HOME ECONOMICS FOR SOUTHERN SCHOOLS. 55d 
LESSON 156. 
Problem.—To wash and_clean ribbon. 
Points to be brought out.—The ribbons should not be rubbed. They 
should not be wrung out but dried between towels. A dry cloth 
should be laid over them in ironing. 
Reference.—Rose, The Launary, Cornell Reading Courses, 1 (1912), 
PNo. 12, p..141. 
Supplementary topic.—Discuss the place of decoration in dress. 
Is it the first requisite in clothing ? 
LESSON 157. 
Problem.—The preparation of salad dressings. 
Points to be brought out.—Salad dressings usually combine fat with 
an acid flavor. The fat separates from any liquid unless special 
precautions are taken to keep the two in combination. We com- 
bine them either as a temporary emulsion, or a permanent emulsion, 
or we keep the fat in suspension by thickening the liquid to which 
it is added with flour or with egg, or with both. Samples of all the 
typical dressings should be made. In some sections there is a great 
prejudice against the dressings made with oil. These should be 
made, but no one should be forced to eat them or even taste them. 
The students should understand that making mayonnaise with oil is 
just the reverse of churning. : 
References —Textbook on foods; any good recipe book; U. S. 
Dept. Agr., Office Expt. Stas. Bul. 245, pp. 20-26. 
Correlation.—English: Look up meaning of ‘emulsion.’’ Study 
principles of homogenizing milk and butter to form cream. 
LESSON 158. 
Problem.—To finish the waist. Sew on buttons and make button- 
holes. 
Points to be brought out—A neat finish adds materially to the 
appearance of a waist. To use pins instead of buttons and button- 
holes is an untidy habit. 
Correlation.—Arithmetic: Calculate cost of waist and the amount 
_ of time spent in its construction. Compare with estimate of money 
and time cost in Lesson 139. 
| Supplementary topic.—Discuss how much a mother’s time is worth— 
to herself, her family, and society. 
LESSON 159. 
___ Problem.—Use the salad dressings prepared during Lesson 157 to 
_ make a number of typical salads. 
Points to be brought out.—All salads should be cool and contain 
_ some crisp material. The crisp materials should not be combined 
