RHUBARB SAUCE
Cut rhubarb (without peeling) into one-inch pieces. Place these in the top of a double boiler. Cook in a double boiler until soft, stirring occasionally. When cooked, add 1/3 to 1/2 cupful of sugar for each cupful of cooked rhubarb.
The casserole may be used for cooking rhubarb. Place the rhubarb in a casserole. Add one tablespoonful of water for each cupful of rhubarb. Cover and simmer on top of a range, or bake in a slow oven until soft. Add sugar as directed above.
QUESTIONS
How many pounds in one peck of apples? How many medium sized apples in a pound?
What is the price per pound of fresh peaches?
For what substances is fruit especially valuable in diet? Give suggestions for retaining these nutritious materials when cooking fruit. Make a list of fresh fruits, stating when each is in season.
NOTE TO THE TEACHER.—If desired, the lessons of Division Seventeen, The Preservation of Food, may follow this lesson. Also see the note at the end of Lesson VI.