Scalded milk 1 cup Butter 1/3 cup Sugar 1/3 cup Salt 1/2 teaspoonful Raisins cut in quarters 1 cup Yeast 1 cake dissolved in 1/4 cup lukewarm water Ext. lemon 1 teaspoonful _Special method._——Add 1/2 sugar and salt to milk. When lukewarm, add dissolved yeast and 1-1/2 cups flour. Cover and let rise until light. Add butter, remaining sugar, raisins, lemon, and flour enough to make a stiff batter. Let rise, shape like biscuits, let rise again and bake. If wanted glazed, brush over with beaten egg before baking. =6. German coffee bread.= _Proportions._ Scalded milk 1 cup Butter 1/3 cup Sugar 1/4 cup Salt 1/2 teaspoonful Egg 1 Yeast 1 cake dissolved in 1/4 cup lukewarm milk Raisins stoned and cut in pieces 1/2 cup Flour _Special method._——Add butter, sugar, and salt to milk. When lukewarm add dissolved yeast cake, egg well beaten, flour to make a stiff batter, and raisins. Cover and let rise. When light spread in buttered pan one half inch thick. Cover and let rise again. Before baking brush over with well beaten egg and cover with following mixture. Melt 3 tablespoonfuls butter, add 1/3 cup sugar and 1 teaspoonful cinnamon. When sugar is partially melted, add 3 tablespoonfuls flour and remove from fire. _Laboratory management._——For individual work or for work in groups of two, the use of 1/2 cup of liquid will be found to make as small an amount of dough as it is desirable to handle. In making the white bread two portions may be baked in one tin, brushing with butter where the two portions touch each other, so that the loaves will separate when baked. Where it is necessary to hurry the process not less than 1/2 yeast cake should be used with this quantity. It is impossible in an ordinary school period to complete the entire process. A number of solutions will occur to the teacher. One of these is to arrange the lessons as follows: _Lesson I._ Yeast experiments, summary, bread mixed in groups and set to rise, demonstration by teacher of kneading, using dough previously prepared. _Lesson II._ Quantity of dough set to rise by volunteer pupils before class. Dough kneaded, shaped and set to rise by pupils. Review of yeast experiments. Baking of bread. _Lesson III._ Parker House rolls or sweet breads mixed and set to rise, completed by volunteers after class. In recipes where three risings are called for one may be omitted, if necessary. =7. Toast.=——Directions for making toast will be found in Chapter IV.