3. Sauted vegetables 4. Salad. CANNED FRUIT 1. Cup pudding or roly poly 2. Steamed or baked batter pudding 3. Pudding sauce (strain juice and thicken) 4. Trifle 5. Fruit salad 6. Gelatine mould. BEVERAGES After the moist heat methods of cooking are learned, a special lesson on beverages may be taken, if the teacher thinks it desirable. If the subject be not taken as a whole, each beverage may be taught incidentally, when a recipe requiring little time is useful. The following will suggest an outline of facts for a formal lesson: MEANING OF BEVERAGES A beverage is a liquid suitable for drinking. Water is the natural beverage; other beverages are water with ingredients added to supply food, flavour, stimulant, or colour. Since water is tasteless in itself and also an excellent solvent, it is especially useful in making beverages. KINDS OF BEVERAGES 1. Refreshing.--Pure cold water, all cold fruit drinks 2. Stimulating.--All hot drinks, tea, coffee, beef-tea, alcoholic drinks 3. Nutritious.--Milk, cocoa, chocolate, oatmeal and barley water, tea and coffee with sugar and cream. NOTE.--As tea, coffee, and cocoa are ordinary household beverages, they should be specially studied. Their sources and manufacture will have been learned in Form III Junior, but their use as beverages may now be discussed and practised. It is desirable that the pupils be led to reason out correct methods of cooking each. TEA 1. Description.--The leaves contain, beside a stimulant and flavour, an undesirable substance known as tannin, which is injurious to the delicate lining of the stomach. If the tea be properly made, the tannin is not extracted. 2. Method of cooking.--Steep the tea from three to five minutes, then separate the leaves from the liquid (suggest ways of doing this). Boiling is not a correct method to use for making tea, as it extracts the tannin and causes loss of flavour in the steam. NOTE.--Because of the stimulant, young people should not drink tea or coffee. COFFEE 1. Description.--The beans, or seeds, of coffee also contain tannin as well as a stimulant and flavour. This beverage is more expensive than tea, since a much larger amount must be used for one cup of liquid. After the beans are broken by grinding, the air causes the flavour to deteriorate, so that the housekeeper should grind the beans as required, or buy in small quantities and keep in tightly covered cans. 2. Method of cooking.--Coffee may be cooked in different ways, according to the size of the pieces into which the roasted beans are broken. These pieces are much harder than the leaves of tea, hence coffee may be given a higher temperature and a longer time in cooking than tea. Small pieces of beans are apt to float in the liquid, making it cloudy; this may be overcome by the use of egg-white or by careful handling.