be well to have a preliminary lesson devoted to simple
experiments with flour, liquid, and fat, in order to determine the best
method of combining the ingredients in the white sauce. However, if the
lesson period is of sufficient length, a few of these experiments may be
performed in connection with it.

There should be provided for the lesson some vegetable that is improved
by serving with white sauce, and sufficient milk, butter or other fat,
flour, and salt for the sauce and the experiments. Discuss with the
pupils the fat that is used in their homes, in order to know what is
available.

The recipes should be written on the black-board before the lesson hour.

RECIPES

_Stewed Onions_

1 qt. onions
White pepper
2 tbsp. butter
1/4 tsp. salt

Peel the onions under cold water. Cover with boiling water, add salt,
and simmer until tender. Drain and serve with one cup of white sauce; or
omit the sauce and serve seasoned with butter and pepper. Serves six.

_Cabbage_

Cut the cabbage into quarters and soak one-half hour in cold salt water
to draw out any insects. Chop or shred, cover with boiling water, add
salt, and simmer until tender. Drain, and serve with butter, salt, and
pepper, or with a sauce.

_Carrots_

Scrape the carrots and cut them into large dice or slices. Add boiling
water and boil until tender (from 30 to 45 minutes). Drain, and season
with butter, salt, and pepper, or serve with white sauce.

_String Beans_

String the beans, if necessary, and cut into pieces. Boil in salted
water until tender. Season with butter, salt, and pepper, and serve hot.

Salt pork may be boiled with the beans, to give them an added flavour.

EXPERIMENTS IN USING STARCH FOR THICKENING

(Any powdered starch may be used)

1. Boil 1/4 cup of water in a small sauce-pan. While boiling, stir into
it 1/2 tsp. of cornstarch and let it boil one minute. Observe the
result. Break open a lump and examine it.

2. Mix 1 tsp. of cornstarch with 2 tsp. of cold water and stir into 1/4
cup of boiling water. Note the result.

3. Mix 1 tsp. of cornstarch with 2 tsp. of sugar and stir into 1/4 cup
of boiling water. Note the result.

4. Mix 1 tsp. of cornstarch with 2 tsp. of melted fat in a small
sauce-pan and stir into it 1/4 cup of boiling water. Note the result.

CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS

1. Starch granules must be separated before being used to thicken a
liquid:

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