156
Steps in Washing Woollens 156

CHAPTER X. FORM IV: SENIOR GRADE
Foods 157
Food, Preservation of 158
Bacteria 158
Canning 160
Jams and Preserves 163
Jelly 164
Pickling 165

CHAPTER XI. FORM IV: SENIOR GRADE (Continued)
Cookery 166
Flour, Outline of Lesson on 166
Sources of flour, kinds of flour made from
wheat, composition of white flour, kinds of
wheat flour, tests for bread flour 167
Flour Mixtures, Outline of Series of Lessons on 168
Meaning of flour mixtures, kinds of flour
mixtures, methods of mixing flour mixtures,
framework of flour mixtures, lightening
agents used in flour mixtures 169
Experiments 170
Baking-powder 170
Cake making 171
Classes of cake, directions for making cake,
rules for mixing cake, directions for baking
cake 173
Recipe for Basic Cake 174
Variations of Recipe for Basic Cake 174
Spice cake, nut cake, fruit cake, chocolate
cake 174
Recipe for Basic Biscuits 175
Variations of Recipe for Basic Biscuits 175
Sweet biscuit, fruit biscuit, scones, fruit
scones, short cake for fruit, dumplings for
stew, steamed fruit pudding 175
Bread Making 176
Yeast, Outline of Lessons on