To make violets. Buy a bolt of ten yards of ribbon, one-half inch wide, violet shade, a spool of green covered wire for violet stems (ten cents a spool) and a bunch of violet centers (five cents a bunch). Cut wire into five or six inch lengths. Fasten three or four violet centers to one end of each by wrapping the wire around them and pinching them tight with the flat end of wire cutters (Fig. i). Tie knots in the ribbon, one inch apart, twisting the satin side up always. Cut these knots apart in center of ribbon between them (Fig. 2). Fold ends to- gether so that the knot is on top, and the satin side of the ribbon shows. Holding the ends together, gather five of them on a thread and draw them up tight (Fig. 3). Draw the green stem through the center of this ribbon so that the yellow centers just peek through. Sew the rib- bon petals securely to wire. After the ribbon has all been made up into violets, they may be finished by scattering a fernlike foliage among them and fastening the stems all together, or by putting the violets all in one mass and placing green violet leaves around the outside. Wrap the stems in silver or violet colored tinfoil. FIG. 2 FIG. 1 FIG. 3 Well-Balanced Meal LESSON I COMPOSITION OF THE BODY THE problem of feeding the family today is no longer merely, "What shall I plan for dinner today that will be a change?" If this were the only point to be considered it would be no problem at all, because of the many menus published in the newspapers. The problem is, "What shall I feed my family that will supply in proper proportions the nourish- ment needed?" In other words, we must study the composition of the body to learn how the food that we take into it is utilized, and find the proportions in which the various food elements are needed. If we arrange menus so that the waste of food in the body is as little as possible, not giving an overabundance of one class of food and stinting on another, the cost of the meal should be perceptibly diminished. In our course of lessons we will undertake the study of certain topics that will teach us to prepare a palatable meal at minimum cost, one which will supply the body with just what it needs. Food when taken into the body has certain functions to perform. It builds bone and flesh, and supplies heat and energy to the body. Not all foods perform all of these functions, but all foods do at least one or more of them. Therefore in a well-balanced meal we must have a variety of foods that will, when combined, serve all of these purposes. The body is composed of millions of tiny cells; each collection of these cells carry on a certain work in the body, and as a collection they form themselves into tissues of the body. As we work or play, these tissues are worn out, cell by cell, and new ones must be built to take their places. These are built from the food which we eat. In addition to replacing worn-out cells, and the forming of other new ones, the body must have heat and energy. The heat is brought about by the burning of certain foods in the body. Just as coal or wood, when burned in a stove, gives out heat, so the food we eat, when joined with oxygen in the body, burns and furnishes heat. The oxygen, with which the food unites, enters the body largely through the air breathed into the lungs.

AI-modernized reading of the original text

To make violets. Buy a bolt of ten yards of ribbon, one-half inch wide, violet shade, a spool of green covered wire for violet stems (ten cents a spool) and a bunch of violet centers (five cents a bunch). Cut wire into five or six inch lengths. Fasten three or four violet centers to one end of each by wrapping the wire around them and pinching them tight with the flat end of wire cutters (Fig. i). Tie knots in the ribbon, one inch apart, twisting the satin side up always. Cut these knots apart in center of ribbon between them (Fig. 2). Fold ends together so that the knot is on top, and the satin side of the ribbon shows. Holding the ends together, gather five of them on a thread and draw them up tight (Fig. 3). Draw the green stem through the center of this ribbon so that the yellow centers just peek through. Sew the ribbon petals securely to wire. After the ribbon has all been made up into violets, they may be finished by scattering a fernlike foliage among them and fastening the stems all together, or by putting the violets all in one mass and placing green violet leaves around the outside. Wrap the stems in silver or violet colored tinfoil. FIG. 2 FIG. 1 FIG. 3 Well-Balanced Meal COMPOSITION OF THE BODY THE problem of feeding the family today is no longer merely, "What shall I plan for dinner today that will be a change?" If this were the only point to be considered it would be no problem at all, because of the many menus published in the newspapers. The problem is, "What shall I feed my family that will supply in proper proportions the nourishment needed?" In other words, we must study the composition of the body to learn how the food that we take into it is utilized, and find the proportions in which the various food elements are needed. If we arrange menus so that the waste of food in the body is as little as possible, not giving an overabundance of one class of food and stinting on another, the cost of the meal should be perceptibly diminished. In our course of lessons we will undertake the study of certain topics that will teach us to prepare a palatable meal at minimum cost, one which will supply the body with just what it needs. Food when taken into the body has certain functions to perform. It builds bone and flesh, and supplies heat and energy to the body. Not all foods perform all of these functions, but all foods do at least one or more of them. Therefore in a well-balanced meal we must have a variety of foods that will, when combined, serve all of these purposes. The body is composed of millions of tiny cells; each collection of these cells carry on a certain work in the body, and as a collection they form themselves into tissues of the body. As we work or play, these tissues are worn out, cell by cell, and new ones must be built to take their places. These are built from the food which we eat. In addition to replacing worn-out cells, and the forming of other new ones, the body must have heat and energy. The heat is brought about by the burning of certain foods in the body. Just as coal or wood, when burned in a stove, gives out heat, so the food we eat, when joined with oxygen in the body, burns and furnishes heat. The oxygen, with which the food unites, enters the body largely through the air breathed into the lungs.

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