Individual laboratory work will be required where the course is
given as a part of the vocational education work in a school aided
by Federal funds. It is desirable that individual laboratory work
be required in every class whenever it is possible to obtain equip-
ment for it. When equipment is provided the work will take the
form of class practice, supplemented by demonstrations, lectures,
and class discussions. If laboratory facilities are not available for
the use of the class, the work may be presented through demonstra-
tions by the teacher, supplemented by lectures and class discussions.
In all cases a certain amount of home work should be required, in
order to connect the class work with home conditions. Suggestions
for home work have been included in the units in connection with
the " Methods for developing laboratory work."
ORDER OF LESSONS.
The order of the lessons in this course has been planned for the
^oman who is to take the whole course. The units nave been worked
out on the basis of the principles involved in preparation.
12 USE AXD PREPARATIONS OF FOOD.
In case the women want only one or two units of work, special
grouping of lessons, such as those suggested below, may be desirable.
These are only suggestive, and any other combinations especially
adapted to local condition may be used. This may demand some
change in the lesson so as to fit it for use in the special unit.
Lessons may be organized into units on the basis of meals for the
day. In this case their arrangement may be made from several
points of view.
1. The meal may be made the subject of the unit and each lesson
take up the preparation of some suitable food for the meal, con-
cluding with a lesson in which meals of various costs are prepared
and served. The following outline gives some suggestions for the
use of lessons in carrying out this order :
LUNCHEONS AND SUPPERS.
Lesson I. Soups:
Cream soups, Unit I, Lesson 1.
Some good soups from peas and beans, Unit III, Lesson 2.
Lesson 11. Main dishes :
Macaroni, Unit I, Lesson 4.
Peas and beans, Unit III, Lesson 1.
Nuts, Unit III, Lesson 3.
Cheese, Unit IV, Lesson 5.
Left-over meats, Unit VI, Lesson 5.
Lesson III. Vegetables:
New and practical ways of using vegetables, Unit II, Lesson 5.
Lesson IV. Salads:
Salads and salad dressings, Unit V, Lesson 5.
Lesson V. Desserts: '
Custards and custard puddings, Unit IV, Lesson 3.
Frozen desserts from milk and cream, Unit IV, Lesson 4.
Water ices, Unit VIII, Lesson 5.
Gelatin desserts. Unit VIII, Lesson 4.
Lesson VI. Planning and preparation of luncheons and suppers at
stated costs.
The same plan can be used in arranging units for teaching the
preparation of breakfasts and dinners.
2. A meal may be prepared at each meeting of the class. This is
frequently done when the class is made up of a group of working
girls who wish to prepare their evening meal. In this case the menus
must be made out in advance and the material selected from the les-
sons, including the dishes desired. The groups must be small enough
to insure that one dish is prepared by each two students, and should
be varied from week to week to cover as many typical dishes as pos-
sible. Definite account must be taken of the dishes prepared by
USE AND PREPARATION OF FOOD. 13
Page 4
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Individual laboratory work will be required where the course is given as a part of the vocational education work in a school aided by Federal funds. It is desirable that individual laboratory work be required in every class whenever it is possible to obtain equipment for it. When equipment is provided the work will take the form of class practice, supplemented by demonstrations, lectures, and class discussions. If laboratory facilities are not available for the use of the class, the work may be presented through demonstrations by the teacher, supplemented by lectures and class discussions. In all cases a certain amount of home work should be required, in order to connect the class work with home conditions. Suggestions for home work have been included in the units in connection with the " Methods for developing laboratory work."
ORDER OF LESSONS.
The order of the lessons in this course has been planned for the ^oman who is to take the whole course. The units nave been worked out on the basis of the principles involved in preparation.
In case the women want only one or two units of work, special grouping of lessons, such as those suggested below, may be desirable. These are only suggestive, and any other combinations especially adapted to local condition may be used. This may demand some change in the lesson so as to fit it for use in the special unit.
Lessons may be organized into units on the basis of meals for the day. In this case their arrangement may be made from several points of view.
1. The meal may be made the subject of the unit and each lesson take up the preparation of some suitable food for the meal, concluding with a lesson in which meals of various costs are prepared and served. The following outline gives some suggestions for the use of lessons in carrying out this order :
LUNCHEONS AND SUPPERS.
Lesson I. Soups:
Cream soups, Unit I, Lesson 1.
Some good soups from peas and beans, Unit III, Lesson 2. Lesson 11. Main dishes :
Macaroni, Unit I, Lesson 4.
Peas and beans, Unit III, Lesson 1.
Nuts, Unit III, Lesson 3.
Cheese, Unit IV, Lesson 5.
Left-over meats, Unit VI, Lesson 5. Lesson III. Vegetables:
New and practical ways of using vegetables, Unit II, Lesson 5. Lesson IV. Salads:
Salads and salad dressings, Unit V, Lesson 5. Lesson V. Desserts: '
Custards and custard puddings, Unit IV, Lesson 3.
Frozen desserts from milk and cream, Unit IV, Lesson 4.
Water ices, Unit VIII, Lesson 5.
Gelatin desserts. Unit VIII, Lesson 4. Lesson VI. Planning and preparation of luncheons and suppers at stated costs.
The same plan can be used in arranging units for teaching the preparation of breakfasts and dinners.
2. A meal may be prepared at each meeting of the class. This is frequently done when the class is made up of a group of working girls who wish to prepare their evening meal. In this case the menus must be made out in advance and the material selected from the lessons, including the dishes desired. The groups must be small enough to insure that one dish is prepared by each two students, and should be varied from week to week to cover as many typical dishes as possible. Definite account must be taken of the dishes prepared by