Lesson XVII Potato Soup ; Croutons ; (individual). Lesson XVIII Corn Soup ; Soup Sticks ; Dried Bread Crumbs; (individual). Lesson XIX Stuffed Baked Potato; Popcorn; (indi- vidual). Lesson XX " Tried-out " Suet ; Fried Oysters ; (indi- vidual). Lesson XXI Fish Balls (individual). Lesson XXII Potato (or Rice) Croquette (individual). Lesson XXIII Soft-cooked Egg alternating with Hard- cooked Egg (individual). Reserve Hard-cooked Eggs for Goldenrod Eggs. Lesson XXIV Poached Egg on Toast; Goldenrod Eggs; (individual). Lesson XXV Scrambled Egg ; Foamy Omelet ; (indi- vidual). Lesson XXVI White Sauce Omelet (individual). Lesson XXVII Cocoa ; Chocolate ; (individual). Lesson XXVIII Rice Dainty (individual) ; Cream of Rice Pudding (group). Lesson XXIX Rice Pudding; Caramel Sauce; (indi- vidual). Lesson XXX Steamed (or Baked) Custard; Soft Custard; (individual). Serve Soft Custard over banana or cake. Lesson XXXI Floating Island (individual). OUTLINE OF PRACTICAL WORK OF PART I 401 Lesson XXXII Apricot (or Prune) Dainty ; Custard Sauce; (individual). Lesson XXXIII Cream of Potato Soup; Caramel Tap- ioca; (individual). Lesson XXXIV Corn Custard; Cheese Pudding; (indi- vidual). Lesson XXXV Bread Pudding; Vanilla Sauce; (indi- vidual). Lesson XXXVI Chocolate Bread Pudding alternating with Bread Pudding with Prunes ; Lemon Sauce; (individual). Lesson XXXVII Junket " Custard " (individual) ; Cottage Cheese; (group). Lesson XXXVIII Macaroni (or Rice) with Cheese . (indi- vidual). Lesson XXXIX Pan-broiled Steak (individual). Lesson XL Cannelon of Beef; Brown Sauce; (in- dividual). Lesson XLI Hamburg (or Salisbury) Steak (individ- ual). Lesson XLII Beef Stock (group). Lesson XLIII Vegetable Soup ; Baked Hash ; (individ- ual). Prepare this soup and hash from the meat and stock of the previous lesson. Lesson XLIV Rolled Beef Steak or Beef Stew (in- dividual) ; Pot Roast or Stuffed Flank Steak (group). Lesson XLV Scalloped Meat alternating with Cottage Pie (individual). Prepare these meat dishes from the Pot Roast of the previous lesson. Lesson XLVI Lemon Jelly (individual). Add bananas or other fruit to Lemon Jelly. 402 APPENDIX Lesson XLVII Lesson XLVIII Lesson XLIX Lesson Lesson Lesson Lesson Lesson Lesson Lesson Lesson LI LII LIII LIV LV LVI Lesson LVII Lesson LVIII LX Lesson LXI Lesson LXII Lesson LXIII Lesson LXIV Lesson LXV Lesson LXVI Lesson LXVII Gelatine Pudding (individual). Salmon Timbale ; White Sauce ; (individ- ual). Stuffing for Fish (individual); Baked Fish (group). Planked Fish (or Saut^ed Fish) ; Tomato Sauce; (individual). Boston Baked Beans ; Salted Peanuts ; (in- dividual). Bean Soup alternating with Split Pea Soup ; Crisp Crackers ; (individual). Cream of Tomato Soup (individual). Spinach ; Creamed Asparagus (or Celery) ; (individual). Creamed Cabbage ; Plain (or Scalloped) Onions; (individual). Lettuce Salad (French Dressing) ; Cole Slaw; (individual). Stuffed Egg ; Banana Salad (Cream Dress- ing) ; (individual). Tea; Boiled (or Drip) Coffee; Toasted Crackers with Cheese ; (individual). Curry of Kidney Beans or Savory Salad ; Spiced Baked Apple ; (individual). " Five Threes " (group). Plain Ice Cream alternating with French Ice Cream ; Cocoanut Wafers ; (individ- ual). Popover (individual). Corn Bread (individual). Gingerbread (individual). Plain Griddle Cakes; Bread (or Corn Meal) Griddle Cakes ; (individual). Sour Milk Griddle Cakes; Fruit Syrup; (individual). OUTLINE OF PRACTICAL WORK OF PART I 403 Lesson LXVIII Lesson Lesson LXIX LXX Lesson LXXI Lesson LXXII Lesson LXXIII Lesson LXXIV Lesson Lesson LXXV LXXVI Steamed Brown Bread; Butter Balls; (individual). Waffles (individual).

