Student's Manual in Household Arts

Cooking as it was taught in 1915 — lesson by lesson, with the questions and the home-work forms the students filled in.

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Notes on Laboratory Work (Why not use all milk in making)

1. Why not use all milk in making cocoa? 2. What objections are there to giving children hot milk flavored with a little tea or coffee? 3. Why are eggs or egg shells sometimes added to coffee? 4. Will shells from cooked eggs clear coffee as well as shells from uncooked eggs? Why?

BEVERAGES

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