Milk Flour Butter Thin cream sauce 1 cup 1 tbsp. 1 tbsp. Thick cream sauce 1 cup 2 tbsp. 2 tbsp. NOTE.--Use thick cream sauce to pour over a food. Use thin cream sauce when solid food substance is mixed with the sauce. VARIATIONS OF BASIC RECIPE 1. Tomato sauce.--Use strained tomato juice instead of milk. 2. Vegetable sauce.--Use vegetable water in place of the milk. 3. Cheese sauce.--Use 1/3 to 1/2 cup of grated cheese in 1 cup of thick cream sauce. CREAM OF VEGETABLE SOUPS At least one practice lesson should be given on the making of these soups. The value of the vegetable water should be impressed upon the pupils, and it may be pointed out that these soups are an excellent way of using the cooking water and any left-over vegetable. The difference between tomatoes and other vegetables should be noted. Tomatoes are a fruit and, as such, contain an acid. The acid would curdle milk and must be neutralized by the use of soda, before milk can be added. [Illustration: Utensils used for cream soups] PRINCIPLES OF CREAM SOUPS 1. The liquid may be all milk, part vegetable water and milk, or all vegetable water. 2. The amount of flour used for thickening depends on the vegetable. Starchy vegetables need only 1/2 tbsp. to one cup of liquid; non-starchy vegetables need 1 tbsp. to a cup. 3. The ingredients are combined as follows: (1) The liquid is heated and thickened with flour. (2) The seasonings of butter, salt, and pepper are added. (3) The vegetable pulp is added in any desired quantity, usually about two tbsp. to one cup of liquid. A special recipe should be given for cream of tomato soup, so that the proportion of soda may be correct. NOTE.--If flavours of onion, bay-leaf, parsley, etc., are desired, these should be cooked with the vegetables, so as to be extracted in the vegetable water. OUTLINE OF LESSONS ON COOKING SEEDS CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY 1. Forms in which used: (1) Whole or cracked grains--rice, cracked wheat, coarse oatmeal, etc. (2) Granular--corn meal, cream of wheat, fine oatmeal, etc. (3) Rolled or flaked grains--wheat, oats, corn, rice, etc. (4) Powdered--wheat flour, rice flour, etc. 2. Cooking cereals for breakfast: For 1 cup of water use 1/4 tsp. of salt and the following cereal-- Whole or cracked--1/4 cup of cereal Granular--3 tbsp. of cereal Rolled or flaked--1/2 cup of cereal.