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]