Pick the rice over carefully and wash thoroughly. Add it to the boiling salted water so gradually that it will not stop boiling. Partly cover and cook for 20 minutes, or until the grains are soft; turn into a colander, and pour cold water through it, drain, dry, and re-heat in a hot oven with door open. Serve hot as a vegetable or as a simple dessert with cream and sugar. Serves six to eight. _Stewed Prunes_ 1/2 lb. prunes 1 qt. cold water Wash the prunes in two or three waters; then soak them in cold water for several hours. Heat them in the water in which they are soaked and simmer until tender (an hour or more). Serves six to eight. _Stewed Apples_ 10 small apples 1/2 c. sugar 3/4 c. water Cook the sugar and water together until it boils. Wash, pare, and cut the apples into quarters; core, and slice the quarters lengthwise into 1/4-inch slices; put the apple slices into boiling syrup and cook slowly until tender. Remove from the syrup at once and let the syrup boil down to thicken. _Apple Sauce_ 10 small apples 1/2 c. sugar 3/4 c. water Wipe, quarter, core, and pare sour apples; add the water and cook until the apples begin to soften; add the sugar and flavouring, cook until the apples are very soft, then press through a strainer and beat well. Serves eight to ten. METHOD OF WORK As soon as the class meets, discuss the recipes briefly and put the cereals on to cook at once. Prepare the fruit. While the long cooking of the cereal is in progress, discuss the composition, food value, and methods of using cereals. Then go on with another lesson and call the class together, for serving, later in the day. Serve the fruit and the cereals together. LESSON VII: CLASSIFICATION OF FOODS--Reviewed SUBJECT-MATTER Those foods which build up and repair the muscular tissues of the body are called protein foods, muscle builders, or flesh formers. Meat, fish, eggs, cheese, milk, cereals, legumes, and nuts are classed as protein foods. Those foods which serve solely as fuel for the body--providing heat and energy--are classed under two groups: the carbohydrates (sugar and starches), which the body is able to use in relatively large quantities; and the fats, which the body cannot use in such large quantities, but which yield a large amount of heat and energy. Protein also serves as fuel, though tissue building is regarded as its special function. Sugars and starches are abundant in fruits and vegetables. Fats are found in meats, fish, milk, and in some vegetable foods. Heat-giving food may be stored in the body as fatty tissue. Mineral compounds must be present in our food, to help in the regulation of the body processes and to enter into the composition of the structure and the fluids of the body. Mineral compounds are best supplied by fresh green vegetables, fruits, and milk.