Household Arithmetic |
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Page 10
... Recipes , Menus , and Dietaries .. 170 Table A. Average Composition of Common American Food Products 175 Table B. 100 - Calorie Portions of Common Foods .. 179 Table C. Price List ..... 184 Table D. Weight of Common Measures of Food ...
... Recipes , Menus , and Dietaries .. 170 Table A. Average Composition of Common American Food Products 175 Table B. 100 - Calorie Portions of Common Foods .. 179 Table C. Price List ..... 184 Table D. Weight of Common Measures of Food ...
Page 10
... Recipes , Menus , and Dietaries . . PAGE 130 139 144 146 160 162 166 167 . 170 Table B. Table A. Average Composition of Common American Food Products 175 100 - Calorie Portions of Common Foods .. 179 Table C. Price List . 184 Table D ...
... Recipes , Menus , and Dietaries . . PAGE 130 139 144 146 160 162 166 167 . 170 Table B. Table A. Average Composition of Common American Food Products 175 100 - Calorie Portions of Common Foods .. 179 Table C. Price List . 184 Table D ...
Page 119
... Recipes are usually stated in terms of household measures such as the cup and the tablespoon . These household measures vary in size and capacity and , at best , represent only approximate measures . In order to secure some degree of ...
... Recipes are usually stated in terms of household measures such as the cup and the tablespoon . These household measures vary in size and capacity and , at best , represent only approximate measures . In order to secure some degree of ...
Page 121
... recipe for cocoa for three persons . Give the proportion for one person in the most convenient form ; also for 24 persons : 1 tbs . cocoa , 1 tbs . sugar , 1 cup boiling water , 2 cups hot milk . 11. Divide the following recipe for pie ...
... recipe for cocoa for three persons . Give the proportion for one person in the most convenient form ; also for 24 persons : 1 tbs . cocoa , 1 tbs . sugar , 1 cup boiling water , 2 cups hot milk . 11. Divide the following recipe for pie ...
Page 122
... recipe into convenient terms to serve 4 persons . Also for 1 person . 15. Recipe for rice pudding for 6 persons : 12 c . rice , 1/4 ts . salt , 1/3 c . sugar , spk . grated nutmeg , 1 qt . hot milk . Alter this recipe to serve 2 persons ...
... recipe into convenient terms to serve 4 persons . Also for 1 person . 15. Recipe for rice pudding for 6 persons : 12 c . rice , 1/4 ts . salt , 1/3 c . sugar , spk . grated nutmeg , 1 qt . hot milk . Alter this recipe to serve 2 persons ...
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Household Arithmetic Katharine Frances 1877- Ball,Miriam E Joint Author West No preview available - 2015 |
Common terms and phrases
100-Calorie portion 25 cents 50 cents allowance Apples average Baked baking powder beans Beef bias strip bonds borrow Bread budget building and loan butter Calories yielded candle power Car fare carbohydrates cents a yard cents per 1000 cheese clothing compound interest crackers cream deposited dozen dress dried eggs endowment policy Estimate the cost EXERCISE expenditures Find the cost Find the number floor flour food materials fuel value georgette crepe girl grams inches wide investment kilogram Laundry length linoleum loan association measures milk month mortgage needed number of Calories number of yards Oleomargarine olive oil ounces paid phosphorus Potatoes premium protein purchased rate of interest recipe recreation Rice roll Rolled oats ruffle saving in buying savings bank shredded wheat skirt slices spool sugar total number tucks week weight width
Popular passages
Page 189 - SQUARE MEASURE 144 square inches (sq. in.) = 1 square foot (sq. ft.) 9 square feet — 1 square yard (sq. yd.) 30^ square yards = 1 square rod (sq. rd.) 160 square rods = 1 acre (A.) 640 acres = 1 square mile (sq.
Page 189 - Measures of Length 10 millimeters (mm.) = 1 centimeter (cm.) 10 centimeters = 1 decimeter (dm.) 10 decimeters = 1 meter (m.) 10 meters = 1 dekameter (Dm.) 10 dekameters = 1 hektometer (Hm.) 10 hektometers = 1 kilometer (Km.) 10 kilometers = 1 myriameter (Mm.) Measures of Surface 100 sq.
Page 177 - In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly a3 can be ascertained, the quantities ordinarily rejected.
Page 255 - In any proportion, the product of the means is equal to the product of the extremes.
Page 189 - Liquid Measure 4 gills (gi.) = 1 pint (pt.) 2 pints = 1 quart (qt...
Page 178 - The average of five analyses of cereal coffee grain is: Water 6.2 protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.
Page 190 - MEASURES OF WEIGHT 10 milligrams (mg.) = 1 centigram eg. 10 centigrams =1 decigram dg. 10 decigrams =1 gram g. 10 grams =1 decagram Dg. 10 decagrams =1 hectogram Hg. 10 hectograms = 1 kilogram Kg.
Page 238 - ... National City Bank of New York, said: In the group of great industrial nations there has come forward in recent years one that has taken a place in the very front rank among industrial competitors. That nation is Germany. Her people have lacked the peculiar 1 " Case and Comment," Sept., 1913, p. 234. EDUCATION INCREASES PRODUCTIVE, POWER. MASSACHUSETTS GAVE HER CITIZENS 7 YEARS...
Page 177 - Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.
Page 177 - Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures...