1. Cellulose, if it be hard or tough 2. Starch, if it be present. The pupils have found in their experiment with the potato water, that starch cooks quickly, hence the time of cooking will depend altogether on the texture of the cellulose. When the cellulose is softened at the centre, the last part which the heat reaches, the vegetable or fruit will be cooked. If the food is cooked in water by boiling or simmering, much of the substance will pass into the cooking water. As the cell walls become softened, they allow the cell contents to partially pass out and the cooking water to pass in to fill the space. If the food is long in cooking, the water may have more value than the vegetable, and it should not be thrown away. It may be used in two ways--as a basis for a sauce or a soup. GENERAL RULES FOR COOKING VEGETABLES NOTE.--As the principles in the general rules have been taught, these rules may be dictated to the class. PREPARATION 1. Wash, pare, peel, or scrape the vegetable, and cut it into convenient sizes. 2. Unless green vegetables are freshly gathered, soak them in cold water for an hour before cooking. 3. Soak dried vegetables at least twelve hours. COOKING 1. Put all vegetables on to cook in boiling water, except dried vegetables, which should be put on in cold water. 2. Strong-smelling vegetables should be cooked at simmering point, the others may boil gently. 3. For vegetables that grow above ground (including onions), salt the water (one tsp. to a quart). 4. For underground vegetables, do not salt the water. VEGETABLE RECIPE Prepare and cook the vegetables until tender, according to the rules given above. Drain off and measure the vegetable water. For each 1/2 cup of vegetable, take 1/4 cup of the water and make into a sauce. Re-heat the vegetable in the sauce and serve in a hot dish. NOTE 1.--For potatoes and tomatoes do not follow this recipe. NOTE 2.--The sauce is made by thickening each cup of vegetable water with two tablespoonfuls of flour, and seasoning as desired with salt, pepper, and butter. NOTE 3.--Another method of saving and using the valuable vegetable water is to make it into a 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