at are more plainly seen.

_Observations of water under heat:_

(1) At a temperature of about 100 degrees, very
small bubbles form at the bottom and sides of
the dish and rise slowly to the surface of the
water. These bubbles are a film of water
containing the air that was in solution, which,
when expanded, rises to the top of the water.

(2) At a temperature of about 180 degrees, a
few larger bubbles form at the bottom of the
dish and rise slowly to the surface of the
water, making a slight movement in it. In these
bubbles air is replaced by steam which is
formed from the water by the heat.

(3) At a temperature of 212 degrees, a great
number of large bubbles form and rise quickly
to the surface, making much movement in the
water. The water is then said to boil.

(4) The water will take no higher temperature
than 212 degrees.

(5) After water once boils, it requires little
heat to keep it at this point, therefore the
heat may be reduced.

(6) An increase of heat increases the number,
size, and rate of the bubbles and the volume of
steam, but makes the liquid no hotter.

_Application of these observations:_

(1) If food be cooked in a liquid at its
greatest heat, where many bubbles are making
much movement in it, the process is called
_boiling_.

(2) If cooked in a liquid heated to 180-200,
where there is scarcely any movement in the
liquid, the process is called _simmering_.

(3) If cooked in the steam rising from a
boiling liquid, the process is called
_steaming_.

(4) If boiling liquid be poured over food and
no further heat applied, the process is called
_steeping_.

LESSONS II, III, IV, ETC.

Practice should then be given in each of the moist heat methods of
cooking. The common foods, such as vegetables, fruit, eggs, and milk
should be used for this purpose.

After the class has carried out a method for the first time, they should
be led to consider the order of work required for it. The necessary
steps should be arranged to form a set of rules for reference. The
effects of th