What facts regarding the boiling of vegetables did we learn in the last
lesson?
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.