Foods and household management; a textbook of the household arts

Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb. xv, 401 pages 19 cm Bibliography: pages vii-ix Chapter I. Food materials and foodstuffs -- Chapter II. Kitchen furnishings -- Chapter III. Fuels and stoves -- Chapter IV. Food preparation -- Chapter V. Water and other beverages -- Chapter VI. Fruit and its preservation -- Chapter VII. Vegetables and vegetable cookery -- Chapter VIII. Cereal products -- Chapter IX. Eggs, milk, and cheese -- Chapter X. The fats and the sugars -- Chapter XI. Muffins, biscuit, cake, and pastry -- Chapter XII. Yeast breads -- Chapter XIII. Meats and poultry -- Chapter XIV. Fish and shellfish -- Chapter XV. Salads and desserts -- Chapter XVI. Preparation of meals and table service -- Chapter XVII. The cost and the purchase of food -- Chapter XVIII. Menus and dietaries -- Chapter XIX. The household budget -- Chapter XX. System in management -- Chapter XXI. How to buy -- Chapter XXII. Housewifery -- Chapter XXIII. Laundering and dry cleansing