1524 The Cornell Reading-Courses 



Rules for the contest. — 



1. All contestants must use standard half-pint measuring cups, bread 



tins of uniform size, and the same recipe. This recipe may be 

 chosen from the syllabus, from a reference book, or from some 

 standard cookbook. 



2. The secretary should assign to each member a number to be used 



in labeling her entry, and should record these names and numbers 

 in a book. Thus the committee that judges the bread will not 

 be influenced by knowing who baked the loaves entered in the 

 contest. 



3. Each contestant must submit one sample loaf of standard size. 



This loaf must have been baked the previous day, and must 

 be labeled, not with the contestant's name, but with the number 

 assigned to her by the secretary. 



4. A committee of three persons must be appointed to judge the 



bread. The following score card may be used : 



Flavor | odor 20 



1 taste 20 



Crumb. 



i 



moisture... 10 

 lightness ... 5 

 texture. ... 10 

 , color 5 



f color 5 



Crust \ depth 5 



crispness ... 5 

 texture .... 5 



General appearance J size 5 



\ shape 5 



Perfect score 100 



5. A score card must be filled out for each loaf of bread judged by 



the committee. These cards will serve as the basis for the dis- 

 cussion, which is the most important part of this program. 



6. A prize' may be awarded to the maker of the loaf receiving the 



highest score. 



Discussion. — The committee should comment on the different loaves of 



' : . bread and give reasons for scoring them as it did. Members should 



ask questions and discuss these points, for this is the most helpful 



part of the lesson, and should not be passed over hastily or carelessly. 



