Fruit, Vegetables, Cereals 17

4. Oatmeal is richer in food material, but has indigestible fiber;
less nutritious except for hard workers.

5. Rice is almost pure starch, no fat; good for tropical climates.

Things to be remembered about Breakfast Cereals
1. Do not eat at all unless well cooked.

2. Have stiff enough to chew for the action of the saliva on the
starch.

3. Sugar is a heat giver and not needed with cereals. Milk
and cream supply fat.

EXAMINATION QUESTIONS
1. Discuss methods of preserving fruits and vegetables :
1. Drying. 2... Jam. 3. Canning. 4. Packing.

2. What reasons are there for washing dried fruits, vegetables
-and whole grains ?

3. Compare method of cooking dried and fresh fruits and vege-
tables, and give effect of heat on the cellulose.

4. What steps could be taken by an organization to improve
conditions in the exhibition of food stuffs in the various stores, and on
the market ?

5. Discuss the use of the fireless cooker for cooking fruits, vege-
tables and cereals.

6. Which is more economical for you, to store or preserve your
home products to sell later, or send them to market as they are
harvested ?

7. Discuss canning fruit in the home as a means of increasing
your income. How would the country woman find a market for her
goods ?

Paper on “‘ Marketing Vegetables, and Selection of Vegetables
on the Market.’’ Paper on “ Salads and Salad Making.”

(Have salads brought, with recipes to be given of each.)

References :
SE rene A RNS eo i ee ee Margaret J. Mitchell.
BAR ess tc Ws eC pgeteareen Yo) BI + iia 9 RP DEERE tage POR a rey ROE mn a NR ae PE ea Barrows.
MY AOTC NE EN NR oo ck cae Siig agin age RE i Mrs. S. T. Rorer.
Nn a erupt nies M.A.C. Bulletin No. 17.
‘uma F 0008 ano ‘nen Nutritive Vale (0 ea ea a ew. Snyder.

Sr ONIN a eee a pk ee Rea Toy, piensa eae Hutchison.