_

Wash the vegetables carefully and put them on to cook in boiling water.
Delicately flavoured vegetables (spinach, celery, fresh peas, etc.) will
require but little water, and that should be allowed to boil away at the
last. If spinach is stirred constantly, no water need be added. Starchy
vegetables should be completely covered with water, and strongly
flavoured vegetables (as turnips, onions, cabbage, and cauliflower)
should be cooked in water at simmering temperature.

After the vegetables have cooked for a few minutes, salt should be
added, one teaspoonful to each quart of water. Cook the vegetable until
it can be easily pierced with a fork. Let the water boil away at the
last. If it is necessary to drain, do so as soon as the vegetable is
tender. Season with salt, pepper, and butter (1/4 teaspoon salt, 1/8
teaspoon pepper, and 1/2 tablespoon butter to each cup of vegetable).

_Note._--The water in which the vegetables are cooked
should be saved for soups and sauces, as it contains most
of the valuable mineral matter.

METHOD OF WORK

Discuss the heating of water and apply the facts to cooking. Have the
pupils observe and describe the heating of water.

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 dain