34 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 



Correlation. — English: Estimate the amount of time required to 

 iron properly narrow ruffles used as trimming. What type of trim- 

 ming is most easily ironed and at the same time the most durable? 

 Describe different irons available for your home. Compare the cost 

 and the convenience of irons heated on the stove, by charcoal, wood 

 alcohol, etc. 



LESSON 87. 



Problem. — To make cream soups, using the vegetables which con- 

 tain very little starch, such as celery, cabbage, collard, cauliflower, or 

 any other green vegetables. 



Points to be brougltt out.— Cream soups are made in the same way 

 as a cream sauce except that the liquid instead of being entirely milk, 

 is composed of part milk and part the liquor in which the vegetable 

 has been cooked, with as much of the vegetable itself as can be 

 softened and rubbed through the strainer. The proportion of flour 

 necessary to make a soup of the consistency of thick cream is one 

 tablespoonful to each cup of liquid. As the amount of solid material 

 in the vegetable liquor is increased, the proportion of flour added 

 may be decreased. It is always necessary to add some flour, how- 

 ever, hi order to prevent the heavy particles of vegetable from 

 settling. The proportion of butter added is usually the same as 

 that of flour. It depends in part, however, upon the flavor desired 

 and the part the soup is to play in the meal. (Leave cream tomato 

 soup until the milk lesson.) 



References.— U. S. Dept. Agr., Office Expt. Stas. Bui. 245, p. 75; 

 text-book on foods. 



LESSON 88. 



-Problem. — To study the relation of clothing to health. 



Points to be brought out. — The primary purpose of clothing is pro- 

 tection, not ornamentation. Clothing should not be so tight as to 

 interfere in any way with freedom of movement. Shoes are made 

 to protect the feet and to facilitate walking, not to make it more 

 difficult. The clothing should be such as to admit of the proper 

 ventilation of the body. 



Reference. — Textbook on clothing. 



Correlation. — English: Write a composition comparing American 

 and Chinese styles. 



LESSON 83. 



Problem. — To make a bowl of palatable potato soup, and a variety 

 of other cream soups from any available vegetables. 



Points to be brought out. — The value of cream soups as a means of 

 utilizing skim milk on the farm. A cream soup may bo made nutri- 

 tious enough for the principal dish at a meal. It should be made 

 very thin if it is to serve as the first course at a full dinner. In the 

 latter case whipped cream should not be added to the soup. 



Correlation. — English: List all the different cream soups you have 

 ever eaten or heard of, and tell how to make one which you would 

 like to try at home. 



