our does not
carry away as much flavour.

(5) Less motion in the liquid does not break up
the food.

SERVING

When the apples are tender, let each girl serve herself with what she
has cooked. While the fruit is being eaten, direct attention to the
flavour of apple in the syrup.

HOUSEKEEPING

Assign the work which is necessary to put the kitchen in order, and
allow the pupils to carry it out in groups of twos or fours.

RECIPE (INDIVIDUAL): CODDLED APPLES

1 apple
1/4 c. sugar
1/2 c. water.

1. Put the sugar and water in the inside part of a double boiler, set
over the fire, and boil gently for about five minutes.

2. Wash and pare the apple, cut it into halves, and remove the core.

3. Put the prepared fruit into the syrup, cover the dish closely, and
set in the under part of the double boiler.

4. Simmer the pieces of apple until tender, turning them occasionally.

5. Lift the fruit carefully into a serving dish, then pour the syrup
over it.

6. Serve hot or cold.

NOTE.--One cup of sugar will make sufficient
syrup for six or seven apples.

METHODS OF COOKING: DETAILS

BOILING

1. Definition:

Boiling is a method of cooking in which the heat reaches the food
through a boiling liquid.

2. Kinds of boiling:

(1) Gentle boiling--temperature of 212 degrees.

(2) Rapid boiling--temperature of 212 degrees.

3. Uses of rapid boiling:

(1) To make much steam

(2) To break up food

(3) To keep small particles of food in motion.

4. Rules for boiling:

(1) Put the food in a cooking dish, set over
the heat, and pour in the boiling liquid to
cover the food well.

(2) Regulate the heat to the kind of boiling
required.

(3) Keep the food boiling during the entire
cooking.

(4) Continue the cooking until the food is
tender at the centre when it is tested, or for
the time required by the recipe.

(5) When the food is cooked, lift it from the
liquid or drain the liquid from the food.

5. Effects of boiling:

(1) It makes some food soft and tender--fruit,
vegetables.

(2) It makes some food hard and tough--eggs, etc.

(3) It breaks up food.

(4) It dissolves out some of the food substance.