38. Why should turnips not be used in making stock ? Should the vegetables be allowed to remain in the stock all the time it is cooking? Give reasons for the answer. "What are the ingredients of fish soup ? Name the various kinds of soup, what they contain, and how made. Page. 23 Which are the most nutritious foods, and which of the ingredients supply most of the strength and heat producers ? 38 How would you distinguish between fresh 46. How would you clean and prepare fish for cooking ? Name the various kinds of fish in general use. State how each may be cooked and served to table. What kind of water should be used to boil fish in ? Can it be cooked in any other way and be better ? 46 Should vegetables be put into hot or cold water to cook ? What is added to the water in cooking green vegetables ? Why is the lid of the saucepan removed when cooking green vegetables 1 to How should a potato be peeled and cooked to be perfect 1 How would you prepare and cook new potatoes % 52. Ho o you know of cooking Name as many vegetables as you can. 51 <fe How would you cook mushrooms 1 Are they How is rice cooked to be used as a vegetable 1 52. Name some vegetables which are as nutritious as meat. 58. Name as many nourishing vegetable dishes as you remember which can be made without meat. Name the ingredients for each and method of preparing. 59. AVhat are the chief points of care in making boiled puddings ? to and stale fish? 55. nutritious 1 24 Page. 59 Why is a pudding cloth damped and floured before tying it over a pudding ready for boiling ? What part of the hand should be used for to rubbing fat into flour, and why ? Give reasons and state what would happen if these rules were not properly attended to.^ C6. Name as many kinds of puddings as you can, and the chief ingredients for each. Also name such as are most suitable for children and invalids. What other methods are there for cooking puddings ? Name a few cooked each way. 67 What are the materials required for making to bread ? 70. Give a method for bread-making: What are the essential points of care to be noted in bread-making. What is meant by wholemeal bread ? Name as many kinds of cake as you can. Name the chief ingredients of each and the method of making ? 70. Give the names of some dishes for breakfast. How and what eggs are usually poached 1 71. What is porridge and how is it made? Is oatmeal porridge strengthening ? 72. What liquids are taken for breakfast? How are they prepared ? 75 Name the sauces in general use, the chief ingredients of each, and the method of to preparing, and what they are served with. 78. What are gravies, and how are they prepared. 79. What are the best methods of using up cold meat? Name the dishes which may be prepared, the ingredients and method of preparing.

AI-modernized reading of the original text

38. Why should turnips not be used in making stock ? Should the vegetables be allowed to remain in the stock all the time it is cooking? Give reasons for the answer. "What are the ingredients of fish soup ? Name the various kinds of soup, what they contain, and how made. Page. Which are the most nutritious foods, and which of the ingredients supply most of the strength and heat producers ? 38 How would you distinguish between fresh 46. How would you clean and prepare fish for cooking ? Name the various kinds of fish in general use. State how each may be cooked and served to table. What kind of water should be used to boil fish in ? Can it be cooked in any other way and be better ? 46 Should vegetables be put into hot or cold water to cook ? What is added to the water in cooking green vegetables ? Why is the lid of the saucepan removed when cooking green vegetables 1 to How should a potato be peeled and cooked to be perfect 1 How would you prepare and cook new potatoes % 52. How do you know of cooking Name as many vegetables as you can. 51 & How would you cook mushrooms? Are they How is rice cooked to be used as a vegetable 1 52. Name some vegetables which are as nutritious as meat. 58. Name as many nourishing vegetable dishes as you remember which can be made without meat. Name the ingredients for each and method of preparing. 59. AVhat are the chief points of care in making boiled puddings ? to and stale fish? nutritious 1 Page. 59 Why is a pudding cloth damped and floured before tying it over a pudding ready for boiling ? What part of the hand should be used for to rubbing fat into flour, and why ? Give reasons and state what would happen if these rules were not properly attended to.^ C6. Name as many kinds of puddings as you can, and the chief ingredients for each. Also name such as are most suitable for children and invalids. What other methods are there for cooking puddings ? Name a few cooked each way. 67 What are the materials required for making to bread ? 70. Give a method for bread-making: What are the essential points of care to be noted in bread-making. What is meant by wholemeal bread ? Name as many kinds of cake as you can. Name the chief ingredients of each and the method of making ? 70. Give the names of some dishes for breakfast. How and what eggs are usually poached 1 71. What is porridge and how is it made? Is oatmeal porridge strengthening ? 72. What liquids are taken for breakfast? How are they prepared ? 75 Name the sauces in general use, the chief ingredients of each, and the method of to preparing, and what they are served with. 78. What are gravies, and how are they prepared. 79. What are the best methods of using up cold meat? Name the dishes which may be prepared, the ingredients and method of preparing.

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