2. Butters—ground and mixed with other ingredients to make a paste.
3. Meals—ground and used to thicken soups.
SALADS
The series of lessons on vegetable foods being finished, it is a good time to take a salad lesson. All salads were originally made from fresh young plants or salad greens, and though any food material is now used for the purpose, the subject seems to follow naturally the lessons on plant food.
The pupils should derive unusual pleasure from this work. The dishes made are most attractive and appetizing, besides affording an opportunity for each member of the class to display individual artistic skill. None of the principles are new, so that the lesson will be really a review.
The outline of notes for the class will be:
INGREDIENTS OF SALADS
1. Salad plants proper, such as lettuce, water-cress, celery, cabbage
2. Cooked vegetables, such as peas, beans, asparagus, carrots, beets
3. Meat—cold, of any kind