Public school household science

hydrates. Protein Compounds, e.g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc. Fats, e.g. , fat of meat, butter and oil. 1 . . . , i, ^ . . i Carbohydrates, e.g., starch and sugar, yield heat and muscular power. •Wllhoiit bona. mo PECUNIARY ECONOMY OF FOOD— (Atwater). Amounts of actually Nutritive Ingredients obtained in different Food Materials for 10 cents. Protein. Fats. Carbohydrates. Fuel Value. Protein compounds, e.g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc. Fats, e.g., fat of meat, butter and oil, yield heat and muscular power. Carbohydrates, e.g., starch and sugar, J Price per ipound. Cents. Ten cents will buy — Lhs. Beef, round .83 Beef, sirloin .55 Beef, rib .63 Mutton, leg .83 Pork, spare rib .83 Pork, salt, fat .71 Ham, smoked .63 Codfish, fresh 1.25 Codfish, salt 1.67 Oysters, 40 cents quart . . . .50 Milk, 6 cents quart 3.33 Butter .42 Cheese .63 Eggs, 25 cents dozen .60 Wheat bread 2.50 Wheat flour 4.00 Commeal 5.00 Oatmeal 2.50 Beans, white, dried 2.50 Rice 2.00 Potatoes, 60 cents bushel . 10.00 Beets 2.00 Pounds of Nutrients and Calories of Fuel Value in 10 cents worth. JLb. 2Lb». 3 Lbs. 4Lb3. aOOOCal. 4000Cal. eOOOCal. SOOOCal. \ A PAOR Abbreviations 22 Albumen and milk 114 Albumenoids affected by heat 13 Apples, baked 29 Apples, coddled . . 29 Apple fritters 70 Apple pudding 84 Apple water Ill Arrowroot gruel 115 B Bacon 52 Bacon, liver and 52 Baked apples 29 Baked beans 95 Baked fish 57 Baked potatoes 34 Baked rice 87 Baking 15 Baking, time-table for 20 Barley water Ill Bathroom 121 Batters 64 Beans and canned corn 35 Beans and pork 91 Beans, baked 95 Beans, boiled . . 34 Beans, succotash of dried ... 34 Bedrooms 120 Beef 45 Beef essence 112 Beef juice 112 Beef, loaf 48 Beef, roast 49 Beef tea 112 Beverages 23, 111 Biscuits, cakes, etc 103 Biscuits, milk 71 Boiled beans 34 Boiled fish 57 Boiled potatoes 33 Boiling 17 Boiling of clothes 138 Boiling point of water. 13 Braised beef 60 Braising 18 Bread, corn 69 Breadmaking 76 Bread, milk 79 Bread, plain 78 Bread pudding 86 Bread, wheat and maize 151 Broiled fish 56 Broiled steak 48 Broiling 14 Broiling, time-table . . 20 Broth, chicken 113 Broth, mutton 113 Brown stew 49 Cabbage 32 Cake, plain fruit 73 Cake, sponge 72 Cake, standard 72 Canned goods, buying 101 Canned goods, care of 103 Caramel 96 Caramel pudding 85 Caramel sauce 89 Carbo-hydrates 4 Care of food 102 Care of invalids 109 Carrots 33 Cellar, care of 124 Cellulose, solubility of 13 Cellulose, use of 4 FAOB Cereals, bujing 101 Cereals, care of 103 Cereals, classification of 36 Cereals, general rules for .... 36 Cheese 43 Cheese, macaroni and 44 Cheesed crackers 43 Chicken, jellied 116 Chicken, roasted 54 Chicken, stewed 55 Chocolate icing 97 Classification of fruits 28 Cocoa 24 Coddled apples 29 Codfish balls 90 Codfish, creamed . 91 Coffee, boiled 25 Coffee, filtered 25 Composition of a man 147 Cooked salad dressing (i) . . . . 81 Cooked salad dressing (ii) . . . 82