CONTENTS -

FOREWORD -

I. BASIC FOOD INGREDIENTS -

II. MILK AND MILK PRODUCTS -

III. CONFECTIONARY, COCOA, COFFEE AND TEA -

IV. DESSERT POWDERS AND PUDDINGS -

V. SAUCES, DRESSINGS AND PICKLES -

VI. FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER -

VII. PIE FILLINGS AND PIES -

VlII. COOKIES, DOUGHNUTS AND CAKES -

IX. FLAVORS, SYRUPS AND BEVERAGES -

X. FRUITS AND VEGETABLES -

XI. CANNED GOODS -

XII. JELLIES AND PRESERVES -

XIII. PLANT SANITATION AND SANITARY FOOD CONTROL -

XIV. COMPOSITION OF FOODS AND PREVENTION OF CAKING -

XV. PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING -

WEIGHTS AND MEASURES -

CHEMICAL GLOSSARY -

ABBREVIATIONS -

BIBLIOGRAPHY -

INDEX -