Student's Manual in Household Arts

Cooking as it was taught in 1915 — lesson by lesson, with the questions and the home-work forms the students filled in.

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Questions and Suggestions (Compare the cost time ease)

1. Compare the cost, time, ease of preparation and nutritive value of potatoes with rice. 2. Can you suggest any case where the keeping qualities and the compactness would cause you to lay in a supply of rice rather than potatoes for a starchy vegetable? 3. What could you serve with rice to supply the lack of. mineral salts?

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