If the meat is to require two or three hours' cooking, arrange to have
the lesson divided and given at two periods through the day. Half an
hour before opening the morning session or a portion of the morning or
noon recess may be sufficient time to put the meat on to cook and to
prepare the vegetables. When the second class period is called, the
vegetables should be added to the partially cooked meat and the
dumplings should be made. It would be well to serve the completed dish
at the lunch period. There should be as much discussion regarding the
kinds of meat, their food value, and the methods of cooking as time
permits; but it may be necessary to complete this discussion at some
other class period.
Should it be possible for the teacher to give additional lessons on
meat, it might be well to devote one lesson to the preparation and
cooking of poultry, directions for which may be secured from any
reliable cook-book.