CHAPTER X✦

THE FATS AND THE SUGARS

Comparison of Cost of Fat Foods——Fats and Sugars the Fuel Foods—— Amounts to be taken Daily——Effect of Heat upon Them——Their Uses in Cookery 158

CHAPTER XI✦

MUFFINS, BISCUIT, CAKE, AND PASTRY

Ingredients and Proportions——Leavening Agents——Tests for Baking—— Experiments and Methods 171

CHAPTER XII✦

YEAST BREAD

Importance of Yeast Bread——Manufacture of Flour——Experiments with Yeast——Ingredients, Proportions, and Making——Comparison of Homemade and Baker’s Bread 187

CHAPTER XIII✦

MEATS AND POULTRY

Values in the Diet——Quality and Cost——Cuts of Meat——Principles and Methods of Cooking——Poultry——Principles and Methods of Cooking 209

CHAPTER XIV✦

FISH AND SHELLFISH

Protection of the Fish Supply——Comparison of Nutritive Values——Varieties and Seasons——Methods of Preparation and Serving 231

CHAPTER XV✦

SALADS AND DESSERTS

Their Place in the Menu——Materials Used——Methods of Preparation—— Garnishing and Serving 247

CHAPTER XVI✦

PREPARATION OF MEALS AND TABLE SERVICE

Preparing a Meal on Time——Serving and Garnishing Dishes——Table Equipment——Setting the Table——Duties of the Waitress 265

CHAPTER XVII✦

THE COST AND THE PURCHASE OF FOOD

Permanent and Variable Factors affecting the Price of Food——What is Cheap Food——Cost and Nutritive Value——Adulterations, Misbranding, and Preservatives——The Pure Food Laws——What to select and avoid in Shops and Markets 278