ding a double quantity of cold liquid,
(2) By adding a double quantity of sugar,
(3) By adding a double quantity of melted fat.

2. The liquid which is being thickened must be constantly stirred, to
distribute evenly the starch grains until they are cooked.

_White Sauce_

2 tbsp. butter or other fat
2 tbsp. flour
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper

(Sufficient for 1 pint vegetables)

Melt the butter, add the flour, and stir over the fire until frothy. Add
the milk and stir constantly until it thickens. Stir in the seasonings.

_Note._--Vegetable water may be substituted for part of
the milk.

METHOD OF WORK

Review the facts on boiling vegetables learned in the previous lesson.
Let the pupils put water on to boil and prepare a vegetable for cooking.
If experiments are to be made, they can be performed while the vegetable
is cooking. If the experiments have been made previously, they can be
reviewed in discussion at this time. Prepare a white sauce by
demonstration, using the method which seems most practical. Have the
vegetables drained, dried, and added to the white sauce. When
well-heated, serve.

Questions Used to Develop the Lesson

What facts regarding the boiling of vegetables did we learn in the last
lesson?

Does the vegetable that we are to cook to-day differ in any marked way
from those we cooked before? Should we follow the same rule in cooking
it?

Should we add the flour directly to the cold milk? To the hot milk?

How shall we combine the white sauce?

With what other vegetables can white sauce be used?

_Home assignment._--Each pupil should prepare some vegetable and serve
it with white sauce, before the next lesson.

LESSON VI: CEREALS

_Kinds, composition, care, and general rules for cooking cereals.
Oatmeal, cracked wheat, corn-meal porridge, rice. Fruits to serve with
cereals--stewed prunes, stewed apples, or apple sauce._

SUBJECT-MATTER

The term "cereals" is applied to the cultivated grasses--rice, wheat,
corn, rye, oats, and buckwheat. They are widely grown throughout the
temperate zone and are prepared in various forms for use as food.
Cereals contain a high percentage of starch and a low percentage of
water, with varying proportions of mineral matter and fat. In addition
to the four food-stuffs already studied, cereals contain a small amount
of another food-stuff known as protein--a muscle-building material. For
the most p