57. Effect of cold water on gelatine
58. Effect of hot water on gelatine
59. Effect of soaking fish in water
60. Effect of boiling fish rapidly
61. Effect of acid on milk
62. Neutralization of acid by means of soda
63. Protein in oyster liquor
64. Leavening with steam and air
65. Comparison of thick and thin quick breads
66. Preparation of flour for quick breads