Read Carefully. Place your name and address on the first sheet of the test. Use a light grade of paper and write on one side of the sheet only. Do not copy answers from the lesson paper. Use your own words, so that the instructor may know that you understand the subject. Read the lesson paper a number of times before attempting to answer the questions.

1. Mention and describe three methods of making doughs light.

2. What are the advantages in the use of baking powder ? When should baking soda and cream of tartar be used separately?

3. Describe some mixture where more than one means of making it light is used.

4. How does the bread obtainable outside your home compare with what you can produce there as to cost, including time and fuel, substance, and palatability ?

5. Experiment, if you can, under your own conditions and report of the effect of too rapid and too slow baking on different types of dough.

6. Rearrange this recipe for a simple cake in proper proportions and order of mixing: 1/2 egg, 2 teaspoonfuls butter, 2 c. milk, 1 c. flavoring, I teasp. flour, 3 c. baking powder, 1 teasp. sugar.

7. Give examples wherein the form and manner of serving may add to the attractiveness of food and not require too much time.

8. How does bread flour differ from pastry flour?

How does this affect its use in doughs?

9. Give the general proportion of flour and liquid in (1) soft doughs, (2) a batter, (3) muffin mixtures, (4) pastry or cookies.

10. Why does shortening make doughs flaky?

11. Give the one method of making bread. What conditions will hasten the process; what will retard the process? Successful pastry - how made?

13. What varieties of cake are there and what are the general proportion of the ingredients ? Give some of the reasons why a cake "falls ?" What makes cake dry and coarse in texture?

14. Discuss the use and abuse of "fancy cookery."

15. What is meant by contrast in foods? Give examples.

16. What can you say of flavoring?

17. How may "left-overs" of meat - of vegetables of bread, be used?

18. On what principle should menus be planned?

19. Give the menus for the meals served in your household during one week and suggest how they might be improved without additional labor or expense.