How to mix. This you will be able to work out for your- self. First perform this simple experiment. Stir together a tablespoonful of stewed tomato and a tablespoonful of milk. What happens .? Heat this mixture. What further do you notice ? How may you best extract the juice from the tomato } You have noticed the effect of the acid tomato upon the milk. The soda is. added to prevent this effect. Will you stir the soda into the tomato juice or into the milk ? Will you stir the tomato juice into the milk, or the milk into the tomato juice ? Will you cook the mixture at all ? How long before serving will you mix the two ? When will you add the butter and flour } The important point in this soup is to prevent the curdling ; so you safeguard the milk at each step. Squares of toast may be served with any of these soups. 234 FOOD AND HEALTH EXERCISES AND PROBLEMS 1. Send for a seed catalogue to some firm near home. 2. Try at least two or three new vegetables that you never have had for the home table. 3. Make a drawing of a garden that you might have at home. 4. What are some of the points that you must have in mind in selecting a garden plot ? 5. Notice the insects and plant diseases that are most common in your own place. Ask your teacher to discuss these at school and to help you to find the pamphlets that will tell about rem- edies. 6. What do you throw away if you cook spinach in a large kettle of water and drain off all the water ? 7. Take the rule for potato soup, and plan for other vegetables to use in place of it. 8. Do the same thing with the tomato soup. (Notice that in one you use a pulp and in the other a vegetable juice.) 9. Why is it important to have vegetables every day i 10. Which one of the recipes in this lesson gives you a meat substitute ? Lesson 25 DISHES FOR dessert There are many desserts as nice, easier to make, and better for us to eat than pie. What are some that we can make .? Miss James explained to her class that puddings and pies contain good food material, and said once more that they are a part of a dinner or supper, not to be eaten when we are fully satisfied. The pudding or pie for dessert does not need to be expensive. THE HOME DINNER 235 One of the schoolgirls asked if they might not have an exhibit of different desserts. This lesson has a few pictures of those that were displayed. By each plate there was a neatly printed card giving the recipe, the length of time taken to make it, and the cost. The amount of time that we put into cooking is something that we should be careful to watch. While we may enjoy eating a sweet dish at the end of the meal, how foolish it is to spend an hour or more in fancy cookitig when there are other things to do that are so much more interesting and worth while. The dish may be attrac- tive in appearance and yet quite easy to make. If you have an old-fashioned cook book at home, you will be interested to see how much time was sometimes given to the making of an elaborate dish to be eaten in a very few minutes. How many kinds of dessert are there ? Pies and tarts and puddings, both hot and cold ; fruit in every shape ; jellies, custards, ices and ice cream ; nuts and raisins ; crackers and cheese alone or with fruit. One very simple dessert for a hot day is sour-milk cheese, or cream cheese with crackers and a little jam or jelly. Our desserts may be made of eggs, milk, cream, gela- tin ; stale cake and bread ; baking-powder biscuit crusts, shortcakes, and pastry. We also use starchy sub- stances, — cornstarch, arrowroot, tapioca, and manioca ; and fruit of every possible kind. The animal products important in desserts, in addition to milk and eggs, are beef suet, butter, and lard. 236 FOOD AND HEALTH You will find it very amusing to study several cook books, and see how many desserts can be made from

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How to mix. This you will be able to work out for yourself. First perform this simple experiment. Stir together a tablespoonful of stewed tomato and a tablespoonful of milk. What happens .? Heat this mixture. What further do you notice ? How may you best extract the juice from the tomato } You have noticed the effect of the acid tomato upon the milk. The soda is. added to prevent this effect. Will you stir the soda into the tomato juice or into the milk ? Will you stir the tomato juice into the milk, or the milk into the tomato juice ? Will you cook the mixture at all ? How long before serving will you mix the two ? When will you add the butter and flour } The important point in this soup is to prevent the curdling ; so you safeguard the milk at each step. Squares of toast may be served with any of these soups. 1. Send for a seed catalogue to some firm near home. 2. Try at least two or three new vegetables that you never have had for the home table. 3. Make a drawing of a garden that you might have at home. 4. What are some of the points that you must have in mind in selecting a garden plot ? 5. Notice the insects and plant diseases that are most common in your own place. Ask your teacher to discuss these at school and to help you to find the pamphlets that will tell about remedies. 6. What do you throw away if you cook spinach in a large kettle of water and drain off all the water ? 7. Take the rule for potato soup, and plan for other vegetables to use in place of it. 8. Do the same thing with the tomato soup. (Notice that in one you use a pulp and in the other a vegetable juice.) 9. Why is it important to have vegetables every day i 10. Which one of the recipes in this lesson gives you a meat substitute ? Lesson 25 DISHES FOR dessert There are many desserts as nice, easier to make, and better for us to eat than pie. What are some that we can make .? Miss James explained to her class that puddings and pies contain good food material, and said once more that they are a part of a dinner or supper, not to be eaten when we are fully satisfied. The pudding or pie for dessert does not need to be expensive. One of the schoolgirls asked if they might not have an exhibit of different desserts. This lesson has a few pictures of those that were displayed. By each plate there was a neatly printed card giving the recipe, the length of time taken to make it, and the cost. The amount of time that we put into cooking is something that we should be careful to watch. While we may enjoy eating a sweet dish at the end of the meal, how foolish it is to spend an hour or more in fancy cookitig when there are other things to do that are so much more interesting and worth while. The dish may be attractive in appearance and yet quite easy to make. If you have an old-fashioned cook book at home, you will be interested to see how much time was sometimes given to the making of an elaborate dish to be eaten in a very few minutes. How many kinds of dessert are there ? Pies and tarts and puddings, both hot and cold ; fruit in every shape ; jellies, custards, ices and ice cream ; nuts and raisins ; crackers and cheese alone or with fruit. One very simple dessert for a hot day is sour-milk cheese, or cream cheese with crackers and a little jam or jelly. Our desserts may be made of eggs, milk, cream, gelatin ; stale cake and bread ; baking-powder biscuit crusts, shortcakes, and pastry. We also use starchy substances, — cornstarch, arrowroot, tapioca, and manioca ; and fruit of every possible kind. The animal products important in desserts, in addition to milk and eggs, are beef suet, butter, and lard. You will find it very amusing to study several cook books, and see how many desserts can be made from

Food and health