PREFACE

MILK, BUTTER, AND CHEESE (PART 1)

MILK

MILK IN THE DIET

CHARACTERISTICS OF WHOLESOME MILK

GRADES OF CLEAN MILK

MILK IN THE HOME ~ PURCHASE OF MILK

RECIPES FOR MILK DISHES AND SAUCES

FOODS CONTAINING MILK

RECIPES FOR JUNKET

RECIPES FOR WHITE SAUCE

MILK, BUTTER, AND CHEESE (PART 1) ~ EXAMINATION QUESTIONS

BUTTER AND BUTTER SUBSTITUTES (PART 2)

BUTTER ~ ECONOMICAL USE OF BUTTER

BUTTER SUBSTITUTES

CHEESE

CHARACTERISTICS AND CARE OF CHEESE

KINDS OF CHEESE

DOMESTIC CHEESE

SERVING CHEESE

RECIPES FOR CHEESE DISHES

LUNCHEON MENU

MILK, BUTTER, AND CHEESE (PART 2) ~ EXAMINATION QUESTIONS

EGGS

VALUE OF EGGS AS FOOD

COOKING OF EGGS

EGG RECIPES

EGGS ~ EXAMINATION QUESTIONS

VEGETABLES

IMPORTANCE OF VEGETABLES AS FOOD

PURCHASE AND CARE OF VEGETABLES

VARIETIES OF VEGETABLES AND THEIR PREPARATION

SAUCES FOR VEGETABLES

ASPARAGUS AND ITS PREPARATION

BEANS AND THEIR PREPARATION

BEETS AND THEIR PREPARATION

BRUSSELS SPROUTS AND THEIR PREPARATION

CABBAGE AND ITS PREPARATION

CARROTS AND THEIR PREPARATION

CAULIFLOWER AND ITS PREPARATION

CELERY AND ITS PREPARATION

CORN AND ITS PREPARATION

CUCUMBERS AND THEIR PREPARATION

EGGPLANT AND ITS PREPARATION

FRENCH ARTICHOKES AND THEIR PREPARATION

GREENS AND THEIR PREPARATION

JERUSALEM ARTICHOKES AND THEIR PREPARATION

KOHLRABI AND ITS PREPARATION

LENTILS AND THEIR PREPARATION

MUSHROOMS AND THEIR PREPARATION

OKRA AND ITS PREPARATION

ONIONS AND THEIR PREPARATION

PARSNIPS AND THEIR PREPARATION

PEAS AND THEIR PREPARATION

PEPPERS AND THEIR PREPARATION

POTATOES AND THEIR PREPARATION

RADISHES AND THEIR PREPARATION

SALSIFY AND ITS PREPARATION

SQUASH AND ITS PREPARATION

TOMATOES AND THEIR PREPARATION

TURNIPS AND THEIR PREPARATION

VEGETABLE COMBINATIONS

SERVING VEGETABLES