286 HINTS TO TEACHERS.
Olive-oil.
Raisins and currants.
Macaroni and vermicelli.
Potatoes.
Sweet potatoes.
Yeast and bread.
Butter.
Fats.
LIST OF AUTHORITIES TO WHICH THE TEACHER
MAY REFER.
Draper's Physiology.
Dalton's Physiology.
Carpenter's Physiology.
Foster's Physiology.
Youman's Chemistry.
Johnston's Chemistry of Common Life.
Lewes's Physiology of Common Life.
Gray's How Plants Grow.
Rand's Vegetable Kingdom.
Brillat Savarin's Art of Dining.
Brillat Savarin's Physiologic du Gout.
The Cook's Oracle, Dr. Kitchener.
Food and Dietetics, by Dr. Chambers.
Food and Dietetics, by Dr. Pary.
Food and Digestion, by Dr. Brinton.
Food, by Dr. Letheby.
Cook-books at discretion.
HINTS TO TEACHERS. 287
QUESTIONS FOE FIKAL EXAMINATION AT END OF
YEAR.
1 . How is soup-stock made ?
2. How is white soup made?
3. What are purees ?
4. How is clear soup made?
5. How is caramel made, and what are its uses?
6. How is meat jelly made and colored?
7. How is meat boiled, roasted, and broiled?
8. How can cold meat be used?
9. How is poultry roasted and broiled?
10. How are potatoes cooked?
11. How are dried leguminous vegetables cooked?
12. How is rice boiled dry?
13. How is macaroni boiled ?
14. How are white and brown sauces made ?
15. Give plain salad-dressing and mayonnaise.
16. How are beef tea and chicken broth made?
17. Give receipts for plain omelet and omelette souf-
flee.
18. How are bread, biscuit, and rolls made?
19. How is pie-crust made?
20. Rule for puff paste ?
21. How should you furnish a kitchen?
22. What are the best kinds of cooking utensils?
END.
BIBLIOGRAPHY.
The Chemistry of Cookery. By W. Mattieu Williams.
The Perfect Way in Diet. B}- Dr. Anna Kingsford.
Foods. By Edward Smith.
Fruits, and How to Use Them. By Hester M. Poole.
Eating for Strength. Dr. M. L. Holbrook.
Fruit and Bread. By Gustav Sclilickeyesen. Trans-
lated by Dr. M. L. Holbrook.
Food and Feeding. By Sir Henry Thompson.
Mrs. Lincoln's Boston Cook Book. What to Do and
What not to Do in Cooking.
Just How. By Mrs. A. D. T. Whitney.
Mrs. Rorer's Philadelphia Cook Book.
Practical Cooking and Dinner-Giving. Mrs. Hender-
son.
In the Kitchen. By Mrs. E. S. Miller.
Good Living. A Practical Cook Book for Town and
Country. B}- Sara Van Buren Brugiere.
French Dishes for American Tables. By Pierre Caron.
Cuisine Classique. Urbain-Dubois.
Careme.
Gouffe.
SOYER.
Diet for the Sick. A Treatise on the Values of Foods,
their Application to Special Conditions of Health and
Disease, and on the Best Methods of their Prepara-
tion. By Mrs. Mary E. Henderson.
Cookery-Books at discretion.
INDEX.
PART II.
Apple Dumplings, 239,
float, 246.
water, 269.
Artichokes, 206.
Asparagus, 205.
Authorities for reference, 286.
Beans, string, 203.
shelled, 203.
Beef a la mode, 147.
corned, 149.
frizzled, 190.
juice, 266.
rolls, 153.
sandwich, 267.
steak, 158.
steak for sick, 268.
tea or essence, 262.
tea for convalescents, 262.
Virginia fashion, 148.
Beets, 199.
Bibliography, 288.
Birds, 164.
Biscuit, baking-powder, 216.
beaten, 216.
soda and cream of tartar, 215.
Blancmange, 246.
Boiled meats and stews, 146
Bread-making and flour, 208.
