Reruse | WaTER | PROTEIN Fat east Nata VEGETABLES Per Cent | Per Cent | Per Cent | Per Cent Per Cent | Per Cent Cabbage . T5i5 yn re me) 4.8 3) Celery 20.0 75.6 9 rt 2.6 8 i Cucumbers 15.0 18.1 a 2 2.0 4 Lettuce 15.0 80.5 1.0 2 225 8 Spinach 92.3 2.7 3 eto out Tomatoes 04.3 9 RAs Sha 3e0) 6 BEEF, FRESH: Chuck, ribs 16.3 52.6 15.0 14.3 st 6 Loin, medium | 13.3 52.5 15.6 16.6 ie cy Ribs 20.8 43.8 1205 20.0 ve 5 Round, me- dium he 60.7 18.4 E22 ie 8 Shoulder and . clod 16.4 56.8 15.9 9.3 si "7 BEEF, DRIED AND SMOKED] 4.7 ae 25.6 6.6 iat VEAL: Cutlets, round} 3.4 68.3 19.5 yee py 8 Leg 14.2 60.1 15.0 We ik; 7 MUTTON: Leg 18.4 1h) 14.6 14.0 ad ; Loin 16.0 42.0 13.1 26.9 . “3 Pork, FRESH: . Loin chops 19.7 41.8 £3:0 23.0 oe £6 Ham 10:7 48.0 peak 24.6 a 6 PorK, SALTED AND SMOKED Bacon . 7 17-4 8.8 59.1 out Tian te 13.6 34.8 13.8 209 CS Salt, fat 7.9 1.8 81.9 2.09 AMOUNT OF REFUSE IN SOME FOODS 193 TABLES SHOWING THE AMOUNT OF REFUSE IN SOME VEGETABLES, AND IN MEATS AND FIsH — Continued REFUSE | WATER | PROTEIN Fat Eni Epes POULTRY: Per Cent | Per Cent | Per Cent |} Per Cent | Per Cent | Per Cent Ne Fan ay ty Sins ht AGeh 13.3 Eie7 ow 5 PEKEV 9 Gch 22s 42.4 15.6 t7:8 fi 6 FRESH FISH: Black bass..-..| 46.7 AI.Q 10.3 os 6 Oa es. cal 20D 58.5 10.6 we 8 Migekerel (Vol eaoy Ag ik Pa a iy) Pere OT en 34.4 8.7 1.8 5 Prekerelire.sciee5.0 iy agi 11.9 eg 9 | Syl a Ad ele F- 55-4 13.0 “A a) Salinomeant ioc 2si8 51.3 14.6 ous 9 Trout, brook .|] 37.9 48.4 Bic 1:3 A Trout tlake || 35.2 45.0 12.4 6.6 8 Whitefish . ./| ,43.6 39.4 kore: 26 me) PrEs’v’D FISH: Codenive.. so h2d-o 40.2! 16.0 4 - 18.5 (salt) Herring, smoked 44.4 19.2 20.5 8.8 “ig 74 CANNED FISH: Waviared os. a 38.1 30.0 10:7 7.6 4.6 Salmon . . te 6355 oe MOM seks Et 2:0 SArdIneS <".. 5.0 53-6 224 12.1 My: 5.3 SHELLFISH : Oysters 9. 56 88.3 6.0 vies one Tat Clams res = 80.8 10.6 Det 5.2 23 Mobsters. 48}. O17 30.7 5-9 y) ‘2 8 Sarimps:)t... 70.8 Pcp! 1.0 2 2.6 TEACHING COOKING IN RURAL SCHOOLS SUGGESTIONS FOR TEACHERS THE demand for some simple instruction for work in domestic science which can be given in the one-room rural school has been so insistent that the following suggestions have been added for the high school or normal school student who may teach in a rural school. The actual work of housekeeping may vary in different localities and under different economic conditions, but, by the present generation at least, certain fundamental proc- esses will be carried on in the average home. These are patching, darning, mending, care, and making of clothes; planning, preparing, and serving meals; market- | ing and purchasing the things needed in the home and by - members of the family; care of the house, including sweep- ing, dusting, and cleaning; rearing of children and care of sick and aged. | ) While school instruction in some of these subjects must be purely theoretical and hence of little value unless oppor-_ tunity can be afforded for practical work, cooking and sew- ing may be taught in the one-room rural school with simple equipment and no great expenditure of money. This work will be of little value, however, unless what is learned at school is practiced at home, and for this reason girls’ clubs should be organized, contests and school fairs should be held, and school credit should be given for home work. 194 TEACHING COOKING IN RURAL SCHOOLS ~— 195 The lessons suggested may be given for one or two periods a week, preferably the last hour in the session as the work may then extend for a longer period of time without inter- fering with school work.

