PART I. PAGE INTRODUCTORY 3 LESSON I. THE CHEMICAL COMPOSITION OF OUR FOOD 10 LESSON II. BREAD AND BEEF 18 LESSON III. FISH 25 LESSON IV. VEGETABLES 29 PART II. LESSON V. THE PREPARATIONS OF FLOUR USED AS FOOD 38 LESSON VI. POTATOES AND OTHER VEGETABLES 44 LESSON VII. MODES OF PREPARING BROTH OR SOUP FROM BEEF 51 LESSON VIII. FUEL AND FIRE 58…
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