Assign the care of the jars and the intermittent canning on succeeding days to members of the class, and hold them responsible for the completion of the work. The drying of some vegetables can be undertaken at school, and carefully followed from day to day. It will furnish the pupils with an interesting problem. LESSON V: FATS--VEGETABLES--Continued _Preparation of white sauce to serve with vegetables. How to boil, season, and serve such vegetables as lima or butter beans, string beans, onions, cabbage, corn, beets, turnips, or carrots._ SUBJECT-MATTER _Fats._--Butter belongs to the class of food-stuffs known as fats. It increases the fuel value of those dishes to which it is added. Fats supply heat and energy to the body in a concentrated form. For this reason they should be used in a limited quantity. Fats undergo several changes during the process of digestion, and the excessive use of them interferes with the digestion of other foods and throws a large amount of work upon the digestive organs. Cooked fats are more difficult of digestion than uncooked fats, and other foods cooked with hot fat are rendered more difficult to digest. _Vegetables._--Vegetables should be used when in season, as they are always best and cheapest then. They are better kept in a cold, dry, and dark place. If the vegetables contain starch or tough cellulose, they will require cooking; as raw starch is indigestible, and the harsh cellulose may be too irritating to the digestive tract. In old or exceedingly large vegetables the cellulose may be very tough; hence a long period of cooking is necessary. They should be cooked only until they are tender. Longer cooking may destroy the flavour, render the vegetables difficult of digestion, and cause the colour to change. In very young vegetables the cellulose is delicate and, if young vegetables do not contain much starch, they may be eaten raw. When cooked vegetables are served, they are usually seasoned and dressed with butter (for one cup of vegetables use 1/2 teaspoonful of salt, 1/8 teaspoonful of pepper, and 1/2 tablespoonful of fat), or a sauce is prepared to serve with them. PRELIMINARY PLAN It may be well to have a preliminary lesson devoted to simple experiments with flour, liquid, and fat, in order to determine the best method of combining the ingredients in the white sauce. However, if the lesson period is of sufficient length, a few of these experiments may be performed in connection with it. There should be provided for the lesson some vegetable that is improved by serving with white sauce, and sufficient milk, butter or other fat, flour, and salt for the sauce and the experiments. Discuss with the pupils the fat that is used in their homes, in order to know what is available. The recipes should be written on the black-board before the lesson hour. RECIPES _Stewed Onions_ 1 qt. onions White pepper 2 tbsp. butter 1/4 tsp. salt