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



Points to be brought out.~The value of starch and flour as a means 

 of thickening liquid has already been studied. The object of this 

 lesson should be to give the students some idea of the value of the 

 egg as a means of thickening and of the proportion in which it should 

 be used. We have two classes of custards — soft and hard, depending 

 upon the proportion of egg used and the method of cooking. Custards 

 should always be cooked over or in hot water. "Boiled custard" is 

 a misnomer. It should be called "soft." 



References. — Textbook on foods. Any good recipe book. 



LESSON 134. 



Problem. — To finish the skirt. 



Points to be brought out. — The bottom may be either hemmed or 

 faced. All loose ends of thread should be carefully fastened. 



References. — Textbook on clothing. Handy and Pract. Farm 

 Libr. [Missouri], Mo. Bui., 13 (1915), No. 2, pp. 71 and 72. 



Supplementary topic. — Discuss ways of putting away skirts so that 

 they shall keep their shape; plan a method adapted to your own 

 home. 



LESSON 135. 



Problem. — To press and score the skirts, and review the problems 

 involved in making them. 



Reference.— Univ. Mo. Bui., 15 (1914), No. 7. 



Correlation. — English: The score-card method of judging may be 

 applied to any subject the quality of which depends on several factors. 

 Secure score cards for sanitary conditions in dairy, for judging stock 

 (U. S. Dept. of Agriculture), for jams, jellies, etc. 



LESSON 136. 



Problem. — To wash a colored dress, preferably one which is in dan- 

 ger of fading. 



Points to be brought out. — Colors fade on account of (1) the long 

 continued action of water and soap, (2) the use of strong acids or 

 alkalis, and (3) exposure to strong sunlight. In order to prevent 

 the fading of colors we avoid so far as possible the above conditions, 

 and in the case of especially fleeting dyes we attempt to set the color. 

 Setting the color is accomplished by the use of a mordant, that is, 

 a material which will bring about a stronger union between the cloth 

 and the dye. Make a list of the chemicals most frequently used in 

 setting colors, the proportion, and the colors for which they are used 

 (Rose, The Laundry, p. 139). A sample of the material whose color 

 is to be set should be tested in each of the mordants and then washed. 

 From the results one can determine which is the best to use. Apply 

 this at the next lesson in the washing of the dress, observing all the 

 above suggestion. 



