CONCLUSIONS
Lessons III, IV, etc.
USES OF EGGS
STUDY OF VEGETABLE FOOD
Lesson I
SOURCE
PARTS OF PLANTS USED AS FOOD
Lesson II
COMPOSITION OF ANY PART OF A PLANT
COMPOSITION OF POTATO JUICE
GENERAL COMPOSITION OF PLANT JUICE
Lesson III
COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
Lesson IV
DRIED VEGETABLES AND FRUIT
THE COOKING OF VEGETABLE FOOD
GENERAL RULES FOR COOKING VEGETABLES
PREPARATION
COOKING
VEGETABLE RECIPE
GENERAL RULES FOR COOKING FRUIT
FRESH FRUIT
DRIED FRUIT
Lessons V, VI, etc.
POINTS IN COOKING POTATOES
USE OF STARCH TO THICKEN LIQUIDS
EXPERIMENTS IN USING STARCH FOR THICKENING
CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
VARIATIONS OF BASIC RECIPE
CREAM OF VEGETABLE SOUPS
PRINCIPLES OF CREAM SOUPS
OUTLINE OF LESSONS ON COOKING SEEDS
CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
LEGUMES: PEAS, BEANS, LENTILS
NUTS
SALADS
INGREDIENTS OF SALADS
FOOD VALUES OF SALADS
PREPARATION OF SALAD INGREDIENTS
DRESSINGS FOR SALADS
STUDY OF MINERAL FOOD
SUMMARY OF SOURCES OF MINERAL FOODS
DIET
REFERENCE TABLES OF FOOD CONSTITUENTS
PREPARING AND SERVING MEALS
RULES FOR SERVING
CHAPTER VIII
FORM IV: JUNIOR GRADE (Continued)
CARE OF THE HOUSE
DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM
DIRECTIONS FOR WEEKLY SWEEPING
DIRECTIONS FOR WEEKLY DUSTING
CARE AND CLEANING OF METALS
IRON OR STEEL
TIN
GRANITE AND ENAMEL WARE
ALUMINIUM
