Ontario Teachers' Manuals: Household Management. Ontario. Department of Education
CONCLUSIONS
COMPOSITION OF ANY PART OF A PLANT
GENERAL COMPOSITION OF PLANT JUICE
COMPARATIVE FOOD VALUE OF DIFFERENT PARTS OF PLANTS
GENERAL RULES FOR COOKING VEGETABLES
GENERAL RULES FOR COOKING FRUIT
USE OF STARCH TO THICKEN LIQUIDS
EXPERIMENTS IN USING STARCH FOR THICKENING
CONCLUSIONS BASED ON THE FOREGOING EXPERIMENTS
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
OUTLINE OF LESSONS ON COOKING SEEDS
CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
PREPARATION OF SALAD INGREDIENTS
SUMMARY OF SOURCES OF MINERAL FOODS
REFERENCE TABLES OF FOOD CONSTITUENTS
FORM IV: JUNIOR GRADE (Continued)
DIRECTIONS FOR THE DAILY CARE OF A BED-ROOM