Diagram for arrangement of Cooking-tables 74 LESSON FIFTH— Bill of Fare 77 Utensils Required 77 Material Required 77 Expense of Material 77 Order of Exercises 79 Letter of Information 81 Questions on the Lesson 82 Receipts 83 Corned Beef Hash 83 CONTENTS. 9 PAGE Hash on Toast , 83 Warmed-over Meat . 83 Meat Escaloped 83 Recapitulation of the Lesson 83 Diagram for arrangement of Cooking-tables 86 LESSON SIXTH— Bill of Fare 89 Utensils Required 89 Material Required 89 Expense of Material 90 Order of Exercises 91 Letter of Information 93 Questions on the Lesson 95 Receipts 97 Bread 97 French Rolls . 97 Powder Biscuit 97 Fried Dough 97 Cinnamon Bread 98 Recapitulation of the Lesson 98 Diagram for arrangement of Cooking-tables 100 LESSON SEVENTH— Bill of Fare 103 Utensils Required 103 Material Required 103 Expense of Material 103 Order of Exercises 105 Letter of Information 107 Questions on the Lesson 108 Receipts 109 Minced Spinach 109 Cream Carrots 109 Fried Parsnips 109 Escaloped Tomatoes 109 Recapitulation of the Lesson 109 Diagram for arrangement of Cooking-tables 112 LESSON EIGHTH— Bill of Fare 115 Material Required 115 Expense of Material 115 Utensils Required 116 Order of Exercises 117 10 CONTENTS. PAGE Letter of Information 119 Questions on the Lesson 1 20 Receipts 122 Broiled Fish 122 Boiled Fish 122 Fried Fish 122 Baked Fish 122 Flaked Fish 122 Recapitulation of the Lesson 123 Diagram for arrangement of Cooking-tables 125 LESSON NINTH— Bill of Fare 129 Utensils Required 1 29 Material Required 1 29 Expense of M aterial 1 29 Order of Exercises 131 Letter of Information 133 Questions on the Lesson 1 34 Receipts 1 36 Tomato Soup 1 36 Bean Soup 1 36 Potato Soup 1 36 Pea Soup 1 36 Stock 136 Recapitulation of the Lesson 137 Diagram for arrangement of Cooking-tables 139 LESSON TENTH— Bill of Fare 143 Material Required 143 Expense of Material 143 Utensils Required 144 Order of Exercises 145 Letter of Information 147 Questions on the Lesson 147 Receipts 149 Bread Pudding 149 Rice Pudding 149 Baked Custard 149 Boiled Custard 149 Lemon Pudding 149 Corn-starch Blanc-mange 150 Recapitulation of the Lesson 150 Diagram for arrangement of Cooking-tables 153 'FO THE- 'FEACHER, Dear Friend: — This book Is for those who are anxious to teach simple cooking, in classes. The world is full of cook-books, with excellent receipts, easily adapted to this system. What I have tried to do, is to help you to a plan of work. The letters to scholars you can put into your own words, and give as your own, or you can say, " Miss Huntington's letter given In connection with this lesson is as follows." It was a pleasant thought that I might be able to teach many pupils, even at a distance. The lessons are planned for a class of twelve (12) to be really at work, and any number looking on. Lessons can be given in any room, and a wardrobe can be used to hold the utensils, the doors of which can be arranged to unhinge and lay on trestles, and used as work-tables ; while the stove can be set on castors, for convenience In moving It. But a kitchen garden room Is best, and to have the children march in and sit at kitchen garden tables. Then, if the same lesson Is given four (4) times, and the receipts changed to different girls, all the twelve (12) at work will have tried each of the four receipts, and all the class have the benefit of the others' practice.

AI-modernized reading of the original text

Diagram for arrangement of Cooking-tables 74 Bill of Fare 77 Utensils Required 77 Material Required 77 Expense of Material 77 Order of Exercises 79 Letter of Information 81 Questions on the Lesson 82 Receipts 83 Corned Beef Hash 83 CONTENTS. 9 PAGE Hash on Toast , 83 Warmed-over Meat . 83 Meat Escaloped 83 Recapitulation of the Lesson 83 Diagram for arrangement of Cooking-tables 86 Bill of Fare 89 Utensils Required 89 Material Required 89 Expense of Material 90 Order of Exercises 91 Letter of Information 93 Questions on the Lesson 95 Receipts 97 Bread 97 French Rolls . 97 Powder Biscuit 97 Fried Dough 97 Cinnamon Bread 98 Recapitulation of the Lesson 98 Diagram for arrangement of Cooking-tables 100 LESSON SEVENTH— Bill of Fare 103 Utensils Required 103 Material Required 103 Expense of Material 103 Order of Exercises 105 Letter of Information 107 Questions on the Lesson 108 Receipts 109 Minced Spinach 109 Cream Carrots 109 Fried Parsnips 109 Escaloped Tomatoes 109 Recapitulation of the Lesson 109 Diagram for arrangement of Cooking-tables 112 LESSON EIGHTH— Bill of Fare 115 Material Required 115 Expense of Material 115 Utensils Required 116 Order of Exercises 117 10 CONTENTS. PAGE Letter of Information 119 Questions on the Lesson 1 20 Receipts 122 Broiled Fish 122 Boiled Fish 122 Fried Fish 122 Baked Fish 122 Flaked Fish 122 Recapitulation of the Lesson 123 Diagram for arrangement of Cooking-tables 125 Bill of Fare 129 Utensils Required 1 29 Material Required 1 29 Expense of Material 1 29 Order of Exercises 131 Letter of Information 133 Questions on the Lesson 1 34 Receipts 1 36 Tomato Soup 1 36 Bean Soup 1 36 Potato Soup 1 36 Pea Soup 1 36 Stock 136 Recapitulation of the Lesson 137 Diagram for arrangement of Cooking-tables 139 Bill of Fare 143 Material Required 143 Expense of Material 143 Utensils Required 144 Order of Exercises 145 Letter of Information 147 Questions on the Lesson 147 Receipts 149 Bread Pudding 149 Rice Pudding 149 Baked Custard 149 Boiled Custard 149 Lemon Pudding 149 Corn-starch Blanc-mange 150 Recapitulation of the Lesson 150 Diagram for arrangement of Cooking-tables 153 'FO THE- 'FEACHER, Dear Friend: — This book Is for those who are anxious to teach simple cooking, in classes. The world is full of cook-books, with excellent receipts, easily adapted to this system. What I have tried to do, is to help you to a plan of work. The letters to scholars you can put into your own words, and give as your own, or you can say, " Miss Huntington's letter given In connection with this lesson is as follows." It was a pleasant thought that I might be able to teach many pupils, even at a distance. The lessons are planned for a class of twelve (12) to be really at work, and any number looking on. Lessons can be given in any room, and a wardrobe can be used to hold the utensils, the doors of which can be arranged to unhinge and lay on trestles, and used as work-tables ; while the stove can be set on castors, for convenience In moving It. But a kitchen garden room Is best, and to have the children march in and sit at kitchen garden tables. Then, if the same lesson Is given four (4) times, and the receipts changed to different girls, all the twelve (12) at work will have tried each of the four receipts, and all the class have the benefit of the others' practice.

The cooking garden