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Elementary Home Economics: First Lessons in Sewing and Textiles, Foods and ...
Mary Lockwood Matthews
No preview available - 1921
SECTION B THE SELECTION AND USE OF FOOD
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amount baby baking baking powder baste beans bedroom boiling water bread breakfast Bulletin butter cake candy cereals cheese child Circular clean cloth coat cocoa color cooked cooker cotton cover cream crepe de Chine cretonne croquettes cross-stitch decorated desirable dessert dimity dinner dishes double-boiler dress dried edge equipment Extension Service fabrics featherstitching fiber finished flour fold fruit garments gingham girl guests heat housekeeper inch J. B. Lippincott Company jars jelly juice kind kitchen lace laundered linen lunch machine material meal meat mercerized cotton method milk nainsook needed needle oven packed pectin piece potatoes Problem quick breads rayon refrigerator removed salad salt seam served sewing sheet shoes side silk soup stitches stockings sugar suitable syrup tbsp thread towel underwear vegetables warm washed wear white sauce wool worn yarn York City