CHAPTER XII

YEAST BREAD

Importance of Yeast Bread——Manufacture of Flour——Experiments with Yeast——Ingredients, Proportions, and Making——Comparison of Homemade and Baker’s Bread 187

## CHAPTER XIII MEATS AND POULTRY

Values in the Diet——Quality and Cost——Cuts of Meat——Principles and Methods of Cooking——Poultry——Principles and Methods of Cooking 209

## CHAPTER XIV FISH AND SHELLFISH

Protection of the Fish Supply——Comparison of Nutritive Values——Varieties and Seasons——Methods of Preparation and Serving 231

## CHAPTER XV SALADS AND DESSERTS

Their Place in the Menu——Materials Used——Methods of Preparation—— Garnishing and Serving 247

## CHAPTER XVI PREPARATION OF MEALS AND TABLE SERVICE

Preparing a Meal on Time——Serving and Garnishing Dishes——Table Equipment——Setting the Table——Duties of the Waitress 265

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