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- School and Home Cooking - 3/103 -


CXVIII. Review: Meal Cooking

CXIX. Home Projects

DIVISION ELEVEN

QUICK BREADS: DROP BATTERS

CXX. Fine and Coarse Flours--Muffins

CXXI. Comparison of Wheat and Other Grains--Muffins

CXXII. Baking Powder Loaf Breads

CXXIII. Eggs for Quick Breads--Cream Puffs

RELATED WORK

CXXIV. Food Requirement

CXXV. Planning, Cooking, and Serving a Dinner

CXXVI. Review: Meal Cooking

CXXVII. Home Projects

DIVISION TWELVE

QUICK BREADS: SOFT DOUGHS

CXXVIII. Method of Mixing Fat in Quick Breads--Drop Biscuit

CXXIX. Quantity of Fat in Quick Breads--Short Cake

CXXX. "Cut" Biscuit

RELATED WORK

CXXXI. Measurement of the Fuel Value of Food Applied to the Daily Food Requirement.

CXXXII. Planning, Cooking, and Serving a Dinner.

CXXXIII. Review: Meal Cooking.

CXXXIV. Home Projects.

DIVISION THIRTEEN

YEAST BREADS: STIFF DOUGHS

CXXXV. Yeast--Loaf Bread.

CXXXVI. Wheat Flour--Bread Sponge.

CXXXVII. Modifications of Plain White Bread.

CXXXVIII. Rolls and Buns.

RELATED WORK

CXXXIX. Food for Girls and Boys.

CXL. Planning a Day's Diet--Cooking and Serving a Meal.

CXLI. Review: Meal Cooking.

CXLII. Home Projects.

DIVISION FOURTEEN

CAKE

CXLIII. Cake without Fat--Sponge Cake.

CXLIV. Cake Containing Fat--One-egg Cake.

CXLV. Cake Containing Fat--Plain Cake and Its Modifications (A)

CXLVI. Cake Containing Fat--Plain Cake and Its Modifications (B)

CXLVII. Cake Containing Fat--Cookies

CXLVIII. Cakes without Eggs

RELATED WORK

CXLIX. The Luncheon Box

CL. Planning and Preparing Box Luncheons

CLI. Review--Meal Cooking

CLII. Home Projects

DIVISION FIFTEEN

PASTRY

CLIII. Pies with Under Crust

CLIV. Pies with Upper Crust

CLV. Two-crust Pies

RELATED WORK

CLVI. Infant Feeding

CLVII. Modifying Milk

CLVIII. Review--Meal Cooking

CLIX. Home Projects

DIVISION SIXTEEN

FROZEN DESSERTS

CLX. Method of Freezing--Water Ice

CLXI. Frozen Creams

RELATED WORK

CLXII. Diet for Young Children

CLXIII. Planning and Preparing Menus for Children

CLXIV. Review--Meal Cooking

CLXV. Home Projects

DIVISION SEVENTEEN

FOOD PRESERVATION

CLXVI. The Principles of Preserving Food

CLXVII. Processing with Little or No Sugar--Canned Fruit

CLXVIII. Processing with Much Sugar--Preserves, Jams, and Conserves

CLXIX. Processing with Much Sugar--Jellies

CLXX. Processing with Vinegar and Spices--Relishes

CLXXI. Canned Vegetables

CLXXII. Dried Vegetables

RELATED WORK

CLXXIII. The Sick-room Tray

CLXXIV. Preparing Trays for the Sick and Convalescent

CLXXV. Review--Meal Cooking

CLXXVI. Home Projects

DIVISION EIGHTEEN

SUPPLEMENTARY

I. Thanksgiving Sauce

II. Thanksgiving Desserts

III. Christmas Sweets

IV. Christmas Candy

APPENDIX

Suggestions for Teaching

Books for Reference

INDEX

LIST OF ILLUSTRATIONS

A corner in Washington's kitchen at Mt. Vernon [_Frontispiece_]

1. Skewer and knitting needle for testing foods

2. A sink arranged for efficiency in dish-washing


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