CHAPTER XI. FORM IV: SENIOR GRADE (Continued) Cookery 166 Flour, Outline of Lesson on 166 Sources of flour, kinds of flour made from wheat, composition of white flour, kinds of wheat flour, tests for bread flour 167 Flour Mixtures, Outline of Series of Lessons on 168 Meaning of flour mixtures, kinds of flour mixtures, methods of mixing flour mixtures, framework of flour mixtures, lightening agents used in flour mixtures 169 Experiments 170 Baking-powder 170 Cake making 171 Classes of cake, directions for making cake, rules for mixing cake, directions for baking cake 173 Recipe for Basic Cake 174 Variations of Recipe for Basic Cake 174 Spice cake, nut cake, fruit cake, chocolate cake 174 Recipe for Basic Biscuits 175 Variations of Recipe for Basic Biscuits 175 Sweet biscuit, fruit biscuit, scones, fruit scones, short cake for fruit, dumplings for stew, steamed fruit pudding 175 Bread Making 176 Yeast, Outline of Lessons on 177 Bread Making, Practical 179 Ingredients of plain bread, amount of ingredients for one small loaf, process in making bread 180 Breads, Fancy 180 Bread-mixer, The 182 Pastry 183 Pastry, outline of lesson on--ingredients 184 Notes on flour, fat, water: lightening agents used in pastry: kinds of pastry: amount of ingredients for plain pastry for one pie 184