Programs for Use ix Study Clubs 1535 



The presentation of food in the home. — Part II. Cornell 

 reading-course for the farm home, Vol. I, Xo. 19 



Canned foods: fniits and vegetables. Teachers College, 

 Columbia University. Technical education biilletin iS 



Canned fruits, preser\'es, and jellies: household methods of 

 preparation. U. S. Dept. Agr. Farmers' bulletin 203 



Paper. — "What shall the consiimer demand of the commercial canner, and 

 how may these demands be made effective? 

 References 



Same as those given for first paper 



Discussion and exhibit. — Samples of two or more brands of tomatoes and 

 com bought at the local stores should be examined for truthfiilness of 

 labeling and comparative ret'oms on money invested. This is easily 

 done by folloA^-ing the directions in the bulletin on canned foods given 

 for reference. 



FRUITS .\XD S.^L.^DS 



Roll call. — Each member should name, without describing, some well- 

 Hked or imusual salad. 



Paper. — Salads 



Suggestive outline 



1. Salad greens available in the neighborhood in early spring, 

 summer, autumn, and winter 



2. Wa^-s of preparing salad greens for the table 



3. Vegetables, meats, and fruits, which combine well with salad 

 greens 



4. Marinating a salad 



5. The dietar\* mission of green salads in winter and spring 



6. Hearty salads for supper during the hot weather 

 References 



Foods and household management, p. 247-2 53 . Kinne and Cooley 

 Rice and rice cooker}\ Cornell reading-course for the farm home, 



Vol. III. No. 55 

 Any good cookbook or book on salads 



Paper. — Dried fruits: their value in the diet; old and new ways of using 

 them 



References 



Use of fruit as food. U. S. Dept. Agr. Farmers' bulletin 293 



Any good cookbook 



Foods and household management, p. 95. Kinne and Cooley 



