Oyster Dishes
CIII. Meat-substitute Dishes
CIV. Meat Extenders and One-dish Meals
RELATED WORK
CV. Menu-making
CVI. Planning, Cooking, and Serving a Luncheon or Supper
CVII. Review: Meal Cooking
CVIII. Home Projects
DIVISION TEN
QUICK BREADS: POUR BATTERS
CIX. Leavening with Steam and Air: Popovers
CX. Leavening with Baking Soda and Sour Milk: Spider Corn Bread
CXI. Leavening with Baking Soda, Sour Milk, and Molasses: Gingerbread
CXII. Leavening with Baking Powder: Griddle Cakes
CXIII. Leavening with Baking Soda, Sour Milk, and Baking Powder: Sour Milk Griddle Cakes
CXIV. Leavening with Baking Soda, Sour Milk, and Cream of Tartar: Steamed Brown Breads
CXV. Formulating Recipes--Waffles
RELATED WORK
CXVI. Measurement of the Fuel Value of Foods
CXVII. Planning, Cooking, and Serving a Dinner
CXVIII. Review: Meal Cooking
CXIX. Home Projects
DIVISION ELEVEN
QUICK BREADS: DROP BATTERS
CXX. Fine and Coarse Flours--Muffins
CXXI. Comparison of Wheat and Other Grains--Muffins
CXXII. Baking Powder Loaf Breads
CXXIII. Eggs for Quick Breads--Cream Puffs
RELATED WORK
CXXIV. Food Requirement
CXXV. Planning, Cooking, and Serving a Dinner
CXXVI. Review: Meal Cooking
CXXVII. Home Projects
DIVISION TWELVE
QUICK BREADS: SOFT DOUGHS
CXXVIII. Method of Mixing Fat in Quick Breads--Drop Biscuit
CXXIX. Quantity of Fat in Quick Breads--Short Cake
CXXX. "Cut" Biscuit
RELATED WORK
CXXXI. Measurement of the Fuel Value of Food Applied to the Daily Food Requirement.
CXXXII. Planning, Cooking, and Serving a Dinner.
CXXXIII. Review: Meal Cooking.
CXXXIV. Home Projects.
DIVISION THIRTEEN
YEAST BREADS: STIFF DOUGHS
CXXXV. Yeast--Loaf Bread.
CXXXVI. Wheat Flour--Bread Sponge.
CXXXVII. Modifications of Plain White Bread.
CXXXVIII. Rolls and Buns.
RELATED WORK
CXXXIX. Food for Girls and Boys.
CXL. Planning a Day's Diet--Cooking and Serving a Meal.
CXLI. Review: Meal Cooking.
CXLII. Home Projects.
DIVISION FOURTEEN
CAKE
CXLIII. Cake without Fat--Sponge Cake.
CXLIV. Cake Containing Fat--One-egg Cake.
CXLV. Cake Containing Fat--Plain Cake and Its Modifications (A)
CXLVI. Cake Containing Fat--Plain Cake and Its Modifications (B)
CXLVII. Cake Containing Fat--Cookies
CXLVIII. Cakes without Eggs
RELATED WORK
CXLIX. The Luncheon Box
CL. Planning and Preparing Box Luncheons
CLI. Review--Meal Cooking
CLII. Home Projects
DIVISION FIFTEEN
PASTRY
CLIII. Pies with Under Crust
CLIV. Pies with Upper Crust
CLV. Two-crust Pies
RELATED WORK
CLVI. Infant Feeding
CLVII. Modifying Milk
CLVIII. Review--Meal Cooking
CLIX. Home Projects
DIVISION SIXTEEN
FROZEN DESSERTS
CLX. Method of Freezing--Water Ice
CLXI. Frozen Creams
RELATED WORK
CLXII. Diet for Young Children
CLXIII. Planning and Preparing Menus for Children
CLXIV. Review--Meal Cooking
CLXV. Home Projects
DIVISION SEVENTEEN
FOOD PRESERVATION
CLXVI. The Principles of Preserving Food
CLXVII. Processing with Little or No Sugar--Canned Fruit
CLXVIII. Processing with Much Sugar--Preserves, Jams, and Conserves
CLXIX. Processing with Much Sugar--Jellies
CLXX. Processing with Vinegar and Spices--Relishes
CLXXI. Canned Vegetables
CLXXII. Dried Vegetables
RELATED WORK
CLXXIII. The Sick-room Tray
CLXXIV. Preparing Trays for the Sick and Convalescent
CLXXV. Review--Meal Cooking
CLXXVI. Home Projects
DIVISION EIGHTEEN
SUPPLEMENTARY
I. Thanksgiving Sauce
II. Thanksgiving Desserts
III. Christmas Sweets
IV. Christmas Candy
APPENDIX
Suggestions for Teaching
Books for Reference
INDEX
LIST OF ILLUSTRATIONS
A corner in Washington's kitchen at Mt. Vernon [Frontispiece]
1. Skewer and knitting needle for testing foods
2. A sink arranged for efficiency in dish-washing
3. Utensils for dish-washing
4. Dish-drainer
5. Dish-drainer
6. Dish-rack
7. Dish-rack
8. A rack for drying dishes
9.