EXTENSION COURSE IN VEGETABLE FOODS. 75 



the fact that the vegetables are at their best when the interval between 

 their picking and their use is the shortest possible. 



EXERCISES, LESSON XV. 



Materials needed. — Pencils and paper. 



Exercise. — Plan menus for single meals or longer periods, containing a wide 

 variety of vegetable products and supplement any deficiencies of nutritive value 

 by other additions. 



Review any processes needing further attention. 



Take this opportunity to test initiative of students in the preparation of any 

 novel vegetable products available at the time. 



REVIEW QUESTIONS, LESSON XV. 



1. Tell all you can of the weights and measures commonly used for the sale 

 of vegetables. 



2. Are there any improvements that you can suggest in market customs? 



3. How many varieties of vegetables are attainable in your vicinity from 

 garden or market? 



4. a Are there any vegetables available which are not used in your household, 

 and why? 



5. What means have you employed to make any vegetable more popular on 

 your family table? 



5. Mention cases in your experience when vegetables were unpalatable because 

 of careless methods of cooking. 



7. What of the relative economy of animal and vegetable foods for your 

 household? 



8. Plan a menu for one week including as little meat as you think would be 

 reasonable. 



9. Compare the energy required to care for a home vegetable garden with that 

 used in making cake, pies, and puddings. 



10. What have you to say regarding the rational use of meats, vegetables, and 

 desserts in planning wholesome meals? 



