Have the women discuss the methods of preparation they prefer. Using the different methods, each beverage should be prepared, and the results compared. USE AND PKEPARATIOISr OF FOOD. 31 COCOA. Mix the cocoa and susar with a small amount of water aiid bring to a boil. Add the milli and heat to boiling. Beat to form foam on top. Lesson 6. The Breakfast Menu. AIM. To offer suggestions for the planning of economical breakfast menus which meet the needs of those engaged in different occupa- tions. POINTS TO BE BROUGHT OUT. 1. Serve as few dishes as possible. This saves time required for preparation. 2. Serve the breakfast attractively. This aids digestion. 3. Suit the kind and amount of food to the needs of those to 1)0 served. This avoids waste of left-over food, and does away with the danger of under-nourishnient or overeating. Light breakfat^t. Medium breakfast. Heavy breakfast. P^ruit. Fruit. Fruit or cereal or both. Cereal. Cereal. One hearty dish, .such a.s Beverage. Bread and butter. creamed meat or eggs. Beverage. Bread and butter. Beverage. METHOD OF DEVELOPING LABORATORY WORK. This lesson should be used as a review lesson, in which the stu- dents plan and, if possible, prepare breakfasts which will put into practice the important points of the preceding lessons. Emphasize the opportunities to use cereals intelligently. Stress the use of local products, especially the use of fruit, fresh, canned, or dried. Have the women show how the menus selected could be changed to light, medium, or heavy breakfast, according to the occupation of the people to be served. HaA^e them plan breakfasts for a week for their families, taking into consideration the needs of the differ- ent members and considering also the economical use of food, fuel, time, and energy. REFERENCES. United States Department of Agriculture; Farmers' Bulletin 249. Cereal Breakfast Foods. Farmers' Bulletin 817. How to Select Foods; Cereal Foods. UNIT II. Fruits and Vegetables. Lessox 1. The Value or Fruits and Vegetables in the Diet : Ways or UsixG Fresh Fruit. aim. To show the food vahie of fruits and vegetables in the diet and to suggest appetizing ways of serving fruit. points to be brought out. 1. Composition and nutritive value. — Fruits and vegetables are valuable in the diet because — A. They contain relatively large amounts of mineral matter^ espe- cially iron and calcium. Without plenty of fruits and vegetables, the diet is likely to be lacking in these important substances. B. They contain important dietary constituents, the green leaf vegetables especially being valuable sources of a substance essential for proper nutrition. C. Most fruits and vegetables contain little jirotem. Many fruits and vegetables contain sufficient starch or sugar to make them valu- able as sources of energy. Potatoes, sweet potatoes, and underripe bananas are about one-fifth starch. Peas, beans, and lentils contain a considerable amount of starch. Both fresh and dried fruits contain sugar. (See Unit II, Lesson 2.) Average amount of sugar present in some fruits : Per cent. Apricots -, 8. 78 Apples 14 Cherries 10 Figs (fresh) , 11.55 Grapes 17. 26 Gooseberries 6. 40 Per cent. Lemons 1. 47 Oranges . 8. .58 Pears 8. 78 Pineapples 13. 31 Plums 1. 99 Raspberries 7. 23 D. The olive and the avocado (alligator pear) are high in fat^ but other fruits contain little or no fat.

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Have the women discuss the methods of preparation they prefer. Using the different methods, each beverage should be prepared, and the results compared. COCOA. Mix the cocoa and susar with a small amount of water and bring to a boil. Add the milk and heat to boiling. Beat to form foam on top. Lesson 6. The Breakfast Menu. AIM. To offer suggestions for the planning of economical breakfast menus which meet the needs of those engaged in different occupations. 1. Serve as few dishes as possible. This saves time required for preparation. 2. Serve the breakfast attractively. This aids digestion. 3. Suit the kind and amount of food to the needs of those to be served. This avoids waste of left-over food, and does away with the danger of under-nourishnient or overeating. Light breakfast. Medium breakfast. Heavy breakfast. P^ruit. Fruit. Fruit or cereal or both. Cereal. Cereal. One hearty dish, .such as Beverage. Bread and butter. creamed meat or eggs. Beverage. Bread and butter. Beverage. This lesson should be used as a review lesson, in which the students plan and, if possible, prepare breakfasts which will put into practice the important points of the preceding lessons. Emphasize the opportunities to use cereals intelligently. Stress the use of local products, especially the use of fruit, fresh, canned, or dried. Have the women show how the menus selected could be changed to light, medium, or heavy breakfast, according to the occupation of the people to be served. Have them plan breakfasts for a week for their families, taking into consideration the needs of the different members and considering also the economical use of food, fuel, time, and energy. United States Department of Agriculture; Farmers' Bulletin 249. Cereal Breakfast Foods. Farmers' Bulletin 817. How to Select Foods; Cereal Foods. UNIT II. Fruits and Vegetables. Lessox 1. The Value or Fruits and Vegetables in the Diet : Ways or UsixG Fresh Fruit. aim. To show the food value of fruits and vegetables in the diet and to suggest appetizing ways of serving fruit. points to be brought out. 1. Composition and nutritive value. — Fruits and vegetables are valuable in the diet because — A. They contain relatively large amounts of mineral matter^ especially iron and calcium. Without plenty of fruits and vegetables, the diet is likely to be lacking in these important substances. B. They contain important dietary constituents, the green leaf vegetables especially being valuable sources of a substance essential for proper nutrition. C. Most fruits and vegetables contain little protein. Many fruits and vegetables contain sufficient starch or sugar to make them valuable as sources of energy. Potatoes, sweet potatoes, and underripe bananas are about one-fifth starch. Peas, beans, and lentils contain a considerable amount of starch. Both fresh and dried fruits contain sugar. (See Unit II, Lesson 2.) Average amount of sugar present in some fruits : Per cent. Apricots -, 8. 78 Apples 14 Cherries 10 Figs (fresh) , 11.55 Grapes 17. 26 Gooseberries 6. 40 Per cent. Lemons 1. 47 Oranges . 8. .58 Pears 8. 78 Pineapples 13. 31 Plums 1. 99 Raspberries 7. 23 D. The olive and the avocado (alligator pear) are high in fat^ but other fruits contain little or no fat.

Use and preparation of food