class="pn">35

 

Lessons XVI and XVII: Care of the Baby

36

 

Lesson XVIII: Cost of Food, Clothing, and House

39

 

Lesson XIX: How to Keep Accounts

39

 

Lesson XX: Care of the Exterior of the House

41

   

Reference Books

44

       

Twenty Lessons in Cooking

45

 

Suggestions to the Teacher

45

   

Abbreviations and Measurements

48

   

Table of Level Measurements

48

   

Comparisons Between Weights and Measures

48

   

Reference Books

49

 

Lesson I: Discussion of Foods and Cooking

50

   

Recipes

52

 

Lesson II: Preparing and Serving Vegetables

53

   

Recipes

55

 

Lesson III: The Value of Carbohydrates in the Diet

58

    Recipes

59

 

Lesson IV: Fruits and Vegetables

60

   

Recipes—Open-kettle Method; Cold-pack Method; Single Process Method; Intermittent Method

63

 

Lesson V: Fats—Vegetables—Continued

66

   

Recipes

68

   

Experiments in Using Starch for Thickening

69

   

Conclusions Based on the Foregoing Experiments

69

 

Lesson