4. Wet the broom in a solution of borax and water. Do not use tea leaves or corn meal. Tea leaves may leave a stain and corn meal is apt to attract water bugs. Small pieces of news- paper well dampened and sprinkled on the floor may be used. 5. Sweep from the edges of the room towards the center. 6. Sweep with short strokes, keeping the broom close to the floor. This keeps the dust fr.om flying. If the broom is properly held it will be impossible to lift it at the end of each stroke and set the dust flying. (See illustrations.) 7. When the dust has been gathered at one spot, take it up with a short broom and dustpan. 8. Always sweep a floor before washing or scrubbing it. 9. After sweeping a room, dust the woodwork and furni- ture, bring in the articles that were taken out, set the room in order and partly close the windows. 10. Always use a damp duster, which will collect and hold the dust, instead of merely moving it from place to place as a dry duster or feather duster will do. When the work is com- pleted, wash the duster and so get rid of the dust. 11. New brooms may be soaked in strong, hot salt water before using, to toughen the bristles and make the brooms last longer. 40 FOOD AND COOKERY CORRECT WAY. INCORRECT WAY. GENERAL INSTRUCTIONS 4] NOTES ON LABORATORY WORK. 42 FOOD AND COOKERY QUESTIONS AND SUGGESTIONS. 1. What is the value derived from doing things in an order- ly way? 2. Why should the state have the right to demand that things be kept clean and sanitary in and about the home? 3. What part does good, wholesome food and good cooking play in the work which one does? 4. Why should we be careful in working with fire? Does your state have any laws concerning the prevention of fires ? 5. Take a broom and make a few strokes on the floor. What sense organ is affected? What is the danger in such sweeping? GENERAL INSTRUCTIONS Ad READING NOTES. Suggested Topics. Broom industry. Bacteria, yeasts and molds in the home. Vacuum cleaners and carpet sweepers. References: Bacteria Yeasts and Molds in the Home, Conn. 44 FOOD AND COOKERY HOME WORK. VEGETABLES EXERCISE I. 45 VEGETABLES. Classification. From the Standpoint of Nutrition. G-reen vegetables — lettuce, spinach, cabbage, onions, etc. — non-nutritive. Starchy vegetables — potatoes, beans, peas, lentils, etc.-- nutritive. From the Standpoint of Cookery. Strong juiced — onions, cabbage, Brussels sprouts, turnips. Sweet juiced — peas, beans, carrots, spinach, squash, etc. Composition. Vegetables are composed chiefly of cellulose or woody fiber, water, starch, mineral matter and small amounts of protein and suga;r. 46 FOOD AND COOKERY The green vegetables contain hnt little starch, sugar or pro- tein, their chief value in the diet being their mineral salts, which tend to keep the blood in an alkaline condition. The beans, peas, and lentils contain a large amount of pro- tein as well as starch. General Rules for Cooking'. 1. Wash thoroughly. Pare, peel or scrape according to the vegetable, e. g., potatoes are pared, tomatoes are peeled, and parsnips scraped. 2. Put on to cook in boiling water. Boil gently until tender. Salt when half done. 3. Sweet juiced vegetables should be cooked in just water enough to cover, with the exception of greens, which, being composed largely of water, require a much smaller amount. 4. Strong juiced vegetables should be cooked in a large amount of water and when half done should be put into fresh boiling water. By this method we lose some of the valuable mineral salts, but this loss is warranted by the improved flavor. 5. If strong juiced vegetables are cooked uncovered so that the steam will escape gradually, the odor will be less offen- sive. Points to Be Considered in Choosing the Method of Cooking Vegetables. [ Water -i I A J. n Il^ ^determine method.

AI-modernized reading of the original text

4. Wet the broom in a solution of borax and water. Do not use tea leaves or corn meal. Tea leaves may leave a stain and corn meal is apt to attract water bugs. Small pieces of newspaper well dampened and sprinkled on the floor may be used. 5. Sweep from the edges of the room towards the center. 6. Sweep with short strokes, keeping the broom close to the floor. This keeps the dust from flying. If the broom is properly held it will be impossible to lift it at the end of each stroke and set the dust flying. (See illustrations.) 7. When the dust has been gathered at one spot, take it up with a short broom and dustpan. 8. Always sweep a floor before washing or scrubbing it. 9. After sweeping a room, dust the woodwork and furniture, bring in the articles that were taken out, set the room in order and partly close the windows. 10. Always use a damp duster, which will collect and hold the dust, instead of merely moving it from place to place as a dry duster or feather duster will do. When the work is completed, wash the duster and so get rid of the dust. 11. New brooms may be soaked in strong, hot salt water before using, to toughen the bristles and make the brooms last longer. CORRECT WAY. INCORRECT WAY. 1. What is the value derived from doing things in an orderly way? 2. Why should the state have the right to demand that things be kept clean and sanitary in and about the home? 3. What part does good, wholesome food and good cooking play in the work which one does? 4. Why should we be careful in working with fire? Does your state have any laws concerning the prevention of fires ? 5. Take a broom and make a few strokes on the floor. What sense organ is affected? What is the danger in such sweeping? Suggested Topics. Broom industry. Bacteria, yeasts and molds in the home. Vacuum cleaners and carpet sweepers. References: Bacteria Yeasts and Molds in the Home, Conn. VEGETABLES EXERCISE I. VEGETABLES. Classification. From the Standpoint of Nutrition. Green vegetables — lettuce, spinach, cabbage, onions, etc. — non-nutritive. Starchy vegetables — potatoes, beans, peas, lentils, etc.-- nutritive. From the Standpoint of Cookery. Strong juiced — onions, cabbage, Brussels sprouts, turnips. Sweet juiced — peas, beans, carrots, spinach, squash, etc. Composition. Vegetables are composed chiefly of cellulose or woody fiber, water, starch, mineral matter and small amounts of protein and sugar. The green vegetables contain hnt little starch, sugar or protein, their chief value in the diet being their mineral salts, which tend to keep the blood in an alkaline condition. The beans, peas, and lentils contain a large amount of protein as well as starch. General Rules for Cooking'. 1. Wash thoroughly. Pare, peel or scrape according to the vegetable, e. g., potatoes are pared, tomatoes are peeled, and parsnips scraped. 2. Put on to cook in boiling water. Boil gently until tender. Salt when half done. 3. Sweet juiced vegetables should be cooked in just water enough to cover, with the exception of greens, which, being composed largely of water, require a much smaller amount. 4. Strong juiced vegetables should be cooked in a large amount of water and when half done should be put into fresh boiling water. By this method we lose some of the valuable mineral salts, but this loss is warranted by the improved flavor. 5. If strong juiced vegetables are cooked uncovered so that the steam will escape gradually, the odor will be less offensive. Points to Be Considered in Choosing the Method of Cooking Vegetables. [ Water -i I A J. n Il^ ^determine method.

Student's manual in household arts