AI-modernized reading of the original text

Reruse | WaTER | PROTEIN Fat east Nata VEGETABLES Per Cent | Per Cent | Per Cent | Per Cent Per Cent | Per Cent Cabbage . T5i5 yn re me) 4.8 3) Celery 20.0 75.6 9 rt 2.6 8 i Cucumbers 15.0 18.1 a 2 2.0 4 Lettuce 15.0 80.5 1.0 2 225 8 Spinach 92.3 2.7 3 eto out Tomatoes 04.3 9 RAs Sha 3e0) 6 BEEF, FRESH: Chuck, ribs 16.3 52.6 15.0 14.3 st 6 Loin, medium | 13.3 52.5 15.6 16.6 ie cy Ribs 20.8 43.8 1205 20.0 ve 5 Round, medium he 60.7 18.4 E22 ie 8 Shoulder and . clod 16.4 56.8 15.9 9.3 si "7 BEEF, DRIED AND SMOKED] 4.7 ae 25.6 6.6 iat VEAL: Cutlets, round} 3.4 68.3 19.5 yee py 8 Leg 14.2 60.1 15.0 We ik; 7 MUTTON: Leg 18.4 1h) 14.6 14.0 ad ; Loin 16.0 42.0 13.1 26.9 . “3 Pork, FRESH: . Loin chops 19.7 41.8 £3:0 23.0 oe £6 Ham 10:7 48.0 peak 24.6 a 6 PorK, SALTED AND SMOKED Bacon . 7 17-4 8.8 59.1 out Tian te 13.6 34.8 13.8 209 CS Salt, fat 7.9 1.8 81.9 2.09 AMOUNT OF REFUSE IN SOME FOODS 193 TABLES SHOWING THE AMOUNT OF REFUSE IN SOME VEGETABLES, AND IN MEATS AND FISH — Continued REFUSE | WATER | PROTEIN Fat Eni Epes POULTRY: Per Cent | Per Cent | Per Cent |} Per Cent | Per Cent | Per Cent Ne Fan ay ty Sins ht AGeh 13.3 Eie7 ow 5 PEKEV 9 Gch 22s 42.4 15.6 t7:8 fi 6 FRESH FISH: Black bass..-..| 46.7 AI.Q 10.3 os 6 Oa es. cal 20D 58.5 10.6 we 8 Migekerel (Vol eaoy Ag ik Pa a iy) Pere OT en 34.4 8.7 1.8 5 Prekerelire.sciee5.0 iy agi 11.9 eg 9 | Syl a Ad ele F- 55-4 13.0 “A a) Salinomeant ioc 2si8 51.3 14.6 ous 9 Trout, brook .|] 37.9 48.4 Bic 1:3 A Trout tlake || 35.2 45.0 12.4 6.6 8 Whitefish . ./| ,43.6 39.4 kore: 26 me) PrEs’v’D FISH: Codenive.. so h2d-o 40.2! 16.0 4 - 18.5 (salt) Herring, smoked 44.4 19.2 20.5 8.8 “ig 74 CANNED FISH: Waviared os. a 38.1 30.0 10:7 7.6 4.6 Salmon . . te 6355 oe MOM seks Et 2:0 SArdIneS <".. 5.0 53-6 224 12.1 My: 5.3 SHELLFISH : Oysters 9. 56 88.3 6.0 vies one Tat Clams res = 80.8 10.6 Det 5.2 23 Mobsters. 48}. O17 30.7 5-9 y) ‘2 8 Sarimps:)t... 70.8 Pcp! 1.0 2 2.6 SUGGESTIONS FOR TEACHERS THE demand for some simple instruction for work in domestic science which can be given in the one-room rural school has been so insistent that the following suggestions have been added for the high school or normal school student who may teach in a rural school. The actual work of housekeeping may vary in different localities and under different economic conditions, but, by the present generation at least, certain fundamental processes will be carried on in the average home. These are patching, darning, mending, care, and making of clothes; planning, preparing, and serving meals; market- | ing and purchasing the things needed in the home and by - members of the family; care of the house, including sweeping, dusting, and cleaning; rearing of children and care of sick and aged. | ) While school instruction in some of these subjects must be purely theoretical and hence of little value unless oppor-_ tunity can be afforded for practical work, cooking and sewing may be taught in the one-room rural school with simple equipment and no great expenditure of money. This work will be of little value, however, unless what is learned at school is practiced at home, and for this reason girls’ clubs should be organized, contests and school fairs should be held, and school credit should be given for home work. The lessons suggested may be given for one or two periods a week, preferably the last hour in the session as the work may then extend for a longer period of time without interfering with school work.

Principles of cooking