(Time the baking carefully and discuss more thoroughly at the close of the lesson.)
How can we tell when it is cooked?
How shall we serve it?
For what meal shall we serve it?
Of what value is it to the body?
_Home a.s.signment._--The pupils should prepare the baked dish at home and at the next lesson report the result of their work.
_Note._--The recipes given in this Manual are prepared for normal times; but in every case the Regulations of the Canada Food Board should be observed, and subst.i.tutes used wherever possible.
LESSON II: PREPARING AND SERVING VEGETABLES
_Water and mineral matter in vegetables. How to prepare and serve uncooked vegetables--lettuce, cress, cabbage, etc. Cooking by moist heat. How to boil, season, and serve beet tops, turnip tops, cabbage, sprouts, kale, spinach, mustard, or other vegetable greens._
SUBJECT-MATTER
_Water._--All fluids and tissues of the body contain large quant.i.ties of water, therefore water is regarded as one of the most important food-stuffs required by the body. Practically all foods contain some water. Fresh vegetables and fruits provide the body with a high percentage of water.
Water is a valuable medium for cooking. As it heats, small bubbles are formed, which continually increase in number and size, but gradually disappear. Some time before the boiling-point is reached, an occasional large bubble will rise to the surface and disappear. The water has then reached the simmering-point, 185, a temperature frequently made use of in cooking. When many bubbles form and break, causing a commotion on the surface of the water, the boiling-point, 212, has been reached.
_Mineral matter._--Mineral matter is a second food-stuff that is needed by the body, but the amount required is very small. If a variety of food is used, there is generally sufficient mineral matter in the diet.
Fruits and vegetables, especially fresh green vegetables, are comparatively rich in mineral matter. Mineral matter builds up the bones and certain tissues, such as the hair, teeth, and nails, and regulates the body processes by keeping the blood and digestive fluids in proper condition.
_Green vegetables._--Green vegetables hold an important place in the diet, because they contain valuable mineral matter. They also contain a high percentage of water and considerable cellulose. With few exceptions they should be eaten raw, because the mineral salts, being soluble, are lost in the water in which they are cooked and because the cellulose serves its purpose best in the crisp form. Cabbage is rendered much more difficult of digestion by cooking. Spinach, beet tops, etc., are more palatable when cooked. The delicately flavoured vegetables should be boiled in a very small amount of water, so that they need not be drained. Thus the mineral matter will be retained when the vegetables are served.
PRELIMINARY PLAN
There should be provided for the lesson (from the homes of the pupils or the school garden), some fresh vegetables in season; one that can be cooked by boiling and one that can be served uncooked with a simple dressing.
One of the pupils should write the recipes on the black-board before the lesson hour.
RECIPES
_Preparation of Fresh Green Vegetables_[A]
Wash the vegetables thoroughly, leaving them in cold water to crisp, if wilted. Keep cool until ready to serve, then arrange daintily, and dress with salt, vinegar, and oil as desired, or prepare a dressing as follows:
_Cooked Dressing_
1/2 tbsp. salt 1 tsp. mustard 1-1/2 tbsp. sugar A few grains pepper 1/2 tbsp. flour 1 egg or yolks of 2 eggs 1-1/2 tbsp. melted b.u.t.ter 3/4 c. milk 1/4 c. vinegar
Mix the dry ingredients, add the egg slightly beaten and the b.u.t.ter and the milk. Cook over boiling water until the mixture thickens. Add the vinegar, stirring constantly. Strain and cool.
Note.[A]--It may be well to omit from this lesson the uncooked vegetable that is served in the form of a salad and to give it at some other time. It is not well to attempt to teach more than the pupils can master thoroughly.
_Recipe for Boiling and Seasoning Fresh Green Vegetables_
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 b.u.t.ter (1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 tablespoon b.u.t.ter 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 cla.s.s suggest others that may be prepared as salads or cooked in the manner being ill.u.s.trated, 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 pa.s.s the vegetables. Be sure that they eat carefully and daintily.
Emphasize the careful washing of the dishes, etc., as on the previous day.
_Questions Used to Develop the Lesson_
How shall we prepare our vegetables for serving?
Of what value is hot water in cooking food?
How must the vegetable be prepared for boiling?
Does this vegetable contain any water?
Will it be necessary to add any more?
Will it be necessary to cover the sauce-pan?