EXTENSION COURSE IN VEGETABLE FOODS. 75 
the fact that the vegetables are at their best when the interval between 
their picking and their use is the shortest possible. 
EXERCISES, LESSON XV. 
Materials needed.—Pencils and paper. 
Ezercise.—Plan menus for single meals or longer periods containing a wide 
variety of vegetable products and supplement any deficiencies of nutritive value 
by other additions. 
Review any processes needing further attention. 
Take this opportunity to test initiative of students in the preparation of any 
novel vegetable products available at the time. 
REVIEW QUESTIONS, LESSON XV. 
1. Tell all you can of the weights and measures commonly used for the sale 
of vegetables. 
2. Are there any improvements that you can suggest in market customs? 
- 8. How many varieties of vegetables are attainable in your vicinity from 
garden or market? 
4. Are there any vegetables available which are not used in your household, 
and why? 
5. What means have you employed to make any vegetable more popular on 
your family table? 
5. Mention cases in your experience when vegetables were unpalatable because 
of careless methods of cooking. 
7. What of the relative economy of animal and vegetable foods for your 
household? 
8. Plan a menu for one week including as little meat as you think would be 
reasonable. 
9. Compare the energy required to care for a home vegetable garden with that 
used in making cake, pies, and puddings. 
10. What have you to say regarding the rational use of meats, vegetables, and 
desserts in planning wholesome meals? 
