Chapter XII: FORM IV: SENIOR GRADE (Continued)

Meat 186
Names of Meat 187
Parts of Meat 188
Composition of Fat 188
Composition of Bone 188
Composition of Muscle 190
Meat Experiments 191
Selection of Meat 192
Care of Meat 193
General Ways of Preparing Meat 193
Notes on Tough Meat 193
Digestibility of Meat 195
General Rules for Cooking Meat 198
Baking, broiling, boiling, stewing, beef juice 199
Fish
Points of Difference Between Fish and Ordinary
Meat 199
Kinds of Fish 200
Selection of Fish 200
Cooking of Fish 200
Gelatine 200
Source 201
Commercial Forms 201
Properties 201
Steps in Dissolving 201
Value in Diet 202
Ways of Using 202
Frozen Dishes 203
Value 203
Kinds 203
Water ice, frappé sherbet, ice cream, plain
ice cream, mousse 203
Practical Work 204
Freezing, packing, moulding 204
Planning of Meals 205

CHAPTER XIII. FORM IV: SENIOR GRADE (Continued)
Infant Feeding 208
Modified Milk, Recipe for 209
Pasteurizing Milk, Directions for 209
Bottles, Care of 210
Food, Care of 210
Feeding, Schedule for 211