. Food; its composition and preparation; a textbook for classes in household science. ck Evening High School, Borough of York, N. Y. viii +63 pages, 8 by lO^i. 43figures, 26 plates. Cloth, net. Exercises in Farm Dairying. By Professor , Department of Dairy Husbandry, SouthDakota State College. Loose Leaf. 8 by Exercises. Complete, Paper cover, net. Field and Laboratory Studies of Soils. By Pro-fessor A. G. McCall. Department of State University, -viii +77 pages, 5 by , 60 cents net. Field and Laboratory Studies of Crops. By Pro-fesso
. Food; its composition and preparation; a textbook for classes in household science. ck Evening High School, Borough of York, N. Y. viii +63 pages, 8 by lO^i. 43figures, 26 plates. Cloth, net. Exercises in Farm Dairying. By Professor , Department of Dairy Husbandry, SouthDakota State College. Loose Leaf. 8 by Exercises. Complete, Paper cover, net. Field and Laboratory Studies of Soils. By Pro-fessor A. G. McCall. Department of State University, -viii +77 pages, 5 by , 60 cents net. Field and Laboratory Studies of Crops. By Pro-fessor A. G. McCall. Department of .\gronomy,Ohio State University, viii +133 pages, S by 7K,54 figures. Cloth, 85 cents net. The Chemistry of Farm Practice. By T. E. Keitt,Professor of Soils, Clemson Agricultural Collegexii + 252 pages, 5^ by 8, 81 figures. Cloth, .Si 25net. School Entomology. By Dean E. D. Sandersonand Professor L. M. Peairs, West Virginia Uni-versity. vii+356 pages, 5>.; by 8, 233 , $ net. For fuU announcement see list following 4-2-17. A corner of the apartment kitchen of the Washington Irving High School FOOD ITS COMPOSITIONAND PREPARATION A TEXTBOOK FOR CLASSESIN HOUSEHOLD SCIENCE BY MARY T. DOWD AND JEAN D. JAMESON Teachers of Household ScienceWashington Irving High School, New York City FlliSr SDITION NEW YORK JOHN WILEY & SONS, Inc. London: CHAPMAN & JIALL, Limited1918 COPTBIGHT, 1918BT MARY T. DOWD and JEAN D. JAMESON © IbllO PRESS OF BRAUNWORTH ft CO. BOOK MANUFACTURGRB BROOKLYN, N. Y. PREFACE In presenting this book for the consideration of thepubhc, the authors are well aware of the present very generalpractice of furnishing all necessary instructions and theoryto Domestic Science classes through the medium of notestaken by the students. Indeed it is to the conviction,resulting from long experience with the problem, of thefutility and inefficiency of this practice that the book owesits origin. Much of the time thus spent
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
