(5) Describe an original way of decorating cup cakes.
(6) Describe two classes of cookies.
(7) What precaution must be taken with regard to the flour used in the mixing of cakes?
(8) How thick should the dough be rolled for: (a) cookies? (b) ginger snaps?
(9) Describe the baking of cookies.
(10) Describe the frying of doughnuts and crullers.
(11) Describe a method of removing the excess fat from the surface of doughnuts after they are fried.
(12) By what methods may puddings be cooked?
(13) With what kind of meal and during what kind of weather should heavy, rich pudding be served?
(J4) Of what value are pudding sauces?