AI-modernized reading of the original text

Lesson XVII Potato Soup ; Croutons ; (individual). Lesson XVIII Corn Soup ; Soup Sticks ; Dried Bread Crumbs; (individual). Lesson XIX Stuffed Baked Potato; Popcorn; (individual). Lesson XX " Tried-out " Suet ; Fried Oysters ; (individual). Lesson XXI Fish Balls (individual). Lesson XXII Potato (or Rice) Croquette (individual). Lesson XXIII Soft-cooked Egg alternating with Hardcooked Egg (individual). Reserve Hard-cooked Eggs for Goldenrod Eggs. Lesson XXIV Poached Egg on Toast; Goldenrod Eggs; (individual). Lesson XXV Scrambled Egg ; Foamy Omelet ; (individual). Lesson XXVI White Sauce Omelet (individual). Lesson XXVII Cocoa ; Chocolate ; (individual). Lesson XXVIII Rice Dainty (individual) ; Cream of Rice Pudding (group). Lesson XXIX Rice Pudding; Caramel Sauce; (individual). Lesson XXX Steamed (or Baked) Custard; Soft Custard; (individual). Serve Soft Custard over banana or cake. Lesson XXXI Floating Island (individual). OUTLINE OF PRACTICAL WORK OF PART I 401 Lesson XXXII Apricot (or Prune) Dainty ; Custard Sauce; (individual). Lesson XXXIII Cream of Potato Soup; Caramel Tapioca; (individual). Lesson XXXIV Corn Custard; Cheese Pudding; (individual). Lesson XXXV Bread Pudding; Vanilla Sauce; (individual). Lesson XXXVI Chocolate Bread Pudding alternating with Bread Pudding with Prunes ; Lemon Sauce; (individual). Lesson XXXVII Junket " Custard " (individual) ; Cottage Cheese; (group). Lesson XXXVIII Macaroni (or Rice) with Cheese . (individual). Lesson XXXIX Pan-broiled Steak (individual). Lesson XL Cannelon of Beef; Brown Sauce; (individual). Lesson XLI Hamburg (or Salisbury) Steak (individual). Lesson XLII Beef Stock (group). Lesson XLIII Vegetable Soup ; Baked Hash ; (individual). Prepare this soup and hash from the meat and stock of the previous lesson. Lesson XLIV Rolled Beef Steak or Beef Stew (individual) ; Pot Roast or Stuffed Flank Steak (group). Lesson XLV Scalloped Meat alternating with Cottage Pie (individual). Prepare these meat dishes from the Pot Roast of the previous lesson. Lesson XLVI Lemon Jelly (individual). Add bananas or other fruit to Lemon Jelly. Lesson XLVII Lesson XLVIII Lesson XLIX Lesson Lesson Lesson Lesson Lesson Lesson Lesson Lesson Lesson LVII Lesson LVIII Lesson Lesson Lesson LXIII Lesson Lesson Lesson Lesson LXVII Gelatine Pudding (individual). Salmon Timbale ; White Sauce ; (individual). Stuffing for Fish (individual); Baked Fish (group). Planked Fish (or Saut^ed Fish) ; Tomato Sauce; (individual). Boston Baked Beans ; Salted Peanuts ; (individual). Bean Soup alternating with Split Pea Soup ; Crisp Crackers ; (individual). Cream of Tomato Soup (individual). Spinach ; Creamed Asparagus (or Celery) ; (individual). Creamed Cabbage ; Plain (or Scalloped) Onions; (individual). Lettuce Salad (French Dressing) ; Cole Slaw; (individual). Stuffed Egg ; Banana Salad (Cream Dressing) ; (individual). Tea; Boiled (or Drip) Coffee; Toasted Crackers with Cheese ; (individual). Curry of Kidney Beans or Savory Salad ; Spiced Baked Apple ; (individual). " Five Threes " (group). Plain Ice Cream alternating with French Ice Cream ; Cocoanut Wafers ; (individual). Popover (individual). Corn Bread (individual). Gingerbread (individual). Plain Griddle Cakes; Bread (or Corn Meal) Griddle Cakes ; (individual). Sour Milk Griddle Cakes; Fruit Syrup; (individual). OUTLINE OF PRACTICAL WORK OF PART I 403 Lesson LXVIII Lesson Lesson Lesson Lesson LXXII Lesson LXXIII Lesson LXXIV Lesson Lesson LXXVI Steamed Brown Bread; Butter Balls; (individual). Waffles (individual).

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