Three short courses in home making

oking is necessary. They should bo cooked only until they are bender. Longer cooking may destroy the flavor, render the \. table difficult of digestion, and cause the color to change. In very young vegetables the cellulose ia delicate, and if young vegetables do nol contain much starch they may be eaten raw. When rooked vegetables are served they are usually seasoned and dressed with butter or oil (foronecup vegetables use | teaspoon salt. J teaspoon pepper, and k tablespoon fat <>r oil), or a sauce i^ prepared to serve them. PRELTMIN LM PLAN. [1 may be well to have a preliminary Lesson devoted to the simple experiments with flour, liquid, and fat, in order to determine the best method Of combining white sauce. However, if the lesson period is of sufficient length a few of these experiments can be per- formed iu connection with the lesson. There should be provided for the lesson some vegetable that is unproved by serving with white sauce, and sufficient milk, butter, or other fat, flour, and -alt for the sauce and the experiments. Dk- 3 with the children the fat that is used in their homes in order know what i> available. Tlie recip.- Bhould be written on the. blackboard before the Lesson hour. RE< III 9. Cowpcas. should be rooked booh after gathering, in order to preserve their fme Haver <'i«>k tl n cowpeaa (in pod or shelled) in boiling salted water until .ison and s* ■ r . . ■ !>ried <. hould be Boaked over nigl d <>r • boure), then boiled till finder After absorbing water the dried cowpeaa will have ii; i . •• until each :up make- nearly two and one hall cups oi cool ed : Okrn The young pods oi okra ahbuld be boiled ii ilted water until tender (about _'<) mini i with i tit, and pepper I > l>e added if desired Coliarc A:'' liing collarda thoroughly, add to ■• amount of rapidly boil iter, and I) >d for i minutes or until perfectly tender Jt, pepper, and butt i '.r serve with white sau< i quart onions. 2 table poons butter } I up milk. \ U alt. \\ h:'>- ]•• j'jx-r el onions under cold wati I ok until in boiling watei D minutes), changing the Mater at the end oi -r> minul n in 10 minutes. Do n ettle while the oni boiling. Drain, and serve with one cup white Hauce, or add milk . butter, and pepper, cook ] ."> minutes, and just before serving add salt. Serves six 52 THREE SHORT COURSES IN HOME MAKING. < 'abbage. Out cabbage into quarters and soak one-half hour in cold salt water to draw out insects, '.'hop and cook till tender in a large amount of boiling water 20 minutes. Add salt. Leave kettle uncovered. Drain and serve with butter, salt, and pepper or with a sauce. Longer cooking renders the cabbage dark in color and difficult of digestion. ( 'arrots. Scrape the carrots and cut them into large dice or slices. Add to boiling salted water and boil until tender (from 30 to 45 minutes). Drain and season with butter, salt, and pepper, or serve with white sauce. String Beans.