Three short courses in home making

String the beans if necessary and cut them into 2-inch lengths. Add to boiling water. Boil rapidly with the cover partially off of the saucepan for from one to three hours, but be careful not to overcook. Turn into a colander and let cold water run upon them. Reheat with seasonings of salt, pepper, and butter or white sauce. Salt pork may be boiled with the beans to give them added flavor. See Farmers' Bulletin No. 256, "The preparation of vegetables for the table." Experiments to show nature of starch. 1. Mix \ cup cold water quickly with I tablespoon flour. Let stand. 2. Mix \ cup cold water very slowly with 1 tablespoon flour. Let stand. Compare with No. 1. '.'•. Mix ^ cup cold water very slowly with 1 tablespoon sugar. Let stand. Com- pare with No. 2. 4. Mix I cup cold water very slowly with 1 tablespoon flour, heat, stirring con- stantly. Observe result. 5. Heat \ cup water; when boiling add 1 tablespoon flour all at once. Stir. ('. Heat \ cup water; when boiling add 1 tablespoon flour which has been rubbed smooth by slowly adding 2 tablespoons cold water to it. Compare with No. 4. 7. Heat \ cup water; when boiling add 1 tablespoon flour which has been rubbed smooth with 1 tablespoon creamed butter. 8. Heat 1 tablespoon butter, add 1 tablespoon flour, then add slowly \ cup boiling water, stirring constantly. 0. Heat \ cup water; when boiling add slowly to 1 tablespoon flour which has been thoroughly mixed with \ cup sugar. Stir till thickened. 10. Heat 1 tablespoon dry flour in frying pan. Taste. Slowly add \ cup cold water, then heat, stirring to keep smooth. Taste. Compare with No. 4. White Sauce. 2 tablespoons butter or other fat. 1 teaspoon salt. 2 tablespoons flour. & teaspoon pepper. 1 cup milk (heated). Sufficient for 1 pint vegetables. First method. — Heat the butter. When it bubbles add flour and seasoning, mix well, add hot milk gradually, stir constantly, and allow the mixture to thicken arid bubble each time before adding another portion of milk. After the milk has been added, cook 10 minutes, stirring frequently. Serve hot, over hot vegetables. Second method. — Scald the milk, cream tin; cold butter by stirring with a spoon until soft. Add the flour to the softened butter and stir until smooth; then add hot milk; cook over water for \ hour, stirring occasionally; add seasoning and serve. i i B8ON8 IN COOK 1 II •! a., r il<l iitn- half the milk, add ri m lining cold milk bIowI) t<> flour; stir this mixture into hot milk and cook J hour i iter Btin then add noanoninc ami butter and stir until buttei i leltcd. Serve. METHOD <>l WORK. Ki'vifw facts on boiling vegetables learned in previous lesson. Have pupils put water on to boD ami prepare vegetable for cooking. If experiments an- to he made, they can he performed while ve tables are cooking. It' they have been prepared previously, they can be reviewed in discussion at tin- time. Prepare while saner bj demonstration, using the method which Beems most practical. Bave vegetables drained, dried, ami added to white sauce. When well-heated, - n*. What i the boiling of vegetables did we learn in the 1 mi? I toea the \ • getable thai we are to conk to-<lay differ in any marked way from th Iced before? Can we follow the same rule in cooking it? Can we add the flour directly to the cold milk? To hot milk?