Three short courses in home making

What food have we on hand for use to-day? Does this food need cooking? Why? How shall we prepare it for cooking? How shall we prepare the oven? How shall we care for the fire? How long will it he necessary to cook this food? (Time the haking carefully and discuss more thoroughly at the close of the lesson.) How can we tell when it is done? How shall we serve it? . For what meal shall we serve it? Of what value is it to the body? How shall we wash the dishes? Home assignment— Pupils should prepare the baked dish at home and report their work at the next lesson. LESSON II. PREPARING AND SERVING VEGETABLES. Water and Mineral Matter in Vegetables. How to Prepare and Serve Un= cooked Vegetables, Lettuce, Cress, Cabbage, etc. Cooking by Moist Heat. How to Boil, Season, and Serve Beet Tops, Turnip Tops, Cabbage Sprouts, Kale, Spinach, Mustard, or other Vegetable Greens. SUBJECT MATTER. Water.— AR fluids and tissues of the body contain large quantities of water, therefore water is regarded as one of the most important foodstuffs required by the body. Practically all foods contain some water. The fresh vegetables and fruits provide the body with, a higV per cent of water. Water is a valuable medium for cooking. As it heats, small bubbles are formed which continually increase in number and size, but gradually disappear. Some time before the boiling point is reached an occasional large bubble will rise to the surface and disap- pear. The water has then reached the simmering point, 185°, a temperature frequently made use of in cooking. When many bubbles form and break, causing a commotion on the surface of the water, the boiling point, 212°, has been reached. Mineral matter.— -Mineral matter is a second foodstuff that is needed by the body, but the amount required is very small. If a LESSONS IN COOK INC. 43 variety of food is used there is generally enough mineral matter in the diet. Fruits and vegetables, especially fresh green vegetables, are comparatively rich in mineral matter. Mineral matter builds up tlif bones and certain tissues like hair, teeth, and nails, and regulates (In- body processes by keeping the blood and digestive fluids in proper condition. Green vegetables. The green vegetables bold an important place in the diet because they contain valuable mineral salts. They also contain a high percentage of water and considerable cellulose. With few exceptions the} Bhould be eaten raw, because tin- mineral salts, being Boluble, arc losl in the water in which they arc cooked, and he. ause the cellulose serves its purpose besl in the crisp form. Cab- rendered much more difficult of digestion by cooking. Spinach, beet tops, etc., are more palatable cooked. The delicately flavored vegetables should he boiled in a very small amount of water, so that they need not he drained. Thus the mineral matter will he retained when the vegetables arc served. l'Kl.l.l.MlNAKV PLA] There should be provided for the lesson some fresh vegetables in -on (from the home of the pupils, if possible), One* that cm he iked by boiling, and one that can be served uncooked with a simple dref sing. ( toe "f the pupils should write the recipes on the blackboard before the lesson hour. I IIM'.S. Preparation of Froth G ■■ n V-ijrtabUs.1 Wash . lee thoroughly, Leaving in cold water to cri.-<|>, if wilted. Kcc]> cool