Bread, 210.
brown, 214.
cake, 227.
Bread, corn, 218.
graham, 212.
pancakes, 221.
rye, 213.
sour, 220.
to use dry, 220.
Page 138
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
Olive-oil.
Raisins and currants.
Macaroni and vermicelli.
Potatoes.
Sweet potatoes.
Yeast and bread.
Butter.
Fats.
LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.
Draper's Physiology.
Dalton's Physiology.
Carpenter's Physiology.
Foster's Physiology.
Youman's Chemistry.
Johnston's Chemistry of Common Life.
Lewes's Physiology of Common Life.
Gray's How Plants Grow.
Rand's Vegetable Kingdom.
Brillat Savarin's Art of Dining.
Brillat Savarin's Physiologic du Gout.
The Cook's Oracle, Dr. Kitchener.
Food and Dietetics, by Dr. Chambers.
Food and Dietetics, by Dr. Pary.
Food and Digestion, by Dr. Brinton.
Food, by Dr. Letheby.
Cook-books at discretion.
QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR.
1 . How is soup-stock made ?
2. How is white soup made?
3. What are purees ?
4. How is clear soup made?
5. How is caramel made, and what are its uses?
6. How is meat jelly made and colored?
7. How is meat boiled, roasted, and broiled?
8. How can cold meat be used?
9. How is poultry roasted and broiled?
10. How are potatoes cooked?
11. How are dried leguminous vegetables cooked?
12. How is rice boiled dry?
13. How is macaroni boiled ?
14. How are white and brown sauces made ?
15. Give plain salad-dressing and mayonnaise.
16. How are beef tea and chicken broth made?
17. Give receipts for plain omelet and omelette soufflee.
18. How are bread, biscuit, and rolls made?
19. How is pie-crust made?
20. Rule for puff paste ?
21. How should you furnish a kitchen?
22. What are the best kinds of cooking utensils?
END.
BIBLIOGRAPHY.
The Chemistry of Cookery. By W. Mattieu Williams.
The Perfect Way in Diet. By Dr. Anna Kingsford.
Foods. By Edward Smith.
Fruits, and How to Use Them. By Hester M. Poole.
Eating for Strength. Dr. M. L. Holbrook.
Fruit and Bread. By Gustav Schlickeyesen. Translated by Dr. M. L. Holbrook.
Food and Feeding. By Sir Henry Thompson.
Mrs. Lincoln's Boston Cook Book. What to Do and What not to Do in Cooking.
Just How. By Mrs. A. D. T. Whitney.
Mrs. Rorer's Philadelphia Cook Book.
Practical Cooking and Dinner-Giving. Mrs. Henderson.
In the Kitchen. By Mrs. E. S. Miller.
Good Living. A Practical Cook Book for Town and Country. By Sara Van Buren Brugiere.
French Dishes for American Tables. By Pierre Caron.
Cuisine Classique. Urbain-Dubois.
Careme.
Gouffe.
SOYER.
Diet for the Sick. A Treatise on the Values of Foods, their Application to Special Conditions of Health and Disease, and on the Best Methods of their Preparation. By Mrs. Mary E. Henderson.
Cookery-Books at discretion.
PART II.
Apple Dumplings, 239,
float, 246.
water, 269. Artichokes, 206. Asparagus, 205. Authorities for reference, 286.
Beans, string, 203.
shelled, 203. Beef a la mode, 147.
corned, 149.
frizzled, 190.
juice, 266.
rolls, 153.
sandwich, 267.
steak, 158.
steak for sick, 268.
tea or essence, 262.
tea for convalescents, 262.
Virginia fashion, 148. Beets, 199. Bibliography, 288. Birds, 164. Biscuit, baking-powder, 216.
beaten, 216.
soda and cream of tartar, 215. Blancmange, 246. Boiled meats and stews, 146 Bread-making and flour, 208. Bread, 210.
brown, 214.
cake, 227.
Bread, corn, 218.
graham, 212.
pancakes, 221.
rye, 213.
sour, 220.
to use dry, 220.