soup.

GENERAL RULES FOR COOKING FRUIT

FRESH FRUIT

1. Stewed.--Put the prepared fruit in a saucepan with enough water to
keep it from burning. Cover closely, and stew until tender, stirring
often. Add the sugar and let the mixture boil a minute more.

2. Cooked in syrup.--Make a syrup of one part sugar to two or three
parts water. Put the prepared fruit in the hot syrup, cover closely, and
simmer until tender.

DRIED FRUIT

Wash the fruit thoroughly. Cover with cold water and soak twenty-four
hours. Put on to cook in the same water in which it has soaked. Add
spices if desired. Cover closely and simmer until tender. Add the sugar
and simmer ten minutes longer. Take out the fruit, and, if necessary,
boil down the syrup, then pour it over the fruit.

LESSONS V, VI, ETC.

While studying vegetable food, practice will be given in nearly every
lesson in the preparation and cooking of vegetables or fruit, but after
the completion of this series of lessons, these foods should be prepared
and cooked with more intelligence and interest. For this reason, there
may be, at the last, one general practical lesson devoted to vegetables
and fruit, to review and impress the facts that have been taught. As
potatoes, on account of their large amount of starch, require special
care, an extra lesson may be given to this vegetable.

In the lesson on potatoes the attention of the class should be directed
to the following:

POINTS IN COOKING POTATOES

1. Be sure to soften the cellulose thoroughly.

2. After the potatoes are cooked, get rid of all possible moisture, that
they may be white and mealy.

(1) If potatoes are cooked in water, drain them
thoroughly, remove the cover, and shake over
the heat to dry out the starch.

(2) If potatoes are baked, break the skins and
allow the moisture to escape as steam.

3. When serving mashed potatoes, pile them lightly without smoothing.

USE OF STARCH TO THICKEN LIQUIDS

A lesson on the use of starch for thickening purposes should be given
before lessons on the making of a sauce or a soup from the water in
which vegetables have been cooked. The necessity of separating the
starch grains should be shown by experiments.

EXPERIMENTS IN USING STARCH FOR THICKENING

(Any powdered starch may be used)

1. Boil 1/4 cup of water in a small saucepan. While boiling, stir into
it 1/2 tsp. of cornstarch and let it b