s in a moderate oven
for 25 or 35 minutes. Serves eight to ten.

_Cocoa_

1/4 c. cocoa
1/4 c. sugar
1 c. water
3 c. milk

Mix the cocoa and sugar with the water and boil from 3 to 5 minutes.
Stir into the hot milk and serve at once. If a scum forms, beat with a
Dover egg-beater. Serves eight to ten.

_Tea_

1 tsp. green or 2 tsp. black tea
2 c. boiling water (freshly boiling)

Scald the tea-pot, put the tea in the tea-pot, and pour boiling water
over it; steep 3 minutes, strain, and serve. Serves four.

_Coffee_

Take two tablespoonfuls of ground coffee for each cup of boiling water
that is to be used. Put the coffee in the coffee-pot and add enough cold
water to moisten the coffee and make it stick together--about one
teaspoonful of water to each tablespoonful of coffee. Pour the boiling
water over the coffee and boil it for 3 minutes. Place it where it will
keep hot, but not boil, for 5 minutes or more, and then serve. If a
small amount of egg white and shell is mixed with the coffee grounds and
cold water, it will aid in clarifying and settling the coffee.

_Note._--The recipes for coffee and tea are given, so that
the teacher can discuss their preparation with the pupils
and compare their value with that of cocoa. If coffee and
tea are both commonly used in the homes, it may be well to
have the pupils prepare both in the class, to be sure that
they understand how to make them properly.

METHOD OF WORK

Begin the lesson period with a discussion of the methods of preparing
cakes, and put the cake in the oven as soon as possible. While it is
baking, prepare the cocoa. If the cocoa is not to be served for some
time, it can be kept hot or re-heated over hot water.

LESSON XVIII: YEAST BREAD

SUBJECT-MATTER

Yeast bread is made light by the presence of a gas produced by the
action of yeast in the sponge or dough. Yeast is a microscopic plant
which grows in a moist, warm temperature and feeds on starchy materials
such as are present in wheat. A portion of the starch is converted into
sugar (thus developing new and pleasant flavours), and some is still
further changed, giving off the gas upon which the lightness of the
bread depends. If the yeast is allowed to work for too long a time or
the temperature is very hot, a souring of the dough may result. This
souring can be prevented by kneading the dough thoroughly, as soon as it
has risen well or doubl