DIVISION FOUR Energy-giving and Body-building Foods : Protein XXIII. Eggs 86 XXIV. Eggs ; Digestion of Protein 90 XXV. Eggs : Omelets (I) 92 Review V. Meal Cooking . . . . .95 XXVI. Eggs: Omelets (II) 96 XXVII. Milk ; Milk with Cocoa and Chocolate ... 97 XXVIII. Milk and Cream 99 XXIX. Milk with Rice 102 Review VI. Meal Cooking 104 XXX. Milk Thickened with Egg (I) . . .104 XXXI. Milk Thickened with Egg (II) .... 107 XXXII. Milk Thickened with Egg (III) .... 108 XXXIII. Milk Thickened with Egg and Starchy Materials (I) 109 XXXIV. Milk Thickened with Egg and Starchy Materials (II) 110 Review VII. Meal Cooking .... Ill XXXV. Milk Thickened with Egg and Starchy Materials (III) 112 XXXVI. Milk Thickened with Egg and Starchy Materials (IV) 113 TABLE OF CONTENTS VII LISBON XXXVII. XXXVIII. XXXIX. XL. XLL XLII. XLIII. XLIV. XLV. XL VI. XLVII. XL VIII. XLIX. L. LI. LIL Cheese (I) . Cheese (II) .... Review VIII. Meal Cooking Structure of Beef : Methods of Cooking Tender Cuts .... Beef: Methods of Cooking Tender Cuts (ap- plied to chopped beef) (I) Beef: Methods of Cooking Tender Cuts (ap- plied to chopped beef) (II) . Beef : Methods of Cooking Tough Cuts (I) Beef : Methods of Cooking Tough Cuts (II) Review IX. Meal Cooking Beef: Methods of Cooking Tough Cuts (III) Beef : Uses of Cooked Beef Gelatine .... Review X. Meal Cooking . Gelatine Pudding Fish (I) . Fish (II) . . Fish (III) .... Body-building Vegetables (I) Review XI. Meal Cooking Body-building Vegetables (II) PAG1 115 117 119 119 128 131 132 138 139 140 145 146 148 148 150 152 156 158 160 160 DIVISION FIVE Bbdy-building and Body-regulating Foods: Ash (Mineral Matter) LIII. Green Vegetables LIV. Green Vegetables of Delicate Flavor LV. Green Vegetables of Strong Flavor Review XII. Meal Cooking LVI. Salads (I) LVII. Salads (II) 163 165 168 170 170 172 Vlll TABLE OF CONTENTS DIVISION SIX Body-regulating Food : Water LB88ON PAGB LVIII. Beverages 174 LIX. Classification of the Foodstuffs: Separation of Milk into the Five Foodstuffs . . . 181 DIVISION SEVEN Stimulating Materials : Food Adjuncts LX. Dishes containing Food Adjuncts .... 183 Review XIII. Meal Cooking .... 185 DIVISION EIGHT Frozen Desserts LXI. Method of Freezing ; Water Ice . . . . 186 LXII. Frozen Creams 189 Review XIV. Meal Cooking .... 191 DIVISION NINE Quick Breads : Pour Batters LXIII. Leavening with Steam and Air : Popovers . . 192 LXIV. Leavening with Baking Soda and Sour Milk: Corn Bread . .195 LXV. Leavening with Baking Soda, Sour Milk, and Molasses: Gingerbread 197 LXVI. Leavening with Baking Powder : Griddle Cakes . 199 LXVII. Leavening with Baking Soda, Sour Milk, and Baking Powder : Sour Milk Griddle Cakes . 203 Review XV. Meal Cooking 204 LXVI1I. Leavening with Baking Soda, Sour Milk, and Cream of Tartar : Steamed Brown Breads . 205 LXIX. Formulating Recipes ; Waffles .... 208 TABLE OF CONTENTS ix DIVISION TEN Quick Breads : Drop Batters LESSON PAGE LXX. Fine and Coarse Flours ; Muffins . . . 211 LXXI. Composition of Wheat and Other Cereals; Muffins 215 Review XVI. Meal Cooking . . . .217 LXXII. Method of Preparing Eggs for Quick Breads; Peach Cup 218 LXXIII. Method of Preparing Eggs for Quick Breads; Cream Puffs 219 DIVISION ELEVEN Quick Breads : Soft Doughs LXXIV. Method of Mixing Fat in Quick Breads ; Drop Biscuit 222 LXXV. Quantity of Fat in Quick Breads ; Short Cake . 224 Review XVII. Meal Cooking .... 225 LXXVI. " Cut " Biscuit . 225 DIVISION TWELVE Yeast Breads : Stiff Doughs LXXVII. LXXVIII. LXXIX. LXXX. Yeast ; Loaf Bread Bread Flour ; Loaf Bread . Review XVIII. Meal Cooking Bread Sponge ; Loaf Bread Rolls and Buns . 228 232 234 234 236 Cakes LXXXI. LXXXII. LXXXIII.

