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General Rules for Cooking Meat 198 Baking, broiling, boiling, stewing, beef juice 199 Fish Points of Difference Between Fish and Ordinary Meat 199 Kinds of Fish 200 Selection of Fish 200 Cooking of Fish 200 Gelatine 200 Source 201 Commercial Forms 201 Properties 201 Steps in Dissolving 201 Value in Diet 202 Ways of Using 202 Frozen Dishes 203 Value 203 Kinds 203 Water ice, frappé sherbet, ice cream, plain ice cream, mousse 203 Practical Work 204 Freezing, packing, moulding 204 Planning of Meals 205 Chapter XIII. Form IV: Senior Grade (Continued) Infant Feeding 208 Modified Milk, Recipe for 209 Pasteurizing Milk, Directions for 209 Bottles, Care of 210 Food, Care of 210 Feeding, Schedule for 211 Chapter XIV. Form IV: Senior Grade (Continued) Household Sanitation 212 Means of Bacteria Entering the Body 212 Common Disease-producing Bacteria 213 Methods of Sanitation 214 Disposal of Waste in Villages and Rural Districts