HOME PROJECTS [Footnote 136: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.—Can fruit or vegetables, or make marmalades, jellies, etc. If possible, select the fruits or vegetables at market.

SUGGESTED AIMS: (1) To compare home-canned and factory-canned products. Determine the difference in cost per pint or quart. Compare the difference in flavor and appearance.

(2) To compare the yield of fruit made into jam or conserve and jelly. Note the weight of the fruit, sugar, and other ingredients before preserving. How many glasses of jam or conserve does each five pounds of material yield? State the advantages of preparing jelly from fruit and of preparing jam or conserve.