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THE BREAD-MIXER

       PASTRY

       OUTLINE OF LESSON ON PASTRY

       CHAPTER XII

       FORM IV: SENIOR GRADE (Continued)

       MEAT

       LESSON I

       LESSON II

       LESSON III

       GENERAL RULES FOR COOKING MEAT

       FISH

       GELATINE

       FROZEN DISHES

       VALUE OF FROZEN DISHES

       KINDS OF FROZEN DISHES

       PRACTICAL WORK

       PLANNING AND PREPARATION OF MEALS

       CHAPTER XIII

       FORM IV: SENIOR GRADE (Continued)

       INFANT FEEDING

       RECIPE FOR MODIFIED MILK

       DIRECTIONS FOR PASTEURIZING MILK

       CARE OF BOTTLES

       CARE OF FOOD

       SCHEDULE FOR FEEDING A HEALTHY CHILD DURING THE FIRST YEAR

       CHAPTER XIV

       FORM IV: SENIOR GRADE (Continued)

       HOUSEHOLD SANITATION

       1. MEANS OF BACTERIA ENTERING THE BODY

       2. COMMON DISEASE-PRODUCING BACTERIA

       3. METHODS OF SANITATION

       4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS

       5. METHODS OF DISINFECTING

       HOME NURSING

       LESSON I

       THE SICK ROOM

       METHODS OF DISINFECTING

       LESSON II

       THE PATIENT

       POULTICES

       FOMENTATIONS

       BIBLIOGRAPHY

       THE HOME

       SCIENCE AND SANITATION

       FOOD AND DIETETICS

       COOKING AND SERVING

       LAUNDRY WORK

       HOME NURSING

       ECONOMICS

       MAGAZINES

PUBLIC AND SEPARATE SCHOOL

       COURSE OF STUDY

       Table of Contents

DETAILS

       Table of Contents

FORM III: JUNIOR GRADE

       Table of Contents

       Bills of Household Supplies:

      Furniture, bed and table linen, material for clothing

       Fuel, meat, milk, groceries

       Weekly or monthly expenses of an average household

       Comparison of home and store cost of cooked food, such as cake, bread, meat, canned fruit.

       Sources of Household Materials:

      Fuel

      

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