INPUT ARTICLE: Article: White paper bags (3.5 inches by 6.5 inches recommended) A bone folder (to help fold the top of the bag down) Pencil (optional) Stencils (optional) Craft knife (also known as an X-ACTO blade, optional) Small piece of cardboard (optional) Wire for hanging (22-gauge, cut into 17-inch strips recommended) Grommets and grommet pliers Electric tea lights To do this, fold the top of the bag over in a slow, circular motion, moving around the bag. Pull out the gussets (the folded-in parts) on both sides of the bag and work the bone folder around the top fold until the fold is clean and the bag is flat (with the gussets out and flat too). Use a pencil to stencil in a design on the front of the bag, then cut out the shape with a craft knife. Place a piece of cardboard inside the bag as you cut to protect the back of the bag. If you don’t want to make a design on the bag, you can move down to the step in which you add grommets to the sides of the bag. Place 1 grommet in the middle of each side of your bag, roughly 1/2-inch down from the top of the bag. To find the center, use the crease from the mid-line of the gusset as your guide. Note that it’s not necessary to hang your lantern. Some people simply drop a tea light into a white bag and leave it at that! To fasten the wire securely to the bag, pull it through the grommet and then twist the end of the wire upwards along the rest of the wire. Before you had a tea light to the bag, make sure that the wire is securely fastened to the bag. An electric tea light is highly recommended, as a regular tea light can pose a fire hazard, particularly if the lantern is hung somewhere where it might be jostled.

SUMMARY: Gather your materials: Fold over the top inch of your paper bag. Clean up your fold. Make a design on the bag. Add grommets to the sides of your bag. Loop wire through the grommets to form a “handle”. Place a tea light inside the bag. Enjoy your lantern!

In one sentence, describe what the following article is about: If you're a student using a shared computer, you may need to sign out of another student's account before signing into your own. Do this by clicking the name in the top right corner of Chrome, clicking "Switch Person", and selecting "Remove Person" from the drop-down menu in the top right corner of the user's picture. A menu will expand. You'll be prompted to enter your class code. You should have received a code from your teacher when the class was created. Once joined, you'll see your class homepage. If you don't have your code on hand, check your school email. You can also contact your teacher or review your class syllabus. If your teacher has any information for you to look over, it will be listed here.  You can view upcoming assignments in the box that runs along the left side of the page. By default, your page will open to the Stream tab, which is a compilation of posts from your teacher and other classmates. Click the Classwork tab at the top of the page to view assignment details. The People tab to the right of the "Classwork" tab displays a list of fellow students. This is helpful if you need to contact another classmate for a group assignment. Click the three horizontal lines in the top left corner to open your classroom menu.
Summary: Log into Chrome with your student account. Click the plus + at the top-right corner of the page. Click Join class on the menu. Enter your class code and click Join. Review your class page.

INPUT ARTICLE: Article: Pour the milk into a small saucepan and place it over medium heat. Heat the milk slowly, making sure it doesn't boil, until it reaches 85 °F (29 °C). Use a candy thermometer to monitor the temperature. Turn off the heat when the milk is sufficiently warm. Place the drops of rennet directly in the milk. Use a spoon to stir the mixture for about 2 minutes. Cover the saucepan with a clean dish towel and let the rennet and milk sit untouched for about 4 hours. The rennet will start reacting with the milk to turn it into cheese. Remove the dishcloth and use a knife to make slices in the mixture and break up the curds. Slice several times in one direction, then make several slices in the opposite direction. Add the salt to the saucepan. Turn the burner to medium low. Stir the mixture as it heats to help the curds separate from the whey. Stop as soon as the curds have separated and the whey looks slightly yellow. Don't overcook the mixture, or the curds will be hard. Place a piece of cheesecloth or a fine-mesh strainer over a bowl Pour the curds and whey into the cheesecloth to strain the curds from the whey. Keeping the curds in the cheesecloth suspended over a bowl, cover the curds loosely with plastic wrap and place all of it in the refrigerator to let the whey continue to drain for a few hours. Stir it every once in a while to help it along. Place the curds in a clean bowl and add the cream or half and half. Season with more salt to taste.

SUMMARY:
Heat the milk. Add the rennet. Let the mixture stand. Slice the mixture. Cook the mixture. Strain the curds. Serve the cottage cheese.