2. Boiling an egg for twenty minutes hardens and toughens the white, so that it all becomes hard to dissolve or digest. It also gives the heat time to reach the centre and hardens the yolk, but does not toughen it or make it hard to dissolve or digest. 3. Allowing the egg to stand in the hot water coagulates the white to a jelly-like consistency without toughening it; it also cooks the yolk. LESSONS III, IV, ETC. USES OF EGGS To give practice in preparing eggs and to show their special uses the following dishes would be suitable: 1. White: For food--poached eggs on toast, simmered eggs For cohesive (sticky) property--potato balls, fish balls For clearing liquids--coffee For holding air--foamy omelet For decoration--hard-boiled eggs cut in fancy shapes for garnishing, meringue on lemon pudding, etc. 2. Yolk: For food--egg-nog, scrambled eggs For thickening liquids--custard, salad dressing, lemon pudding For colouring foods--tapioca cream For decoration--hard boiled and grated over salads. STUDY OF VEGETABLE FOOD Before beginning this part of the work, it would be most helpful if the class had one or two nature study lessons on the structure and organs of plants. With the pupils in possession of some knowledge thus acquired, the Household Management teacher has only to lead up to ideas of the preparation and value of these parts as food. These ideas should, as far as possible, follow in such a natural order that the pupils may even anticipate the sequence. The outline may be as follows: LESSON I SOURCE All vegetable food is obtained from plants; it is some part of a plant used as food. PARTS OF PLANTS USED AS FOOD 1. Root--carrot, radish 2. Tuber--potato, artichoke 3. Bulb--onion 4. Stem--rhubarb, asparagus 5. Leaf--spinach, cabbage 6. Flower--cauliflower 7. Fruit--apple, orange 8. Seed--(1) Of trees (nuts)--beechnut, almond (2) Of grasses (cereals)--wheat, corn, rice (3) Of vines (legumes)--peas, beans, lentils. In asking for examples of the different parts, there will be more interest and value if the questions correlate other subjects, for instance: For what fruit is Canada noted? What fruit does she import? Name a nut the squirrels gather. LESSON II COMPOSITION OF ANY PART OF A PLANT From the foregoing, the pupils may infer that there are eight different foods to study. They should be led to see that in reality there is only one, as all parts of plants are, generally speaking, the same in structure. Referring to the animal body, they will know that a bone from the foot is of much the same structure as one from the face; that a piece of flesh from the leg is the same as a piece from any other part of the body. In the same way, if we study one part of a plant, it will be a type of all parts. In general the structure is as follows: