ng-pan and bake in a hot oven
until crisp and brown.

_Pork Chops_

Wipe the chops with a damp cloth, and place in a hot frying-pan. Turn
frequently at first and cook slowly until well browned on each side.
Sprinkle with salt and pepper.

_Fried Apples_

Wash and core the apples and slice to the centre. Roll in flour if very
juicy.

After the chops have been removed from the pan, lay the apples in and
cook till tender. Serve around the chops.

METHOD OF WORK

If the meat is to require two or three hours' cooking, arrange to have
the lesson divided and given at two periods through the day. Half an
hour before opening the morning session or a portion of the morning or
noon recess may be sufficient time to put the meat on to cook and to
prepare the vegetables. When the second class period is called, the
vegetables should be added to the partially cooked meat and the
dumplings should be made. It would be well to serve the completed dish
at the lunch period. There should be as much discussion regarding the
kinds of meat, their food value, and the methods of cooking as time
permits; but it may be necessary to complete this discussion at some
other class period.

Should it be possible for the teacher to give additional lessons on
meat, it might be well to devote one lesson to the preparation and
cooking of poultry, directions for which may be secured from any
reliable cook-book.

LESSON XVI: BAKED PORK AND BEANS--BAKING-POWDER BISCUITS

SUBJECT-MATTER

Peas, beans, and lentils which are dried for market contain a high
percentage of protein, carbohydrate, and mineral matter. They form an
excellent substitute for meat and are much cheaper in price. The
digestion of leguminous foods proceeds slowly, involving a large amount
of work: on this account they are not desirable for invalids, but they
are satisfactory for those who are well and active. The dried legumes
must be soaked overnight in water and then cooked for a long time, in
order to soften the cellulose and develop the flavour.

PRELIMINARY PLAN

It will be necessary to plan this lesson several days in advance, if the
beans are to be baked. As they will be prepared and put on to bake
before the lesson period, the Baking-powder Biscuits may be made during
the lesson, to serve with them.

RECIPE

_Boston Baked Beans_

1 qt. navy beans
1 tbsp. salt
1/2 tbsp. mustard
3 tbsp. sugar
2 tbsp. molasses
1 c. boiling water