Extracts

48   General Composition; Food Value; Apples; Oranges; Lemons; Grape Fruit; Strawberries; Grapes; Peaches; Plums; Olives; Figs; Dried Fruits; Uses of Fruit in the Dietary; Canning and Preservation of Fruits; Adulterated Canned Fruits; Fruit Flavors and Extracts; Synthetic Preparation of Flavors.   CHAPTER V   Sugars, Molasses, Syrup, Honey, and Confections 58   Composition of Sugars; Beet Sugar; Cane Sugar; Manufacture of Sugar; Sulphur Dioxid and Indigo, Uses of, in Sugar Manufacture; Commercial Grades of Sugar; Sugar in the Dietary; Maple Sugar; Adulteration of Sugar; Dextrose Sugars; Inversion of Sugars; Molasses; Syrups; Adulteration of Molasses; Sorghum Syrup; Maple Syrup; Analysis of Sugar; Adulteration of Syrups; Honey; Confections; Coloring Matter in Candies; Coal Tar Dyes; Saccharine.   CHAPTER VI   Legumes and Nuts 71   General Composition of Legumes; Beans; Digestibility of Beans; Use of Beans in the Dietary; String Beans; Peas; Canned Peas; Peanuts; General Composition of Nuts; Chestnuts; The Hickory Nut; Almonds; Pistachio; Cocoanuts; Uses of Nuts in the Dietary.   CHAPTER VII   Milk and Dairy Products 80   Importance in the Dietary; General Composition; Digestibility; Sanitary Condition of Milk; Certified Milk; Pasteurized Milk; Tyrotoxicon; Color of Milk; Souring of Milk; Use of Preservatives in Milk; Condensed Milk; Skim Milk; Cream; Buttermilk; Goat's Milk; Koumiss; Prepared Milks; Human Milk; Adulteration of Milk; Composition of Butter; Digestibility of Butter; Adulteration of Butter; General Composition of Cheese; Digestibility; Use in the Dietary; Cottage Cheese; Different Kinds of Cheese; Adulteration of Cheese; Dairy Products in the Dietary.   CHAPTER VIII   Meats and Animal Food Products 98   General Composition; Mineral Matter; Fat; Protein; Non-nitrogenous Compounds; Why Meats vary in Composition; Amides; Albuminoids; Taste and Flavor of Meats; Alkaloidal Bodies in Meats; Ripening of Meats in Cold Storage; Beef; Veal; Mutton; Pork; Lard; Texture and Toughness of Meat; Influence of Cooking upon the Composition of Meats; Beef Extracts; Miscellaneous Meat Products; Pickled Meats; Saltpeter in Meats; Smoked Meats; Poultry; Fish; Oysters, Fattening of; Shell Fish; Eggs, General Composition; Digestibility of Eggs; Use of Eggs in the Dietary; Canned Meats, General Composition.   CHAPTER IX   Cereals 121   Preparation and Cost of Cereals; Various Grains used in making Cereal Products; Cleanliness of; Corn Preparations; Corn Flour; Use of Corn in Dietary; Corn Bread; Oat Preparations; Cooking of Oatmeal; Wheat Preparations; Flour Middlings; Breakfast Foods; Digestibility of Wheat Preparations; Barley Preparations; Rice Preparations; Predigested Foods; The Value of Cereals in the Dietary; Phosphate Content of Cereals; Phosphorus Requirements of a Ration; Mechanical Action of Cereals upon Digestion; Cost and Nutritive Value of Cereals.   CHAPTER X   Wheat Flour 133   Use for Bread Making; Winter and Spring Wheat Flours; Composition of Wheat and Flour; Roller Process of Flour Milling; Grades of Flour; Types of Flour; Composition of Flour; Graham and Entire Wheat Flours; Composition of Wheat Offals; Aging and Curing of Flour; Macaroni Flour; Color; Granulation; Capacity of Flour to absorb Water; Physical Properties of Gluten; Gluten as a Factor in Bread Making; Unsoundness; Comparative Baking Tests; Bleaching; Adulteration of Flour; Nutritive Value of Flour.   CHAPTER XI   Bread and Bread Making 158