Fifth Lecture in Food Series on Starchy Vegetables and Cereals
The fifth lecture by Miss Hagaman at the City Ball covers starch and protein in potatoes, macaroni, and rice, detailing composition, cooking effects, and best methods. It explains how heat breaks cellulose, how to avoid nutrient loss, and proper techniques for boiling, soaking, and finishing cereals and rice.
Untitled fragment on prices and weights
A fragmented OCR item lists price markers: 25c 20c Ib. 10¢ at. . 186 and 15c. The legible data suggests a catalog-like note or sale price sequence without full context.
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