Twenty Lessons in Cooking 45 Suggestions to the Teacher 45 Abbreviations and Measurements 48 Table of Level Measurements 48 Comparisons Between Weights and Measures 48 Reference Books 49 Lesson I: Discussion of Foods and Cooking 50 Recipes 52 Lesson II: Preparing and Serving Vegetables 53 Recipes 55 Lesson III: The Value of Carbohydrates in the Diet 58 Recipes 59 Lesson IV: Fruits and Vegetables 60 Recipes--Open-kettle Method; Cold-pack Method; Single Process Method; Intermittent Method 63 Lesson V: Fats--Vegetables--Continued 66 Recipes 68 Experiments in Using Starch for Thickening 69 Conclusions Based on the Foregoing Experiments 69 Lesson VI: Cereals 70 Recipes 71 Lesson VII: Classification of Foods--Reviewed 73 Black-board Summary 76 Lesson VIII: The Planning and Serving of Meals 76 Examples of Well-chosen Menus 77 Lesson IX: Milk 79 Recipes 81 Lesson X: Soups 82 Recipes 83 Lesson XI: Eggs 85 Recipes 86 Lesson XII: Simple Desserts--Custards 88 Recipes 89 Lesson XIII: Batters and Doughs 90 Recipes 91 Lesson XIV: Batters and Doughs--Continued 92 Recipes 93 Lesson XV: Meats 94 Recipes 95 Lesson XVI: Baked Pork and Beans--Baking-powder Biscuits 98 Recipes 98 Lesson XVII: Butter Cakes--Plain Yellow Cake--Cocoa Coffee--Tea 99 Recipes 101 Lesson XVIII: Yeast Bread 103 Recipes 104