_Cocoa._--Chocolate and cocoa are prepared from the bean of a tropical tree. This bean is rich in protein, fat, carbohydrate, mineral matter, and a stimulant called theobromine. In the preparation of chocolate the seeds are cleaned, milled, and crushed into a paste. In the preparation of cocoa much of the fat is removed, and the cocoa is packed for market in the form of a fine powder. Cocoa is more easily digested than chocolate, because it contains less fat. Though the amount of cocoa used in a cup of this beverage is not large, when prepared with milk it serves as a nutritious food. It is slightly stimulating as well, because of the theobromine present and because it is served hot. _Coffee and Tea._--Coffee and tea have no food value when prepared as beverages. They contain stimulating properties that are harmful to the body if taken in large quantities and, on this account, they should be used with discretion. They should never be given to children or to those troubled with indigestion. If carelessly prepared, both coffee and tea may be decidedly harmful to the body. Coffee should not be boiled for more than eight minutes. Tea should never be permitted to boil. Fresh, boiling water should be poured on the leaves and left for three minutes. It should then be strained off and kept hot until used. PRELIMINARY PLAN It may be wise to give this lesson on some special occasion, as it is well adapted to serve for the refreshments for a mother's club or a little class party. RECIPES _Plain Yellow Cake_ 1/2 c. butter 1 c. sugar 2 eggs 1/2 c. milk 2 tsp. baking-powder 1-1/2 c. flour 1 tsp. spice or 1-1/2 tsp. flavouring Cream the butter, add the sugar gradually, and mix well. Add the well-beaten yolks of eggs, then the flour and baking-powder alternately with the milk. Then add the flavouring and cut and fold in the whites of the eggs carefully. Turn into buttered pans and bake at once in a moderately hot oven. For chocolate cake, 2 ounces of melted chocolate may be added after the yolks of the eggs. Serves sixteen to twenty. _Gingerbread_ 1/4 c. butter 1/2 c. brown sugar 1 egg 1/2 c. molasses 1/2 c. milk (sour if possible) 1/2 tsp. soda 1-3/4 c. flour 1 tsp. ginger 1/2 tsp. cinnamon Salt Cream the butter, add the sugar gradually, then a well-beaten egg. Add the molasses. Sift all the dry ingredients together and add alternately with the milk. Bake in a buttered tin or in gem pans in a moderate oven for 25 or 35 minutes. Serves eight to ten. _Cocoa_ 1/4 c. cocoa 1/4 c. sugar 1 c. water 3 c. milk Mix the cocoa and sugar with the water and boil from 3 to 5 minutes. Stir into the hot milk and serve at once. If a scum forms, beat with a Dover egg-beater. Serves eight to ten. _Tea_ 1 tsp. green or 2 tsp. black tea 2 c. boiling water (freshly boiling) Scald the tea-pot, put the tea in the tea-pot, and pour boiling water over it; steep 3 minutes, strain, and serve. Serves four. _Coffee_