Part 2

INTRODUCTION

PART I

EXPLANATORY LESSONS

PAGE

PREPARATION OF FOOD 9

CHEMICAL AND PHYSICAL CHANGES 10

ELEMENTS 12

AIR 14, 38

FIRE 14

COMPOSITION OF THE BODY 16

PRINCIPAL CHEMICAL COMPOUNDS IN THE BODY 17

THE FIVE FOOD PRINCIPLES 18

WATER 19

PROTEIN 24

FATS 28

CARBOHYDRATES 31

MINERAL MATTERS 65

MILK 44

DIGESTION 49

NUTRITION 53

PART II

RECIPES

BEEF-JUICE, BEEF-TEA, AND BROTHS 75

GRUELS 83

MUSH AND PORRIDGE 90

DRINKS 95

JELLIES 120

TOAST 128