Practical Work. Making of codfish balls; fried fish;
serving.
Lesson 18.
Oysters. Composition and nutritive valuo as com*
pared with meat and fish; danger of stale oysters.
Practical Work. Stewing oysters; serving.
Lesson 19.
Poultry. Marketing; tests for freshness; selection of
young fowls. Chicken; its nutritive value; methods of cook-
ing.
Practical Work. Frvingch'^^en, Southern method;
serving.
COOKING 19
Lesson 20.
Poultry. Revitw of previous lesson. Danger of stale
poultry from keeping it long on ice. Method of roasting
fowL
Practical Work. Preparation of a chicken for roast'
ing; roasting; making gravy for roast; carving at tahle; serving
with cranberry sauce.
Lesson 21.
Salads. Review of nutritive value of mineral salts
found in green vegetables and fruits; value of cheese in
salads.
Practical Work. Preparing cabbage salad, serving
with Mayonnaise dressing.
Lesson 22.
Cake. Review of the principles of leavening. Cake
made with butter; cake made without butter.
Practical Work. Mixing and baking standard cake.
Lesson 23.
Cake. Review of eggs as leavening; of acids and alkt;*
lies as leavening.
Practical Work. Making sponge cake.
Lesson 24.
Doughnuts. Review of fats and oils; their c£Fects on
dough.
Practical Work. Making doughnuts; frying in cook-
ing oil, (cotton-seed oil).
Lesson 25.
Desserts. Review of properties and nutritive value of
corn starch and vanilla. Composition of tapioca.
Practical Work. Making tapioca pudding, serving.
Lesson 26.
Milk Toast* Review of properties and nutritive val-
20 DOMESTIC SCIENCE
ues of miUf; of bread. Changes produced in bread by
toasting. Value of toast.
Practical. Work. Making milk toast; serving.
Lesson 27.
Table Service. Duties of host, hostess, jucst, and
waiter.
Practical Work. Planning a simple supper; tabla
Bttting and serving.
Lesson 28.
Bread. Review leavening. Yeast. EflFects of mixing,
kneading, and rising. Relation of yeast bread to quick bread.
Practical Work. Mixing and kneading white bread;
quick process.
Lesson 29.
Bread. Comparative review of flours. Review of
yeast.
Practical Work. Moulding of white bread.
Lesson 30.
Bread. Review, at option of teacher.
Practical Work. Baking white bread.
Lesson 31.
Rolls and Buns. Digestibility and food value of yeast
breads compared with quick breads.
Practical Work. Raised muffins.
Lesson 32.
Rolls and Buns. Comparison of roll, bread, and bun
doughs.
Practical Work. Parker House rolls.
Lesson 33.
Jellies. Use of sugar as a preservative. Selection
and preparation of fruits for jellies. Preparation of glasses
and jars. Methods of making jelly.
Practical Work. Making jelly of seasonable fruit
COOKING 21
Lesson 34.
Canning. Review of methods of preserving fruits and
vegetables. Preparation of jars; of fruits. Process of can-
ning.
Practical Work. Canning seasonable fruit.
Lesson 35.
Table Service. Practice in planning a simple din-
ner; duties of host, hostess; waiter. Pupils act as guests.
Lesson 36.
Practical Work. Preparation of a simple dinner,
serving invited guests.
Lesson 37.
Oral or Written Examination.
Lesson 38.
Pupils' Grades.
COOKING
PART II.
SEVENTH YEAR.
Lesson 1.
Dirt is anything unclean. It may be animal, vefetable
or mineral
Dust is of the same composition as dirt It is dirt
powdered so fine as to float in the air.
Page 5
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Practical Work. Making of codfish balls; fried fish;
serving.
Lesson 18.
Oysters. Composition and nutritive valuo as com*
pared with meat and fish; danger of stale oysters.
Practical Work. Stewing oysters; serving.
Lesson 19.
Poultry. Marketing; tests for freshness; selection of
young fowls. Chicken; its nutritive value; methods of cook-
ing.
Practical Work. Frvingch'^^en, Southern method;
serving.
COOKING 19
Lesson 20.
Poultry. Revitw of previous lesson. Danger of stale
poultry from keeping it long on ice. Method of roasting
fowL
Practical Work. Preparation of a chicken for roast'
ing; roasting; making gravy for roast; carving at tahle; serving
with cranberry sauce.
Lesson 21.
Salads. Review of nutritive value of mineral salts
found in green vegetables and fruits; value of cheese in
salads.
Practical Work. Preparing cabbage salad, serving
with Mayonnaise dressing.
Lesson 22.
Cake. Review of the principles of leavening. Cake
made with butter; cake made without butter.
Practical Work. Mixing and baking standard cake.
Lesson 23.
Cake. Review of eggs as leavening; of acids and alkt;*
lies as leavening.
Practical Work. Making sponge cake.
Lesson 24.
Doughnuts. Review of fats and oils; their c£Fects on
dough.
Practical Work. Making doughnuts; frying in cook-
ing oil, (cotton-seed oil).
Lesson 25.
Desserts. Review of properties and nutritive value of
corn starch and vanilla. Composition of tapioca.
Practical Work. Making tapioca pudding, serving.
Lesson 26.
Milk Toast* Review of properties and nutritive val-
20 DOMESTIC SCIENCE
ues of miUf; of bread. Changes produced in bread by
toasting. Value of toast.
Practical. Work. Making milk toast; serving.
Lesson 27.
Table Service. Duties of host, hostess, jucst, and
waiter.
Practical Work. Planning a simple supper; tabla
Bttting and serving.
Lesson 28.
Bread. Review leavening. Yeast. EflFects of mixing,
kneading, and rising. Relation of yeast bread to quick bread.
Practical Work. Mixing and kneading white bread;
quick process.
Lesson 29.
Bread. Comparative review of flours. Review of
yeast.
Practical Work. Moulding of white bread.
Lesson 30.
Bread. Review, at option of teacher.
Practical Work. Baking white bread.
Lesson 31.
Rolls and Buns. Digestibility and food value of yeast
breads compared with quick breads.
Practical Work. Raised muffins.
Lesson 32.
Rolls and Buns. Comparison of roll, bread, and bun
doughs.
Practical Work. Parker House rolls.
Lesson 33.
Jellies. Use of sugar as a preservative. Selection
and preparation of fruits for jellies. Preparation of glasses
and jars. Methods of making jelly.
Practical Work. Making jelly of seasonable fruit
COOKING 21
Lesson 34.
Canning. Review of methods of preserving fruits and
vegetables. Preparation of jars; of fruits. Process of can-
ning.
Practical Work. Canning seasonable fruit.
Lesson 35.
Table Service. Practice in planning a simple din-
ner; duties of host, hostess; waiter. Pupils act as guests.
Lesson 36.
Practical Work. Preparation of a simple dinner,
serving invited guests.
Lesson 37.
Oral or Written Examination.
Lesson 38.
Pupils' Grades.
COOKING
PART II.
SEVENTH YEAR.
Lesson 1.
Dirt is anything unclean. It may be animal, vefetable
or mineral
Dust is of the same composition as dirt It is dirt
powdered so fine as to float in the air.