Begin the lesson with a very brief discussion of how to prepare fruit for canning.
Let the pupils proceed with the practical work as quickly as possible. Demonstrate the method of filling and sealing the jars.
Assign the care of the jars and the intermittent canning on succeeding days to members of the class, and hold them responsible for the completion of the work.
The drying of some vegetables can be undertaken at school, and carefully followed from day to day. It will furnish the pupils with an interesting problem.
LESSON V: FATS—VEGETABLES—Continued
Preparation of white sauce to serve with vegetables. How to boil, season, and serve such vegetables as lima or butter beans, string beans, onions, cabbage, corn, beets, turnips, or carrots.
SUBJECT MATTER
Fats.—Butter belongs to the class of food-stuffs known as fats. It increases the fuel value of those dishes to which it is added.
Fats supply heat and energy to the body in a concentrated form. For this reason they should be used in a limited quantity. Fats undergo several changes during the process of digestion, and the excessive use of them interferes with the digestion of other foods and throws a large amount of work upon the digestive organs. Cooked fats are more difficult of digestion than uncooked fats, and other foods cooked with hot fat are rendered more difficult to digest.