[9] Teacher’s Note.—These experiments may be performed as each food material is used. In this case a page should be kept in the notebook for the table of weights and measures, and each observation recorded as it is made. It may be that the perishable articles will not be on hand, except as they are used in order. The weighing and measuring should be dwelt on all through the course.
[10] Both these methods were taught by French cooks connected with well-known chocolate firms, and both give good results.
[11] “Cereal” is derived from the Latin word “cerealis,” pertaining to Ceres, the Roman goddess of agriculture.
[12] The manufacture of flour is discussed in the chapter on bread making.
[13] U. S. Department of Agriculture, Farmers’ Bulletin 389, p. 16.
[14] Several of the large firms manufacturing flour issue pamphlets descriptive of the whole process, to be mailed free on application.
[15] “Some Points in the Making and Judging of Bread,” 1913. Isabel Bevier, Univ. of Ill. Bulletin No. 25.
[16] For Furnishing the Dining Room, see “Shelter and Clothing,” p. 88.
[17] U. S. Department of Agriculture, Farmers’ Bulletin 487.
[18] Contributed by Mary Swartz Rose, Ph.D., Assistant Professor, Department of Nutrition, Teachers College.