C. Serve plain foods cooked simply. Meals requiring elaborate methods of preparation are often food and fuel Avasters. D. If a heating stove or a furnace is in use, it ma}' be used to cook foods requiring long, slow cooking. E. The scale which accumulates in the bottom of the tea kettle after continued use for heating water is a nonconductor of heat. Water heats verv much less quickly in such a kettle. This scale should be removed. METHOD OF DEVELOPING LABORATORY WORK. If possible have in the equipment a commercial tireless cooker, a home-made tireless cooker (directions for making may be obtained from the U. S. Department of Agriculture Bulletin Xo. 771), a steamer, and some tj-pes of cooking utensils which are desirable. Be sure each of these is used in the work some time during the course. Have the women tell of the ways thej' use them at home and calculate the time and fuel so saved. Base the lesson on the fuel in common use in the neighborhood. Have the women bring in fuel costs for families of definite sizes. Determine the most economical fuel for use in the neighborhood, taking into account— ( 1 ) Cost of equipment. (2) Cost of fuel. (3) Cost in convenience. (4) Cost in time. AVhere necessary, teach the women how to estimate the cost of fuel by measure of coal and reading meter for gas and electricity. Have the women in their work keep account of time required to heat same amount of water in vessels of different shapes, as tall ves- sel with small base compared with vessel of same capacity with larger base. Emphasize importance of broad base exposed to heat and the loss of heat from the tall exposed sides. Estimate the difference in time required to heat a kettle of water before and after the removal of scale. Discuss the fire hazards in a kitchen. REFERENCES. The U. S. Department of Agriculture: Farmers' Bulletin 771. Home-made Firelcss Cookers and Their Use. Circular 79. Emergency Fuel from the Farm Woodland. 254 • USE AND PREPARATION OF FOOD. Lesson 5. Marketing. AIM. To teacli the women ways of applying practical economy in the purchase of food. POINTS TO BE BROUGHT OUT. 1. The food budget: A. Importance. — The food budget is fundamental to economy in food buj'ing. The proportion of the income which can be allowed for food must be established in order that unwarranted food expendi- tures are not made at the expense of other necessaries and yet that the family may live as well in regard to food as the purse admits. B. Proportion of family income allotted to food. — In general the lower the family income the larger will be the proportion of it needed for food. The proportion varies with — (1) The size of the income. (2) The composition of the family. (3) The position of the family in the social group. C. Methods of apportioning food expenses — (1) Fixed income in weekly payments. — In this case, the food expenses for a week should be allotted in a definite proportion to the weekly wage payment. (2) Fixed income in monthly payments. — It will be found V more definite to apportion the monthly allotment into weekly amounts, since control over expenditures is made easier if kept within short-time periods and periods of equal length.

AI-modernized reading of the original text

C. Serve plain foods cooked simply. Meals requiring elaborate methods of preparation are often food and fuel wasters. D. If a heating stove or a furnace is in use, it may be used to cook foods requiring long, slow cooking. E. The scale which accumulates in the bottom of the tea kettle after continued use for heating water is a nonconductor of heat. Water heats very much less quickly in such a kettle. This scale should be removed. If possible have in the equipment a commercial tireless cooker, a home-made tireless cooker (directions for making may be obtained from the U. S. Department of Agriculture Bulletin No. 771), a steamer, and some types of cooking utensils which are desirable. Be sure each of these is used in the work some time during the course. Have the women tell of the ways they use them at home and calculate the time and fuel so saved. Base the lesson on the fuel in common use in the neighborhood. Have the women bring in fuel costs for families of definite sizes. Determine the most economical fuel for use in the neighborhood, taking into account— ( 1 ) Cost of equipment. (2) Cost of fuel. (3) Cost in convenience. (4) Cost in time. Where necessary, teach the women how to estimate the cost of fuel by measure of coal and reading meter for gas and electricity. Have the women in their work keep account of time required to heat same amount of water in vessels of different shapes, as tall vessel with small base compared with vessel of same capacity with larger base. Emphasize importance of broad base exposed to heat and the loss of heat from the tall exposed sides. Estimate the difference in time required to heat a kettle of water before and after the removal of scale. Discuss the fire hazards in a kitchen. The U. S. Department of Agriculture: Farmers' Bulletin 771. Home-made Fireless Cookers and Their Use. Circular 79. Emergency Fuel from the Farm Woodland. Lesson 5. Marketing. AIM. To teacli the women ways of applying practical economy in the purchase of food. 1. The food budget: A. Importance. — The food budget is fundamental to economy in food buying. The proportion of the income which can be allowed for food must be established in order that unwarranted food expenditures are not made at the expense of other necessaries and yet that the family may live as well in regard to food as the purse admits. B. Proportion of family income allotted to food. — In general the lower the family income the larger will be the proportion of it needed for food. The proportion varies with — (1) The size of the income. (2) The composition of the family. (3) The position of the family in the social group. C. Methods of apportioning food expenses — (1) Fixed income in weekly payments. — In this case, the food expenses for a week should be allotted in a definite proportion to the weekly wage payment. (2) Fixed income in monthly payments. — It will be found more definite to apportion the monthly allotment into weekly amounts, since control over expenditures is made easier if kept within short-time periods and periods of equal length.

Use and preparation of food