6 We place the hot colander over the hot dish, and stir the potato rapidly through with a wooden spoon. Now it is finished. 44 LESSOiW SECOND. DIAGRAM OF TABLES. TEACHER S TABLE. Moulding-board. WaS; Milk,' Board for Hot Vegetable-dishes, Salt, Flour. ^^^'^^ Tasting-spoon. ® Six Potatoes, Dripping-pan, Bowl, Three Forks. ® Four Potatoes, Frying-pan and Cover, Cup and Spoon, Salt-shaker, Fork. ®l !® Four Potatoes, Fork, Saucepan and Cover, Colander, Bowl, Masher. ® (D Two Potatoes, Porcelain Kettle, Skimmer, Salt-shaker, Plate and Paper. ® (D Kettle. LESseN Third. '■"■'" ■'■ ^'''*''''ft----^^Bll2|frll;^^^ THIRD COOKING LESSON. BILL OF FARE. SCRAMBLED EGGS. BAKED OMELET. POACHED EGGS. QUAKER OMELET. PLAIN OMELET. 3 Frying-pans. I Baking-dish. I Skimmer. 1 Toasting-fork. 8 Teacups. 2 Bowls. Utensils Required. 3 Forks. 4 Table-spoons. 3 Teaspoons. I Broad Knife. I Platter to beat whites of eggs. MATERIAL REQUIRED — EXPENSE. Dozen Eggs • • - ■ • • $o 35 Pint of Milk 04 Lb. of Butter 12 Pieces of Stale Bread Salt, Pepper 01 Flour 01 \o 53 ©RpER OF IXERCISE. MARCH. CHORD — BE SEATED. Song — ''Beating Eggs'' Lect^Lre. A few QtLestio7is. Read Bill of Fare. Appoint three girls to each receipt. Have the eggs to be poached dropped carefully into separate cups. The eggs to be scrambled, or made into omelet, have broken in such a way as to drop the yolks and whites into different dishes. For the omelet have yolks and whites beaten separately. For the scrambled eggs, yolks and whites can be beaten together, but for practice have them separated when broken. Have toast made for poached eggs. Then have eggs poached, and eggs to be baked put in oven. Next the scrambled eggs should be cooked — lastly, the omelet. When all is cooked, have girls taste. Review Questions. Dismiss Class. A LETTER ON EGGS. Our lesson to-day is on eggs. They are very nutritious, and, like milk, contain all the material necessary for the growth of the body. They are composed of two distinct substances. The yolk contains nearly one-third of its weight in oil. The white, or albumen, is the same as the gluten in meats. There is also a large part of sulphur and other mineral matters. The sulphur gives the egg its yellow color, and it is this which causes the egg to tarnish silver. The most healthful ways of cooking eggs are boiling, poaching, and in omelets. The common mode of putting the eggs into boiling water, and let- ting them boil rapidly for two or three minutes, is not the best way, as the heat hardens the albumen near the shell, and in this way, while the white of the egg becomes very hard, the yolk has not begun to cook. The better way, when they are wanted very soft, is to pour boiling water on them, cover closely, and let them stand where they will keep hot, but not boil, for ten minutes. Another way is to put them on in cold water, and let them come to a boil, which will be in ten minutes ; but if you want a /m7^d boiled egg, put it on in the same way and let it remain for half an hour. If they are to be used for garnishing, when boiled, lay them in cold water to prevent the yolk from turning dark.

AI-modernized reading of the original text

6 We place the hot colander over the hot dish, and stir the potato rapidly through with a wooden spoon. Now it is finished. Moulding-board. WaS; Milk,' Board for Hot Vegetable-dishes, Salt, Flour. ^^^'^^ Tasting-spoon. ® Six Potatoes, Dripping-pan, Bowl, Three Forks. ® Four Potatoes, Frying-pan and Cover, Cup and Spoon, Salt-shaker, Fork. ®l !® Four Potatoes, Fork, Saucepan and Cover, Colander, Bowl, Masher. ® (D Two Potatoes, Porcelain Kettle, Skimmer, Salt-shaker, Plate and Paper. ® (D Kettle. LESseN Third. '■"■'" ■'■ ^'''*''''ft----^^Bll2|frll;^^^ THIRD COOKING LESSON. SCRAMBLED EGGS. BAKED OMELET. POACHED EGGS. QUAKER OMELET. PLAIN OMELET. 3 Frying-pans. I Baking-dish. I Skimmer. 1 Toasting-fork. 8 Teacups. 2 Bowls. Utensils Required. 3 Forks. 4 Table-spoons. 3 Teaspoons. I Broad Knife. I Platter to beat whites of eggs. Dozen Eggs • • - ■ • • $o 35 Pint of Milk 04 Lb. of Butter 12 Pieces of Stale Bread Salt, Pepper 01 Flour 01 \o 53 ©RpER OF IXERCISE. Song — ''Beating Eggs'' Lecture. A few Questions. Read Bill of Fare. Appoint three girls to each receipt. Have the eggs to be poached dropped carefully into separate cups. The eggs to be scrambled, or made into omelet, have broken in such a way as to drop the yolks and whites into different dishes. For the omelet have yolks and whites beaten separately. For the scrambled eggs, yolks and whites can be beaten together, but for practice have them separated when broken. Have toast made for poached eggs. Then have eggs poached, and eggs to be baked put in oven. Next the scrambled eggs should be cooked — lastly, the omelet. When all is cooked, have girls taste. Review Questions. Dismiss Class. A LETTER ON EGGS. Our lesson to-day is on eggs. They are very nutritious, and, like milk, contain all the material necessary for the growth of the body. They are composed of two distinct substances. The yolk contains nearly one-third of its weight in oil. The white, or albumen, is the same as the gluten in meats. There is also a large part of sulphur and other mineral matters. The sulphur gives the egg its yellow color, and it is this which causes the egg to tarnish silver. The most healthful ways of cooking eggs are boiling, poaching, and in omelets. The common mode of putting the eggs into boiling water, and letting them boil rapidly for two or three minutes, is not the best way, as the heat hardens the albumen near the shell, and in this way, while the white of the egg becomes very hard, the yolk has not begun to cook. The better way, when they are wanted very soft, is to pour boiling water on them, cover closely, and let them stand where they will keep hot, but not boil, for ten minutes. Another way is to put them on in cold water, and let them come to a boil, which will be in ten minutes ; but if you want a /m7^d boiled egg, put it on in the same way and let it remain for half an hour. If they are to be used for garnishing, when boiled, lay them in cold water to prevent the yolk from turning dark.

The cooking garden