Name: The cooking garden
Author: Emily Huntington

x^>W^ X" \\\ I THE COOKING Garden A SYSTEMATIZED COURSE OF COOKING FOR PUPILS OF ALL AGES, INCLUDING PLAN OF WORK, BILLS OF FARE, SONGS, AND LETTERS OF INFORMATION. ARRANGED BY EMILY HUNTINGTON. WHAT IS THE USE OP A DAUGHTER AT HOME, IF FOR A GOOD DINNER A FATHER MUST ROAM? ILLUSTRATED BY JESSIE SHEPHERD. V. OCT 21 1885 / ^ \ Only 2^0 Copies for Subscribers. No. Copyright, 18S5, By EMILY HUNTINGTON. Press of J. J. Little & Co., New York : J. W. Schermerhorn & Co., IIos. 10 to 2D Aster Place, New York. 7 East 14th Street. 1885. BY PERMISSION, I RESPECTFULLY AND \ .TEFULLY DEDICATE TO THE BOARD OF MANAGERS OF THE WILSON INDUSTRIAL SCHOOL (the pioneer in industrial work for girls), THIS SEQUEL TO MY KITCHEN GARDEN, BOTH OF THESE SYSTEMS HAVING BEEN DEVELOPED IN THEIR SERVICE. Introduction IT WAS NOT LIKE A SCHOOL-ROOM AT ALL. How does the Cooking Garden differ from other systems ? It begins at the first cooking principles where the Kitchen Garden leaves off. It is adapted to children as well as adults. It believes in many small centres rather than in large note-taking audiences. Its pupils work out with their own hands each lesson under intelligent guidance. 6 INTRODUCTION. The cost of materials for each lesson is very small. It uses all parts of the stove during each lesson. It centres attention on one prin- cipal article of food till thoroughly understood at each lesson. It works from receipt charts or blackboards in sight of all the class. It saves the time of the pupils by teacher's previous convenient arrano-ement of utensils and material. It finishes its instructions by training pupils to arrange bills of fare with the proper combinations. Also to calculate time to cook and bring the dishes to a serving- point at the right moment during the meal. ONTDNTS. PAGE Dedication 3 Introduction • • 5 Letter to Teachers - ^ ^ Utensils necessary for a Class 13 Introductory Letter to Pupils 1 5 LESSON FIRST— Bill of Fare ^9 Utensils Required ^9 Material Required ^9 Expense of Material ^9 Order of Exercises 21 Letter of Information 23 Questions on the Lesson ^5 Receipts ^^ Milk Toast ■ 26 Welsh Rarebit 26 Queen Toast 20 Water Toast 26 Toast Crumbs 27 Recapitulation of the Lesson 27 Diagram for arrangement of Cooking-tables 29 LESSON SECOND— Bill of Fare • 33 Utensils Required 33 Material Required 33 Expense of Material 33 Order of Exercises 35 Letter of Information 37 Questions on the Lesson 39 Receipts 4^ Mashed Potatoes 4i Stewed Potatoes 4^ Fried Potatoes 4^ Stuffed Potatoes 4i Riced Potatoes 4i Recapitulation of the Lesson • • • • 42 Diagram for arrangement of Cooking-tables 44 8 CONTENTS. LESSON THIRD— page Bill of Fare 47 Utensils Required 47 Material Required 47 Expense of Material 47 Order of Exercises 49 Letter of Information 5 1 Questions on the Lesson 52 Receipts 54 Scrambled Eggs 54 Baked Omelet 54 Poached Eggs 54 Quaker Omelet 54 Plain Omelet 54 Recapitulation of the Lesson 55 Diagram for arrangement of Cooking-tables 57 LESSON FOURTH— Bill of Fare 61 Utensils Required 61 Material Required 61 Expense of Material • • 61 Order of Exercises 63 Letter of Information 65 Questions on the Lesson ^"J Receipts 7° Roast Beef 70 Fried Steak 70 Mock Duck 70 Broiled Steak 70 Breaded Chops 7^ Recapitulation of the Lesson 71

