home for the family meal, if a school
lunch is not served or if they do not need a lunch. Give careful
directions for washing the dishes and supervise the housework carefully.
(See pages 52, 53, _Household Management._)

_Note._--It may be necessary to go on with some other
recitation before the baking is completed, in which case
one member of the class should be appointed to watch the
oven.

Questions Used to Develop the Lesson

What food have we on hand for use to-day?

Does this food need cooking? Why?

How shall we prepare it for cooking?

How shall we prepare the oven?

How shall we care for the fire?

How long will it be necessary to cook this food?

(Time the baking carefully and discuss more thoroughly at the
close of the lesson.)

How can we tell when it is cooked?

How shall we serve it?

For what meal shall we serve it?

Of what value is it to the body?

_Home assignment._--The pupils should prepare the baked dish at home and
at the next lesson report the result of their work.

_Note._--The recipes given in this Manual are prepared for
normal times; but in every case the Regulations of the
Canada Food Board should be observed, and substitutes used
wherever possible.

LESSON II: PREPARING AND SERVING VEGETABLES

_Water and mineral matter in vegetables. How to prepare and serve
uncooked vegetables--lettuce, cress, cabbage, etc. Cooking by moist
heat. How to boil, season, and serve beet tops, turnip tops, cabbage,
sprouts, kale, spinach, mustard, or other vegetable greens._

SUBJECT-MATTER

_Water._--All fluids and tissues of the body contain large quantities of
water, therefore water is regarded as one of the most important
food-stuffs required by the body. Practically all foods contain some
water. Fresh vegetables and fruits provide the body with a high
percentage of water.

Water is a valuable medium for cooking. As it heats, small bubbles are
formed, which continually increase in number and size, but gradually
disappear. Some time before the boiling-point is reached, an occasional
large bubble will rise to the surface and disappear. The water has then
reached the simmering-point, 185 deg., a temperature frequently made use of
in cooking. When many bubbles form and break, causing a commotion on the
surface of the water, the boiling-point, 212 deg., has been reached.

_Mineral matter._--Mineral matter is a second food-stuff that is needed