Peel the onions under cold water. Cover with boiling water, add salt, and simmer until tender. Drain and serve with one cup of white sauce; or omit the sauce and serve seasoned with butter and pepper. Serves six. _Cabbage_ Cut the cabbage into quarters and soak one-half hour in cold salt water to draw out any insects. Chop or shred, cover with boiling water, add salt, and simmer until tender. Drain, and serve with butter, salt, and pepper, or with a sauce. _Carrots_ Scrape the carrots and cut them into large dice or slices. Add boiling water and boil until tender (from 30 to 45 minutes). Drain, and season with butter, salt, and pepper, or serve with white sauce. _String Beans_ String the beans, if necessary, and cut into pieces. Boil in salted water until tender. Season with butter, salt, and pepper, and serve hot. Salt pork may be boiled with the beans, to give them an added flavour. EXPERIMENTS IN USING STARCH FOR THICKENING (Any powdered starch may be used) 1. Boil 1/4 cup of water in a small sauce-pan. While boiling, stir into it 1/2 tsp. of cornstarch and let it boil one minute. Observe the result. Break open a lump and examine it. 2. Mix 1 tsp. of cornstarch with 2 tsp. of cold water and stir into 1/4 cup of boiling water. Note the result. 3. Mix 1 tsp. of cornstarch with 2 tsp. of sugar and stir into 1/4 cup of boiling water. Note the result. 4. Mix 1 tsp. of cornstarch with 2 tsp. of melted fat in a small sauce-pan and stir into it 1/4 cup of boiling water. Note the result. CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS 1. Starch granules must be separated before being used to thicken a liquid: (1) By adding a double quantity of cold liquid, (2) By adding a double quantity of sugar, (3) By adding a double quantity of melted fat. 2. The liquid which is being thickened must be constantly stirred, to distribute evenly the starch grains until they are cooked. _White Sauce_ 2 tbsp. butter or other fat 2 tbsp. flour 1 c. milk 1/4 tsp. salt 1/8 tsp. pepper (Sufficient for 1 pint vegetables) Melt the butter, add the flour, and stir over the fire until frothy. Add the milk and stir constantly until it thickens. Stir in the seasonings. _Note._--Vegetable water may be substituted for part of the milk. METHOD OF WORK Review the facts on boiling vegetables learned in the previous lesson. Let the pupils put water on to boil and prepare a vegetable for cooking. If experiments are to be made, they can be performed while the vegetable is cooking. If the experiments have been made previously, they can be reviewed in discussion at this time. Prepare a white sauce by demonstration, using the method which seems most practical. Have the vegetables drained, dried, and added to the white sauce. When well-heated, serve. Questions Used to Develop the Lesson What facts regarding the boiling of vegetables did we learn in the last lesson?