Public School Domestic Science
Free
Public School Domestic Science
By Adelaide Hoodless
Free
Book Description

Table of Contents
  • PUBLIC SCHOOL
  • DOMESTIC SCIENCE
    • BY
    • MRS. J. HOODLESS,
    • PREFACE.
      • FOOTNOTES:
    • FOOTNOTES:
    • SUGGESTIONS TO TEACHER.
      • COMPOSITION OF FOOD MATERIALS—(Atwater)
      • PECUNIARY ECONOMY OF FOOD—(Atwater).
    • COMPOSITION OF FOOD MATERIALS—(Atwater)
    • PECUNIARY ECONOMY OF FOOD—(Atwater).
    • CONTENTS.
    • PUBLIC SCHOOL DOMESTIC SCIENCE
    • CHAPTER I.
      • The Relation of Food to the Body.
    • The Relation of Food to the Body.
    • CHAPTER II.
      • Food Classification.
      • Uses of Food.
      • Water.
      • Salts (Mineral Matter).—Use of Salts in Food.
    • Food Classification.
    • Uses of Food.
    • Water.
    • Salts (Mineral Matter).—Use of Salts in Food.
    • CHAPTER III.
      • Nutrition.
    • Nutrition.
    • CHAPTER IV.
      • Food and Economy.
      • Quantity of Food Required.
      • Quality of Food.
      • Cooking of Food.
      • Methods.
      • Food Preservation.
    • 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.
    • Foods Containing Protein, or Nitrogenous Matter.
    • Cooking of Meat.
    • Varieties of Meat.
    • Legumes—Peas, Beans and Lentils.
    • CHAPTER VI.
      • Fats and Oils.
    • Fats and Oils.
    • CHAPTER VII.
      • Carbohydrate Foods.
      • Sugars.
      • Grains.
      • Vegetables.
    • Carbohydrate Foods.
    • Sugars.
    • Grains.
    • Vegetables.
    • CHAPTER VIII.
      • Fruits.
      • Uses of Fruit.
      • Beverages.
      • Condiments.
    • 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.
    • 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.
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