1. Laboratory Basics
2. Vegetables
3. Fruits
4. Salads and Salad Dressings
5. Sugar Cookery
6. Starch and Cereal Cookery
7. Milk and Cheese
8. Egg Cookery
9. Meats, Poultry, and Fish
10. Breads
11. Cakes and Cookies
12. Pies
13. Beverages
14. Food Preservation
15. Meal Management
Appendix A. The Metric System
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