to eight.

_Stewed Apples_

10 small apples
1/2 c. sugar
3/4 c. water

Cook the sugar and water together until it boils.

Wash, pare, and cut the apples into quarters; core, and slice the
quarters lengthwise into 1/4-inch slices; put the apple slices into
boiling syrup and cook slowly until tender. Remove from the syrup at
once and let the syrup boil down to thicken.

_Apple Sauce_

10 small apples
1/2 c. sugar
3/4 c. water

Wipe, quarter, core, and pare sour apples; add the water and cook until
the apples begin to soften; add the sugar and flavouring, cook until the
apples are very soft, then press through a strainer and beat well.
Serves eight to ten.

METHOD OF WORK

As soon as the class meets, discuss the recipes briefly and put the
cereals on to cook at once. Prepare the fruit. While the long cooking of
the cereal is in progress, discuss the composition, food value, and
methods of using cereals. Then go on with another lesson and call the
class together, for serving, later in the day. Serve the fruit and the
cereals together.

LESSON VII: CLASSIFICATION OF FOODS--Reviewed

SUBJECT-MATTER

Those foods which build up and repair the muscular tissues of the body
are called protein foods, muscle builders, or flesh formers. Meat, fish,
eggs, cheese, milk, cereals, legumes, and nuts are classed as protein
foods.

Those foods which serve solely as fuel for the body--providing heat and
energy--are classed under two groups: the carbohydrates (sugar and
starches), which the body is able to use in relatively large quantities;
and the fats, which the body cannot use in such large quantities, but
which yield a large amount of heat and energy. Protein also serves as
fuel, though tissue building is regarded as its special function. Sugars
and starches are abundant in fruits and vegetables. Fats are found in
meats, fish, milk, and in some vegetable foods. Heat-giving food may be
stored in the body as fatty tissue.

Mineral compounds must be present in our food, to help in the regulation
of the body processes and to enter into the composition of the structure
and the fluids of the body. Mineral compounds are best supplied by fresh
green vegetables, fruits, and milk.

Water is absolutely essential to the body, is present in large
quantities in many foods, and is combined with many other foods during
the processes of cooking.

One or more of the food-stuffs sometimes predominate in a s