Chapter VII: FORM IV: JUNIOR GRADE (Continued)

Food, Study of 103
Uses of Food 103
Necessary Substances in Food 105
Sources of Food 106
Common Foods, Study of 106
Milk 107
Eggs 110
Vegetable Food, Study of 114
Comparative food value of different parts of
plants 119
Green vegetables, root vegetables and
tubers, ripe seeds (peas, beans, and
lentils) 120
Vegetables, General Rules for Cooking 122
Fruit, General Rules for Cooking 123
Fresh Fruit 123
Dried Fruit 123
Starch, Use of, to Thicken Liquids 124
Flour, Use of, to Thicken Liquids 125
Cream of Vegetable Soups 126
Principles of Cream Soups 126
Seeds, Outline of Lesson on Cooking 127
Cereals 127
Legumes: Peas, Beans, Lentils 128
Nuts 128
Salads 129
Ingredients of Salads 129
Food Values of Salads 129
Preparation of Ingredients 130
Dressings for Salads 130
Mineral Food, Study of 131
Summary of Sources of Mineral Foods 133
Diet 133
Reference Table of Food Constituents 134
Water, mineral matter, protein, sugar, starch,
fat 134
Preparing and Serving Meals: Rules 136

CHAPTER VIII. FORM IV: JUNIOR GRADE (Continued)
House, Care of the 138
Bed-room, Directions for Care of 138
Sweeping, Directions for 139
Dusting, Directions for 140
Metals, Care and Cleaning of 140
Iron or steel, tin, granite and enamel ware,
aluminium, zinc, galvanized iron, copper or
brass, silver, recipe for silver polish 144

CHAPTER IX. FORM IV: JUNIOR GRADE (Continued)
Laundry Work 145
White Cotton and Linen Clothes, Lesson on
Washing 145
Materials--water, alkalies, soap, soap substitutes
or adjuncts, blueing, starch 149
Preparation for Washing 150
Process of Washing 151
Removal of Stains 152
Woollens, Outline of Lessons on Washing 153
Experiments with Cloth Made of Wool Fibre 154
Points in Washing Woollens 156
Steps in Washing Woollens 156

CHAPTER X. FORM IV: SENIOR GRADE
Foods 157
Food, Preservation of 158
Bacteria 158
Canning 160
Jams and Preserves 163
Jelly 164
Pickling 165