It is surely necessary to know how to prepare and serve food in an appetizing manner. At first thought a knowl- edge of cooking might seem necessary for the planner only when she is also the cook; but without such knowledge how is the manager to look out for the use of left-overs, the saving of fuel, the adjustment of plans to oven space, and above all, the amount of work required ? One meal which seems very much like another may involve three times as much work in preparation, and the real cost of food is not merely the price paid for it in the store, but also the cost of the labor required to prepare it, and of the fuel to cook it. From such consideration, it is evident that the planning of meals requires broad knowledge, and it is easy to see why food study is taking such a prominent place in school work, and why it involves so much more than the art of cookery. FOOD STUDY FRUIT CODDLED APPLES APPLE SAUCE A. Class Experiment. THE SPOILING OF FRUITS. Put three test tubes, with corks to fit, in a pan of eold water and heat slowly to boiling. Empty the tubes and half fill with uncooked fruit cut in small pieces. 1. Fill up the first tube with cold water, cork, and seal with paraffin or wax. 2. Cover fruit in the second tube with water and boil for three minutes. Fill up with boiling water ; cork and seal. 3. Repeat (2), but do not cork the tube. 4. Take a tube which has not been boiled. Cook a little fruit separately and, when it is cooled, put it into the tube. Add enough of the fruit and juice to fill it ; cork and seal. Note results at the end of twenty-four and forty-eight hours, and after several days. Under which conditions does the fruit keep ? 1 ,,J« ,Si .-,?*«. B. KEEPING FRUIT FROM BREAKING WHILE COOKING. 1. Pare a peach. Cook half of it in half a cu£ of water. When it is tender, add two tablespoons of sugar. 2. Make a syrup of half a cup of water and two table- spoons of sugar, and cook the other half of the peach in it. Compare the results. C. Prepare coddled apples and apple sauce, using one apple. CODDLED APPLES. The apple may be washed and pared, and cooked whole or quartered and cored ; but th'e whole apple or the piece, whichever is used, should keep its shape. Therefore cook gently. Use one-third as much sugar as water for the small quantity. When shall the sugar be added? A bit of stick cinnamon may be cooked with the apple. APPLE SAUCE. Wash, pare, core, and cut up an apple. Use about one- third of a cup of water✪ Coddled Apples to an apple, and one-third as much sugar as water. Here the apple should not keep its shape. When shall the sugar be added? One-half teaspoon of lemon or nutmeg or cinnamon may be added. FRUIT The botanist defines fruit as the seed-bearing parts of a plant. However, we commonly call some of the fruits vegetables; as, for example, tomatoes, cucumbers, and squash. Then there are a few vegetables, such as rhu- barb, which we use and think of as fruit. Only a few years ago it was hard to obtain fresh fruits in winter. Bananas could be obtained only in the larger cities, and oranges FRUIT US Deportment of Agriculture b Deportment or Agncutti Office of Experiment Stations A C.True. Director R-epared by C.FLANGWORTHY Expert in Charge of Nutntwn Investigations COMPOSITION OF FOOD MATERIALS

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It is surely necessary to know how to prepare and serve food in an appetizing manner. At first thought a knowledge of cooking might seem necessary for the planner only when she is also the cook; but without such knowledge how is the manager to look out for the use of left-overs, the saving of fuel, the adjustment of plans to oven space, and above all, the amount of work required ? One meal which seems very much like another may involve three times as much work in preparation, and the real cost of food is not merely the price paid for it in the store, but also the cost of the labor required to prepare it, and of the fuel to cook it. From such consideration, it is evident that the planning of meals requires broad knowledge, and it is easy to see why food study is taking such a prominent place in school work, and why it involves so much more than the art of cookery. CODDLED APPLES APPLE SAUCE A. Class Experiment. THE SPOILING OF FRUITS. Put three test tubes, with corks to fit, in a pan of cold water and heat slowly to boiling. Empty the tubes and half fill with uncooked fruit cut in small pieces. 1. Fill up the first tube with cold water, cork, and seal with paraffin or wax. 2. Cover fruit in the second tube with water and boil for three minutes. Fill up with boiling water ; cork and seal. 3. Repeat (2), but do not cork the tube. 4. Take a tube which has not been boiled. Cook a little fruit separately and, when it is cooled, put it into the tube. Add enough of the fruit and juice to fill it ; cork and seal. Note results at the end of twenty-four and forty-eight hours, and after several days. Under which conditions does the fruit keep ? ,,J« ,Si .-,?*«. B. KEEPING FRUIT FROM BREAKING WHILE COOKING. 1. Pare a peach. Cook half of it in half a cup of water. When it is tender, add two tablespoons of sugar. 2. Make a syrup of half a cup of water and two tablespoons of sugar, and cook the other half of the peach in it. Compare the results. C. Prepare coddled apples and apple sauce, using one apple. CODDLED APPLES. The apple may be washed and pared, and cooked whole or quartered and cored ; but th'e whole apple or the piece, whichever is used, should keep its shape. Therefore cook gently. Use one-third as much sugar as water for the small quantity. When shall the sugar be added? A bit of stick cinnamon may be cooked with the apple. APPLE SAUCE. Wash, pare, core, and cut up an apple. Use about onethird of a cup of water to an apple, and one-third as much sugar as water. Here the apple should not keep its shape. When shall the sugar be added? One-half teaspoon of lemon or nutmeg or cinnamon may be added. The botanist defines fruit as the seed-bearing parts of a plant. However, we commonly call some of the fruits vegetables; as, for example, tomatoes, cucumbers, and squash. Then there are a few vegetables, such as rhubarb, which we use and think of as fruit. Only a few years ago it was hard to obtain fresh fruits in winter. Bananas could be obtained only in the larger cities, and oranges US Deportment of Agriculture b Deportment or Agncutti Office of Experiment Stations A C.True. Director R-epared by C.FLANGWORTHY Expert in Charge of Nutntwn Investigations

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