a are prepared from the bean of a tropical
tree. This bean is rich in protein, fat, carbohydrate, mineral matter,
and a stimulant called theobromine. In the preparation of chocolate the
seeds are cleaned, milled, and crushed into a paste. In the preparation
of cocoa much of the fat is removed, and the cocoa is packed for market
in the form of a fine powder. Cocoa is more easily digested than
chocolate, because it contains less fat. Though the amount of cocoa used
in a cup of this beverage is not large, when prepared with milk it
serves as a nutritious food. It is slightly stimulating as well, because
of the theobromine present and because it is served hot.

_Coffee and Tea._--Coffee and tea have no food value when prepared as
beverages. They contain stimulating properties that are harmful to the
body if taken in large quantities and, on this account, they should be
used with discretion. They should never be given to children or to those
troubled with indigestion. If carelessly prepared, both coffee and tea
may be decidedly harmful to the body. Coffee should not be boiled for
more than eight minutes. Tea should never be permitted to boil. Fresh,
boiling water should be poured on the leaves and left for three minutes.
It should then be strained off and kept hot until used.

PRELIMINARY PLAN

It may be wise to give this lesson on some special occasion, as it is
well adapted to serve for the refreshments for a mother's club or a
little class party.

RECIPES

_Plain Yellow Cake_

1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
2 tsp. baking-powder
1-1/2 c. flour
1 tsp. spice or 1-1/2 tsp. flavouring

Cream the butter, add the sugar gradually, and mix well. Add the
well-beaten yolks of eggs, then the flour and baking-powder alternately
with the milk. Then add the flavouring and cut and fold in the whites of
the eggs carefully. Turn into buttered pans and bake at once in a
moderately hot oven.

For chocolate cake, 2 ounces of melted chocolate may be added after the
yolks of the eggs. Serves sixteen to twenty.

_Gingerbread_

1/4 c. butter
1/2 c. brown sugar
1 egg
1/2 c. molasses
1/2 c. milk (sour if possible)
1/2 tsp. soda
1-3/4 c. flour
1 tsp. ginger
1/2 tsp. cinnamon
Salt

Cream the butter, add the sugar gradually, then a well-beaten egg. Add
the molasses. Sift all the dry ingredients together and add alternately
with the milk. Bake in a buttered tin or in gem pan