annin, which is injurious to the
delicate lining of the stomach. If the tea be properly made, the tannin
is not extracted.

2. Method of cooking.--Steep the tea from three to five minutes, then
separate the leaves from the liquid (suggest ways of doing this).
Boiling is not a correct method to use for making tea, as it extracts
the tannin and causes loss of flavour in the steam.

NOTE.--Because of the stimulant, young people
should not drink tea or coffee.

COFFEE

1. Description.--The beans, or seeds, of coffee also contain tannin as
well as a stimulant and flavour. This beverage is more expensive than
tea, since a much larger amount must be used for one cup of liquid.
After the beans are broken by grinding, the air causes the flavour to
deteriorate, so that the housekeeper should grind the beans as required,
or buy in small quantities and keep in tightly covered cans.

2. Method of cooking.--Coffee may be cooked in different ways, according
to the size of the pieces into which the roasted beans are broken. These
pieces are much harder than the leaves of tea, hence coffee may be given
a higher temperature and a longer time in cooking than tea. Small pieces
of beans are apt to float in the liquid, making it cloudy; this may be
overcome by the use of egg-white or by careful handling.

Coarsely ground coffee must be boiled gently. Finely ground coffee may
be boiled gently or steeped. Very finely ground, or powdered coffee
should be steeped or filtered with boiling water.

COCOA

1. Description.--This contains a stimulant, but differs from tea and
coffee in being nutritious. It makes a desirable drink for children.

2. Method of cooking.--Cocoa contains starch and should be simmered or
gently boiled.

CHOCOLATE

This substance is the same as cocoa, except that it contains a much
larger amount of fat.

TABLE SETTING

The serving of food is incidentally a necessary part of nearly every
lesson in cookery, as the pupils usually eat what they prepare. In
regular class work the bare work table is used, and each pupil prepares
a place for herself only. The dishes soiled during the lesson should be
placed on the section covered with metal or glass at the back of the
table, and the front, or wooden part, cleared to be used as a dining
table. The teacher should insist on this part being clean and neatly
arranged. The few dishes used should be the most suitable selected from
the individual eq