Cooking as it was taught in 1915 — lesson by lesson, with the questions and the home-work forms the students filled in.
2 pages in this part of Student's Manual in Household Arts.
2. Length of time to cook. 3. Flavor. 4. Appetizing appearance.
2. Scrub clean and pare thinly. 3. Drop into boiling water and boil gently until soft (test with fork or knitting needle.) 4. Salt when…