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 CHAPTER IX EGGS, MILK, AND CHEESE Comparative Study of their Nutritive Values——Fresh and Cold-storage Eggs——Clean Milk——Cheese a Meat Substitute——Principles and Methods of Preparation 138 CHAPTER X THE FATS AND THE SUGARS Comparison of Cost of Fat Foods——Fats and Sugars the Fuel Foods—— Amounts to be taken Daily——Effect of Heat upon Them——Their Uses in Cookery 158 CHAPTER XI MUFFINS, BISCUIT, CAKE, AND PASTRY Ingredients and Proportions——Leavening Agents——Tests for Baking—— Experiments and Methods 171 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 CHAPTER XVII THE COST AND THE PURCHASE OF FOOD Permanent and Variable Factors affecting the Price of Food——What is Cheap Food——Cost and Nutritive Value——Adulterations, Misbranding, and Preservatives——The Pure Food Laws——What to select and avoid in Shops and Markets 278 CHAPTER XVIII