CHAPTER I✦

FOOD MATERIALS AND FOODSTUFFS

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What Food is——Vegetable and Animal Foods——Foodstuffs——Elements in Foodstuffs——Foodstuffs in Nutrition——Food Adjuncts 1

CHAPTER II✦

KITCHEN FURNISHINGS

Plans of Kitchens——Materials for Floors and Walls——The Table——The Cupboard——The Refrigerator——The Sink——The Hot Water Supply——The Utensils——Care of the Kitchen 15

CHAPTER III✦

FUELS AND STOVES

Economy of Fuel——The Common Fuels——Electricity for Cooking——Cooking Apparatus for all Fuels——How to Operate——Cost of Operating 33

CHAPTER IV✦

FOOD PREPARATION

The Principles of Cooking——The Technique of Cooking——Care of Food in the House——The Processes of Food Preparation——How to study a Recipe——Weighing and Measuring——Preparing and Mixing——Cooking Processes——Disposal of Waste Food 54

CHAPTER V✦

WATER AND OTHER BEVERAGES

The Functions of Water in Nutrition——Uses in Cookery——Fruit Beverages——Cocoa, Coffee, and Tea 70

CHAPTER VI✦

FRUIT AND ITS PRESERVATION

Composition and Food Value——Principles of Preparation——Molds, Yeasts, and Bacteria——Methods of Preservation and Preparation 87

CHAPTER VII✦

VEGETABLES AND VEGETABLE COOKERY

Composition and Nutritive Value——How to Buy——Principles and Methods of Preparation 109

CHAPTER VIII✦

CEREAL PRODUCTS

The Manufactured Forms——An Economic Food——The Pure Starches—— Principles and Methods of Preparation 126

CHAPTER IX✦

EGGS, MILK, AND CHEESE

Comparative Study of their Nutritive Values——Fresh and Cold-storage Eggs——Clean Milk——Cheese a Meat Substitute——Principles and Methods of Preparation 138