Place these in the top of a double boiler. Cook in a double boiler until soft, stirring occasionally. When cooked, add 1/3 to 1/2 cupful of sugar for each cupful of cooked rhubarb.
The casserole may be used for cooking rhubarb. Place the rhubarb in a casserole. Add one tablespoonful of water for each cupful of rhubarb. Cover and simmer on top of a range, or bake in a slow oven until soft. Add sugar as directed above.
QUESTIONS
How many pounds in one peck of apples? How many medium sized apples in a pound?
What is the price per pound of fresh peaches?
For what substances is fruit especially valuable in diet? Give suggestions for retaining these nutritious materials when cooking fruit. Make a list of fresh fruits, stating when each is in season.
NOTE TO THE TEACHER.--If desired, the lessons of Division Seventeen, The Preservation of Food, may follow this lesson. Also see the note at the end of Lesson VI.
RELATED WORK
LESSON XIV
REVIEW: MEAL COOKING
MENU [Footnote 20: NOTE TO THE TEACHER.--The "menu" of a "meal" lesson is to be assigned during the lesson previous to the "meal" lesson, so that its preparation can be planned before class time. Since only review foods are assigned, no instruction other than criticism of the finished product is to be given during the lesson. By cooking the group of foods in individual quantity, it is possible for pupils to complete the "meal" lesson in a 90-minute class period. It is more desirable, however, to cook enough of each food to serve five or six persons, provided the laboratory period is sufficiently long and the foods can be utilized in the lunch room.]
Scalloped Corn Baked Apple Tea
Outside Preparation of Lesson.
(a) Examine the recipes for these foods given in the text.
(b) Determine the number of servings each recipe will make.
(c) Study the methods of preparation so that no written directions regarding the process of cooking will be needed in class.
(d) Note the kind of utensils to be used for each food.
(e) Plan the order of preparing these foods so as to cook them in the least time. (f) Plan the preparation so that all foods may be ready to serve in the proper condition--hot or cold--at one time.
Preparation of Lesson in Class.
(a) Having your plans well in mind, begin to work at once. Work independently.
(b) Cook a sufficient quantity of each food to serve one or more persons as the time permits.
(c) Soil the least number of dishes possible.
(d) Keep the table and utensils neat while working.
(e) Have the serving dishes ready,--warmed, if necessary.
(f) Taste the food before serving to see if properly seasoned.
(g) Just before serving food, clear the table so that it may be ready for serving.
(h) Serve all the foods at once, as a hostess cooking and serving without a maid.
(i) If your work is a failure in any way, determine the cause of the failure and its remedy.
LESSON XV
HOME PROJECTS [Footnote 21: See Lesson IX.]
SUGGESTIONS FOR HOME WORK.--Prepare vegetables for at least one meal daily.
Cook fruit at least once a week.
Suggested Aims:
(1) To cook vegetables in such a way that no nutriment is lost.
(2) To retain as much of the nutriment and fresh flavor of the fruits as possible.
DIVISION FOUR
ENERGY-GIVING OR FUEL FOODS,--RICH IN CARBOHYDRATES
LESSON XVI
SUGAR: DIGESTION OF SUGAR
ENERGY; FUEL.--An automobile is a machine. The use of gasoline in this machine gives it energy or the power to move.
The human body is also a machine. Certain foods are taken into the human machine. The utilization of these foods gives the body energy or the power to move (i.e. to do work). The body is capable of both voluntary and involuntary work. Walking and running are examples of the former kind of work, while the beating of the heart and the circulating of the blood are examples of the latter kind.
At the same time that the body works, heat is generated. Hence foods not only give the body the power to do work, but incidentally they heat the body.