3 onions. Flour, 3 tablespoons. 1 pint tomatoes. Skim milk, 2 cups. Salt. 2 teaspoons✪ Vegetable Chowder. Cut the potatoes and carrots Into small pieces, add water to cover, and onok 20 minutes. Brown the chopped onion in the fat, add the flour and the louia- toes, and when thickened, add to the vegetables. Heat the milk and combine with the vegetables just before serving. SPINACS LOAF. Chopped spinach, 1 can. Thick white sauce, 2 cups, Boiled rice, 4 cups, 1 red pepper, chopped✪ Spinach Loaf. Mix, form into a loaf, and bake 20 minutes. VEGETABLE SOUFFLfi Thick white sauce, i cup. Chopped, cooked vegetable, or vege- 3 eggs, table pulp (green or dried beans, peas, asparagus, green corn), 1 cup. Salt, pepper. Beat the egg yolks ; add white sauce, seasoning, and vegetables ; fold in the beaten egg whites; put into a buttered baking dish and bake in a moderate oven until firm. USE AND PREPARATION OF FOOD. 47 Lesson 6. The Vegetable Dinner. AIM. To plan a dinner, making the greatest possible use of vegetables. POINTS TO BE BROUGHT OUT. 1. By judicious choice of vegetables and proper combinations with other foods it is possible to plan a well-balanced dinner composed almost entirely of vegetables. The old-fashioned " New England " boiled dinner is an example of a meal of this type. 2. In selecting vegetables for a meal care should be taken to in- clude vegetables of different composition, and a starchy vegetable, one high in protein, and succulent vegetables should be represented. 3. A greater variety of vegetables is usable than when the usual type of meal, including meat, is planned. 4. Desirable additions to such a meal are fats or fat meat, which increase the fuel value and satisfying character of the meal; or cheese and milk, which furnish protein of a very desirable type. METHOD OF DEVELOPING LABORATORY WORK. Have typical meals prepared. Have women plan, prepare, and serve similar meals at home, reporting upon their cost and desira- bility. Suggested menus: 1. 2. String beans with fat meat. Fresh young onions. Boiled or steamed potatoes. Turnip greens with hog jowL Steamed beets with butter. Corn bread and butter. Corn on cob. Butter beans. Fresh apple pie. Baked custard with fruit. Other desirable combinations will be suggested by the women. REFERENCES. United States Department of Agriculture: Farmers' Bulletin 293. Use of Fruit as Food. Farmers' Bulletin 871. Fresh Fruits and Vegetables as Conservers of Other Staple Foods. Farmers' Bulletin 256. Preparation of Vegetables for the Table. Department Bulletin 123. Extension Course in Vegetable Foods for Self- Instructed Classes in Movable Schools of Agriculture. States Relations Service, Bulletin 392. Lessons on Tomatoes for Rural Schools. States Relations Service, Bulletin 468. Potatoes, Sweet Potatoes, and Other Starchy Roots as Food. States Relations Service, Bulletin 503. Turnips, Beets, and Other Suc- culent Roots, and Their Use as Food. 48 USE AND PREPARATION OF FOOD. U. S. Department of Agriculture (in cooperation with Women's Committee, Council National Defense) :

AI-modernized reading of the original text

3 onions. Flour, 3 tablespoons. 1 pint tomatoes. Skim milk, 2 cups. Salt. 2 teaspoons. Cut the potatoes and carrots Into small pieces, add water to cover, and cook 20 minutes. Brown the chopped onion in the fat, add the flour and the tomatoes, and when thickened, add to the vegetables. Heat the milk and combine with the vegetables just before serving. SPINACH LOAF. Chopped spinach, 1 can. Thick white sauce, 2 cups, Boiled rice, 4 cups, 1 red pepper, chopped. Mix, form into a loaf, and bake 20 minutes. VEGETABLE SOUFFLÉ Thick white sauce, i cup. Chopped, cooked vegetable, or vege- 3 eggs, table pulp (green or dried beans, peas, asparagus, green corn), 1 cup. Salt, pepper. Beat the egg yolks ; add white sauce, seasoning, and vegetables ; fold in the beaten egg whites; put into a buttered baking dish and bake in a moderate oven until firm. Lesson 6. The Vegetable Dinner. AIM. To plan a dinner, making the greatest possible use of vegetables. 1. By judicious choice of vegetables and proper combinations with other foods it is possible to plan a well-balanced dinner composed almost entirely of vegetables. The old-fashioned " New England " boiled dinner is an example of a meal of this type. 2. In selecting vegetables for a meal care should be taken to include vegetables of different composition, and a starchy vegetable, one high in protein, and succulent vegetables should be represented. 3. A greater variety of vegetables is usable than when the usual type of meal, including meat, is planned. 4. Desirable additions to such a meal are fats or fat meat, which increase the fuel value and satisfying character of the meal; or cheese and milk, which furnish protein of a very desirable type. Have typical meals prepared. Have women plan, prepare, and serve similar meals at home, reporting upon their cost and desirability. Suggested menus: 1. 2. String beans with fat meat. Fresh young onions. Boiled or steamed potatoes. Turnip greens with hog jowL Steamed beets with butter. Corn bread and butter. Corn on cob. Butter beans. Fresh apple pie. Baked custard with fruit. Other desirable combinations will be suggested by the women. United States Department of Agriculture: Farmers' Bulletin 293. Use of Fruit as Food. Farmers' Bulletin 871. Fresh Fruits and Vegetables as Conservers of Other Staple Foods. Farmers' Bulletin 256. Preparation of Vegetables for the Table. Department Bulletin 123. Extension Course in Vegetable Foods for Self- Instructed Classes in Movable Schools of Agriculture. States Relations Service, Bulletin 392. Lessons on Tomatoes for Rural Schools. States Relations Service, Bulletin 468. Potatoes, Sweet Potatoes, and Other Starchy Roots as Food. States Relations Service, Bulletin 503. Turnips, Beets, and Other Succulent Roots, and Their Use as Food. U. S. Department of Agriculture (in cooperation with Women's Committee, Council National Defense) :

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Vegetable ChowderSpinach LoafVegetable Soufflé

Use and preparation of food