tily.

Emphasize the careful washing of the dishes, etc., as on the previous
day.

_Questions Used to Develop the Lesson_

How shall we prepare our vegetables for serving?

Of what value is hot water in cooking food?

How must the vegetable be prepared for boiling?

Does this vegetable contain any water?

Will it be necessary to add any more?

Will it be necessary to cover the sauce-pan?

How hot must the water be kept? How can one tell when
the water is sufficiently hot?

How can we determine when the food has cooked long enough?

How shall we serve this vegetable?

How does boiling compare with baking--

In the time needed?

In the matter of flavour?

In the amount of fuel used?

In the amount of work necessary?

_Home assignment._--Practice in the boiling and the serving of
vegetables.

LESSON III: THE VALUE OF CARBOHYDRATES IN THE DIET

_Potatoes as a source of carbohydrates. The choice, cost, care,
composition, food value, and cooking of potatoes, baked squash, steamed
squash._

SUBJECT-MATTER

_Carbohydrates._--A third class of food-stuffs required by the body is
known as the carbohydrates, or sugars and starches. This class of foods
is used as fuel, for the production of heat and energy in the body.
Excess of carbohydrates may be stored in the body as fatty tissue.

_Potatoes._--Potatoes are a cheap source of carbohydrates. They are also
valuable for their mineral matter and for the large quantity of water
which they contain. Three fourths of the potato is water. The framework
of the potato is cellulose, which is an indigestible carbohydrate
material. Potatoes have only a small amount of cellulose, however, and
they are comparatively easy of digestion. When dry and mealy, they are
most digestible. When used for a meal, potatoes should be supplemented
by some muscle-building food, such as milk, cheese, eggs, fish, or meat.

PRELIMINARY PLAN

At some previous period the teacher should have discussed with the
pupils the use of potatoes and learned from them the different ways in
which they cook them in their homes. She should determine upon some
recipes for the lesson that will increase the variety of ways in which
potatoes may be served and that will improve the methods used in the
homes.

Each pupil should be asked to bring one or two potatoes for the lesson.
The best methods of cooking and the means of securing variety should be
emphasized.

RECIPES

_M