Laboratory Handbook for Dietetics——Mary S. Rose. Chemistry of Food and Nutrition——Sherman. Food Products——Sherman. Science of Nutrition——Lusk. The World’s Commercial Products——Freeman and Chandler. Elementary Household Chemistry——Snell. Nutritional Physiology——Stiles. Household Bacteriology——Buchanan. Bacteria, Yeasts, and Molds in the Home——Conn. Microbiology——Marshall. Household Physics——Lynde. Selection and Preparation of Food——Bevier and Van Meter. Principles of Cookery——Anna M. Barrows. Technique of Cookery——M. B. Van Arsdale. Cost of Living——Ellen H. Richards. Cost of Food——Ellen H. Richards. Cost of Shelter——Ellen H. Richards. Cost of Cleanness——Ellen H. Richards. Standards of Living——Chapin. The New Housekeeping——Frederick. Increasing Home Efficiency——Martha B. and Robert W. Bruere. Household Hygiene——S. Maria Elliott. Household Management——Bertha E. Terrill. The New Hostess of Today——Larned. Laundry Manual——Balderston and Limerick. Bulletins of the U. S. Department of Agriculture. CONTENTS FOODS AND HOUSEHOLD MANAGEMENT CHAPTER I FOOD MATERIALS AND FOODSTUFFS PAGE What Food is——Vegetable and Animal Foods——Foodstuffs——Elements in Foodstuffs——Foodstuffs in Nutrition——Food Adjuncts 1 CHAPTER II KITCHEN FURNISHINGS Plans of Kitchens——Materials for Floors and Walls——The Table——The Cupboard——The Refrigerator——The Sink——The Hot Water Supply——The Utensils——Care of the Kitchen 15 CHAPTER III FUELS AND STOVES Economy of Fuel——The Common Fuels——Electricity for Cooking——Cooking Apparatus for all Fuels——How to Operate——Cost of Operating 33 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