(2) The mineral, is low; therefore, these should be combined Avith foods high in mineral. (3) Fat is low, so should be added in preparation or service. (4) Low in essential food constituents. 3. Place in the diet: A. In combination with protein-high foods, as cheese and eggs, to be served as chief dish of meal. B. In place of starchy vegetables. C. With sugar and fruit or egg as dessert. 4. Points to keep in mind in use : A. They are low in minerals, so should be used with foods rich in minerals, as milk, eggs, cheese, and fruit. B. They are low in fat, so fat should be added or served in same meal. C. They are low in flavor, but permit good flavor to carry or ex- tend when added to them. 5. Methods of cooking: A. Boil to thoroughly cook the starch. B. Cook in rapidly boiling water to prevent becoming gummy. C. Combine with flavoring material after starch is thoroughly cooked. USE AND PREPARATION OF FOOD. 27 METHOD OF DEVKLOl'ING LAHOK.VTOKY WORK. Prepare dishes from the above materials, illustrating the (lifTerent ways in which they may be used. Compare as to cost and food vahw with meat-saving, starchy, and dessert dishes. BAKEU MAt'AKONI AND ( HEESK. INIilk, 1 flip. Cooked macaroni, 2 cui)3. Fat, 1 tablespoon. Grated cheese, i cup. Flour, 1 tablespoon. Salt, 1 teaspoon✪ Baked Macaroni and Cheese. Make a sauce of tlie milk, fat, flour, and salt. Arrange the macaroni and cheese in alternate layers. Pour over them the white sauce and bake 20 min- utes in a moderate oven. Paprika may be added for seasoning. MACAKONI AND TOMATOES. Macaroni, * package. Tomatoes, 1 cud. Medium white sauce, 1 cup. Bread crumbs. Grated cheese, 4 tablespoons. Salt and pepper. Break the macaroni into half-inch pieces and cook in boiling salted water until tender. Drain and blanch. Cover with the white sauce seasoned with salt, pepper, and cheese. Beginning with a layer of macaroni, jilace alternate layers of macaroni and tomatoes✪ Macaroni and Tomatoes in the baking dish, having macaroni covered witli buttered bread crumbs on top. Bake until thoroughly heated through and browned on top. APPLE TAPIOCA PUDDIXG. Pearl tapioca, 1 cup. Lemon juice, 2 tablespoons. Boiling water, 3 cups. 5 medium-sized apples. Sugar, i cup. Salt, 3 teaspoon✪ Apple Tapioca Pudding. Pick over and wash the tapioca ; add the water, salt, and sugar and cook ia the double boiler until transparent. Pare and core the apples, or slice them, sweeten if desii'ed ; place in a baking dish and pour over them the tapioca to which the lemon juice has been added. Bake until the apples are thoroughly cooked. Serve plain, with sugar and cream, or with whipped cream. BUTTERED CUl'MBS. 1 part fat. 8 parts crumbs✪ Buttered Crumbs. Melt fat and stir in crumbs quickly so as to mix evenly. Lesson 5. Beverages. AIM. To teach the use and method of preparation of tea, coffee, chocolate, and cocoa. POIMTS TO BE UROUGHT OUT. 1. Composition: 28 USE AND PREPARATION OF FOOD.

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(2) The mineral, is low; therefore, these should be combined with foods high in mineral. (3) Fat is low, so should be added in preparation or service. (4) Low in essential food constituents. 3. Place in the diet: A. In combination with protein-high foods, as cheese and eggs, to be served as chief dish of meal. B. In place of starchy vegetables. C. With sugar and fruit or egg as dessert. 4. Points to keep in mind in use : A. They are low in minerals, so should be used with foods rich in minerals, as milk, eggs, cheese, and fruit. B. They are low in fat, so fat should be added or served in same meal. C. They are low in flavor, but permit good flavor to carry or extend when added to them. 5. Methods of cooking: A. Boil to thoroughly cook the starch. B. Cook in rapidly boiling water to prevent becoming gummy. C. Combine with flavoring material after starch is thoroughly cooked. METHOD OF DEVELOPING LABORATORY WORK. Prepare dishes from the above materials, illustrating the (lifTerent ways in which they may be used. Compare as to cost and food value with meat-saving, starchy, and dessert dishes. BAKEU MAt'AKONI AND ( HEESK. INIilk, 1 flip. Cooked macaroni, 2 cui)3. Fat, 1 tablespoon. Grated cheese, i cup. Flour, 1 tablespoon. Salt, 1 teaspoon. Make a sauce of tlie milk, fat, flour, and salt. Arrange the macaroni and cheese in alternate layers. Pour over them the white sauce and bake 20 minutes in a moderate oven. Paprika may be added for seasoning. MACAKONI AND TOMATOES. Macaroni, * package. Tomatoes, 1 cud. Medium white sauce, 1 cup. Bread crumbs. Grated cheese, 4 tablespoons. Salt and pepper. Break the macaroni into half-inch pieces and cook in boiling salted water until tender. Drain and blanch. Cover with the white sauce seasoned with salt, pepper, and cheese. Beginning with a layer of macaroni, jilace alternate layers of macaroni and tomatoes in the baking dish, having macaroni covered witli buttered bread crumbs on top. Bake until thoroughly heated through and browned on top. APPLE TAPIOCA PUDDIXG. Pearl tapioca, 1 cup. Lemon juice, 2 tablespoons. Boiling water, 3 cups. 5 medium-sized apples. Sugar, i cup. Salt, 3 teaspoon. Pick over and wash the tapioca ; add the water, salt, and sugar and cook ia the double boiler until transparent. Pare and core the apples, or slice them, sweeten if desired ; place in a baking dish and pour over them the tapioca to which the lemon juice has been added. Bake until the apples are thoroughly cooked. Serve plain, with sugar and cream, or with whipped cream. BUTTERED CUl'MBS. 1 part fat. 8 parts crumbs. Melt fat and stir in crumbs quickly so as to mix evenly. Lesson 5. Beverages. AIM. To teach the use and method of preparation of tea, coffee, chocolate, and cocoa. 1. Composition:

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Baked Macaroni and CheeseMacaroni and TomatoesApple Tapioca PuddingButtered Crumbs

Use and preparation of food