86 LABORATORY LESSONS IN GENERAL SCIENCE 



5. About what is the usual cost of potatoes, fall and 

 spring ? What are necessary conditions for their storage in 

 quantity in the home? Name ways of preparing them for 

 table use (a) for the sake of variety; (6) for purposes of 

 economy ; (c) with reference to the season. 



6. What are the prevailing prices of different cuts of 

 beefsteak ? What are their relative nutritive values ? How 

 should steak be cooked, and why so ? What is the relative 

 cost of steak, and of meat for boiling ? What is their relative 

 value as foods? What cooking procedure in the boiling of 

 meat gives best results ? What management will save fuel ? 

 What is the manner of preparation of soup, and what is its 

 food value? 



7. About what is the cost of butter per pound, and of 

 bread per loaf? What economies are possible in the use of 

 butter? Discuss substitutes for butter in cooking their 

 food value, and their wholesomeness. 



8. Give the cost of various kinds of garden stuff in sea- 

 son, as corn, peas, string beans, asparagus, rhubarb, 

 beets, tomatoes, radish, lettuce, cabbage. What table 

 variety may be had in canned vegetables? What is their 

 usual cost per can ? W T hat is the relative nutritive value of 

 canned and fresh vegetables? Discuss the relative cost of 

 home canned goods and the factory product. 



9. Name various forms of dessert in common use, and 

 give their relative cost. 



10. Mention the various dishes in common use for sup- 

 per, their relative cost, and their wholesomeness. 



