5. Pancakes.

CAKE

1. Pudding (steamed until just re-heated and served with a sauce)

2. Pudding (baked in a custard mixture)

3. Trifle.

MEAT

1. Meat pie or potato and meat pie

2. Meat loaf

3. Stew with dumplings

4. Hash

5. Scalloped meat

6. Croquettes

7. Meat moulded in gelatine

8. Salad (light meats only)

9. Sandwiches.

FISH

1. Scalloped fish

2. Salad.

EGGS

1. Stuffed eggs

2. Hard-boiled for salad

3. Garnish for salad

4. Sandwiches.

CHEESE

1. Cheese crackers

2. Cheese straws

3. Cheese cream toast

4. Cheese omelet

5. Cheese salad

6. Welsh rarebit

7. Macaroni and cheese

8. Sandwiches.

VEGETABLES

1. Scalloped vegetable

2. Cream of vegetable soup (water in which vegetable is cooked should be
kept for this)

3. Sauted vegetables

4. Salad.

CANNED FRUIT

1. Cup pudding or roly poly

2. Steamed or baked batter pudding

3. Pudding sauce (strain juice and thicken)

4. Trifle

5. Fruit salad

6. Gelatine mould.

BEVERAGES

After the moist heat methods of cooking are learned, a special lesson on
beverages may be taken, if the teacher thinks it desirable. If the
subject be not taken as a whole, each beverage may be taught
incidentally, when a recipe requiring little time is useful. The
following will suggest an outline of facts for a formal lesson:

MEANING OF BEVERAGES

A beverage is a liquid suitable for drinking. Water is the natural
beverage; other beverages are water with ingredients added to supply
food, flavour, stimulant, or colour. Since water is tasteless in itself
and also an excellent solvent, it is especially useful in making
beverages.

KINDS OF BEVERAGES

1. Refreshing.--Pure cold water, all cold fruit drinks

2. Stimulating.--All hot drinks, tea, coffee, beef-tea, alcoholic drinks

3. Nutritious.--Milk, cocoa, chocolate, oatmeal and barley water, tea
and coffee with sugar and cream.

NOTE.--As tea, coffee, and cocoa are ordinary
household beverages, they should be specially
studied. Their sources and manufacture will
have been learned in Form III Junior, but their
use as beverages may now be discussed and
practised. It is desirable that the pupils be
led to reason out correct methods of cooking
each.

TEA

1. Description.--The leaves contain, beside a stimulant and flavour, an
undesirable substance known as t