84 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 
Correlation.—English: Estimate the amount of time required to 
iron properly narrow ruffles used as trimming. What type of trim- 
ming is most easily ironed and at the same time the most durable? 
Describe different irons available for your home. Compare the cost 
and the convenience of irons heated on the stove, by charcoal, wood 
alcohol, etc. 
LESSON 87. 
Problem.—To make cream soups, using the vegetables which con- 
tain very little starch, such as celery, cabbage, collard, cauliflower, or 
any other green vegetables. : 
Points to be brought out.—Cream soups are made in the same way 
as a cream sauce except that the liquid instead of being entirely milk, 
is composed of part milk and part the liquor in which the vegetable 
has been cooked, with as much of the vegetable itself as can be 
softened and rubbed through the strainer. The proportion of flour 
necessary to make a soup of the consistency of thick cream is one 
tablespoonful to each cup of liquid. As the amount of solid material 
in the vegetable liquor is increased, the proportion of flour added 
may be decreased. It is always necessary to add some flour, how- 
ever, in order to prevent the heavy particles of vegetable from 
settling. The proportion of butter added is usually the same as 
that of flour. It depends in part, however, upon the flavor desired 
and the part the soup is to play in the meal. (Leave cream tomato 
soup until the milk lesson.) 
References.—U. S. Dept. Agr., Office Expt. Stas. Bul. 245, p. 75; 
text-book on foods. 
LESSON 838. 
Problem.—To study the relation of clothing to health. 
Points to be brought out.—The primary purpose of clothing is pro- 
tection, not ornamentation. Clothing should not be so tight as to 
interfere in any way with freedom of movement. Shoes are made 
to protect the feet and to facilitate walking, not to make it more 
difficult. The clothing should be such as to admit of the proper 
ventilation of the body. 
Reference.—Textbook on clothing. 
Correlation.—Knglish: Write a composition comparing American 
and Chinese styles. 
LESSON 83. 
Problem.—To make a bowl of palatable potato soup, and a variety 
of other cream soups from any available vegetables. 
Points to be brought out.—The value of cream soups as a means of 
utilizing skim milk on the farm. A cream soup may be made nutri- 
tious enough for the principal dish at a meal. It should be made 
very thin if it is to serve as the first course at a full dinner. In the 
latter case whipped cream should not be added to the soup. 
Correlation.—English: List all the different cream soups you have 
ever eaten or heard of, and tell how to make one which you would 
like to try at home. 
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