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| Simmering |
74 |
| Steaming |
74 |
| Steeping |
75 |
| Toasting |
76 |
| Broiling |
76 |
| Pan-broiling |
77 |
| Sautéing |
78 |
| Baking |
78 |
| Frying |
79 |
| Left-overs, Suggestions for the Use of |
82 |
| Bread, cake, meat, fish, eggs, cheese, vegetables, canned fruit |
84 |
| Beverages |
84 |
| Meaning of Beverages |
84 |
| Kinds of Beverages |
85 |
| Tea, coffee, cocoa, chocolate |
86 |
| Table Setting |
87 |
| Table Manners |
90 |
| Chapter VI. Form IV. Junior Grade |
| Kitchen Fire, The |
92 |
| Requirements |
93 |
| Heat, oxygen, fuels |
96 |
| Kitchen Stove, The |
96 |
| Fireless Cooker, The |
99 |
| Principles of Fireless Cooker |
100 |
| Reasons for Use of Fireless Cooker |
100 |
| Ways of Using Fireless Cooker |
100 |
| Home-made Fireless Cooker, A |
101 |
| Chapter VII. Form IV: Junior Grade (Continued) |
| Food, Study of |
103 |
| Uses of Food |
103 |
| Necessary Substances in Food |
105 |
| Sources of Food |
106 |
| Common Foods, Study of |
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