By liquid containing white sediment — starch. Starch mixed with cold water to see if it would dissolve. Re- sult. Conclusion, starch will not dissolve in cold water. Starch and water boiled. Result, thick, soft mass; more pal- atable than raw starch, also more digestible. All food must be dissolved and reduced to a liquid by the di- gestive juices before it can nourish the body. Raw starch is not dissolved by the digestive juices. I'o vialxe starcli digestihJe it must he thorounldy cooked. Cooking softens the woody fiber (review fiber of potato) sur- rounding the starch grains and releases them so they can be thoroughly cooked and become available for food. Sugar and starch are called fuel foods and have about the same use in the body. They both furnish heat and energy. They have much the same relation to the body that coal has to the en- gine or gasoline to the automobile. Has the apple any other flavor besides sweetncvss? It -is sour also. The sour taste de- notes the presence of acid, so apples are not only sweet but acid as well. The acids are quite a« valuable as the sugars, although they cto not give heat and energy. They belong to the valuable mineral salts. They help to keep the blood healthful, and have various other uses in the body besides, such as forming of boue and muscle. On examining the apple you will find a fiber sim- ilar to that of the potato. When the apple is cooked this fiber is softened just as it was in the potato. You know how mueli softer a baked apple is than a fresh apple. When this fiber is softened, it is much more easily digested. Test cranberries, prunes, and any other dried fruits on hand with iodine. (A number of pupils in the class may be asked to bring a small amount of one of the various fniits mentioned for experimental purposes.) Taste these fruits. How do they compare in sweet 64 X Bulletin of tlie University of Texas ness, in moisture? What would be your conchision as to their composition and their comparative nutrition? Each pupil should be required to write up each of these e.T.- periments carefully, and some time during the month should have a written lesson or examination on them. Fruits are usually classed under two heads ; flavor fruits and food fruits. Flavor fruits contain more than 80 per cent water. Their principal food is sugar which varies from five and one-half to IQiA per cent, according to the fruit and to the mineral salts. The mineral salts make the food particularly valuable, as they are essential in keeping the blood and other parts of the body in a healthful condition. (Apples and cranberries are excellent examples of flavor fruits.) Food fruits contain more than 20 per cent of solids, and pos- sess considerable nutritive value. The banana is a typical food fruit. Drier! fruits contain a large per cent of sugar. Dried figs have about 50 per cent. They also contain other valuable foods be- sides sugar. Weight for weight, they contain more nourishment than bread. Prunes, raisins, and dates are among the best known of our dried fruits. Digestibility of fruits depends largely upon their ripeness. Ripe fruit is much more wholesome and more easily digested than green. References Hutcheson. "Food and Dietetics," pp. 253-259. Williams & Fisher, ''Elements of the Theory and Practice of Teaching Cookery," pp. 226-236.

AI-modernized reading of the original text

By liquid containing white sediment — starch. Starch mixed with cold water to see if it would dissolve. Result. Conclusion, starch will not dissolve in cold water. Starch and water boiled. Result, thick, soft mass; more palatable than raw starch, also more digestible. All food must be dissolved and reduced to a liquid by the digestive juices before it can nourish the body. Raw starch is not dissolved by the digestive juices. To make starch digestible it must be thoroughly cooked. Cooking softens the woody fiber (review fiber of potato) surrounding the starch grains and releases them so they can be thoroughly cooked and become available for food. Sugar and starch are called fuel foods and have about the same use in the body. They both furnish heat and energy. They have much the same relation to the body that coal has to the engine or gasoline to the automobile. Has the apple any other flavor besides sweetness? It -is sour also. The sour taste denotes the presence of acid, so apples are not only sweet but acid as well. The acids are quite as valuable as the sugars, although they cto not give heat and energy. They belong to the valuable mineral salts. They help to keep the blood healthful, and have various other uses in the body besides, such as forming of boue and muscle. On examining the apple you will find a fiber similar to that of the potato. When the apple is cooked this fiber is softened just as it was in the potato. You know how mueli softer a baked apple is than a fresh apple. When this fiber is softened, it is much more easily digested. Test cranberries, prunes, and any other dried fruits on hand with iodine. (A number of pupils in the class may be asked to bring a small amount of one of the various fruits mentioned for experimental purposes.) Taste these fruits. How do they compare in sweet 64 X Bulletin of tlie University of Texas ness, in moisture? What would be your conclusion as to their composition and their comparative nutrition? Each pupil should be required to write up each of these experiments carefully, and some time during the month should have a written lesson or examination on them. Fruits are usually classed under two heads ; flavor fruits and food fruits. Flavor fruits contain more than 80 per cent water. Their principal food is sugar which varies from five and one-half to 10¼ per cent, according to the fruit and to the mineral salts. The mineral salts make the food particularly valuable, as they are essential in keeping the blood and other parts of the body in a healthful condition. (Apples and cranberries are excellent examples of flavor fruits.) Food fruits contain more than 20 per cent of solids, and possess considerable nutritive value. The banana is a typical food fruit. Dried fruits contain a large per cent of sugar. Dried figs have about 50 per cent. They also contain other valuable foods besides sugar. Weight for weight, they contain more nourishment than bread. Prunes, raisins, and dates are among the best known of our dried fruits. Digestibility of fruits depends largely upon their ripeness. Ripe fruit is much more wholesome and more easily digested than green. References Hutcheson. "Food and Dietetics," pp. 253-259. Williams & Fisher, ''Elements of the Theory and Practice of Teaching Cookery," pp. 226-236.

A simple course in home economics for rural schools