CONTENTS

[MILK, BUTTER, AND CHEESE]

[Milk in the Diet]

[Composition of Milk]

[Products Obtained from Milk]

[Characteristics of Wholesome Milk]

[Grades of Clean Milk]

[Preserved Milk]

[Milk in the Home]

[Recipes for Milk Dishes and Sauces]

[Economical Use of Butter]

[Flavor and Composition of Butter]

[Purchase and Care of Butter]

[Cooking With Butter]

[Serving Butter]

[Butter Substitutes]

[Characteristics and Care of Cheese]

[Imported Cheese]

[Domestic Cheese]

[Serving Cheese]

[Recipes for Cheese Dishes]

[Luncheon Menu]

[EGGS]

[Description of Eggs and Place in the Diet]

[Nutritive Value of Eggs]

[Selection of Eggs]

[Preservation of Eggs]

[Cooking of Eggs]

[Serving of Eggs]

[Egg Recipes]

[Use of Left-Over Eggs]

[Breakfast Menu]

[VEGETABLES]

[Variety in Vegetables]

[Structure, Composition, and Food Value]

[Purchase and Care of Vegetables]

[Classification of Vegetables]

[Methods of Preparing and Cooking Vegetables]

[Sauces for Vegetables]

[Asparagus and Its Preparation]

[Beans and Their Preparation]

[Beets and Their Preparation]

[Brussels Sprouts and Their Preparation]

[Cabbage and Its Preparation]

[Carrots and Their Preparation]

[Cauliflower and Its Preparation]

[Celery and Its Preparation]

[Corn and Its Preparation]

[Cucumbers and Their Preparation]

[Eggplant and Its Preparation]

[French Artichokes and Their Preparation]

[Greens and Their Preparation]

[Jerusalem Artichokes and Their Preparation]

[Kohlrabi and Its Preparation]

[Lentils and Their Preparation]

[Mushrooms and Their Preparation]

[Okra and Its Preparation]

[Onions and Their Preparation]

[Parsnips and Their Preparation]

[Peas and Their Preparation]

[Peppers and Their Preparation]

[White Potatoes and Their Preparation]

[Sweet Potatoes and Their Preparation]

[Radishes and Their Preparation]

[Salsify and Its Preparation]

[Squash and Its Preparation]

[Tomatoes and Their Preparation]

[Turnips and Their Preparation]

[Vegetable Combinations]

[Serving Vegetables]

[INDEX]