A simple course in home economics for rural schools

References. Farmers' Bulletins : Green Vegetables and Their Uses in the Diet. Preparation of Vegetables for the Table. No. 256. Cabbage. No. 433. Home Vegetable Garden. No. 255. Lesson Plan Teacher's Aim: To teach the value of vegetables in the diet the year around. 152 Bulletin of the University of Texas Pupil's Aim: To learn to properly prepare vegetables. Suggested Questions List all the vegetables you know. (Write on blackboard.) Are any alike? What are the distinct differences? How can you group or classify them? What vegetables have you already considered? To what class did these belong? Will you cut a strong-juiced vegetable just as you did potatoes? Why not? How is cabbage prepared? Will carrots be prepared similar to cabbage? Draw diagrams on board and explain differences. Related Subjects Agriculture : Grow vegetables in school garden. Study their habits. Geography: Draw map, United States and Texas, color vegetable areas. Indicate vegetables grown with best results in each particular State. English: Write up note books and recipes. Learn to spell and define all new words. Write a paper, "Why children should eat vegetables." Recipes Creamed Carrots To prepare carrots for cooking — wash, scrub and scrape. If large,- slice or dice. Cook until tender in salted boiling water. Drain. Serve with a medium thick white sauce. Scalloped Apples Arrange a layer of sliced or chopped apples in a buttered baking dish. Simple Courses in Home Economics 153 Sprinkle with cinnamon, sngar and dot with bits of butter. Repeat until dish is not more than % full. Insert a knife in several places, add milk or water to cover. Cover top layer with buttered crumbs. Bake in a moderate oven until apples are tender, about 45 m. Serve hot. Note: This dish may be served as a vegtable or as a dessert. A& a dessert, serve either with cream, chocolate sauce or hard sauce. If desired, add a little molasses to the liquid; this makes a pleasing change. Scalloped Cahhage First : Prepare cabbage — Look over carefully. Divide into quarters. Cook in boiling salted water until tender — about 30 ra. Drain — cut into smaller pieces if desired. Second: In a buttered baking dish arrange layers of cooked cabbage? and white sauce. Add more sea-soning if necessary. Cover with buttered crumbs. Bake until thoroughly heated through and crumbs are brown. Scalloped Corn 2 eggs — slightly beaten 1 can corn li/o T. melted butter 1 t. salt f. g. pepper. Combine ingredients in the order given. Bake in buttered dish in a slow oven until set. Recipe serve-s — Scalloped Tomatoes and Rice With Cheese Arrange layers of Rice — cooked 154 Bulletin of the University of Texas Cheese — grated. Tomatoes — seasoned with salt, pepper, and butter. Cover top layer with buttered crumbs. Bake about 20 m. Scalloped Tomatoes 1 qt. tomatoes — seasoned 1 C. pecan nut meats— chopped. 1 C. buttered bread crumbs Combine these ingredients. Bake in a buttered dish until thoroughly heated through, about 20 m. Note: If a layer of buttered crumbs is put on the top and the dish is baked until the crumbs are well browned much is added to the attractiveness of the dish. Scalloped Potatoes