A simple course in home economics for rural schools

for serving placed in the dish. All dishes should be passed to the left and removed from the same side. Fill water glasses from the right. Before the dessert is served, the table should be cleared of everything but the center piece, the glass of water, and necessary silver. The crumbs should be brushed from each place with a folded napkin upon a plate. The service, even with a maid, should be as simple as possible. Even at a "company dinner" do not make the mistake of serving too many courses or too much food. Three, or at the most four courses are sufficient. An elaborate service often works a hardship on the hostess. So much responsibility is apt to spoil all of her pleasure at the dinner hour. Note: Several lessons should be given in table laying and also several mock services before the serving of a real meal is attempted. If time permits, a lesson should be given on the laundering of table linen. Instructions will be sent on application to the Home Welfare Division of the Extension Department of the University. Questions Name the most important points to remember in setting the table. What are the chief advantages in using plain silver and glassware ? Most table napery is made from linen. What did you learn about the production of flax and the manufacture of linen in your geography? Where is most glass and china manufactured? What can vou tell of these industries? Simple Courses in Home Economics 149 VEGETABLES Subject Matter The food value of any substance depends largely on the amount and kind of food nutrients present, and the availability of these substances to the body. The food value of vegetables is studied through their chemical composition and their digestibility. There are various ways for the classification of vegetables. Some classifications are based on the part of the plant used for food ;■ others are classed according to the family group to which they belong. The chemical composition is an important factor in considering a food value, and a classification which takes into account the substance present in the make-up of the vegetable is suggested. A classification is as follows: Starchy Vegetables, — as example, we have potato, rice, and corn (used as vegetables). The Protein or Leguminous, — bean, peas, lentils, peanuts, etc. The Strong-Flavored Vegetables, — cabbage, cauliflower, brussel sprouts. Green or Salad Vegetables,— -lettuce, cress, romaine, endive, parsley. We wnll study in these lessons the strong and sweet- juiced and green vegetables. A typical example of Strong-Juiced vegetables is cabbage. Its chemical composition is as follows : Cahdage : Protein 1.6 % Fat 3 % Carbohydrates 5.6 % Mineral salt 1.0 % Water 91.5 % The composition indicates that its food value lies largely in its mineral salts and its bulkiness. Cabbage has gained a reputation for being indigestible, but this is largely due to the fact that it has not been properly cooked. Cabbage is often put over the fire with a large piece of fat pork and allowed to cook 150 Bulletin of tJie University of Texas