In the previous paper, we examined the temperature and time necessary for Baking eight pieces of each 25g of cream puff crust. This time we investigated the optimal conditions for baking various sizes of this crust at one time with a home gas oven. Followings were the results obtained.
1. For the baking of 16 pieces of each 12.5g,180°C for 15 min or 200°C for 12 min; for 4 pieces of each 50g,200°C for 18 min or 220°C for 14 min; for 2 pieces of each 100g,220°C for 17 min; and for 1 piece of 200g,220°C for 20 min plus 150°C for 15 min are the same best conditions.
2. Owing to the restriction of the oven, the oven temperature barely attained at 220°C and the maximal weight of one piece which could bake with this oven was 400g, but in this case, the crust did not sufficiently expand even though any combination of baking conditions.
3. The relationship between the temperature of oven and that of inside the paste is as follows: a. The larger the one piece, the more slowly its inside temperature rises toward the oven temperature. b. In the case of more than 200g per piece, the lower the oven temperature, the more slowly the inside temperature rises, and below 100g per piece, the inside temperature rises rapidly, whether or not the oven temerature is high or low.

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Many non-seasoned canned vegetables are in current use. The practical evaluation of these canned materials was examined. Two groups of 15 kinds of dishes were prepared; one with canned materials of carrot, burdock, taro, lotus and soy beans, and the other with fresh vegetables f rome which the canned foods were processed. Then, these two groups were compared in terms of taste, cooking time, nutrition and price, and also the degree of satisfaction was evaluated organoleptically at the same time.
The followings are findings obtained through this experiment.1. Sensory test: In th case of burdock and lotus, which are expected to be crunchy, dishes prepared with canned materials received lower evaluation than those with fresh materials and in the case of carrot and taro, which are expected to be soft and smmoth, the fomer received higher evaluation.
2. Cooking time: As to frying time and principal boiling time, there were little differences between canned and raw materials, but other precesses could be shorten or ommitted by the use of canned materials.
3. Permeating speed of salt: Using carrot and taro, this speed during the cooking process was determined, but there was little difference between canned and raw materials.

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Usually, home made sponge cakes have firm texture. This study was carried out to find out a proper proportion of ingredients for sponge cake which has soft texure, high protein content and low calorie.
Based on the investigation of shape, volume, and hardness and also on the sensory evaluation, the most preferable combination of ingredients for sponge cake was determind as follows; egg white, egg yolk, wheat flour and sugar are proportionally 8,2,3 and 4 by weight. Egg yolk seemed to improve color, flavor and brittleness of sponge cake.

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