NEW LIFE IN OLD SUBJECTS 



171 



to herself, for in addition to the general crops which interest 

 all there are certain products which find their way straight to 

 the school kitchen. It is she who collects the grains and other 

 foodstuffs for the kitchen laboratory. She stores savories 

 ■ and garnishes ; she triumphs with the preserving kettle. A 

 row of jars reveal 

 their opalescent con- 

 tents and bear witness 

 to her housewifely 

 skill. In one school, 

 fruit from the garden 

 was preserved and 

 sold at the recent 

 fair for the Teachers 

 Mutual BenefitFund. 1 

 What is more natural 

 than that the^ success- 

 ful grower of vege- 

 tables should wish to 

 see these safely sim- 

 mering on the stove ? 

 An enthusiast on the 

 cooking of vegetables 

 may shed a glamour 

 over the most com- 

 monplace cooking. 

 The cooking of greens, for example, is raised to the level 

 of an art. " Some cooks add a little water when placing 

 them over the fire, but others heat them gently to draw the 

 juices out of the leaves. In either case the leaves should 

 be cooked only till tender, and should be a good green, 



1 Miss Anne Withington, Report of the Boston School Garden Com- 

 mittee, 1905. 



WILL THESE DO FOR THE DRAWING LESSON ? 



