Index
Part I
Chapter II Study of Foods
Apples, 27
Almonds, 21
Asparagus, 19
Apricots, 26
Boiled Milk, 35
Berries, 25
Blackberries, 26
Bananas, 27
Bread, 41
Brazil Nuts, 21
Beans (dried), 18
Beans (green), 18
Barley, 31
Cereals, 29
Cabbage, 19
Cauliflower, 19
Celery, 19
Carrots and Parsnips, 19
Corn, 20
Cucumbers, 21
Chestnuts, 22
Cherries, 26
Cranberries, 29
Compotes or stewed fruits, 28
Cheese, 32
Certified Milk, 35
Cream, 35
Cocoanuts, 22
Desserts, 40
Dates, 29
Eggs, 32
Fish, 34
Fats, 37
Fruits, 23
Fruit Jellies, 28
Figs, 29
Grapes, 24
Grapefruit, 27
Hazelnuts, 22
Lentils, 18
Lemons, 27
Lettuce, 21
Limes, 27
Legumes, 18
Muffins, 41
Meat, 32
Muskmelon, 29
Milk, 34
Nuts, 24
Nut-Butter, 22
Nectarines, 27
Oats, 31
Oranges, 27
Peanuts, 22
Plums, 28
Pineapples, 27
Peaches, 26
Pears, 26
Pancakes, 41
Peas (dried), 18
Peas (green), 18
Pine Kernels, 22
Rice, 31
Raspberries, 26
Rye, 30
Sago, 31
Soups, 42
Sugar, 38
Strawberries, 25
Spices, 39
Turnips, 19
Tapioca, 31
Tomatoes, 20
Vegetable Foods, 17
Wheat, 30
Watermelons, 29
Walnuts, 22