By EMMA B. MATTESON

Instructor in Home Economics, George Peabody College for Teachers.

AND ETHEL M. NEWLANDS.

Director of Home Economics, The Buffalo Technical High School.

Cloth, 12mo, xi + 325 pages, $1.50.

This volume has been designed to meet the need which has been felt for a book approaching the study of cookery through experimental work upon the chemical, physical, bacteriological, and biological properties of food. The subject matter is arranged topically according to the usual classification of food materials, each topic being developed by means of a series of experiments which will give a firsthand acquaintance with the leading characteristics of the different types of food and give such a grasp of the principles involved as may enable the student to work without recipes or develop original recipes.

The Laboratory Manual was worked out through the correlated experience of the authors at Pratt Institute, Brooklyn, and Simmons College, Boston, and is amplified by their individual experiences in The School of Education of The University of Chicago, and The Diet School of Johns Hopkins Hospital.

THE MACMILLAN COMPANY

Publishers 64-66 Fifth Avenue New York.