57. Effect of cold water on gelatine

58. Effect of hot water on gelatine

59. Effect of soaking fish in water

60. Effect of boiling fish rapidly

61. Effect of acid on milk

62. Neutralization of acid by means of soda

63. Protein in oyster liquor

64. Leavening with steam and air

65. Comparison of thick and thin quick breads

66. Preparation of flour for quick breads

67. Action of baking soda on sour milk

68. Chemical change

69. Quantity of baking soda to use with sour milk

70. Action of baking soda on molasses.

71. Quantity of baking soda to use with molasses.