Starch. Review of previous lesson on starch, and
starch producing products, Potato starch, rice starch, corn
starch; their respective domestic uses.
Practical Work, Making potato starch; boiling,
mashing, and ricing potatoes; serving.
Lesson 3.
Cereals. Their food value and digestibility when
served with fruits; comparative economy in use of raw cereals
and steamed-cooked market preparations.
Practical Work. Cooking rice as a vegetable; as a
dessert, with fruit; serving.
Lesson 4.
Fruits. Review of value of mineral salts in foods; of
acids. Comparison of fruits, fresh, dried, canned. Danger
of over-ripe fruits; of unripe fruits. Common fruits and
methods of cooking them.
Practical Work. Making apple sauce and baking
bananas; serving.
Lesson 5.
Fruits. Review of the subject. Cooling beverages
for the sick, their nutritive values; fruit juices as beverages.
Practical Work. Preparation of apple water, currant
water, and grape water; serving.
Lesson 6.
Eggs. Review of composition and food value. The
egg as a perfect food; economy in its use. Digestibility as
affected by high temperature; by low temperature.
Practical Work. Making toast and poaching eggs;
serving eggs on toast. Preparing albumenized milk as a
beverage for the sick; serving.
Lesson 7.
Milk. Review of its composition, its properties, its
COOKING 17
nutritive values; its care. Danger of sour milk. Rennet, its
source and properties.
Practical Work. Demonstration of the action of
rennet on milk. Making rennet custard; making milk por-
ridge; serving.
Lesson 8.
Vegetables. Classes in common use; their relative
nutritive values; comparative values of different methods of
cooking.
Practical Work. Preparing scalloped potatoes;
boiling turnips, serving with white sauce.
Lesson 9.
Flour Pastes. The composition, use, and compara-
tive values of macaroni, spaghetti, and vermicelli; their food
values in combination with meats, vegetables, etc.
Practical Work. Macaroni boiled, then baked with
tomato sauce; serving.
Lesson 10.
Breakfast. Planning, cooking, and serving a simple
breakfast, consisting of one fruit, one cereal, one quick
bread; eggs; coffee or cocoa.
Lesson IL
Meats. Review of their composition. Effects of hot
water, of cold water, of dry heat. A diagram of the different
cuts of beef. Discussion of the different cuts as located in
the diagram; utility of tough cuts; comparative expense of
tough cuts; of tender cuts.
Practical Work. Preparation of beef stew with
Vegetables, from tough cut; serving.
Lesson 12.
Meats. Review of diagram of cuts of beef. The best
cuts for boiling.
Practical Work. Pan-broiling beef steak; brown
gravy; serving.
18 DOMESTIC SCIENCE
Lesson 13.
Meats. Review of previous lessons on meats. Cuts
for roasting; expense; methods of roasting.
Practical Work. Roasting beef, making brown gravy
with roast; carving, and serving at table.
Lesson 14.
Fish. Composition, cost, and nutritive valu9 com-
pared with meats; tests for freshness.
Practical Work. Sauteing halibut, haddock, or cat-
fish; serving.
Lesson 15.
Fish. Review of previous lesson; garnishing; various
fish sauces.
Practical Work. Boiling fish; garnishing with boil-
ed eggs; serving with drawn butter sauce.
Lesson 16.
Fish. Review of fish. Market preparations of codfish;
methods of cooking.
Practical Work. Preparation of creamed codfish;
serving.
Lesson 17.
Fish. Review, optional.
Page 4
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Starch. Review of previous lesson on starch, and
starch producing products, Potato starch, rice starch, corn
starch; their respective domestic uses.
Practical Work, Making potato starch; boiling,
mashing, and ricing potatoes; serving.
Lesson 3.
Cereals. Their food value and digestibility when
served with fruits; comparative economy in use of raw cereals
and steamed-cooked market preparations.
Practical Work. Cooking rice as a vegetable; as a
dessert, with fruit; serving.
Lesson 4.
Fruits. Review of value of mineral salts in foods; of
acids. Comparison of fruits, fresh, dried, canned. Danger
of over-ripe fruits; of unripe fruits. Common fruits and
methods of cooking them.
Practical Work. Making apple sauce and baking
bananas; serving.
Lesson 5.
Fruits. Review of the subject. Cooling beverages
for the sick, their nutritive values; fruit juices as beverages.
Practical Work. Preparation of apple water, currant
water, and grape water; serving.
Lesson 6.
Eggs. Review of composition and food value. The
egg as a perfect food; economy in its use. Digestibility as
affected by high temperature; by low temperature.
Practical Work. Making toast and poaching eggs;
serving eggs on toast. Preparing albumenized milk as a
beverage for the sick; serving.
Lesson 7.
Milk. Review of its composition, its properties, its
COOKING 17
nutritive values; its care. Danger of sour milk. Rennet, its
source and properties.
Practical Work. Demonstration of the action of
rennet on milk. Making rennet custard; making milk por-
ridge; serving.
Lesson 8.
Vegetables. Classes in common use; their relative
nutritive values; comparative values of different methods of
cooking.
Practical Work. Preparing scalloped potatoes;
boiling turnips, serving with white sauce.
Lesson 9.
Flour Pastes. The composition, use, and compara-
tive values of macaroni, spaghetti, and vermicelli; their food
values in combination with meats, vegetables, etc.
Practical Work. Macaroni boiled, then baked with
tomato sauce; serving.
Lesson 10.
Breakfast. Planning, cooking, and serving a simple
breakfast, consisting of one fruit, one cereal, one quick
bread; eggs; coffee or cocoa.
Lesson IL
Meats. Review of their composition. Effects of hot
water, of cold water, of dry heat. A diagram of the different
cuts of beef. Discussion of the different cuts as located in
the diagram; utility of tough cuts; comparative expense of
tough cuts; of tender cuts.
Practical Work. Preparation of beef stew with
Vegetables, from tough cut; serving.
Lesson 12.
Meats. Review of diagram of cuts of beef. The best
cuts for boiling.
Practical Work. Pan-broiling beef steak; brown
gravy; serving.
18 DOMESTIC SCIENCE
Lesson 13.
Meats. Review of previous lessons on meats. Cuts
for roasting; expense; methods of roasting.
Practical Work. Roasting beef, making brown gravy
with roast; carving, and serving at table.
Lesson 14.
Fish. Composition, cost, and nutritive valu9 com-
pared with meats; tests for freshness.
Practical Work. Sauteing halibut, haddock, or cat-
fish; serving.
Lesson 15.
Fish. Review of previous lesson; garnishing; various
fish sauces.
Practical Work. Boiling fish; garnishing with boil-
ed eggs; serving with drawn butter sauce.
Lesson 16.
Fish. Review of fish. Market preparations of codfish;
methods of cooking.
Practical Work. Preparation of creamed codfish;
serving.
Lesson 17.
Fish. Review, optional.