If a new tin sauce-pan or other bright tin vessel is at hand in which to heat the water, the changes which take place as the temperature increases will be more readily apparent, and the pupils will enjoy watching the process.
Discuss why one vegetable is to be cooked and another served uncooked.
Emphasize the cleaning of the vegetable, its structure, composition, and the effect of the boiling water upon it.
After the vegetable has been put on to cook, discuss the method of seasoning or dressing the vegetable which is to be served uncooked, and have it prepared attractively to serve on the plates. Especial emphasis should be placed on the use and importance of fresh, green vegetables.
Continue the discussion of vegetables, letting the members of the class suggest others that may be prepared as salads or cooked in the manner being illustrated, and write the list on the black-board for the pupils to copy in their note-books.
When the cooked vegetable is tender, have it drained, seasoned, and served, and serve the uncooked vegetable at the same time.
When ready for serving, let the pupils arrange their plates and forks carefully, then let them all sit down except the two who pass the vegetables. Be sure that they eat carefully and daintily.
Emphasize the careful washing of the dishes, etc., as on the previous day.
Questions Used to Develop the Lesson
How shall we prepare our vegetables for serving?