Free, of the Department of Agriculture, Washington, D. C.

34. Meats: Composition and Cooking - Charles D. Woods.

85. Fish as Food - C. F. Langworthy, Ph.D.

93. Sugar as Food - Mary Hinman Abel.

121. Beans, Peas and other Legumes as Food - M. H. Abel,

128. Eggs and their uses as Foods - C. F. Langworthy, Ph.D.

182. Poultry as Food - Helen W. Atwater.

183. Meat on the Farm - Andrew Boss.

203. Canned Fruits, Preserves and Jellies - Parloa.

249. Cereal Breakfast Foods - Woods and Snyder.

256. Preparation of Vegetables for the Table - Parloa.

263. Use of Milk as Food - R. S. Milner.

293. Use of Fruits as Food - C. F. Langworthy.

295. Potato and other Root Crops as Food - Langworthy.

298. Food Value of Corn and Corn Products.

332. Nuts and their use as Food - M. E. Jaffa.

359. Canning Vegetables in the Home - J. F. Breazeale.

375. Care of Food in the Home - Mary Hinman Abel.

389. Bread and Bread Making - Helen W. Atwater.

391. Economical use of Meats in the Home - Hunt