1532 Tnii Cornell Reading-Courses 



Discussion. — The following question should be used in starting the dis- 

 cussion: What specific improvements shotdd the members of a study 

 club, as consimiers and as club women, seek to bring about in the 

 handling of the food supplies of a town? 



Exhibit. — Score cards for stores that handle foods should be collected 

 for the exhibit. 



VEGETABLES 



Roll call. — Each member should name the vegetable, except the potato, 

 that she has served most frequently during the past twelve months. 

 The secretary should tabulate the answers given. 



Paper. — The part played by mineral matter in building tissues and in 

 regulating the processes of the body; and the place of fruits and 

 vegetables in the diet 



References 



Rules for planning the family dietary. Cornell reading-course for 



the farm home. Vol. II, No. 41 

 Foods and household management, p. 303-305. Kinne and 

 Cooley 



Paper. — Selecting and cooking vegetables 

 Suggestive outline 



1. Deterioration of vegetables after picking 



2. Methods to be used in selecting vegetables in the market 



3. Loss of mineral salts and other nutrients during the cooking of 



vegetables: ways of preventing or remedying this loss 



4. Some practical yet unusual ways of preparing common vege- 



tables 

 References 



Preparation of vegetables for the table. U. S. Dept. Agr. 



Farmers' bulletin 256 

 Foods and household management, p. 109-125. Kinne and 



Cooley 

 Any standard cookbook 



Losses in the cooking of vegetables. Josephine T. Berry. Journal 

 of home economics, December, 19 12 



Discussion. — The discussion should center around the subject, tested 

 methods of storing Vegetables. A Hst of the vegetables commonly 

 stored should be given by one member. A simple prize — a packet 

 of vegetable or flower seeds, for instance — might be given to the 

 member who succeeded in keeping the greatest nurnber of vegetables 

 until the latest date of the previous spring. 



