dressing over; but do not mix.

DRESSINGS FOR SALADS

1. Cooked salad dressing:

2 tbsp. sugar
1/2 tsp. mustard
1/2 tsp. salt
1/4 cup vinegar
2 eggs
2 tbsp. butter.

(1) Mix the first four ingredients in a
saucepan and heat until dissolved.

(2) Beat the eggs very light in a
round-bottomed bowl, using a Dover egg beater.

(3) Beat the vinegar mixture into the eggs.

(4) Set the bowl, with its contents, over a
dish of boiling water, then beat slowly and
constantly until the mixture is thickened.

(5) Lift the bowl from the heat _at once_.

(6) Beat in the butter and set away to cool.

(7) If desired, a half cup of whipped or plain
cream may be added just before the dressing is
used.

2. Uncooked salad dressing:

1/4 tsp. salt
1/8 tsp. pepper
4 tbsp. olive oil
2 tbsp. vinegar.

(1) Stir the salt and pepper into the oil.

(2) Add the vinegar slowly and stir vigorously
until well blended and slightly thickened.

(3) Serve with any salad made of salad greens.

STUDY OF MINERAL FOOD

As the study of mineral food involves a knowledge of chemistry, little
more can be done in Junior classes than to teach that certain mineral
compounds are required for the body, to point out their two main uses,
and to lead the pupils to know the foods which generally supply these.

Their attention should be directed to the fact that all mineral matter
is found, in the first place, in the earth's crust, but that, with the
exception of salt, animals cannot use it in that form. Plants can use
it, and they absorb it from the soil; then we eat the plants, and in
that way obtain the mineral substance, or we may obtain it by eating the
animals which have eaten the plants. Water also, in making its way
through the earth, may dissolve certain minerals and, by drinking the
water, we obtain these.

It will not be necessary to teach the names of the minerals which our
food must supply, as most of these will mean nothing to the pupils. They
might be asked to name one or two which are very familiar; for instance,
the lime in bone and the iron in blood. They may be told that there are
a few others which they will learn when they study chemistry in the high
school.

The pupils have al