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 he Junior Class numbering sixteen have started out auspiciously in
Cookery.
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At present the study of starch is being pursued along two lines-the experimental and practical-and is proving
most interesting.
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Experimentally, determinations have been made as to the composition of the potato, the loss in boiling, the
effect of heat, moisture and acid upon starch, the microscopic examination of the starch cells and the
composition, digestion and food value of starch. The practical work has included the preparation of potatoes
in several ways, the cooking of cereals, the preparation of white sauce by different methods and the proportions
used for sauces of different thickness, the sauces being served with vegetables and toast; cornstarch pudding has
been prepared. The experimental work bears a direct relation to the practical and all principles brought out
experimentally are applied to the practical.
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The Seniors are engaged in the subjects, dietetics and home nursing. The work taken up in dietetics so far has
been: the elements and compounds composing the body; metabolism; the quality and amount of food required by the
individual, varying according to conditions of age, sex, occupation, climate and the "personal equation."
Particular attention is being given to children's diet.
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In home nursing the class have studied the sick room-its location, heating, lighting, furnishing, care, bed
making, etc.-also the nurse and some of the things she is called upon to do. Considerable review is done in
physiology in taking up the work of the nurse.
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*The Normal Pointer, February 1910
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