Does the vegetable that we are to cook to-day differ in any marked way from those we cooked before? Should we follow the same rule in cooking it? Should we add the flour directly to the cold milk? To the hot milk? How shall we combine the white sauce? With what other vegetables can white sauce be used? _Home assignment._--Each pupil should prepare some vegetable and serve it with white sauce, before the next lesson. LESSON VI: CEREALS _Kinds, composition, care, and general rules for cooking cereals. Oatmeal, cracked wheat, corn-meal porridge, rice. Fruits to serve with cereals--stewed prunes, stewed apples, or apple sauce._ SUBJECT-MATTER The term "cereals" is applied to the cultivated grasses--rice, wheat, corn, rye, oats, and buckwheat. They are widely grown throughout the temperate zone and are prepared in various forms for use as food. Cereals contain a high percentage of starch and a low percentage of water, with varying proportions of mineral matter and fat. In addition to the four food-stuffs already studied, cereals contain a small amount of another food-stuff known as protein--a muscle-building material. For the most part, the cereals contain a large amount of cellulose, which is broken up during the process of preparation for market and requires long cooking before being ready for use by the body. The digestibility of the cereals depends upon the amount of cellulose which they contain and the thoroughness of the cooking. Cereals are palatable, and they are valuable, because in cooking they can be blended in various ways with other substances. They are beneficial also to the body, because their cellulose acts mechanically on the digestive organs by stimulating them to action. Cereals are made more attractive by serving with fresh or cooked fruit. PRELIMINARY PLAN The cereals should be discussed in a nature study or geography lesson, and two or three kinds that are in common use should be brought from home by the pupils. If cereals are not generally used as breakfast foods, the lesson may be a means of introducing them. Some pupils should bring a little milk and sugar, to serve with the cooked cereal. Apples or prunes should be brought, to cook and serve with the cereal. RECIPES _Oatmeal_ 3 c. boiling water 3/4 c. oatmeal 3/4 tsp. salt Add the oatmeal slowly to boiling salted water. Boil for 10 minutes, stirring constantly, then cook slowly, preferably over water, at least one and one-half hours longer; the flavour is developed by longer cooking. Serves six. _Cracked Wheat_ Follow the recipe for oatmeal, using 3/4 c. of cracked wheat. _Corn-meal Porridge_ 4 c. boiling water 3/4 c. corn-meal 1 tsp. salt Add the corn-meal slowly to boiling salted water. Boil for 10 minutes, stirring constantly, then cook slowly for three hours longer, preferably over water. Serves six to eight. _Boiled Rice_ 3 qt. boiling water 1 c. rice 2 tsp. salt