Three short courses in home making

ontherubb but do not fasten thi n Then place the jars < rack or folded cloth ii a lai it can be < overed. Pour enoughs kettle to reach up within 2 inches of the top of to the boiling point, and boil for LS minutes. Then la U n on the lids and boil for i> minute- l the js down replenish it with boilin never with cold rater. P sive days return the jar- to the kettle without opening the lids and boi] for one hour Fanners' Bulletins: N I aimed fruits I j< -1 1 i < • Prepara- tion of vegetabl the table; No. tables in the home; No. 521, Canning tomatoes at home in club work; I'm iculture Bulletin i;l Paper. Extei Documents, Governmenl Printing Office. Wasliington. 1>. < Price I uta. : .. 23— 17 4 50 THREE SHORT COURSES IN HOME MAKING. Dried Corn. Pick the corn early in the morning. Immediately husk, silk, and cut the corn from the cob. Spread in a very thin layer on a board, cover with mosquito netting which is kept sufficiently elevated so that it will not come in contact with the corn, place in the hot sun and leave all day. Before the dew begins to fall take into the house and place in an oven that is slightly warm. Leave in the oven over night and place out in the sun again the next day. Repeat this process uutil absolutely dry. String Beans. String beans are hung up to dry and kept for winter use. METHOD OF WORK. If possible, let each girl can a jar of vegetables or fruit for her own home. If the class is large, let girls work in groups of two or three. Begin the lesson with a very brief discussion of how to prepare fruit for canning. Let the girls proceed with the practical work as quickly as possible. Demonstrate the method of filling and sealing the jars. Assign the care of the jars and the intermittent canning on suc- ceeding days to members of the class and hold them responsible for the completion of the work. The drying of some vegetables can be undertaken at school and carefully followed from day to day. It will give the girls an inter- esting problem. LESSON V. FATS AND OILS. VEGETABLES— (continued). Preparation of White Sauce to Serve with Vegetables. How to Boil, Season, and Serve such Vegetables as Lima or Butter Beans, String Beans, Co\v= peas, Onions, Okra, Cabbage, Collards, Corn, Beets, Turnips, or Carrots. SUBJECT MATTER. Fats and oils. — Butter and cottonseed oil belong to the class of foodstuffs known as fats and oils. They increase the fuel value of those dishes to which they are added. Fats supply heat and energy to the body in concentrated form. For this reason they should be used in limited quantity. Fats undergo several changes during the process of digestion, and the excessive use of fat interferes with the digestion of other foods and throws a large amount of work upon the digestive organs. Cooked fats are more difficult for the digestive organs to use than uncooked fats. Other foods cooked with the hot fat are rendered difficult of digestion. Vegetables. — Vegetables should be used when in season, as they are always cheapest and at their best then. They keep best if in a cold, dry, and dark place. It is necessary to cook most vegetables, because they contain cellulose and raw starch, which are indigestible. In old or exceed- ingly large vegetables the cellulose may be very tough; hence long ! ! BS0N8 [N COOKING. .",1