The national course in home economics

Sewer Gas, Danger of 517 Sleeping Rooms, When Healthy 517 Wastefulness Article Most Frequently Wasted 38 Economical Living 3"* How to Utilize Everything S8 Proper Care of Drippings 30 Prudence of the French Home 37 When and How to Buy 37 Addenda PAGE Home Dressmaking Cutting and and Sponging 13 Dressmaking Equipment 8 Harmony of Dress and Hints on Buying 7 Plackets 15 Seams 14 Sewing Stitches 9 Use of Commercial Patterns 17 Millinery in the Home Covering and Lining Buckram Frames 22 Making a Buckram Frame 20 Making a Wire Frame 21 Selection of Shape and Materials. ... 19 Tam O'Shanter, The 25 Trimming the Hat 26 Well-Balanced Meal Composition of the Body 28a Five Food Principles, The 28b Planning the Meals 28e PAGE Dinner Giving Dinner Invitations 28h Dinner Replies 28i Eat and Grow Fat 28q Eat and Grow Thin 28p Hints on the Preparation and Serving of a Meal 28k Setting the Table 28j Some Simple Rules in Etiquette 28n Ecxdnomical Cooking Chinese Dishes 28y Chop Suey 28y Chow Meine 28z Egg Foyoung 28y Fried Rice 28z Meat Substitutes 28r Spaghetti au Gratin 28t Macaroni with Oysters 28t Picnic, Cooking 28u Fish Sandwiches 28w Meat Sandwiches 28v Salad Sandwiches 28w Sweet Sandwiches 28u There are 650 pages in this volume. The full-page, half-tone illustrations and the colored plates should be added to the last folio number indicated, giving a total of over 650 large pages. Comparative Analysis of Food Values (AVERAGE PERCENTAGES GIVEN) contains 85% water, 8% sugar, 0.22% proteids, 1.04% acids ' 66% starch, 11.18% proteids, 2.12% sugar, 5% fibrin ' 23% carbohydates, 1.0% salts, 1.1% proteids ' 55% carbohydrates, 24% proteids, 1.6% fat, 3.10% salts ' 12% fat, 16% proteids, 3.02% nitro- gen, 0.96% ash ' 45% starch, 3% sugar, 4% fat, 10% proteids, 3% salts ' 84% fat, 0.66% salts, 0.50% milk, 0.75% casein ' 14% carbohydrates, 1.3% proteids, 0.2% fat, 1% salts ' 30% fat, 24% casein, 2.03% sugar,- 4.07% ash ' 21% proteids, 2% fat, 1% ash ' 16% proteids, 0.40% fat, 1.20% ash ' 46% fat, 12% proteids, 27%, carbo- hydrates, 3% salts :er, 13% proteids, 0.25% fat, 0.59% salts 16% proteids, 32% fat, 1% salts 14% sugar, 0.22% proteids, 1.32% acids, 1.49% pectose 24% proteids, 15% fat, 1% ash 4% sugar, 4% fat, 3% proteids, 3% casein 53 7o starch, 6% fat, 12 7o proteids, 2.32% sugar, 11 7o fibrin ' 58% starch, 6% fat, 8% proteids, 5% sugar, 3% salts 18% starch, 3% sugar, 2% proteids, 0.2% fat, 0.7% salts 78% starch, 6% proteids, 0.7% fat, 0.4% sugar, 0.5% salts 20% proteids, 13% fat, 1.48% ash 91% sugar, 2.40% glucose, 0.80% or- ganic, 0.30% ash Apple contains 85% Barley t( 14% Banana << 74% Beans (Navy) <( 15% Beef, Fresh <( 67% Bread <( 35% Butter (( 14% Carrots (( 83% Cheese (Am.) < ( 39% Chicken Codfish Chocolate n ( < 73% 82% 11% Eggs, White, contains 86% " Yolk - 51% Grapes '' 80% Ham (lean) Milk (cow's) 60% 86% Oats 13% Oatmeal 7% Potatoes 75% Rice 14% Salmon Sugar (Loaf) 65% .5% Comparative Analysis of Food Values .... (continued) Tomatoes Veal Wheat 85% " 2.5% carbohydrates, 0.8% proteids,