(Time the baking carefully and discuss more thoroughly at the close of the lesson.)
How can we tell when it is cooked?
How shall we serve it?
For what meal shall we serve it?
Of what value is it to the body?
Home assignment.—The pupils should prepare the baked dish at home and at the next lesson report the result of their work.
Note.—The recipes given in this Manual are prepared for normal times; but in every case the Regulations of the Canada Food Board should be observed, and substitutes used wherever possible.
LESSON II: PREPARING AND SERVING VEGETABLES
Water and mineral matter in vegetables. How to prepare and serve uncooked vegetables—lettuce, cress, cabbage, etc. Cooking by moist heat. How to boil, season, and serve beet tops, turnip tops, cabbage, sprouts, kale, spinach, mustard, or other vegetable greens.