CHAPTER IV

FOOD PREPARATION

The Principles of Cooking——The Technique of Cooking——Care of Food in the House——The Processes of Food Preparation——How to study a Recipe——Weighing and Measuring——Preparing and Mixing——Cooking Processes——Disposal of Waste Food 54

## CHAPTER V WATER AND OTHER BEVERAGES

The Functions of Water in Nutrition——Uses in Cookery——Fruit Beverages——Cocoa, Coffee, and Tea 70

## CHAPTER VI FRUIT AND ITS PRESERVATION

Composition and Food Value——Principles of Preparation——Molds, Yeasts, and Bacteria——Methods of Preservation and Preparation 87

## CHAPTER VII VEGETABLES AND VEGETABLE COOKERY

Composition and Nutritive Value——How to Buy——Principles and Methods of Preparation 109

## CHAPTER VIII CEREAL PRODUCTS

The Manufactured Forms——An Economic Food——The Pure Starches—— Principles and Methods of Preparation 126

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