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CONCLUSIONS

       Lessons III, IV, etc.

       USES OF EGGS

       STUDY OF VEGETABLE FOOD

       Lesson I

       SOURCE

       PARTS OF PLANTS USED AS FOOD

       Lesson II

       COMPOSITION OF ANY PART OF A PLANT

       COMPOSITION OF POTATO JUICE

       GENERAL COMPOSITION OF PLANT JUICE

       Lesson III

       COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS

       Lesson IV

       DRIED VEGETABLES AND FRUIT

       THE COOKING OF VEGETABLE FOOD

       GENERAL RULES FOR COOKING VEGETABLES

       PREPARATION

       COOKING

       VEGETABLE RECIPE

       GENERAL RULES FOR COOKING FRUIT

       FRESH FRUIT

       DRIED FRUIT

       Lessons V, VI, etc.

       POINTS IN COOKING POTATOES

       USE OF STARCH TO THICKEN LIQUIDS

       EXPERIMENTS IN USING STARCH FOR THICKENING

       CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS

       BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.

       VARIATIONS OF BASIC RECIPE

       CREAM OF VEGETABLE SOUPS

       PRINCIPLES OF CREAM SOUPS

       OUTLINE OF LESSONS ON COOKING SEEDS

       CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY

       LEGUMES: PEAS, BEANS, LENTILS

       NUTS

       SALADS

       INGREDIENTS OF SALADS

       FOOD VALUES OF SALADS

       PREPARATION OF SALAD INGREDIENTS

       DRESSINGS FOR SALADS

       STUDY OF MINERAL FOOD

       SUMMARY OF SOURCES OF MINERAL FOODS

       DIET

       REFERENCE TABLES OF FOOD CONSTITUENTS

       PREPARING AND SERVING MEALS

       RULES FOR SERVING

       CHAPTER VIII

       FORM IV: JUNIOR GRADE (Continued)

       CARE OF THE HOUSE

       DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM

       DIRECTIONS FOR WEEKLY SWEEPING

       DIRECTIONS FOR WEEKLY DUSTING

       CARE AND CLEANING OF METALS

       IRON OR STEEL

       TIN

       GRANITE AND ENAMEL WARE

       ALUMINIUM

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