xiii

CHAPTER I.
The Relation of Food to the Body 1

CHAPTER II.
Food Classification 6

CHAPTER III.
Nutrition 10

CHAPTER IV.
Food and Economy 12

CHAPTER V.
Foods containing Protein or Nitrogenous Matter 22

CHAPTER VI.
Fats and Oils 34

CHAPTER VII.
Carbohydrate Foods 37

CHAPTER VIII.
Fruits 50

CHAPTER IX.
Preparing Food 54

RECIPES:
Batters, Biscuits and Bread 60
Bread 65
Sauces and Milk Soups 66
Eggs 69
Fruit 72
Vegetables 74
Salads 80
Macaroni 85
Cheese 86
Beverages 87
Soups 89
Fish 94
Meat 96
Poultry 104
Hot Puddings 109
Plain Sauces 115
Pastry 121
Miscellaneous 122

General Hints 126

Suggestions for Young Housekeepers 128

Caring for Invalids 142

General Hints for School Children 150

Suggestions for School Children's Diet 153

Infants' Diet 156

Planning and Serving Meals 170

Consideration of Menus 173

Suggestive Questions 188

Schedule of Lessons for Public School Classes 191

Appendix 193