NEW LIFE IN OLD SUBJECTS I/I 
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.i 
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- o 
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. 
