29
Lesson XIII: Removing Stains, Bleaching Fabrics,
and Setting Colours 32
Lesson XIV: Washing Dish-Towels, Aprons, etc. 34
Lesson XV: Ironing 35
Lessons XVI and XVII: Care of the Baby 36
Lesson XVIII: Cost of Food, Clothing, and House 39
Lesson XIX: How to Keep Accounts 39
Lesson XX: Care of the Exterior of the House 41
Reference Books 44

Twenty Lessons in Cooking 45
Suggestions to the Teacher 45
Abbreviations and Measurements 48
Table of Level Measurements 48
Comparisons Between Weights and Measures 48
Reference Books 49
Lesson I: Discussion of Foods and Cooking 50
Recipes 52
Lesson II: Preparing and Serving Vegetables 53
Recipes 55
Lesson III: The Value of Carbohydrates in the Diet 58
Recipes 59
Lesson IV: Fruits and Vegetables 60
Recipes--Open-kettle Method; Cold-pack Method;
Single Process Method; Intermittent Method 63
Lesson V: Fats--Vegetables--Continued 66
Recipes 68
Experiments in Using Starch for Thickening 69
Conclusions Based on the Foregoing Experiments 69
Lesson VI: Cereals 70
Recipes 71
Lesson VII: Classification of Foods--Reviewed 73
Black-board Summary 76
Lesson VIII: The Planning and Serving of Meals 76
Examples of Well-chosen Menus 77
Lesson IX: Milk 79
Recipes 81
Lesson X: Soups 82
Recipes 83