201
Properties 201
Steps in Dissolving 201
Value in Diet 202
Ways of Using 202
Frozen Dishes 203
Value 203
Kinds 203
Water ice, frappe sherbet, ice cream, plain
ice cream, mousse 203
Practical Work 204
Freezing, packing, moulding 204
Planning of Meals 205

CHAPTER XIII. FORM IV: SENIOR GRADE (Continued)
Infant Feeding 208
Modified Milk, Recipe for 209
Pasteurizing Milk, Directions for 209
Bottles, Care of 210
Food, Care of 210
Feeding, Schedule for 211

CHAPTER XIV. FORM IV: SENIOR GRADE (Continued)
Household Sanitation 212
Means of Bacteria Entering the Body 212
Common Disease-producing Bacteria 213
Methods of Sanitation 214
Disposal of Waste in Villages and Rural Districts 215
Methods of Disinfecting 215
Home Nursing 216
Sick Room, The 216
Location, furniture, ventilation, care 216
Disinfecting, Methods of 218
Patient, The 218
Care of the bed, and diet 218
Poultices 221
Fomentations