In classes for ladies the work is usually done entirely
by the teacher, and at least five dishes are prepared. A
large class can thus be taught ; but the results will never
be as satisfactory as in a practice- class, though the latter
is of course much more troublesome to the teacher, as it
requires far more patience and tact to watch and direct the
imperfect doing of a thing than to do it one's self.
A class lunch or supper is a pleasant way of demon-
strating what progress has been made ; and, in such enter-
tainment, do not aim at great variety, but insist upon the
perfect preparation of a few things. To lay and deco-
rate a table prettily is an accomplishment, and each class-
room should have enough china and glass to admit of
this.
To indicate the method which the writer has found
practicable and useful, a course of twelve lessons is given,
embracing the essential operations ; and beyond this the
teacher can construct her own bills of fare. When the
282 HINTS TO TEACHERS.
making of bread begins, it wiQ be found that not more
than two or three other things can be made at one lesson.
Let one of these be a simple cake or pudding for the
benefit of the class, whose interest is wonderfully stimu-
lated by somethirig good to eat.
Large white aprons and small half -sleeves to draw on
over the di*ess-sleeves are essential, and must be insisted
upon. A little cap of Swiss muslin is pretty, and finishes
the uniform well, but is not a necessity.
For the rest each teacher must judge for herself, only
remembering to demand the most absolute neatriess in all
work done, and to give the most perfect patience no matter
how stupid the pupil may seem.
TWELVE LESSONS.
Lesson First.
To make stock.
Beef rolls.
Apple float.
Boiled custard.
Lesson Second.
To clarify fat or drippings.
Clear soup.
Beef soup with vegetables.
To make caramel.
Cream cakes.
HINTS TO TEACHERS, 283
Lesson Third.
Beef a la mode.
To boil potatoes.
Mashed potatoes.
Potato snow.
Potato croquettes.
Yeast.
Wine jelly.
Lesson Fourth.
Bread.
Plain rolls.
Beef hash with potatoes.
Beef croquettes.
Coddled apples.
Lesson Fifth.
Graham bread.
Rye bread.
To broil beef steak.
To boil macaroni.
Macaroni baked with cheese.
To make a roux.
Baked custard.
IjESSOn Sixth.
Parker-House rolls.
Steamed brown bread.
Pm-ee of salmon.
Croquettes of salmon.
Corn-starch pudding.
284 HINTS TO TEACHEBS.
Lesson Seventh.
Baked fish.
To devil ham.
Stuffed eggs.
Plain omelet.
Saratoga potatoes.
To use stale bread.
Bread pudding and plain sauce.
Lesson Eighth.
Irish stew.
Boiled cabbage.
Baked cabbage.
Lyonnaise potatoes.
Whipped cream.
Sponge cake.
Charlotte Russe.
Lesson Ninth.
Bean soup.
To dress and truss a chicken.
Chicken fricassee, — brown.
Chicken pie.
Meringues, plain and with jelly.
Lesson Tenth.
Oyster soup.
Oyster scallop.
Fried oysters.
Pie-crust.
Oyster patties.
Lemon and apple pie.
HINTS TO TEACHERS. 285
Lesson Eleventh.
To bone a turkey or chicken.
Force-meat.
Boiled parsnips.
To boil rice.
Parsnip fritters.
Lesson Twelfth.
To decorate boned turkey.
To roast beef.
To bake potatoes with beef.
Gravy.
Eice croquettes.
Chicken or turkey croquettes.
LIST OF TOPICS FOR TWENTY LESSON'S.
"Wheat and corn.
Making of flour and meal.
Tea.
Coffee.
Chocolate and cocoa.
Tapioca and sago.
Rice.
Salt.
Pepper.
Cloves and allspice.
Cinnamon, nutmegs, and mace.
Ginger and mustard.
Page 137
Presented as published in 1881. 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
In classes for ladies the work is usually done entirely by the teacher, and at least five dishes are prepared. A large class can thus be taught ; but the results will never be as satisfactory as in a practice- class, though the latter is of course much more troublesome to the teacher, as it requires far more patience and tact to watch and direct the imperfect doing of a thing than to do it one's self.
A class lunch or supper is a pleasant way of demonstrating what progress has been made ; and, in such entertainment, do not aim at great variety, but insist upon the perfect preparation of a few things. To lay and decorate a table prettily is an accomplishment, and each classroom should have enough china and glass to admit of this.
To indicate the method which the writer has found practicable and useful, a course of twelve lessons is given, embracing the essential operations ; and beyond this the teacher can construct her own bills of fare. When the
making of bread begins, it will be found that not more than two or three other things can be made at one lesson. Let one of these be a simple cake or pudding for the benefit of the class, whose interest is wonderfully stimulated by somethirig good to eat.
Large white aprons and small half -sleeves to draw on over the dress-sleeves are essential, and must be insisted upon. A little cap of Swiss muslin is pretty, and finishes the uniform well, but is not a necessity.
For the rest each teacher must judge for herself, only remembering to demand the most absolute neatness in all work done, and to give the most perfect patience no matter how stupid the pupil may seem.
TWELVE LESSONS.
Lesson First. To make stock. Beef rolls. Apple float. Boiled custard.
Lesson Second. To clarify fat or drippings. Clear soup.
Beef soup with vegetables. To make caramel. Cream cakes.
Lesson Third.
Beef a la mode. To boil potatoes. Mashed potatoes. Potato snow. Potato croquettes. Yeast. Wine jelly.
Lesson Fourth. Bread. Plain rolls.
Beef hash with potatoes. Beef croquettes. Coddled apples.
Lesson Fifth. Graham bread. Rye bread. To broil beef steak. To boil macaroni. Macaroni baked with cheese. To make a roux. Baked custard.
Lesson Sixth. Parker-House rolls. Steamed brown bread. Puree of salmon. Croquettes of salmon. Corn-starch pudding.
Lesson Seventh. Baked fish. To devil ham. Stuffed eggs. Plain omelet. Saratoga potatoes. To use stale bread. Bread pudding and plain sauce.
Lesson Eighth.
Irish stew. Boiled cabbage. Baked cabbage. Lyonnaise potatoes. Whipped cream. Sponge cake. Charlotte Russe.
Lesson Ninth.
Bean soup.
To dress and truss a chicken.
Chicken fricassee, — brown.
Chicken pie.
Meringues, plain and with jelly.
Lesson Tenth.
Oyster soup. Oyster scallop. Fried oysters. Pie-crust. Oyster patties. Lemon and apple pie.
Lesson Eleventh. To bone a turkey or chicken. Force-meat. Boiled parsnips. To boil rice. Parsnip fritters.
Lesson Twelfth. To decorate boned turkey. To roast beef. To bake potatoes with beef. Gravy.
Eice croquettes. Chicken or turkey croquettes.
LIST OF TOPICS FOR TWENTY LESSON'S.
"Wheat and corn.
Making of flour and meal.
Tea.
Coffee.
Chocolate and cocoa.
Tapioca and sago.
Rice.
Salt.
Pepper.
Cloves and allspice.
Cinnamon, nutmegs, and mace.
Ginger and mustard.