tag="{http://www.w3.org/1999/xhtml}a">195
| 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 |
|
