in the prepara-tion of special meals for infants, invalids, and convalescents. Atten-tion is also given to such matters as the preservation of food, reheat-ing, the use of scraps and general economy in the kitchen, and carein the use of tinned food; and exercises are provided in drawing upmenus for varying incomes and families of different sizes. Thelength of each lesson varies from two to two and a half hours, aboutone-quarter of which is given to theory and demonstration and theremainder to practice and the copying of notes and records. Ingeneral the introductory lessons are devoted to the chief principlesand the illustrations in practice. Thus the various methods of BUREAU OF EDUCATION BULLETIN, 1913, NO. 57 PLATE 7. A. ST. JAMES SCHOOL, LIVERPOOL. BOYS COOKERY.
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