LV. Milk Thickened with Egg and Starchy Materials (B)

LVI. Milk Thickened with Egg and Starchy Materials (C)

LVII. Cheese (A)

LVIII. Cheese (B)

LIX. Structure of Beef--Methods of Cooking Tender Cuts

LX. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef) (A)

LXI. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef) (B)

LXIL. Beef: Methods of Cooking Tough Cuts (A)

LXIII. Beef; Methods of Cooking Tough Cuts (B)

LXIV. Beef: Methods of Cooking Tough Cuts (C)

LXV. Beef: Methods of Cooking Tough Cuts (D)

LXVI. Beef: Uses of Cooked Beef

LXVII. Gelatine (A)

LXVIIL. Gelatine (B)

LXIX. Fish (A)