Utensils for measuring and weighing foods
10. Coal range, showing course of direct draft
11. Coal range, showing course of indirect draft
12. Gas burner, showing mixer
13. Gas burners
14. Gas range, showing direction of draft
15. Cross-section of wickless kerosene stove
16. Electric range
17. Pressure cooker
18. Steam cooker, containing various foods
19. Scene on a tea plantation
20. Tea-ball teapot
21. Coffee berries
22. Coffee percolator
23. Grains of starch
24. A cupful of rice before and after boiling
25. Insulated wall of a refrigerator
26. Fireless cooker, having excelsior packing
27. Fireless cooker, with stone disks
28. Electric fireless cooker
29. Gas range, having fireless cooker attachment, insulated oven and hoods
30. Method of folding filter paper
31. Utensil for steaming,--a "steamer"
32. "Steam" without pressure, and "steam" which has been under pressure
33. Table laid for an informal luncheon
34. Wheel tray
35. How to hold the knife and fork
36. Keeping the fork in the left hand to carry food to the mouth
37. The teaspoon should rest on the saucer
38. How to hold the soup spoon
39. Apparatus to determine the temperature at which eggs coagulate
40. Method of holding pan to turn an omelet on to a platter
41. Cocoa pods
42. Dried bread crumbs
43. Structure of meat
44. Club or Delmonico steak
45. Porterhouse
46. Sirloin,--hip steak
47. Sirloin,--flat bone
48. Sirloin,--round bone
49. First cut prime rib roast
50. Second cut prime rib roast
51. Blade rib roast
52. Chuck rib roast
53. Colonial fireplace, showing a "roasting kitchen"
54. Round
55. Chuck
56. Cuts of beef
57. Rump
58. Cross rib, Boston cut, or English cut
59. Skirt steak; flank steak
60. Fish kettle, showing rack
61. A suggestion for the division of each dollar spent for food
62. The composition of roots and succulent vegetables
63. The composition of butter and other fat-yielding foods
64. The composition of milk and milk products
65. Cuts of veal
66. Cuts of lamb or mutton
67. Lamb chops
68. The composition of fresh and cured meats
69. Cuts of pork
70. The composition of fresh and dried fruits
71. Removing tendons from the leg of a fowl
72. Fowl trussed for roasting,--breast view
73. Fowl trussed for roasting,--back view
74. Composition of fish, fish products, and oysters
75. The composition of eggs and cheese
76. The composition of legumes and corn
77. The composition of bread and other cereal foods
78. Foods containing calcium
79. Foods containing phosphorus
80. Foods containing iron
81. Oven heat regulator
82. Illustrating the amount of heat represented by one Calorie
83. Comparative weights of 100-Calorie portions of food
84. 100-Calorie portions of food
85. Longitudinal section of wheat grain, showing bran, floury part, and germ
86. Growing yeast plants
87. Graduated measure and dipper for measuring the ingredients of modified milk
88. Some species of molds
89. The four types of bacteria
90. Canning foods
91. Rack for holding jars
92. The composition of fruits and fruit products
93. Drier for vegetables or fruits
94. The composition of sugar and similar foods
LIST OF EXPERIMENTS
1. Measurement equivalents.
2. Use of the wooden spoon.
3. Lack of draft.
4. Presence of draft.
5. The regulation and purpose of a gas mixer.
6. The dissolving power of water.
7. Presence of gases in water. 8. Simmering and boiling of water.
9. Tannin in tea.
10. The solubility of granulated sugar in cold water.
11. The solubility of granulated sugar in hot water.
12. The solubility of powdered sugar.
13. The solubility of caramel.
14. The starch test.
15. The effect of cold water on starch.
16. The effect of heat on starch.
17. Stiffening of cooked starch.
18. The structure of starch.
19. Separation of cellulose and starch.
20. The difference in the nutritive value of boiled rice and rice cooked over boiling water.