Foods and household management; a textbook of the household arts
1914
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
