RECIPES: Batters, Biscuits and Bread 60 Bread 65 Sauces and Milk Soups 66 Eggs 69 Fruit 72 Vegetables 74 Salads 80 Macaroni 85 Cheese 86 Beverages 87 Soups 89 Fish 94 Meat 96 Poultry 104 Hot Puddings 109 Plain Sauces 115 Pastry 121 Miscellaneous 122 General Hints 126 Suggestions for Young Housekeepers 128 Caring for Invalids 142 General Hints for School Children 150 Suggestions for School Children's Diet 153 Infants' Diet 156 Planning and Serving Meals 170 Consideration of Menus 173 Suggestive Questions 188 Schedule of Lessons for Public School Classes 191 Appendix 193 PUBLIC SCHOOL DOMESTIC SCIENCE CHAPTER I. The Relation of Food to the Body. In order to understand the relation of food to the sustenance and repairing of the body, it will be necessary to learn, first, of what the body is composed, and the corresponding elements contained in the food required to build and keep the body in a healthy condition. The following table gives the approximate analysis of a man weighing 148 pounds:-- Oxygen 92.1 pounds. Hydrogen 14.6 " Carbon 31.6 " Nitrogen 4.6 " Phosphorus 1.4 " Calcium 2.8 " Sulphur 0.24 " Chlorine 0.12 " Sodium 0.12 " Iron 0.02 " Potassium 0.34 " Magnesium 0.04 " Silica ? " Fluorine 0.02 " ------ Total 148.00 pounds. As food contains all these elements, and as there is constant wearing and repair going on in the body, it will be readily seen how necessary some knowledge of the relation of food to the body is, in order to preserve health.