Coarsely ground coffee must be boiled gently. Finely ground coffee may be boiled gently or steeped. Very finely ground, or powdered coffee should be steeped or filtered with boiling water. COCOA 1. Description.--This contains a stimulant, but differs from tea and coffee in being nutritious. It makes a desirable drink for children. 2. Method of cooking.--Cocoa contains starch and should be simmered or gently boiled. CHOCOLATE This substance is the same as cocoa, except that it contains a much larger amount of fat. TABLE SETTING The serving of food is incidentally a necessary part of nearly every lesson in cookery, as the pupils usually eat what they prepare. In regular class work the bare work table is used, and each pupil prepares a place for herself only. The dishes soiled during the lesson should be placed on the section covered with metal or glass at the back of the table, and the front, or wooden part, cleared to be used as a dining table. The teacher should insist on this part being clean and neatly arranged. The few dishes used should be the most suitable selected from the individual equipments, and they should be as carefully placed as for a meal. From the very first, the pupils should be trained to habits of neatness in setting the table, and in serving the food; and, what is most important, they should be trained to eat in a refined manner. Lack of time is sometimes given as an excuse for neglecting this training in the usual cookery lessons; but if the teacher insists upon neatness in work and good table manners, the pupils will soon learn to comply without loss of time. Laying a table may be formally taught at any stage of the work of Form III, but it is most suitable after the class is capable of preparing the food for a simple home meal. The topics of the lesson may be presented as follows: PREPARATION 1. See that the dining-room is well aired and in order. 2. See that the linen is clean and carefully laundered. 3. See that the glass, silver, and steel are polished. 4. Decide on the number to be served. ARRANGEMENT 1. Place a silence cloth of felt, woollen, or thick cotton: (1) To prevent the dishes from making a noise (2) To give the table a better appearance (3) To preserve the table top. 2. Lay the cloth, placing the centre of the cloth in the centre of the table and spreading it smoothly, having its folds parallel with the edges of the table. 3. Arrange a centre-piece, using a vase or basket of flowers, a small plant or a dish of fruit. 4. Put a plate at each person's place and lay the cutlery and silver beside it about one inch from the edge of the table, in the order of use, those used first on the outside, or farthest from the plate. At dinner these plates are usually placed before the one who serves. (1) Place the knives at the right side, with the sharp edges toward the plate.