Fuels and Combustion--Sauted and Baked Squash
IV. Coal Ranges--Corn Dishes
V. Gas Ranges--Scalloped Fruit
VI. Stoves and Heating Devices--Stuffed Peppers, Butterscotch Apples
DIVISION TWO
BODY-REGULATING FOOD--WATER
VII. Water and Beverages (A)
VIII. Water and Beverages (B)
RELATED WORK
IX. Home Projects
X. Afternoon Tea
DIVISION THREE
BODY-BUILDING AND BODY-REGULATING FOODS,--RICH IN ASH (MINERAL MATTER)
XI. Fresh Vegetables (A)
XII. Fresh Vegetables (B)
XIII. Fresh Fruits
RELATED WORK
LESSON
XIV. Review: Meal Cooking
XV. Home Projects
DIVISION FOUR
ENERGY-GIVING OR FUEL FOODS,--RICH IN CARBOHYDRATES
XVI. Sugar: Digestion of Sugar
XVII. Sugar-rich Fruits: Dried Fruits (A)
XVIII. Sugar-rich Fruits: Dried Fruits (B)
XIX. Cereals: Starch and Cellulose
XX. Cereals: Rice (A)
XXI. Cereals: Rice (B)
XXII. Cereals and the Fireless Cooker
XXIII. Cereals for Frying or Baking
XXIV. Powdered Cereals Used for Thickening
XXV. Toast: Digestion of Starch
XXVI. Root Vegetables (A)
XXVII. Root Vegetables (B)
XXVIII. Root Vegetables (C)
XXIX. Starchy Foods Cooked at High Temperature
RELATED WORK
XXX. Dining Room Service
XXXI. Cooking and Serving Breakfast
XXXII. Review: Meal Cooking
XXXIII. Home Projects
DIVISION FIVE
ENERGY-GIVING OR FUEL FOODS,--RICH IN FATS AN OILS
XXXIV. Fat as a Frying Medium
XXXV. Fat as a Frying Medium--Food Fats
XXXVI. Fat as a Frying Medium--Digestion of Fat
XXXVII. Fat Saving
RELATED WORK
XXXVIII. Dining Room Courtesy
XXXIX. Cooking and Serving Breakfast
XL. Review: Meal Cooking
XLI. Home Projects
DIVISION SIX
ENERGY-GIVING AND BODY-BUILDING FOODS,--RICH IN PROTEIN
XLII. Eggs
XLIII. Eggs: Digestion of Protein
XLIV. Eggs: Omelets (A)
XLV. Eggs: Omelets (B)
XLVI. Milk
XLVII. Milk with Cocoa and Chocolate
XLVIII. Milk and Cream
XLIX. Cream Soups (A)
L. Cream Soups (B)
LI. Milk Thickened with Egg (A)
LII. Milk Thickened with Egg (B)
LIII. Milk Thickened with Egg (C)
LIV. Milk Thickened with Egg and Starchy Materials (A)
LV. Milk Thickened with Egg and Starchy Materials (B)
LVI. Milk Thickened with Egg and Starchy Materials (C)
LVII. Cheese (A)
LVIII. Cheese (B)
LIX. Structure of Beef--Methods of Cooking Tender Cuts
LX. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef) (A)
LXI. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef) (B)
LXIL. Beef: Methods of Cooking Tough Cuts (A)
LXIII. Beef; Methods of Cooking Tough Cuts (B)
LXIV. Beef: Methods of Cooking Tough Cuts (C)
LXV. Beef: Methods of Cooking Tough Cuts (D)
LXVI. Beef: Uses of Cooked Beef
LXVII. Gelatine (A)
LXVIIL. Gelatine (B)
LXIX. Fish (A)
LXX. Fish (B)
LXXI. Fish (C)
LXXII. Legumes (A)
LXXIII. Legumes (B)
LXXIV. Legumes (C)
RELATED WORK
LXXV. Cost of Food
LXXVI. Cooking and Serving a Breakfast
LXXVII. Review: Meal Cooking
LXXVIII. Home Projects
DIVISION SEVEN
HEALTH AND GROWTH-PROMOTING FOODS,--RICH IN VITAMINES
LXXIX. Vitamines--Vegetables of Delicate Flavor
LXXX. Vitamines--Vegetables of Strong Flavor
LXXXI. Salads (A)
LXXXII. Salads (B)
LXXXIII. Classification of Foodstuffs
RELATED WORK
LXXXIV. Selecting Food
LXXXV. Cooking and Serving a Luncheon or Supper
LXXXVL. Review: Meal Cooking
LXXXVII. Home Projects
DIVISION EIGHT
FLAVORING MATERIALS: FOOD ADJUNCTS
LXXXVIII. Food Adjuncts--Dishes Containing Food Adjuncts
RELATED WORK
LXXXIX. Spending for Food
XC. Cooking and Serving a Luncheon or Supper
XCI. Review: Meal Cooking
XCII. Home Projects
DIVISION NINE
FOOD COMBINATIONS
XCIII. Vegetables with Salad Dressing (A)
XCIV. Vegetables with Salad Dressing (B)
XCV. Fish Salad and Salad Rolls
XCVI. Cream of Tomato Soup and Cheese Straws
XCVII. Veal and Potatoes
XCVIII. Mutton and Lamb Dishes
XCIX. Pork, Vegetables, and Apple Sauce
C. Chicken and Rice
CI. Chicken and Peas
CII.