4. Yolk, which is held in place by two twisted white cords. 5. Use of contents of egg is to nourish the embryo chick. IV. Cause of Spoiling 1. Water evaporates. 2. Air enters to fill the vacuum. 3. Gas is formed from water and sulphur in the egg. V. Test for Fresh Eggs 1. By the eye-holding the egg toward a candle or sun. 2. They sink in water when fresh (lie flat on the side). 3. If spoiled, they rattle when shaken. VI. Means of Preserving 1. Water, glass. 2. Lime water. 3. Salt. NOTE-The preservative should be selected with care to avoid spoiling the flavor by absorption through the pores. Porosity of the shell is shown by boiling the egg in water colored with cochineal. VII. Antidote for Poisons 1. Eggs may be used as an antidote for the following poisons: a Lead. b Arsenic. c Copper. d Mercury. This work is to be correlated with arithmetic, physiology, language, nature study. BIBLIOGRAPHY. Farmers' Bulletins: No. 120. Eggs and Their Use as Food. No. 43. Digestive Experiments with Eggs and Potatoes. No. 10. Production and Marketing of Eggs and Fowls. Lesson No. IV SCHOOL LUNCHES. I. Eating and Efficient Living 1. Interest the child in what he eats. 2. Importance of proper lunch for the child. II. Schoolroom Cookery 1. Cereals. 2. Soups. III. Object 1. To emphasize the health of the children. 2. To give instructions in cooking. 3. To give instruction in table manners. IV. The Cultural Possibilities of the Noon Hour in Rural Schools. VI. Necessary Utensils 1. A 6 or 8-quart granite kettle with cover. 2. A long handle spoon. 3. A ladle or dipper for serving. VII. Materials Furnished 1. Milk. 2. Beans. 3. Cornmeal. 4. Rice. 5. Paper napkins. VIII. The Box-lunch 1. Paraffin paper. BIBLIOGRAPHY. What Children Should Eat-Edith Green. Human Welfare Publications, Southwest Harbor, Me. Domestic Science in Rural Schools. Extension Bulletin No. 19, University Farm, St. Paul, Minn. Good Luncheons for Rural Schools Without a Kitchen-Ellen H. Richards. The Daily Meals of School Children-Caroline L. Hunt. United States Bureau of Education. 4. Reasons for cooking-makes more palatable, digestive, softens woody fiber, and makes starch more available. III. Grains Used for Breakfast Foods, and Nutritive Value 4. Absorption of water by different grains. 5. Adulterations of bought breakfast foods. 6. Cost in comparison to home grown and prepared cereals. 7. Breakfast foods prepared at home: a Varieties. b Methods. c Place in the diet. d Judicious combination with other foods. e Addition of cream and sugar-food value. VI. Table for Cooking Cereals— e Vegetables, except cabbage, green corn and cucumbers. d Fruits. e Fish. f Eggs. g Desserts, excepting pastry and rich cake. II. If a special diet is ordered by the physician, special care must be taken in preparation, and only the foods prescribed by the physician may be given. Lesson No. VII MEATS. I. History 1. Use of animals as food by the ancients. 2. What animals were used. 3. How killed and prepared. 4. Bible laws prohibiting use of pork, reason why. 5. Use of young kids (undeveloped meat spoils quickly). 6. Bible laws of health and cleanliness. II. Geography 1. Where raised, reason for better stock in some places. 2. Effect of climate. 3. Why cannot Tennessee raise as fine beef as any other State in the Union? III. Live Stock 1. Careful feeding. 2. Clean water. 3. Method of killing and dressing. 4. Effect of refrigeration. IV. Objects of Cooking— 1. To render meat more sightly and palatable. 2. To destroy bacteria and parasites. V. Principles Involved in Different Methods of Cooking— 1. Boiling. 2. Roasting. 3. Broiling. 4. Frying. 5. The aim is to retain all juices in meat. 6. Expose to great heat to coagulate albumen on the surface. 7. The smaller the piece, the greater the heat that can be applied. III. Principles Involved in Different Methods of Cooking 1. Soups, broth and beef tea, to draw out all juices. 2. Soaking in cold water draws out juice, but little, if any, of the nutri ents. 3. Stewing: a To draw out part of the juice and leave the remainder in the meat. b Put the meat in cold water and bring to bubbling heat. |