School and Home Cooking | Page 3

Biscuit
CXXIX. Quantity of Fat in Quick Breads--Short Cake
CXXX. "Cut" Biscuit
RELATED WORK
CXXXI. Measurement of the Fuel Value of Food Applied to the Daily
Food Requirement.

CXXXII. Planning, Cooking, and Serving a Dinner.
CXXXIII. Review: Meal Cooking.
CXXXIV. Home Projects.
DIVISION THIRTEEN
YEAST BREADS: STIFF DOUGHS
CXXXV. Yeast--Loaf Bread.
CXXXVI. Wheat Flour--Bread Sponge.
CXXXVII. Modifications of Plain White Bread.
CXXXVIII. Rolls and Buns.
RELATED WORK
CXXXIX. Food for Girls and Boys.
CXL. Planning a Day's Diet--Cooking and Serving a Meal.
CXLI. Review: Meal Cooking.
CXLII. Home Projects.
DIVISION FOURTEEN
CAKE
CXLIII. Cake without Fat--Sponge Cake.
CXLIV. Cake Containing Fat--One-egg Cake.
CXLV. Cake Containing Fat--Plain Cake and Its Modifications (A)
CXLVI. Cake Containing Fat--Plain Cake and Its Modifications (B)

CXLVII. Cake Containing Fat--Cookies
CXLVIII. Cakes without Eggs
RELATED WORK
CXLIX. The Luncheon Box
CL. Planning and Preparing Box Luncheons
CLI. Review--Meal Cooking
CLII. Home Projects
DIVISION FIFTEEN
PASTRY
CLIII. Pies with Under Crust
CLIV. Pies with Upper Crust
CLV. Two-crust Pies
RELATED WORK
CLVI. Infant Feeding
CLVII. Modifying Milk
CLVIII. Review--Meal Cooking
CLIX. Home Projects
DIVISION SIXTEEN
FROZEN DESSERTS
CLX. Method of Freezing--Water Ice

CLXI. Frozen Creams
RELATED WORK
CLXII. Diet for Young Children
CLXIII. Planning and Preparing Menus for Children
CLXIV. Review--Meal Cooking
CLXV. Home Projects
DIVISION SEVENTEEN
FOOD PRESERVATION
CLXVI. The Principles of Preserving Food
CLXVII. Processing with Little or No Sugar--Canned Fruit
CLXVIII. Processing with Much Sugar--Preserves, Jams, and
Conserves
CLXIX. Processing with Much Sugar--Jellies
CLXX. Processing with Vinegar and Spices--Relishes
CLXXI. Canned Vegetables
CLXXII. Dried Vegetables
RELATED WORK
CLXXIII. The Sick-room Tray
CLXXIV. Preparing Trays for the Sick and Convalescent
CLXXV. Review--Meal Cooking
CLXXVI. Home Projects

DIVISION EIGHTEEN
SUPPLEMENTARY
I. Thanksgiving Sauce
II. Thanksgiving Desserts
III. Christmas Sweets
IV. Christmas Candy
APPENDIX
Suggestions for Teaching
Books for Reference
INDEX
LIST OF ILLUSTRATIONS
A corner in Washington's kitchen at Mt. Vernon [Frontispiece]
0. Skewer and knitting needle for testing foods
0. A sink arranged for efficiency in dish-washing
0. Utensils for dish-washing
0. Dish-drainer
0. Dish-drainer
0. Dish-rack
0. Dish-rack
0. A rack for drying dishes
0. Utensils for measuring and weighing foods
0. Coal range, showing course of direct draft
0. Coal range, showing course of indirect draft
0. Gas burner, showing mixer
0. Gas burners
0. Gas range, showing direction of draft
0. Cross-section of wickless kerosene stove

0. Electric range
0. Pressure cooker
0. Steam cooker, containing various foods
0. Scene on a tea plantation
0. Tea-ball teapot
0. Coffee berries
0. Coffee percolator
0. Grains of starch
0. A cupful of rice before and after boiling
0. Insulated wall of a refrigerator
0. Fireless cooker, having excelsior packing
0. Fireless cooker, with stone disks
0. Electric fireless cooker
0. Gas range, having fireless cooker attachment, insulated oven and
hoods
0. Method of folding filter paper
0. Utensil for steaming,--a "steamer"
0. "Steam" without pressure, and "steam" which has been under
pressure
0. Table laid for an informal luncheon
0. Wheel tray
0. How to hold the knife and fork
0. Keeping the fork in the left hand to carry food to the mouth
0. The teaspoon should rest on the saucer
0. How to hold the soup spoon
0. Apparatus to determine the temperature at which eggs coagulate
0. Method of holding pan to turn an omelet on to a platter
0. Cocoa pods
0. Dried bread crumbs
0. Structure of meat
0. Club or Delmonico steak
0. Porterhouse
0. Sirloin,--hip steak
0. Sirloin,--flat bone
0. Sirloin,--round bone
0. First cut prime rib roast
0. Second cut prime rib roast

0. Blade rib roast
0. Chuck rib roast
0. Colonial fireplace, showing a "roasting kitchen"
0. Round
0. Chuck
0. Cuts of beef
0. Rump
0. Cross rib, Boston cut, or English cut
0. Skirt steak; flank steak
0. Fish kettle, showing rack
0. A suggestion for the division of each dollar spent for food
0. The composition of roots and succulent vegetables
0. The composition of butter and other fat-yielding foods
0. The composition of milk and milk products
0. Cuts of veal
0. Cuts of lamb or mutton
0. Lamb chops
0. The composition of fresh and cured meats
0. Cuts of pork
0. The composition of fresh and dried fruits
0. Removing tendons from the leg of a fowl
0. Fowl trussed for roasting,--breast view
0. Fowl trussed for roasting,--back view
0. Composition of fish, fish products, and oysters
0. The composition of eggs and cheese
0. The composition of legumes and corn
0. The composition of bread and other cereal foods
0. Foods containing calcium
0. Foods containing phosphorus
0. Foods containing iron
0. Oven heat regulator
0. Illustrating the amount of heat represented by one Calorie
0. Comparative weights of 100-Calorie portions of food
0.
100-Calorie portions of food
0. Longitudinal section of wheat grain, showing bran, floury part, and
germ
0. Growing