2. Yolk:
For food—egg-nog, scrambled eggs
For thickening liquids—custard, salad dressing, lemon pudding
For colouring foods—tapioca cream
For decoration—hard boiled and grated over salads.
STUDY OF VEGETABLE FOOD
Before beginning this part of the work, it would be most helpful if the class had one or two nature study lessons on the structure and organs of plants. With the pupils in possession of some knowledge thus acquired, the Household Management teacher has only to lead up to ideas of the preparation and value of these parts as food. These ideas should, as far as possible, follow in such a natural order that the pupils may even anticipate the sequence.
The outline may be as follows: