INDEX

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6-h@40796-h-4.htm.html#Page_114" class="pginternal">114, 116, 318.
Celery, 4, 114, 318, 388.
stewed, 121.
Cellulose, 90, 385.
Cereals, 126, 305, 318, 320.
breakfast, 4.
manufacture of, 128.
molded, 132.
one-hundred-Calorie portion, 129.
principles of cooking, 129.
ready to eat, 129.
uses of cold, 132.
Charcoal, 38.
Check book, 339.
Cheese, 4, 154, 283, 318, 388.
cost of, 155.
cottage, 154, 156.
crackers, 156.
one-hundred-Calorie portion, 155.
principles of cooking, 156.
Chemical elements in body, 383.
Chestnuts, 245, 318.
Chicken, 318.
broilers, 388.
fricassee, 228.
pie, 186.
roast, 227.
salad, 252.
Chili sauce, 125.
Chinaware, 268.
Chocolate, 14, 75, 76, 81, 318, 388.
cornstarch, 135.
filling, 182.
sauce, 257.
stains, 374.
Clam chowder, 242.
Clams, 238.
small, raw, 242.
Cleaning, agents, 366.
and polishing, 357.
bathroom, 360.
cloths, 356.
dry, 378.
equipment, 354.
fabrics, 357.
materials, 354, 356.
methods of, 357.
rugs, 357140.
poached, 144.
principles of cookery, 143.
raw, 142, 388.
scrambled, 144.
structure of, 138.
Eggnogs, 319.
Electric, apparatus, 50.
irons, 373.
Electricity, 33, 38.
Elements, 8, 383.
in the foodstuffs, 7, 383.
Enamel, to clean, 358.
Energy, 9.
requirements of adults, 297.
requirements during growth, 300.
English walnuts, 245.
Entire wheat bread, 204, 305.
Enzymes, 385.
Erepsin, 386.
Escalloped, fish, 236.
fruit, 254.
meat, 226.
potato, 120.
Essences, 13.
Expenditure, for clothing, 326.
for food, 322.
for operating, 325.
for shelter, 324.
Fabrics, to clean, 357.
Fat, 8, 10, 14, 55, 158.
as a cooking medium, 162.
digestion of, 385.
elements in, 383.
function of, 383.
one-hundred-Calorie portion, 161.
to clarify, 121.
Fat frying, deep, 66, 120, 162.
Fatty acids, 385.
Feeding the sick, 318.
Fiber, meat, 56.
vegetable, 56.
Figs, 318, 388.
Filberts, 245.
Fire, precautions against, 362.
Fireless cooker, 43.
Fish, 4.
composition and nutritive value of, 233.
one-hundred-Calorie portion, 240.
preserved, 241.
principles of cooking, 242.
principles of preparation and cooking, 235.
quality of, 233.
stuffing, 23 @40796-h-2.htm.html#Page_63" class="pginternal">63.
Mock Hollandaise sauce, 236.
Molasses, 266.
Setting the table, 270.
Shad, 233, 390.
Shellfish, 4, 231, 238.
preserved, 241.
Shelves, 20.
Sherbet, milk, 263.
Shopping, 342.
ethics of, 344.
Shortcake, 257.
Shredded wheat, 390.
Silk, purchasing, 347.
test for, 349.
Silver, 352.
for table, 270.
Simmering, 66.
Sink, 24.
Sirups, 4.
Skim milk, 147.
Snow pudding, 261.
Soap, 356, 367.
solution, 368.
Soups, “cream,” 123.
meat, 223.
pea, 389.
vegetable, 123.
Sour milk, 99, 153.
Spaghetti, 136.
Spices, 13.
Spinach, 318, 390.
Sponge cake, 182.
Spring wheat, 193.
Squash, 112, 116, 390.
Stains, 374.
Standard of good bread, 187.
Standard portions 10.
?See One-hundred-Calorie portions.
Starch, 4, 55, 369.
experiments, 135.
granule, 134.
Starches, one-hundred-Calorie portions, 129.
pure, 134.
Starching, 375.
Steak, broiled, 222, 319.
porterhouse, 283, 387.
round, 318.
sirloin, 387.
Steam cooker, 44.
Steamed pudding, 258.
Steaming, 66.
Stew, beef, 224.
Stewed, apple, 94.
celery, 121.
Stewing, 66.
Stove, American, 40.
gas, 16, ASK FOR THE GLEN AT ANY HARDWARE STORE
Agents wanted in all sections. Write us, Dept. G, for
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McKINNEY MANUFACTURING CO.
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Chemistry and its Relations to Daily Life
By LOUIS KAHLENBERG and EDWIN B. HART
Professors of Chemistry in the University of Wisconsin
Cloth, 12mo, illustrated, 393 pages. List price, $1.25

If the contributions of chemical science to modern civilization were suddenly swept away, what a blank there would be! If, on the other hand, every person were acquainted with the elements of chemistry and its bearing upon our daily life, what an uplift human efficiency would receive! It is to further this latter end that this book has been prepared. Designed particularly for use by students of agriculture and home economics in secondary schools, its use will do much to increase the efficiency of the farm and the home. In the language of modern educational philosophy, it “functions in the life of the pupil.”

Useful facts rather than mere theory have been emphasized, although the theory has not been neglected. The practical character of the work is indicated by the following selected chapter headings:

II. The Composition and Uses of Water.
IV. The Air, Nitrogen, Nitric Acid, and Ammonia.
IX. Carbon and Its Compounds.
XII. Paints, Oils, and Varnishes.
XIII. Leather, Silk, Wool, Cotton, and Rubber.
XV. Commercial Fertilizers.
XVI. Farm Manure.
XX. Milk and Its Products.
XXI. Poisons for Farm and Orchard Pests.

THE MACMILLAN COMPANY
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By N. HENRY BLACK of the Roxbury Latin School Boston, and Professor HARVEY N. DAVIS of Harvard University.

Cloth, 12mo, illustrated, 488 pages. List price, $1.25
“In preparing this book,” say the authors in the Preface, “we have tried to select only those topics which are of vital interest to young people, whether or not they intend to continue the study of physics in a college course.
“In particular, we believe that the chief value of the informational side of such a course lies in its applications to the machinery of daily life. Everybody needs to know something about the working of electrical machinery, optical instruments, ships, automobiles, and all those labor-saving devices, such as vacuum cleaners, fireless cookers, pressure cookers, and electric irons, which are found in many American homes. We have, therefore, drawn as much of our illustrative material as possible from the common devices in modern life. We see no reason why this should detract in the least from the educational value of the study of physics, for one can learn to think straight just as well by thinking about an electrical generator, as by thinking about a Geissler tube....
“To understand any machine clearly, the student must have clearly in mind the fundamental principles involved. Therefore, although we have tried to begin each new topic, however short, with some concrete illustration familiar to young people, we have proceeded, as rapidly as seemed wise, to a deduction of the general principle. Then, to show how to make use of this principle, we have discussed other practical applications. We have tried to emphasize still further the value of principles, that is, generalizations, in science, by summarizing at the end of each chapter the principles discussed in that chapter. In these summaries we have aimed to make the phrasing brief and vivid so that it may be easily remembered and easily used.”

The new and noteworthy features of the book are the admirable selection of familiar material used to develop and apply the principles of physical science, the exceptionally clear and forceful exposition, showing the hand of the master teacher, the practical, interesting, thought-provoking problems, and the superior illustrations.

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Botany for Secondary Schools
By L. H. BAILEY
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It is not essential nor desirable that everybody should become a botanist but it is inevitable that people shall be interested in the more human side of plant and animal life. We are interested in the evident things of natural history, and the greater our interest in such things, the wider is our horizon and the deeper our hold on life.

The secondary school could not teach botanical science if it would; lack of time and the immaturity of the pupils forbid it. But it can encourage a love of nature and an interest in plant study; indeed, it can originate these, and it does. Professor Bailey’s Botany has been known to do it.

In the revision of this book that has just been made, the effective simplicity of the nature teacher and the genuine sympathy of the nature lover are as successfully blended as they were in the former book. Bailey’s Botany for Secondary Schools recognizes four or five general life principles: that no two natural things are alike; that each individual has to make and maintain its place through struggle with its fellows; that “as the twig is bent the tree inclines”; that “like produces like,” and so on. From these simple laws and others like them Professor Bailey proceeds to unfold a wonderful story of plant individuals that have improved upon their race characteristics, of plant communities that have adopted manners from their neighbors, of features and characteristics that have been lost by plants because of changed conditions of life or surroundings. The story vibrates with interest.

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By FREDERICK MONROE TISDEL
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In Part I of this book the author introduces the student to more than twenty standard English classics, giving in connection with each a brief explanatory introduction, suggestions for study and topics for oral and written discussion. These classics are grouped with respect to the different types of literature which they represent,—epic, drama, essay, novel, etc., and there is a brief exposition of the type. The result is that in the mind of the reader the individual masterpiece and the type with its characteristics are inseparably connected.

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Professor E. A. Cross, State Teachers College, Greeley, Colo. “It meets with my heartiest approval. It is brief, considers all the writers high school students need to know, touches the interesting features in the lives and works of these men,—about all you could want it to do.”

Mr. John B. Opdycke, English Department of the High School of Commerce, New York City. “I like it very much indeed. It has just enough in its review of the history of English literature, and its treatment of the classics is restrained and dignified. So far as I have seen, this is the only book that combines the two in one volume. I am all against the use of an abstract History of English Literature in the high school and I am all in favor of putting into the hands of the students some book that analyzes classics fully and yet with restraint. This book seems to have combined the two in just the right proportions and treated them in just the right manner.”

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