- 1Title page
- 2Preface
- 3Suggestions to Teachers
- 4Chapter I — Food Materials and Foodstuffs
- 5Chapter II — Kitchen Furnishings
- 6Chapter III — Fuel and Stoves
- 7Chapter IV — Food Preparation, the Principles and Technique
- 8Chapter V — Water and Other Beverages
- 9Chapter VI — Fruit and Its Preservation
- 10Chapter VII — Vegetables and Vegetable Cookery
- 11Chapter VIII — Cereal Products
- 12Chapter IX — Eggs, Milk, and Cheese
- 13Chapter X — The Fats and the Sugars
- 14Chapter XI — Muffins, Biscuit, Cake, and Pastry
- 15Chapter XII — Yeast Bread
- 16Chapter XIII — Meats and Poultry
- 17Chapter XIV — Fish, Shellfish, and Other Meat Substitutes
- 18Chapter XV — Salads and Desserts
- 19Chapter XVI — Preparation of Meals and Table Service
- 20Chapter XVII — The Cost and Purchasing of Food
- 21Chapter XVIII — Menus and Dietaries
- 22Chapter XIX — The Household Budget
- 23Chapter XX — System in Management
- 24Chapter XXI — How to Buy
- 25Chapter XXII — Housewifery
- 26Chapter XXIII — Laundering and Dry Cleansing
- 27Appendix
- 28Appendix
- 29Transcriber’s Amendments
Foods and Household Management
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