How can we determine when the food has cooked long enough? How shall we serve this vegetable? How does boiling compare with baking-- In the time needed? In the matter of flavour? In the amount of fuel used? In the amount of work necessary? _Home assignment._--Practice in the boiling and the serving of vegetables. LESSON III: THE VALUE OF CARBOHYDRATES IN THE DIET _Potatoes as a source of carbohydrates. The choice, cost, care, composition, food value, and cooking of potatoes, baked squash, steamed squash._ SUBJECT-MATTER _Carbohydrates._--A third class of food-stuffs required by the body is known as the carbohydrates, or sugars and starches. This class of foods is used as fuel, for the production of heat and energy in the body. Excess of carbohydrates may be stored in the body as fatty tissue. _Potatoes._--Potatoes are a cheap source of carbohydrates. They are also valuable for their mineral matter and for the large quantity of water which they contain. Three fourths of the potato is water. The framework of the potato is cellulose, which is an indigestible carbohydrate material. Potatoes have only a small amount of cellulose, however, and they are comparatively easy of digestion. When dry and mealy, they are most digestible. When used for a meal, potatoes should be supplemented by some muscle-building food, such as milk, cheese, eggs, fish, or meat. PRELIMINARY PLAN At some previous period the teacher should have discussed with the pupils the use of potatoes and learned from them the different ways in which they cook them in their homes. She should determine upon some recipes for the lesson that will increase the variety of ways in which potatoes may be served and that will improve the methods used in the homes. Each pupil should be asked to bring one or two potatoes for the lesson. The best methods of cooking and the means of securing variety should be emphasized. RECIPES _Mashed Potatoes_ 6 potatoes 1/4 c. hot milk or cream 1 tbsp. butter 1 tsp. salt Wash and pare the potatoes, boil, drain, dry, and mash (with a potato masher) in the sauce-pan in which they were cooked. Beat them until very light and creamy; add hot milk, butter, and salt, and beat again, re-heat, and serve. Serves six to eight. _Browned Potatoes_ Wash, scrub, and pare potatoes of a uniform size. Parboil for 10 minutes, then put in a dripping-pan with the meat or on a rack in a baking-pan. Baste with fat every 10 minutes, when the meat is basted. Allow about 40 minutes for the potatoes to cook. EXPERIMENT TO SHOW THE PRESENCE OF STARCH IN POTATOES Scrub and pare a potato. Examine a thin cross-section. Grate the potato. Remove the coarse, shredded portion. Examine. Examine the liquid and note any sediment. Heat the liquid and stir until boiling. How has it changed? Examine the portion of the grater. How has the colour changed? Why? _Baked Squash_