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       GALVANIZED IRON

       COPPER OR BRASS

       SILVER

       RECIPE FOR SILVER POLISH

       CHAPTER IX

       FORM IV: JUNIOR GRADE (Continued)

       LAUNDRY WORK

       OUTLINE OF LESSONS ON THE WASHING OF WHITE COTTON AND LINEN CLOTHES

       Materials

       Lesson II

       PREPARATION FOR WASHING WHITE LINEN OR COTTON CLOTHES

       PROCESS OF WASHING WHITE LINEN OR COTTON CLOTHES

       REMOVAL OF STAINS

       OUTLINE OF LESSONS ON THE WASHING OF WOOLLENS

       EXPERIMENTS WITH CLOTH MADE OF WOOL FIBRE

       POINTS IN WASHING WOOLLENS

       STEPS IN WASHING WOOLLEN MATERIALS

       CHAPTER X

       FORM IV: SENIOR GRADE

       FOODS

       PRESERVATION OF FOOD

       CAUSE OF DECAY

       BACTERIA

       CONDITIONS OF BACTERIAL GROWTH

       MEANS OF OVERCOMING BACTERIA

       CANNING

       CARE OF JARS

       PREPARATION OF FRUIT

       SYRUP FOR CANNING

       METHODS OF CANNING

       JAMS AND PRESERVES

       POINTS IN MAKING JAM

       JELLY

       COMPOSITION OF JELLY

       PARTS OF FRUIT CONTAINING MOST PECTIN

       FRUITS CONTAINING MOST PECTIN

       METHOD OF MAKING JELLY

       METHODS OF COVERING JAM OR JELLY

       PICKLING

       CHAPTER XI

       FORM IV: SENOR GRADE (Continued)

       COOKERY

       OUTLINE OF LESSON ON FLOUR

       OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES

       LESSON I

       CAKE MAKING

       LESSONS II AND III

       BASIC RECIPE FOR CAKE

       VARIATIONS OF BASIC RECIPE FOR CAKE

       BASIC RECIPE FOR BISCUITS, ETC.

       VARIATIONS OF BASIC RECIPE FOR BISCUITS

       BREAD MAKING

       LESSON I

       OUTLINE OF LESSONS ON YEAST

       LESSON II

       PRACTICAL BREAD-MAKING

       LESSON III

       FANCY BREADS

      

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