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SECOND BOOK. 
in foods, only these give out more than twice the 
heat that starches and sugars give.” 
10. “ I suppose you mean the fat in meat,” said 
May. “ But what can the oils be?” 
“ Well, you know that some kinds of fish are oily,” 
replied Miss Brooks. “ But we also get much oil 
in vegetable foods. For instance, the oli ve and the 
cocoa-nut yield it plentifully, and it is also to be 
found in corn and many other seeds.” 
11. “ Have you told me about all the ‘heat-givers’, 
as you call them?” asked May. 
“ Not quite,” said Miss Brooks. “ But I have 
told you the chief, and as many as you are likely 
to remember just now. 
12. “I will only &dd that food containing much 
starch ought to be well cooked before it is eaten. 
Cold water will not burst or dissolve the tiny starch 
grains; but when the starch is baked or boiled the 
grains swell and burst open, forming a kind of jelly. 
In that state they are best for us, because they are 
then easily digested.” 
FLESH-FORMING FOODS. 
i. Before many days had passed Miss Brooks 
said that May must learn something about flesh- 
forming foods. 
“ You will remember,” she said, “ that I told you 
