HOME ECONOMICS FOR SOUTHERN SCHOOLS. 11 



LESSON 6. 



Problem. — Canning vegetables, continued. Use any vegetables 

 available. 



Correlation. — English: Select from lists of U. S. Department of 

 Agriculture a Farmers' Bulletin on some aspect of vegetable foods or 

 cookery which would be useful in your home, and write to the Secre- 

 tary of Agriculture, Washington, D. C, for it. 



LESSON 7. 



Problem. — To launder kitchen towels and aprons. 



Points to be brought out.— The soil and dirt may be removed by 

 solution, emulsion, and mechanical means; soaking helps to loosen 

 them. Clothes should be thoroughly rinsed in order to remove the 

 last traces of any material in solution, as well as the soluble cleansing 

 agent. 



References. — Rose, The Laundry, Cornell Univ. Reading Courses, 

 1 (1912), No. 11, pp. 133-136; Handy and Pract. Farm Libr. [Mis- 

 souri], Mo. Bui., 13 (1915), No. 2. 



Correlation. — Chemistry: Soaps. English: Soap-making (Ency- 

 clopedia). 



LESSON 8. 



Problem. — To prepare fruit juices, some to be used the next day for 

 making jelly, and the remainder to be sterilized and kept for winter. 



Points to be brought out. — When the juice is to be used in making 

 jelly the fruit must be cooked in order to extract the pectin, which is 

 an essential constituent of jelly. The juice to be used in jelly making 

 may be allowed to drip or may be extracted by pressure ; the former 

 method makes a clearer jelly, but often at the expense of flavor and 

 quantity. The juices to be used for purposes other than jelly making 

 preserve more of the natural flavor if extracted cold and sterilized 

 at the lowest possible temperature. 



References.— Univ. 111. Bui. 8 (1911), No. 7, Goldthwaite; Pres- 

 ervation of Food in the Home, Univ. Mo. Bui., 15 (1914), No. 7, 

 pp. 21, 22; U. S. Dept. Agr. Farmers' Buls. 78*, p. 29; 122*, p. 27; 

 175*; 644. 



Correlation. — Arithmetic: Comparative cost of clear and cloudy 

 jelly. 



LESSON 9. 



Problem. — To make jelly from some of the juice prepared in Lesson 

 8. 



Points to be brought out. — Three constituents are necessary for 

 successful jelly making — acid, pectin, and sugar. The amount of 

 sugar added depends not so much upon the amount of juice as upon 

 the amount of pectin in that juice. The usual proportion of sugar, 

 one cup to each cup of juice, is too much in the case of a juice in 



