177
Bread Making, Practical 179
Ingredients of plain bread, amount of ingredients
for one small loaf, process in
making bread 180
Breads, Fancy 180
Bread-mixer, The 182
Pastry 183
Pastry, outline of lesson on--ingredients 184
Notes on flour, fat, water: lightening
agents used in pastry: kinds of pastry:
amount of ingredients for plain pastry
for one pie 184

CHAPTER XII. FORM IV: SENIOR GRADE (Continued)
Meat 186
Names of Meat 187
Parts of Meat 188
Composition of Fat 188
Composition of Bone 188
Composition of Muscle 190
Meat Experiments 191
Selection of Meat 192
Care of Meat 193
General Ways of Preparing Meat 193
Notes on Tough Meat 193
Digestibility of Meat 195
General Rules for Cooking Meat 198
Baking, broiling, boiling, stewing, beef juice 199
Fish
Points of Difference Between Fish and Ordinary
Meat 199
Kinds of Fish 200
Selection of Fish 200
Cooking of Fish 200
Gelatine 200
Source 201
Commercial Forms