until r. -;i< i \ to serve, then arrange neatly and dress with salt, vinegar, and oil
de ired, or pre] are a French dressing aa follow
French Drt u
\ \< i!t l tabli poon vinegar.
on pep] dad "it
Stir briskl) until thoroughly combined and use at 01
RecijH for
Wash vegetables carefully, put on to cook in boilin r. Delicately flavored
tables (spin !> ry, En . will require Inn Little water and tK.it.
Bhould be allowed toboilawa; .it II t&ntly, novi
nerd be added. Btarchy vegetables should I iletely ci vith water, and
strong-flavored vegetab onions, iliflower) should !<'•
cooked in a targe am iuj ding water.
After vegetabl ked Lor ;i Lew minub all Bhould be added, ><n<- U
ful to each quart of water.
1 It may foe well to omit from tli
to give it at some other timn. It Is not well to attempt to i
44 THREE SHORT COURSES IN HOME MAKING.
Cook the vegetable until it can be easily pierced with a fork. Let the water boil
away at the last. If necessary to drain, do so a3 soon as the vegetable is tender.
Season with salt, pepper, and butter (£ teaspoon salt, £ teaspoon pepper, and \ table-
spoon butter to each cup of vegetable).
See Farmers' Bulletin 256, The preparation of vegetables for the table.
METHOD OF WORK.
Discuss the boiling of water and its value in cooking. Have the
girls observe and describe the boiling of water.
If a new tin saucepan or other bright tin vessel is at hand to heat
the water in, the changes which take place as the temperature in-
creases will be more readily apparent and the girls will enjoy watching
the process.
Discuss why one vegetable is to be cooked and the other served
uncooked.
Emphasize the cleaning of the vegetable, its structure, composition,
and the effect of the boiling water upon it.
After the vegetable has been put on to cook, discuss the method of
seasoning or dressing the vegetable which is to be served uncooked,
and have it prepared to serve attractively on the plates. Especial,
emphasis should be placed on the use of fresh, green vegetables.
Continue the discussion of vegetables, having the members of the
class suggest others that can be prepared as a salad or cooked in the
manner illustrated, writing the list on the blackboard for them to
copy in their books.
When the cooked vegetable is tender have it drained, seasoned,
and served, and serve the uncooked vegetable at the same time.
When ready for serving, have the pupils arrange their plates and
forks carefully, then have them all sit down but the two who pass the
two vegetables. Be sure that the pupils eat carefully and nicely.
Emphasize housework as on previous day.
Questions to serve as a guide in the development of the lesson:
How shall we prepare our vegetables for serving?
Of what value is hot water in cooking food?
How must the vegetable be prepared for boiling?
Does this vegetable contain any water?
Will it be necessary to add any more?
Will it be necessary to cover the saucepan?
How hot must the water be kept? How can one tell when the water is suffi-
ciently hot?
How can we determine when the food has cooked long enough?
How shall we serve this vegetable?
How does boiling compare with baking?
In time? In flavor? In amount of fuel used? In amount of work necessary ?
Page 29
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
until r. -;i< i \ to serve, then arrange neatly and dress with salt, vinegar, and oil
de ired, or pre] are a French dressing aa follow
French Drt u
\ \< i!t l tabli poon vinegar.
on pep] dad "it
Stir briskl) until thoroughly combined and use at 01
RecijH for
Wash vegetables carefully, put on to cook in boilin r. Delicately flavored
tables (spin !> ry, En . will require Inn Little water and tK.it.
Bhould be allowed toboilawa; .it II t&ntly, novi
nerd be added. Btarchy vegetables should I iletely ci vith water, and
strong-flavored vegetab onions, iliflower) should !<'•
cooked in a targe am iuj ding water.
After vegetabl ked Lor ;i Lew minub all Bhould be added, ><n<- U
ful to each quart of water.
1 It may foe well to omit from tli
to give it at some other timn. It Is not well to attempt to i
44 THREE SHORT COURSES IN HOME MAKING.
Cook the vegetable until it can be easily pierced with a fork. Let the water boil
away at the last. If necessary to drain, do so a3 soon as the vegetable is tender.
Season with salt, pepper, and butter (£ teaspoon salt, £ teaspoon pepper, and \ table-
spoon butter to each cup of vegetable).
See Farmers' Bulletin 256, The preparation of vegetables for the table.
METHOD OF WORK.
Discuss the boiling of water and its value in cooking. Have the
girls observe and describe the boiling of water.
If a new tin saucepan or other bright tin vessel is at hand to heat
the water in, the changes which take place as the temperature in-
creases will be more readily apparent and the girls will enjoy watching
the process.
Discuss why one vegetable is to be cooked and the other served
uncooked.
Emphasize the cleaning of the vegetable, its structure, composition,
and the effect of the boiling water upon it.
After the vegetable has been put on to cook, discuss the method of
seasoning or dressing the vegetable which is to be served uncooked,
and have it prepared to serve attractively on the plates. Especial,
emphasis should be placed on the use of fresh, green vegetables.
Continue the discussion of vegetables, having the members of the
class suggest others that can be prepared as a salad or cooked in the
manner illustrated, writing the list on the blackboard for them to
copy in their books.
When the cooked vegetable is tender have it drained, seasoned,
and served, and serve the uncooked vegetable at the same time.
When ready for serving, have the pupils arrange their plates and
forks carefully, then have them all sit down but the two who pass the
two vegetables. Be sure that the pupils eat carefully and nicely.
Emphasize housework as on previous day.
Questions to serve as a guide in the development of the lesson:
How shall we prepare our vegetables for serving?
Of what value is hot water in cooking food?
How must the vegetable be prepared for boiling?
Does this vegetable contain any water?
Will it be necessary to add any more?
Will it be necessary to cover the saucepan?
How hot must the water be kept? How can one tell when the water is suffi-
ciently hot?
How can we determine when the food has cooked long enough?
How shall we serve this vegetable?
How does boiling compare with baking?
In time? In flavor? In amount of fuel used? In amount of work necessary ?