Domestic science (Johnson, for schools and homes)

Lesson 8. Starch. Its principal sources, cereals and vegetables; potatoes; comparative values of potatoes baked and potatoes boiled. Practical Work. Boiling rice and baking potatoes; serving. Lesson 9. Sugar. Its principal sources, cane, fruits, vegetables; COOKING 11 its commercial classes, crystallized and granulated; compara- tive values; economy in buying. Practical Work. Making fondant. Lesson 10. Water. Its physiological and its general uses, its sub- stitutes as a beverage, tea, coflFee, cocoa; the source and nature of each; eflFect of each upon the nervous system. Practical Work. Making tea, coflFee, and cocoa; serving optional. Lesson 11. Animal Fats and Oils. Their principal sources, milk, meat, and fish. Examples: butter, butter oil, lard, tallow, and fish oil. Practical Work. Sauteing potatoes; serving. Lesson 12. Animal Fats and Oils. Discussion of the dangers of impure milk, rancid butter, oils, and fats; decomposing meats; methods of preservation. Practical Work. Pasteurizing milk. Lesson 13. Vegetable Oils. Their principal sources, cereals, fruits, and nuts. Examples: cotton-seed oil, olive oil, almond oil, cocoanut oil; common food uses of each; comparative values of lard and cooking oil (cotton-seed), in cooking. Practical Work, French frying potatoes in cooking oil; serving. Lesson 14. Mineral Substances. The chief mineral substances found in the body, sulphur, phosphorus, lime, potassium, sodium, iron, salt; essential to life; their functions; principal sources, green vegetables, cereals, and water. Practical Work. Evaporation of a solution of salt and water, to show how mineral substances are held in so- 12 DOMESTIC SCIENCE lution in water, hence in juices. Making cabbage salad; serving with French dressing. Lesson 15. Acids. Not a food principle; their function when used with foods; their principal natural sources, fruits and vegetables; acid beverages and acid fruits for the sick. PRACTICAL Work. Making lemonade and baking apples; serving. Lesson 16. Vegetable Soups. Their great nutritive value; com* parative values of fresh, dried, and canned vegetables £of soups. Practical Work. Tomato soup; Lima bean soups serving. Lesson 17. Vegetable Soups. Vegetables suitable for drying; for canning; the opening and care of canned vegetables or fruit Practical Work. Potato soup; dried pta soup; serving with croutons. Lesson 18. Breadstuffs. The common cereals used as breads stuffs; samples of the grains; of the flours; comparative food values of bolted and unbolted flours; bleached and unbltach- ed flour; expansion of batter by heat and air. Practical Work. Making popovers. Lesson 19. Leavening. Leavening by gas; formation of gas by combination of acids and alkalies; demonstration by use of cream of tartar and bicarbonate of soda. Practical Work. Making pancake batter with cream of tartar and bi-carbonate of soda; baking; serving. Lesson 20. Leavening. Review of previous lessons on leavening leavening with sour milk and soda. COOKING 13 Practical Work. Making pancake batter witL sour milk and soda as leavening; baking pancakes; serving. Lesson 21. Leavening. Review of previous lessons on leavening. Combination of cream of tartar and bi-carbonate of soda to {orm baking powder. Practical Work. Making and canning baking powder. Lesson 22. Quick Breads. Review of gluten, starch, sugar, and previous processes of leavening.