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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