Оглавление
Adelaide Hoodless. Public School Domestic Science
Public School Domestic Science
Table of Contents
PREFACE
FOOTNOTES:
SUGGESTIONS TO TEACHER
COMPOSITION OF FOOD MATERIALS—(Atwater)
PECUNIARY ECONOMY OF FOOD—(Atwater)
PUBLIC SCHOOL DOMESTIC SCIENCE
CHAPTER I
The Relation of Food to the Body
CHAPTER II
Food Classification
Uses of Food
Water
Salts (Mineral Matter).—Use of Salts in Food
CHAPTER III
Nutrition
CHAPTER IV
Food and Economy
Quantity of Food Required
Quality of Food
Cooking of Food
Methods
Food Preservation
CHAPTER V
Foods Containing Protein, or Nitrogenous Matter
Cooking of Meat
Varieties of Meat
Legumes—Peas, Beans and Lentils
CHAPTER VI
Fats and Oils
CHAPTER VII
Carbohydrate Foods
Sugars
Grains
Vegetables
CHAPTER VIII
Fruits
Uses of Fruit
Beverages
Condiments
CHAPTER IX
Preparing Food
Making and Care of a Fire
Measurements
Table of Abbreviations
Time-table for Cooking
Table of Proportions
Methods for Flour Mixtures
RECIPES
BATTERS, BISCUITS AND BREAD
BREAD
SAUCES AND MILK SOUPS
EGGS
FRUIT
VEGETABLES
SALADS
CEREALS
MACARONI
CHEESE
BEVERAGES
SOUPS
FISH
MEAT
POULTRY
HOT PUDDINGS
PUDDING SAUCES
CAKE
PASTRY
MISCELLANEOUS
A FEW GENERAL HINTS
SUGGESTIONS FOR YOUNG HOUSEKEEPERS
CARING FOR INVALIDS
A FEW GENERAL HINTS FOR SCHOOL CHILDREN
SUGGESTIONS FOR SCHOOL CHILDREN'S DIET
INFANTS' DIET
PLANNING AND SERVING MEALS
CONSIDERATION OF MENUS
SUGGESTIVE QUESTIONS
SCHEDULE OF LESSONS FOR PUBLIC SCHOOL CLASSES
APPENDIX
