by the body, but the amount required is very small. If a variety of food
is used, there is generally sufficient mineral matter in the diet.
Fruits and vegetables, especially fresh green vegetables, are
comparatively rich in mineral matter. Mineral matter builds up the bones
and certain tissues, such as the hair, teeth, and nails, and regulates
the body processes by keeping the blood and digestive fluids in proper
condition.

_Green vegetables._--Green vegetables hold an important place in the
diet, because they contain valuable mineral matter. They also contain a
high percentage of water and considerable cellulose. With few exceptions
they should be eaten raw, because the mineral salts, being soluble, are
lost in the water in which they are cooked and because the cellulose
serves its purpose best in the crisp form. Cabbage is rendered much more
difficult of digestion by cooking. Spinach, beet tops, etc., are more
palatable when cooked. The delicately flavoured vegetables should be
boiled in a very small amount of water, so that they need not be
drained. Thus the mineral matter will be retained when the vegetables
are served.

PRELIMINARY PLAN

There should be provided for the lesson (from the homes of the pupils or
the school garden), some fresh vegetables in season; one that can be
cooked by boiling and one that can be served uncooked with a simple
dressing.

One of the pupils should write the recipes on the black-board before the
lesson hour.

RECIPES

_Preparation of Fresh Green Vegetables_[A]

Wash the vegetables thoroughly, leaving them in cold water to crisp, if
wilted. Keep cool until ready to serve, then arrange daintily, and dress
with salt, vinegar, and oil as desired, or prepare a dressing as
follows:

_Cooked Dressing_

1/2 tbsp. salt
1 tsp. mustard
1-1/2 tbsp. sugar
A few grains pepper
1/2 tbsp. flour
1 egg or yolks of 2 eggs
1-1/2 tbsp. melted butter
3/4 c. milk
1/4 c. vinegar

Mix the dry ingredients, add the egg slightly beaten and the butter and
the milk. Cook over boiling water until the mixture thickens. Add the
vinegar, stirring constantly. Strain and cool.

Note.[A]--It may be well to omit from this lesson the
uncooked vegetable that is served in the form of a salad
and to give it at some other time. It is not well to
attempt to teach more than the pupils can master
thoroughly.

_Recipe for Boiling and Seasoning Fresh Green Vegetables