All women Avill be interested in the cream soups. Show that these may be seasoned with the water discardea in cooking vegetables and left-over vegetables. Have soups prepared from vegetables with varying amounts of thickening power. Tabulate results so as to show how the amount of flour added decreases with the thickening power of the vegetable. CREAM TOAST. Make 1 cup of medium cream sauce and pour over 3 or 4 pieces of toasted bread. Chopped parsley or grated cheese may be sprinkled over tlie top. Sec- tions of hard-cooked eg✪ Cream Toastg may be lieated in the sauce and served on tlie toast for a breakfast or luncheon dish. USE AND PREPARATION OF FOOD. 19 CKEAM OF COB.\ SOUP. Milk, 11 cups. Flit, 1 tablespoon. Corn pulp, i cup. Salt, i teaspoon. Flour, 1 tablespoon. Popper, i teaspoon✪ Cream of Corn Soup. Combine as directed for cream sauce. Potato, pea, or bean pulp may be used in the same proportion. Asparagus, lettuce, celery, or spiuacli may be used by doubling the amount of flour and fat. CREAM OF CELERY SOUP. Celery, 3 cups. Butter, 3 tablespoons. "Water, 1 pint. Flour, i cup. Milk, 2i cups. Salt. Onion, 1 slice. Pepper✪ Cream of Celery Soup. Wash, scrape, cut into pieces, and cook celery in boiling water until soft. Rub through a sieve, scald the milk with the onion, remove onion, and add the celery pulp to the milk. Cook flour and butter together and add to celery mixture. Season with salt and pepper. CHOCOLATE CORNSiTAKCH PUDDING. Milk, 1 pint. Chocolate, i square. Sugar, ^ cup. Vanilla, i teaspoon. Cornstarch, 4 tablespoons. Salt, few grains✪ Chocolate Cornstarch Pudding. Heat the milk, add melted chocolate and sugar. JMoisteu the corn.starch fn a little cold milk ; add to hot mixture and cook until thoroughly done ; remove from the fire and add vanilla. Serve with plain or whipped cream. CREAMED DRIED BEEF. Dried beef, sliced i pound. Medium white sauce, 1 cup✪ Creamed Dried Beef. Remove skhi and separate meat into small pieces. Cover with lukewarm water; let stand 10 minutes and drain. Add white sauce and cook in double boiler 10 minutes . CREAMED CODFISH. Salt codfish, J cup. 1 egg. Medium white sauce, 1 cup✪ Creamed Codfish. Soak codfish to remove salt and boil 30 minutes or until tender. Pick into small flakes. (If flaked codfish is used, the above steps should be omitted.) Add codfish to the white sauce. Heat well, and add the beaten egg just before serving. Lesson 2. Breakfast Cereals. AIM. To show tlie food value and comparative cost of cereal breakfast foods and to give suggestions as to the best methods of preparation. 20 USE AND PREPARATION OF FOOD. POINTS TO BE BROUGHT OUT. 1. Food value — Importance of cereals in the diet. — Cereals in some form furnisli almost one-third of the food used in the United States. They are important because — A. They furnish one of the cheapest sources of energy. This is supplied by their high starch content. Avhich averages 70 per cent of the grain. B. They furnish a considerable amount of building material since they contain from 7 to 12 per cent protein; 42 per cent of the frotein of the average diet is furnished by cereals. C. They contain mineral ^natter and also certain other substances necessary for health and growth. These are found principally in the outer coats and germ of the grain. D. They furnish desirable bulk in the diet, especially when the coarser or bran-containing cereal preparations are used.

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All women Avill be interested in the cream soups. Show that these may be seasoned with the water discardea in cooking vegetables and left-over vegetables. Have soups prepared from vegetables with varying amounts of thickening power. Tabulate results so as to show how the amount of flour added decreases with the thickening power of the vegetable. CREAM TOAST. Make 1 cup of medium cream sauce and pour over 3 or 4 pieces of toasted bread. Chopped parsley or grated cheese may be sprinkled over tlie top. Sec- tions of hard-cooked egg may be lieated in the sauce and served on tlie toast for a breakfast or luncheon dish. USE AND PREPARATION OF FOOD. 19 CKEAM OF COB.\ SOUP. Milk, 11 cups. Flit, 1 tablespoon. Corn pulp, i cup. Salt, i teaspoon. Flour, 1 tablespoon. Popper, i teaspoon. Combine as directed for cream sauce. Potato, pea, or bean pulp may be used in the same proportion. Asparagus, lettuce, celery, or spiuacli may be used by doubling the amount of flour and fat. CREAM OF CELERY SOUP. Celery, 3 cups. Butter, 3 tablespoons. "Water, 1 pint. Flour, i cup. Milk, 2i cups. Salt. Onion, 1 slice. Pepper. Wash, scrape, cut into pieces, and cook celery in boiling water until soft. Rub through a sieve, scald the milk with the onion, remove onion, and add the celery pulp to the milk. Cook flour and butter together and add to celery mixture. Season with salt and pepper. CHOCOLATE CORNSiTAKCH PUDDING. Milk, 1 pint. Chocolate, i square. Sugar, ^ cup. Vanilla, i teaspoon. Cornstarch, 4 tablespoons. Salt, few grains. Heat the milk, add melted chocolate and sugar. JMoisteu the corn.starch fn a little cold milk ; add to hot mixture and cook until thoroughly done ; remove from the fire and add vanilla. Serve with plain or whipped cream. CREAMED DRIED BEEF. Dried beef, sliced i pound. Medium white sauce, 1 cup. Remove skhi and separate meat into small pieces. Cover with lukewarm water; let stand 10 minutes and drain. Add white sauce and cook in double boiler 10 minutes . CREAMED CODFISH. Salt codfish, J cup. 1 egg. Medium white sauce, 1 cup. Soak codfish to remove salt and boil 30 minutes or until tender. Pick into small flakes. (If flaked codfish is used, the above steps should be omitted.) Add codfish to the white sauce. Heat well, and add the beaten egg just before serving. Lesson 2. Breakfast Cereals. AIM. To show tlie food value and comparative cost of cereal breakfast foods and to give suggestions as to the best methods of preparation. 20 USE AND PREPARATION OF FOOD. POINTS TO BE BROUGHT OUT. 1. Food value — Importance of cereals in the diet. — Cereals in some form furnisli almost one-third of the food used in the United States. They are important because — A. They furnish one of the cheapest sources of energy. This is supplied by their high starch content. Avhich averages 70 per cent of the grain. B. They furnish a considerable amount of building material since they contain from 7 to 12 per cent protein; 42 per cent of the frotein of the average diet is furnished by cereals. C. They contain mineral ^natter and also certain other substances necessary for health and growth. These are found principally in the outer coats and germ of the grain. D. They furnish desirable bulk in the diet, especially when the coarser or bran-containing cereal preparations are used.

Use and preparation of food