578 



Missouri Agricultural Report. 



are allowed to freeze. In such instances the warm soups prove 

 doubly beneficial. The kitchen is supplied with shelves divided 

 into as many compartments (in this instance 35) as there are 

 pupils in the school. Each compartment is large enough to 

 hold a plate, glass, knife, fork, spoon, bowl, cup and saucer. 



Preparing the lunch. 



Each pupil is responsible for the order, neatness, etc., of his 

 own compartment. By the use of plate, knife, fork, etc., the 

 importance of eating in a leisurely quiet and sanitary manner 

 is emphasized. 



EQUIPMENT. 



Camp Branch school has the following equipment: 

 One coal oil stove and oven (three burners), three dish pans, 

 1 garbage pail, one bread box, one flour receptacle, one kitchen 

 table, three preserving kettles, three cake pans, 5 pie tins, five 

 dish mops, five soap shakers, one water cooler, five mixing 

 bowls, five teaspoons, five tablespoons, three asbestos mats, 

 six wooden spoons, three bread pans, two frying pans, one deep 

 fat frying pan, five biscuit boards, five biscuit cutters, 3 paring 

 knives, five spatulas, one coffee pot (large size), five double 

 boilers, one roaster, three irons, five glass measuring cups, five 



