After the chops have been removed from the pan, lay the apples in and cook till tender. Serve around the chops.
METHOD OF WORK
If the meat is to require two or three hours' cooking, arrange to have the lesson divided and given at two periods through the day. Half an hour before opening the morning session or a portion of the morning or noon recess may be sufficient time to put the meat on to cook and to prepare the vegetables. When the second class period is called, the vegetables should be added to the partially cooked meat and the dumplings should be made. It would be well to serve the completed dish at the lunch period. There should be as much discussion regarding the kinds of meat, their food value, and the methods of cooking as time permits; but it may be necessary to complete this discussion at some other class period.
Should it be possible for the teacher to give additional lessons on meat, it might be well to devote one lesson to the preparation and cooking of poultry, directions for which may be secured from any reliable cook-book.
LESSON XVI: BAKED PORK AND BEANS—BAKING-POWDER BISCUITS
SUBJECT MATTER
Peas, beans, and lentils which are dried for market contain a high percentage of protein, carbohydrate, and mineral matter. They form an excellent substitute for meat and are much cheaper in price. The digestion of leguminous foods proceeds slowly, involving a large amount of work: on this account they are not desirable for invalids, but they are satisfactory for those who are well and active. The dried legumes must be soaked overnight in water and then cooked for a long time, in order to soften the cellulose and develop the flavour.
PRELIMINARY PLAN
It will be necessary to plan this lesson several days in advance, if the beans are to be baked. As they will be prepared and put on to bake before the lesson period, the Baking-powder Biscuits may be made during the lesson, to serve with them.