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PREFACE.

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.