Three short courses in home making

Scrub, pare, and boil potatoes 10 minutes in salted water; drain, cut in halves lengthwise and put into a buttered baking pan. Make a sirup of sugar and water, boil 3 minutes, add butter. Baste potatoes with sirup, put into a hot oven, cook 15 minutes, or until browned, basting every 5 minutes. Serves 8 to 10. Steamed Squash. Prepare squash as for baking, put in steamer over boiling water, and cook 30 minutes or until soft. Then scrape squash from shell, ma3h, and season with butter, salt, and pepper. Baked Squash. Wipe shell of squash, cut it into pieces for serving, remove seeds and stringy portion, place in a dripping pan, and bake in a slow oven three-quarters of an hour (until tender). Serve at once. See Farmers' Bulletin 258, The preparation of vegetables for table. METHOD OF WORK. Discuss the composition and structure of the potato. Read over and discuss the recipes that are to be used. Make assignments for work. After the potatoes have been put on to cook, have the class examine a raw potato, following the directions given.1 If one of the recipes requires the use of the oven, be careful to have the potatoes for it prepared first and as quickly as possible. It may be necessary to proceed with another class, assigning one pupil to take care of the baking. Special attention should be given to careful serving of the potatoes. Home assignment. — Before the next lesson .each pupil should be able to report that she has cooked potatoes at home, using the recipes learned in class. 1 Squash is another vegetable containing a high percentage of carbohydrate. The recipe for squash can be prepared at this time or made use of in some other lesson. LB880N8 IN COOKING. iT I BSSON IV. PRUITS \M> VEOI I M'.i I 5 I <>,>j Value and Use "i I 'raits. Reasons ami Rules for Canning. How to Can and Use such Vegetables as Beets, Beans, Tomatoes, and Carrots, end such Fruits as I igs, Q rapes, Muscadines, Apples, and Peaches. I lie Drying of Fruits end Vegetables, SUBJECT U LTTER. Fruits imparl palatability and flavor to other foods and exerci e a favorable influence upon the digestive organs, though their food value ia low. They contain a high percentage of water and onrj small percentage of nutrients. Most fruits are eaten raw. ltaw fruits are exceedingly valuable to the body because of the fre h acids they contain. Cooking softens the cellulose of the fruit and, therefore, render- some fruits more easy of digestion. The cooking fr lit is of value chiefly for the purpose of preservation. Thi drying of fruits. Bruits are dried so that they may be pre served for use. Bacteria and molds, which cause the decay of fruits, nerd moisture for development and growth, [f the moisture in fruits is evaporated, the fruits will keep indefinitely. Dried fruits aim^I vegetables can be easily and inexpensively prepared, therefore the practice of drying is feasible if one is BO situated that the fruit or vegetable can be exposed to the hot sun in a clean, i\ry place. When dried fruits are to be used, they must be washed ly and soaked for several hours, or overnight, in water, bo restore as much water as possible. They should he cooked until Bofl in the same Water in which they are soaked. / and preserving.— Simple methods of preservation are