36 BULLETIN" 540, U. S. DEPARTMENT OF AGRICULTURE. 



LESSON 92. 



Problem. — To prepare some typical cereal breakfast foods. 



Points to be brought out. — The value of the fireless cooker in the 

 preparation of cereals. Cereals vary in composition according to the 

 kind and part of grain used. 



References.— U. S. Dept. Agr., Farmers' Bills. 105*, pp. 19-22; 237*, 

 pp. 14-18; 249, and 316*, pp. 17-19. 



Correlation. — Arithmetic: Calculate cost of individual servings of 

 the various cereals. 



LESSON 93. 



Problem. — To prepare cornmeal mush, grits, hominy, and spoon 

 bread. 



Points to be brought out. — The grits or small hominy should be pre- 

 pared by boiling as you would a very coarsely ground cornmeal. 

 The large pearl hominy requires several hours at the boiling point in 

 order to be sufficiently cooked. It lends itself especially well to prep- 

 aration in the fireless cooker. Save any of the mush, grits, and 

 hominy left for use at the next lesson. 



References. — U. S. Dept. Agr., Farmers' Buls. 298 (Hulled corn, 

 p. 21) ; 565 (Cornmeal mush, p. 10; Spoon cornbread, p. 19). 



Supplementary topic. — Describe the construction of a homemade 

 fireless cooker; of an improvised one for use in camping. 



LESSON 94. 



Problem. — To use left-over cereals. 



Points to be brought out. — The mush or the grits from the last 

 lesson may be reheated by frying. (Farmers' Bui. 565, p. 11.) Reheat 

 the hominy in a skillet with a little fat. During the first part of the 

 operation the mass may be stirred. Toward the last, the stirring is 

 discontinued and a crust is allowed to form on the underside. In 

 serving, this side is turned to the top of the dish. Polenta, an Italian 

 dish, may be made from the mush by cutting it in slices in a baking 

 dish and then sprinkling it with grated cheese, salt and pepper, and 

 putting it in the oven until it is heated through and the cheese is 

 browned. The variety of ways in which we may serve cornmeal and 

 other corn products and the economy of cornmeal as a food should be 

 emphasized. 



References. — U. S. Dept. Agr., Farmers' Buls. 298, 558*, and 565. 



Correlation.— English : List all the commercial cereal products, 

 classify them in various ways. (Consult stores and catalogues.) 



LESSON 95. 



Problem. — To cut and seam the drawers. 



Points to be brought out. — A fell made by machine on the right side 

 of the garment gives a neat, strong finish. There is no special advan- 



