Our Surroundings 



16. What information does the Pure Food and Drugs act require to be 

 placed on foods sold in packages? 



17. Why should we read the labels of package goods? 



18. Compare boiling with stewing. Which process produces a more 

 nutritious broth? Which retains the more nourishment in the meat? 



19. State the object of a high temperature in roasting meats. 



PROJECTS 



1. Describe the effects on food of the cooking you have seen at home or 

 in camp. 



2. Suggest methods of economy in the selection and purchase of foods. 



REFERENCES 



Foods and Their Adulterations ..................................... Wiley 



Cost of Food ................................................... Richards 



Elements of Cookery ............. ................... Williams and Fisher 



