The method of starting soup should be taken up during the pre- ceding lesson, if the lessons come with sufficient frequency, and the soup may be started and continued cooking between times so as to be ready. If this can not be done, have the soup prepared by one of the women who lives near by and brought to the class. Encourage all to repeat the pi'ocess at home. Demonstrate or have the women prepare the meat in one of the ways suggested. Have other ways tried at home and the results brought to the class for discussion. 116 USE AND PREPARATION OF FOOD. BAKED HASH. To chopped, seasoned meat add. one-lhird the quantity of mashed or diced potatoes and a chopped onion. Add gravy stock or hot water until the mix- ture is soft enough to mold. Form into a loaf or place in a baking dish and bake until brown. Corn meal, 2 cups. Water, 6 cups. Fat, 1 tablespoon. 1 onion. Tomatoes, 2 cups. Chopped meat, 1 pound. Salt and pepper. Make a mush of the corn meal, water, and 1^ teaspoons salt✪ Baked Hash, and cook 45 minutes. Brown the onion in the fat, add the meat, salt, pepper, and tomato. Grease a baking dish, put in a layer of cornmeal mush, add seasoned meat, cover with mush, and bake half an hour. STUFFED PEPPERS. Remove the tops and the seeds from green sweet peppers. Stuff with a cro- quette mixture, or with equal parts of chopped cooked meat and mashed potatoes, or cooked cereal, seasoned well. Put into a baking dish, add i cup of water and bake until the peppers are tender. Lesson 6. The Use and Preparation of Fish and Other Sea Foods. AIM. To teach the economical use in the diet of fish and other sea foods and tlie principles underlying their preparation. POINTS TO BE BROUGHT OUT. 1. Composition: A. The per cent of protein shows about the same variation as in the different forms of meat. Variations are from 13 to 20 per cent, or about 6 per cent of the edible portion. B. Fat shows wide variations — from 0.2 to 20 per cent. Fish are usually grouped on the basis of the fat content into three groups. The first has less than 3 per cent fat; the second, 3 to 5 per cent; and the third, more than 6 per cent. Less than 3 per cent fat. 3 per cent to 5 per cent fat. More than 5 per cent fat. Bass. Striped bass. Buffalo. Butter fish. Blackfish. Catfish. Cod. Muskpllun.ce. Eels. Floimrler. AVliite perch. Shoepsnead. Halibut. Haddock. Herring. Perch. Weakfish. Mackerel. Smelt. Salmon. Sturgeon. Shad. Brook trout. . Spanish mackerel. Carp. Salmon or lake trout. Burbot. * Turbot. Whitefish. .''aldefish. Eulachon. USE AND PREPARATION OF FOOD. 117 C. Edible portion varies in different fish from 20 to 60 per cent. Keep account of this in the fish bought for laboratory use and have the women determine the same in any fish purchased at home, keep- ing separately the waste in cleaning and the bone waste and estimat- ing the price per pound of the edible portion. 2. Use in the diet: A. As a tissue-building food, fish are as valuable as meat.

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The method of starting soup should be taken up during the pre- ceding lesson, if the lessons come with sufficient frequency, and the soup may be started and continued cooking between times so as to be ready. If this can not be done, have the soup prepared by one of the women who lives near by and brought to the class. Encourage all to repeat the pi'ocess at home. Demonstrate or have the women prepare the meat in one of the ways suggested. Have other ways tried at home and the results brought to the class for discussion. 116 USE AND PREPARATION OF FOOD. BAKED HASH. To chopped, seasoned meat add. one-lhird the quantity of mashed or diced potatoes and a chopped onion. Add gravy stock or hot water until the mix- ture is soft enough to mold. Form into a loaf or place in a baking dish and bake until brown. Corn meal, 2 cups. Water, 6 cups. Fat, 1 tablespoon. 1 onion. Tomatoes, 2 cups. Chopped meat, 1 pound. Salt and pepper. Make a mush of the corn meal, water, and 1^ teaspoons salt, and cook 45 minutes. Brown the onion in the fat, add the meat, salt, pepper, and tomato. Grease a baking dish, put in a layer of cornmeal mush, add seasoned meat, cover with mush, and bake half an hour. STUFFED PEPPERS. Remove the tops and the seeds from green sweet peppers. Stuff with a cro- quette mixture, or with equal parts of chopped cooked meat and mashed potatoes, or cooked cereal, seasoned well. Put into a baking dish, add i cup of water and bake until the peppers are tender. Lesson 6. The Use and Preparation of Fish and Other Sea Foods. AIM. To teach the economical use in the diet of fish and other sea foods and tlie principles underlying their preparation. POINTS TO BE BROUGHT OUT. 1. Composition: A. The per cent of protein shows about the same variation as in the different forms of meat. Variations are from 13 to 20 per cent, or about 6 per cent of the edible portion. B. Fat shows wide variations — from 0.2 to 20 per cent. Fish are usually grouped on the basis of the fat content into three groups. The first has less than 3 per cent fat; the second, 3 to 5 per cent; and the third, more than 6 per cent. Less than 3 per cent fat. 3 per cent to 5 per cent fat. More than 5 per cent fat. Bass. Striped bass. Buffalo. Butter fish. Blackfish. Catfish. Cod. Muskpllun.ce. Eels. Floimrler. AVliite perch. Shoepsnead. Halibut. Haddock. Herring. Perch. Weakfish. Mackerel. Smelt. Salmon. Sturgeon. Shad. Brook trout. . Spanish mackerel. Carp. Salmon or lake trout. Burbot. * Turbot. Whitefish. .''aldefish. Eulachon. USE AND PREPARATION OF FOOD. 117 C. Edible portion varies in different fish from 20 to 60 per cent. Keep account of this in the fish bought for laboratory use and have the women determine the same in any fish purchased at home, keep- ing separately the waste in cleaning and the bone waste and estimat- ing the price per pound of the edible portion. 2. Use in the diet: A. As a tissue-building food, fish are as valuable as meat.

Use and preparation of food