AI-modernized reading of the original text

x^>W^ X" \\\ THE COOKING Garden A SYSTEMATIZED COURSE OF COOKING FOR PUPILS OF ALL AGES, INCLUDING PLAN OF WORK, BILLS OF FARE, SONGS, AND LETTERS OF INFORMATION. ARRANGED BY EMILY HUNTINGTON. WHAT IS THE USE OP A DAUGHTER AT HOME, IF FOR A GOOD DINNER A FATHER MUST ROAM? ILLUSTRATED BY JESSIE SHEPHERD. OCT 21 1885 / ^ \ Only 2^0 Copies for Subscribers. No. Copyright, 18S5, By EMILY HUNTINGTON. Press of J. J. Little & Co., New York : J. W. Schermerhorn & Co., IIos. 10 to 2D Aster Place, New York. 7 East 14th Street. BY PERMISSION, I RESPECTFULLY AND \ .TEFULLY DEDICATE TO THE BOARD OF MANAGERS OF THE WILSON INDUSTRIAL SCHOOL (the pioneer in industrial work for girls), THIS SEQUEL TO MY KITCHEN GARDEN, BOTH OF THESE SYSTEMS HAVING BEEN DEVELOPED IN THEIR SERVICE. Introduction IT WAS NOT LIKE A SCHOOL-ROOM AT ALL. How does The Cooking Garden differ from other systems ? It begins at the first cooking principles where the Kitchen Garden leaves off. It is adapted to children as well as adults. It believes in many small centres rather than in large note-taking audiences. Its pupils work out with their own hands each lesson under intelligent guidance. 6 INTRODUCTION. The cost of materials for each lesson is very small. It uses all parts of the stove during each lesson. It centres attention on one principal article of food till thoroughly understood at each lesson. It works from receipt charts or blackboards in sight of all the class. It saves the time of the pupils by teacher's previous convenient arrangement of utensils and material. It finishes its instructions by training pupils to arrange bills of fare with the proper combinations. Also to calculate time to cook and bring the dishes to a servingpoint at the right moment during the meal. CONTENTS. PAGE Dedication 3 Introduction • • 5 Letter to Teachers - ^ ^ Utensils necessary for a Class 13 Introductory Letter to Pupils 1 5 LESSON FIRST— Bill of Fare ^9 Utensils Required ^9 Material Required ^9 Expense of Material ^9 Order of Exercises 21 Letter of Information 23 Questions on the Lesson ^5 Receipts ^^ Milk Toast ■ 26 Welsh Rarebit 26 Queen Toast 20 Water Toast 26 Toast Crumbs 27 Recapitulation of the Lesson 27 Diagram for arrangement of Cooking-tables 29 Bill of Fare • 33 Utensils Required 33 Material Required 33 Expense of Material 33 Order of Exercises 35 Letter of Information 37 Questions on the Lesson 39 Receipts 4^ Mashed Potatoes 4i Stewed Potatoes 4^ Fried Potatoes 4^ Stuffed Potatoes 4i Riced Potatoes 4i Recapitulation of the Lesson • • • • 42 Diagram for arrangement of Cooking-tables 44 8 CONTENTS LESSON THIRD— page Bill of Fare 47 Utensils Required 47 Material Required 47 Expense of Material 47 Order of Exercises 49 Letter of Information 5 1 Questions on the Lesson 52 Receipts 54 Scrambled Eggs 54 Baked Omelet 54 Poached Eggs 54 Quaker Omelet 54 Plain Omelet 54 Recapitulation of the Lesson 55 Diagram for arrangement of Cooking-tables 57 LESSON FOURTH— Bill of Fare 61 Utensils Required 61 Material Required 61 Expense of Material • • 61 Order of Exercises 63 Letter of Information 65 Questions on the Lesson ^"J Receipts 7° Roast Beef 70 Fried Steak 70 Mock Duck 70 Broiled Steak 70 Breaded Chops 7^ Recapitulation of the Lesson 71