AI-modernized reading of the original text

DIVISION FOUR Energy-giving and Body-building Foods : Protein XXIII. Eggs 86 XXIV. Eggs ; Digestion of Protein 90 XXV. Eggs : Omelets (I) 92 Review V. Meal Cooking . . . . .95 XXVI. Eggs: Omelets (II) 96 XXVII. Milk ; Milk with Cocoa and Chocolate ... 97 XXVIII. Milk and Cream 99 XXIX. Milk with Rice 102 Review VI. Meal Cooking 104 XXX. Milk Thickened with Egg (I) . . .104 XXXI. Milk Thickened with Egg (II) .... 107 XXXII. Milk Thickened with Egg (III) .... 108 XXXIII. Milk Thickened with Egg and Starchy Materials (I) 109 XXXIV. Milk Thickened with Egg and Starchy Materials (II) 110 Review VII. Meal Cooking .... Ill XXXV. Milk Thickened with Egg and Starchy Materials (III) 112 XXXVI. Milk Thickened with Egg and Starchy Materials (IV) 113 XXXVII. XXXIX. XLIII. XL VI. XLVII. XL VIII. Cheese (I) . Cheese (II) .... Review VIII. Meal Cooking Structure of Beef : Methods of Cooking Tender Cuts .... Beef: Methods of Cooking Tender Cuts (applied to chopped beef) (I) Beef: Methods of Cooking Tender Cuts (applied to chopped beef) (II) . Beef : Methods of Cooking Tough Cuts (I) Beef : Methods of Cooking Tough Cuts (II) Review IX. Meal Cooking Beef: Methods of Cooking Tough Cuts (III) Beef : Uses of Cooked Beef Gelatine .... Review X. Meal Cooking . Gelatine Pudding Fish (I) . Fish (II) . . Fish (III) .... Body-building Vegetables (I) Review XI. Meal Cooking Body-building Vegetables (II) PAGE DIVISION FIVE Body-building and Body-regulating Foods: Ash (Mineral Matter) LIII. Green Vegetables LIV. Green Vegetables of Delicate Flavor LV. Green Vegetables of Strong Flavor Review XII. Meal Cooking LVI. Salads (I) LVII. Salads (II) DIVISION SIX Body-regulating Food : Water LESSON PAGE LVIII. Beverages 174 LIX. Classification of the Foodstuffs: Separation of Milk into the Five Foodstuffs . . . 181 DIVISION SEVEN Stimulating Materials : Food Adjuncts LX. Dishes containing Food Adjuncts .... 183 Review XIII. Meal Cooking .... 185 DIVISION EIGHT Frozen Desserts LXI. Method of Freezing ; Water Ice . . . . 186 LXII. Frozen Creams 189 Review XIV. Meal Cooking .... 191 DIVISION NINE Quick Breads : Pour Batters LXIII. Leavening with Steam and Air : Popovers . . 192 LXIV. Leavening with Baking Soda and Sour Milk: Corn Bread . .195 LXV. Leavening with Baking Soda, Sour Milk, and Molasses: Gingerbread 197 LXVI. Leavening with Baking Powder : Griddle Cakes . 199 LXVII. Leavening with Baking Soda, Sour Milk, and Baking Powder : Sour Milk Griddle Cakes . 203 Review XV. Meal Cooking 204 LXVI1I. Leavening with Baking Soda, Sour Milk, and Cream of Tartar : Steamed Brown Breads . 205 LXIX. Formulating Recipes ; Waffles .... 208 DIVISION TEN Quick Breads : Drop Batters LESSON PAGE LXX. Fine and Coarse Flours ; Muffins . . . 211 LXXI. Composition of Wheat and Other Cereals; Muffins 215 Review XVI. Meal Cooking . . . .217 LXXII. Method of Preparing Eggs for Quick Breads; Peach Cup 218 LXXIII. Method of Preparing Eggs for Quick Breads; Cream Puffs 219 DIVISION ELEVEN Quick Breads : Soft Doughs LXXIV. Method of Mixing Fat in Quick Breads ; Drop Biscuit 222 LXXV. Quantity of Fat in Quick Breads ; Short Cake . 224 Review XVII. Meal Cooking .... 225 LXXVI. " Cut " Biscuit . 225 DIVISION TWELVE Yeast Breads : Stiff Doughs LXXVII. LXXVIII. LXXIX. Yeast ; Loaf Bread Bread Flour ; Loaf Bread . Review XVIII. Meal Cooking Bread Sponge ; Loaf Bread Rolls and Buns . Cakes LXXXI. LXXXII. LXXXIII.

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