THE SCIENCE OF THE KITCHEN 117 



Naphtha works better if placed in a bowl of warm water, 

 but it is easily inflammfble and forms dangerous explosions 

 when brought near a flame, and great care should therefore be 

 taken when using it. 



SUPPLEMENTARY QUESTIONS FOR CLASS DISCUSSION 



1. In what ways may cooked foods be more healthful than 

 uncooked foods ? 



2. How does the action of yeast differ from the action of 

 baking powders as they are used in baking bread ? 



3. What are the essential differences in the various methods 

 of cooking ? 



4. What advantages has he fireless cooker? 



5. In what way is the construction of a refrigerator similar 

 to that of a fireless cooker ? 



6. What principles involved in hot-air heating are found 

 also in the refrigerator ? 



7. What are the essential differences in the various methods 

 of preserving foods ? 



8. Why is hard water unsatisfactory for cleansing purposes ? 



9. Which is the best of the three methods of drying foods ? 

 10. How does the method of canning corn differ from the 



method of canning strawberries ? 



REFERENCES 



Conn, Bacteria, Yeasts, and Molds in the Home, Ginn and Co., 

 Boston. 



Dodd, Chemistry of the Household, American School of Home 

 Economics, Chicago. 



Richards and Elliott, Chemistry of Cooking and Cleaning, Whit- 

 comb and Barrows, Boston. 



