Discuss the heating of water and apply the facts to cooking. Have the
pupils observe and describe the heating of water.
If a new tin sauce-pan or other bright tin vessel is at hand in which to
heat the water, the changes which take place as the temperature
increases will be more readily apparent, and the pupils will enjoy
watching the process.
Discuss why one vegetable is to be cooked and another served uncooked.
Emphasize the cleaning of the vegetable, its structure, composition, and
the effect of the boiling water upon it.
After the vegetable has been put on to cook, discuss the method of
seasoning or dressing the vegetable which is to be served uncooked, and
have it prepared attractively to serve on the plates. Especial emphasis
should be placed on the use and importance of fresh, green vegetables.
Continue the discussion of vegetables, letting the members of the class
suggest others that may be prepared as salads or cooked in the manner
being illustrated, and write the list on the black-board for the pupils
to copy in their note-books.
When the cooked vegetable is tender, have it drained, seasoned, and
served, and serve the uncooked vegetable at the same time.
When ready for serving, let the pupils arrange their plates and forks
carefully, then let them all sit down except the two who pass the
vegetables. Be sure that they eat carefully and daintily.
Emphasize the careful washing of the dishes, etc., as on the previous
day.
_Questions Used to Develop the Lesson_
How shall we prepare our vegetables for serving?
Of what value is hot water in cooking food?
How must the vegetable be prepared for boiling?
Does this vegetable contain any water?
Will it be necessary to add any more?
Will it be necessary to cover the sauce-pan?
How hot must the water be kept? How can one tell when
the water is sufficiently hot?
How can we determine when the food has cooked long enough?
How shall we serve this vegetable?