Remove the crown, then cut into slices before paring. The paring may then be done with little difficulty and a minimum of waste. The eyes may be removed with a sharp knife or a pair of scissors. Serve in slices garnished with bits of marshmallow, or cut into small sections, and mix with equal parts of diced orange, canned or fresh pears, or bananas. A small amount of lemon juice sprinkled over the sliced bananas will prevent them from turning dark on standing. BAKED PEACHES. Select firm peaches, halve them without removing the peel, fill the centoi- with syrup✪ Baked Peaches, and bake until tender. Whole peaches may be baked, the seed giv- ing a pleasant flavor. BANANAS WITH SAUSAGE✪ Bananas with Sausage. Peel bananas, cut in two crosswise, and place in frying pan, alternating with sausage. Cook slowly on top of the stove or in the oven, basting occasionally until bananas are done and slightly browu. 36 USE AND PREPARATION OF FOOD. Sliced apples may be cooked with sausage in the same manner, or they may be fried in bacon fat and served with bacon. To each medium-sized apple add a tablespoon of molasses, sugar, or sirup, to flavor and brown the apple. SHORTCAKE. Make a dough, using the proportion given for shortcake in the table of preparations for quick breads. (Unit VII, Lesson 1.) Roll to half an inch thick- ness, cut in small rounds, and bake. While hot, split and butter each piece and spread with a layer of crushed sweetened berries, peaches, or other fruit. Serve with plain or wliipped cream✪ Shortcake. APPLE SNOW, Whites of 2 eggs beaten stiff. Half cup apple sauce✪ Apple Snow (sweetened to taste). Fold the hot apple sauce into the egg whites, chill and serve. FRUIT MOLD. Whipped cream, 1 cup. Milk, 2 cups. Minute tapioca, 6 level tablespoons. Sugar, i cup. Vanilla, 1 teaspoon✪ Fruit Mold. Heat milk in a double boiler. Add sugar and stir in the tapioca. Cook for 30 minutes. Pour into a bowl to cool, then fold in the cream, whipped. Orna- ment with fresh fruit (cherries, berries, etc.), chill and serve. Lesson 2. The Use and Preparation of Dried Fruits. AIM. To show the comparatively high food value of dried fruit, palatable methods of preparation and their use in the diet. POINTS TO BE BROUGHT OUT. 1. Dried fruits are concentrated foods; they contain all the food value of the fresh fruit. They are especially valuable as sources of mgar and mineral matter. Composition of some common dried fruits. [United States Department of Agriculture, Office of Experiment Stations, Bulletin 28.] Description. AVater. Protein. Carbo- hydrates (largely sugar). Mineral. Calorics per pound. Per cent. 15.4 IS.S 22.3 14.6 Per cent. 2.1 4.. 3 2.1 2.6 Per cent. 78. 4 74.2 73.3 76.1 Per cent. 1.3 2.4 2.3 3.4 1.615 Figs 1,475 1.-10!! 1 <iO.-i 2. Dried fruits are especially good for children because they have along with the sugar valuable mineral constituents which are absent USE AND PREPARATION OF FOOD. 37 from refined sugar. The desire of children for candy and sweets might well be supplied by the use of more dried fruits.

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Remove the crown, then cut into slices before paring. The paring may then be done with little difficulty and a minimum of waste. The eyes may be removed with a sharp knife or a pair of scissors. Serve in slices garnished with bits of marshmallow, or cut into small sections, and mix with equal parts of diced orange, canned or fresh pears, or bananas. A small amount of lemon juice sprinkled over the sliced bananas will prevent them from turning dark on standing. BAKED PEACHES. Select firm peaches, halve them without removing the peel, fill the center with syrup, and bake until tender. Whole peaches may be baked, the seed giving a pleasant flavor. BANANAS WITH SAUSAGE. Peel bananas, cut in two crosswise, and place in frying pan, alternating with sausage. Cook slowly on top of the stove or in the oven, basting occasionally until bananas are done and slightly brown. Sliced apples may be cooked with sausage in the same manner, or they may be fried in bacon fat and served with bacon. To each medium-sized apple add a tablespoon of molasses, sugar, or sirup, to flavor and brown the apple. SHORTCAKE. Make a dough, using the proportion given for shortcake in the table of preparations for quick breads. (Unit VII, Lesson 1.) Roll to half an inch thickness, cut in small rounds, and bake. While hot, split and butter each piece and spread with a layer of crushed sweetened berries, peaches, or other fruit. Serve with plain or whipped cream. APPLE SNOW, Whites of 2 eggs beaten stiff. Half cup apple sauce (sweetened to taste). Fold the hot apple sauce into the egg whites, chill and serve. FRUIT MOLD. Whipped cream, 1 cup. Milk, 2 cups. Minute tapioca, 6 level tablespoons. Sugar, i cup. Vanilla, 1 teaspoon. Heat milk in a double boiler. Add sugar and stir in the tapioca. Cook for 30 minutes. Pour into a bowl to cool, then fold in the cream, whipped. Ornament with fresh fruit (cherries, berries, etc.), chill and serve. Lesson 2. The Use and Preparation of Dried Fruits. AIM. To show the comparatively high food value of dried fruit, palatable methods of preparation and their use in the diet. 1. Dried fruits are concentrated foods; they contain all the food value of the fresh fruit. They are especially valuable as sources of sugar and mineral matter. Composition of some common dried fruits. [United States Department of Agriculture, Office of Experiment Stations, Bulletin 28.] Description. AVater. Protein. Carbohydrates (largely sugar). Mineral. Calorics per pound. Per cent. 15.4 IS.S 22.3 14.6 Per cent. 2.1 4.. 3 2.1 2.6 Per cent. 78. 4 74.2 73.3 76.1 Per cent. 1.3 2.4 2.3 3.4 1.615 Figs 1,475 1.-10!! 1 <iO.-i 2. Dried fruits are especially good for children because they have along with the sugar valuable mineral constituents which are absent from refined sugar. The desire of children for candy and sweets might well be supplied by the use of more dried fruits.

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Use and preparation of food