se until double in
bulk. Bake large loaves from 50 to 60 minutes. Rolls will bake in from
25 to 35 minutes, for they require a hotter oven. It is of the utmost
importance that all yeast breads be thoroughly cooked. (Makes 4 loaves.)

(Time required for making bread with dry yeast, from 16 to 20 hours.)

_Bread_

(Prepared with compressed yeast)

2 c. milk or water (scalded)
2 tsp. salt
2 tsp. sugar
1 tbsp. lard or butter
1/4 cake compressed yeast (1 cake if set in morning)
1/4 c. water (lukewarm)
Flour, white or whole wheat

Put the hot water or milk, salt, sugar, and fat in a bowl; when
lukewarm, and the yeast softened in the lukewarm water, then the flour
gradually and, when stiff enough to handle, turn the dough out on a
floured board and knead until soft and elastic (20 minutes). Return the
dough to the bowl, moisten, cover, and let it rise in a warm place until
double in bulk; then knead slightly, divide into loaves or shape into
rolls, cover, and let rise in the pan in which they are to be baked
until double in bulk, and bake from 50 to 60 minutes. (Makes 2 loaves.)

(Time required for making bread, if one cake of compressed yeast is
used, 6 hours.)

METHOD OF WORK

If the class is large, prepare two or three bowls of sponge, so that all
can have some practice in stirring and kneading. Do not make too large a
quantity of bread to bake in the oven, unless arrangements can be made
to do some of the baking at the home of one of the pupils. Use the bread
for the school lunch or divide it among the class to take home.

Plan a bread contest, so that each pupil will be interested in making
bread at home.

LESSON XIX: SERVING A SIMPLE DINNER WITHOUT MEAT--BAKED OMELET--MACARONI
AND CHEESE

PRELIMINARY PLAN AND METHOD OF WORK

At some previous time the teacher should discuss with the pupils the
plans for the dinner. It may be well to let them invite the members of
the school board or others interested in their work to partake of the
dinner. They should decide on the menu, with the help and suggestions of
the teacher, and should choose foods that they can bring from their
homes. The main course should consist of such a vegetable dish as baked
beans, an omelet, or macaroni with white sauce and grated cheese. To
accompany this there should be potatoes and a fresh green vegetable,
such as spinach or cabbage, and a hot bread.

A simple dessert which the pupils know how to make shoul