tag="{http://www.w3.org/1999/xhtml}a">106
| Milk |
107 |
| Eggs |
110 |
| Vegetable Food, Study of |
114 |
| Comparative food value of different parts of plants |
119 |
Green vegetables, root vegetables and tubers, ripe seeds
(peas, beans, and lentils) |
120 |
| Vegetables, General Rules for Cooking |
122 |
| Fruit, General Rules for Cooking |
123 |
| Fresh Fruit |
123 |
| Dried Fruit |
123 |
| Starch, Use of, to Thicken Liquids |
124 |
| Flour, Use of, to Thicken Liquids |
125 |
| Cream of Vegetable Soups |
126 |
| Principles of Cream Soups |
126 |
| Seeds, Outline of Lesson on Cooking |
127 |
| Cereals |
127 |
| Legumes: Peas, Beans, Lentils |
128 |
| Nuts |
128 |
| Salads |
129 |
| Ingredients of Salads |
129 |
| Food Values of Salads |
129 |
| Preparation of Ingredients |
130 |
| Dressings for Salads |
130 |
| Mineral Food, Study of |
131 |
| Summary of Sources of Mineral Foods |
133 |
| Diet |
133 |
| Reference Table of Food Constituents |
134 |
| Water, mineral matter, protein, sugar, starch, fat |
134 |
| Preparing and Serving Meals: Rules |
136 |
| Chapter VIII. Form IV: Junior Grade (Continued) |
| House, Care of the |
138 |
| Bed-room, Directions for Care of |
138 |
| Sweeping, Directions for |
|
