Table of Contents
A Talk on Food
4 pages
The Gas Range, Tables of Measures, Etc
2 pages
Water, Making of Tea, Coffee, Etc
3 pages
Cooking of True Proteids, Tissue Builders, Milk and Cheese
4 pages
Cooking of True Proteids Continued: Eggs
4 pages
Cooking of True Proteids Continued: Fish
9 pages
Cooking of True Proteids Continued: Meat
7 pages
Left - Overs of Meat, Fish, Etc
4 pages
Gelatinous Soups and Jellies. Proteid Sparers
3 pages
CHAPTER X
5 pages
CHAPTER XI
11 pages
Introducing the Great Fuel Foods: Fats
6 pages
CHAPTER XIII
7 pages
Sugar: a Great Source of Heat and Energy
7 pages
Preservation of Fruit and Vegetables by Canning, Etc
7 pages
Flour Mixtures: Quick Breads
9 pages
Flour Mixtures Continued: Bread and Other Yeast Mixtures
10 pages
Flour Mixtures Continued: Pastry and Pies
5 pages
Flour Mixtures Continued: Cake
9 pages
Other Sweet Dishes
12 pages