Vegetarian supplement to Scientific feedingPART II.Reading editionChapter navigation24 reading sectionsGo to chapterChoose a chapter…Front matterIntroductory materialINTRODUCTIONPART I.Chapter I · “THE BLOOD IS THE LIFE.”Chapter II · PREPARATION OF FOODS.Chapter III · LEGUMES, EGGS, AND CHEESE.Chapter IV · MISCELLANEOUS DISHES.Chapter V · SOUPS.Chapter VI · CEREALS, NOODLES AND DUMPLINGS.Chapter VII · BREAD AND CAKES.Chapter VIII · SAUCES, SALAD DRESSINGS AND SALADS.Chapter IX · FRUITS AND LIGHT PUDDINGSChapter X · FLUIDS AND GELATINE.Chapter XI · MENUS AND SANDWICHES.Chapter XII · HOUSEHOLD BOOKKEEPING.HYGIENE, ECONOMY AND SANITATION.PART II.Chapter I · ANATOMY AND PHYSIOLOGY OF BRAIN AND BODY.Chapter II · KNOW THYSELF.Chapter III · CONSTIPATION.Chapter IV · PSYCHOTHERAPY.Chapter V · SUGGESTIVE MENUS FOR ACUTE CONVALESCENTS.INDEX TO RECIPESPrevious chapter ←Part 1 — HYGIENE, ECONOMY AND SANITATION.Next chapter →Part 2 — Chapter I · ANATOMY AND PHYSIOLOGY OF BRAIN AND BODY.All chapters and sections (24)Opening pagesFront matterIntroductory materialOther sectionsINTRODUCTIONParts1Part 1 · Chapters123456789101112Part 1 · Other sectionsHYGIENE, ECONOMY AND SANITATION.Parts2Part 2 · Chapters12345Part 2 · Other sectionsINDEX TO RECIPES129◇← HYGIENE, ECONOMY AND SANITATION.CHAPTER I. ANATOMY AND PHYSIOLOGY OF BRAIN AND BODY. →