THE CHEMISTRY AND ECONOMY OF SOUP-MAKINGWHAT MAKES AN IDEAL KITCHEN THE PRINCIPLES OF SCIENTIFIC COOKERY FRUIT COCKTAILS HYGIENE OF DIGESTION. COOKING OF GRAINS PREPARE AND COOK MACARONI IMPORTANCE OF FOOD ELEMENTS CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT BARLEY, THE NUTRITIOUS GRAIN ABC OF SOUP MAKING CEREALS AND THEIR PREPARATION DIFFERENT WAYS TO COOK RICE 