tag="{http://www.w3.org/1999/xhtml}a">170
| Cake making |
171 |
Classes of cake, directions for making cake, rules for mixing cake,
directions for baking cake |
173 |
| Recipe for Basic Cake |
174 |
| Variations of Recipe for Basic Cake |
174 |
| Spice cake, nut cake, fruit cake, chocolate cake |
174 |
| Recipe for Basic Biscuits |
175 |
| Variations of Recipe for Basic Biscuits |
175 |
Sweet biscuit, fruit biscuit, scones, fruit scones, short cake for
fruit, dumplings for stew, steamed fruit pudding |
175 |
| Bread Making |
176 |
| Yeast, Outline of Lessons on |
177 |
| Bread Making, Practical |
179 |
Ingredients of plain bread, amount of ingredients for one small
loaf, process in making bread |
180 |
| Breads, Fancy |
180 |
| Bread-mixer, The |
182 |
| Pastry |
183 |
| Pastry, outline of lesson on—ingredients |
184 |
Notes on flour, fat, water: lightening agents used in pastry:
kinds of pastry: amount of ingredients for plain pastry
for one pie |
184 |
| Chapter XII. Form IV: Senior Grade (Continued) |
| Meat |
186 |
| Names of Meat |
187 |
| Parts of Meat |
188 |
| Composition of Fat |
188 |
| Composition of Bone |
188 |
| Composition of Muscle |
190 |
| Meat Experiments |
191 |
| Selection of Meat |
192 |
| Care of Meat |
193 |
| General Ways of Preparing Meat |
193 |
| Notes on Tough Meat |
193 |
| Digestibility of Meat |
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